Luciano Carobini
Steakhouse Specialty Chef
Buenos Aires
Summary
Dedicated and skilled Steakhouse Specialty Chef with more than 15 years of experience in the culinary industry. Known for my passion for creating exquisite steak dishes and elevating dining experiences. Proficient in all aspects of steak preparation, from sourcing premium cuts to expertly seasoning and cooking to perfection in Charcoal Grill. Adept at leading kitchen teams to deliver high-quality, consistent dishes while adhering to strict food safety and sanitation standards. Possess a deep understanding of flavor profiles, culinary techniques, and menu development. Committed to excellence in every detail, I strive to exceed guest expectations and contribute to the success of the restaurant. Seeking to bring my expertise and creativity to a dynamic steakhouse environment where I can continue to innovate and deliver unforgettable dining experiences.
Effective advisor communicates well with people of all ages and backgrounds. Excellent eye for detail enabling quick identification of areas for improvement and suggesting strategies to help businesses reach goals. Focused on introducing efficient systems and processes.
Overview
15
15
years of professional experience
Work History
Consultant Steakhouse Chef
Melia Dessert Dubai
02.2024 - Current
- In Charge of Menu development for the Steakhouse Restaurant, recipes, food cost, intensive training in Meat cooking methods
- Aligned closely with business owners and employees to gather information and gain operational insight.
- Developed innovative strategies for clients, resulting in increased revenue and business growth.
- Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
- Generated reports detailing findings and recommendations.
Executive Sous Chef (Seasonal)
Joali Maldives
11.2023 - 03.2024
- In Charge of all Villa BBQ for VIP guests and Charcoal Grill at the beach
- Planned promotional menu additions based on seasonal pricing and product availability.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
Chef de Cuisine
FourSeasons, Serengeti
07.2022 - 11.2023
- In Charge of all ala carte restaurants
- Coordinated with team members to prepare orders on time.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
Executive Sous Chef
Kempinski Ishtar Dead Sea
01.2022 - 07.2022
- In Charge of Pre-opening Steakhouse Pop Up 'Grill Master', Pre-opening Blu Ashur Mediterranean Restaurant and Ceviche Bar
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Steakhouse Chef the Cuisine ( Seasonal )
Kandima Resort
11.2021 - 01.2022
- In charge of Smoked Steakhouse Restaurant
- Evaluated food products to verify freshness and quality.
- Collaborated with staff members to create meals for large banquets.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Participated in food tastings and taste tests.
Head Chef ( Covid Time )
Premiere Food Services
05.2020 - 08.2021
- Catering, menu and product development
- Implemented food cost and waste reduction initiatives to save money.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Steakhouse Chef De Cuisine
Lux* Grand Gaube 5 stars resort
08.2017 - 01.2020
- In charge of Inti Peruvian/Argentinian Steakhouse
- Hired, managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
Taskforce Pre- Opening Steakhouse Head Chef
Lux* North Male Atoll
02.2019 - 04.2019
- Pre-Opening Chef in charge of Inti Peruvian/Argentinian restaurant
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
Steakhouse Chef De Cuisine
Sheraton Grand Doha resort
10.2014 - 07.2017
- Chef in charge of Latino steakhouse– Latin American cuisine
- Placed orders to restock items before supplies ran out.
- Modified recipes to accommodate dietary restrictions and allergies.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Participated in food tastings and taste tests.
Head Chef
Piazzolla restaurant
04.2012 - 09.2014
- Argentinean Steakhouse
- Monitored food production to verify quality and consistency.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Head Chef
Chicha Baez
10.2009 - 03.2012
- Steakhouse restaurant
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Managed time efficiently in order to complete all tasks within deadlines.
- Identified issues, analyzed information and provided solutions to problems.
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
Education
Second Degree - Commercial Business Management
Instituto Cardoso
Third Degree - Technician in Gastronomy
Escuela Superior deHotelería
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Diplomado En Bioneuroemotion - Bioneuroemotion
Enric Corbera Institute
Barcelona 04.2001 -
Skills
Process Improvements
undefinedWebsites
Social Media - Instagram
chef.lucianocarobini
Personal Information
Date of Birth: 02/01/1978
Languages
English
Spanish
Timeline
Consultant Steakhouse Chef
Melia Dessert Dubai
02.2024 - Current
Executive Sous Chef (Seasonal)
Joali Maldives
11.2023 - 03.2024
Chef de Cuisine
FourSeasons, Serengeti
07.2022 - 11.2023
Executive Sous Chef
Kempinski Ishtar Dead Sea
01.2022 - 07.2022
Steakhouse Chef the Cuisine ( Seasonal )
Kandima Resort
11.2021 - 01.2022
Head Chef ( Covid Time )
Premiere Food Services
05.2020 - 08.2021
Taskforce Pre- Opening Steakhouse Head Chef
Lux* North Male Atoll
02.2019 - 04.2019
Steakhouse Chef De Cuisine
Lux* Grand Gaube 5 stars resort
08.2017 - 01.2020
Steakhouse Chef De Cuisine
Sheraton Grand Doha resort
10.2014 - 07.2017
Head Chef
Piazzolla restaurant
04.2012 - 09.2014
Head Chef
Chicha Baez
10.2009 - 03.2012
Diplomado En Bioneuroemotion - Bioneuroemotion
Enric Corbera Institute
04.2001 -
Second Degree - Commercial Business Management
Instituto Cardoso
Third Degree - Technician in Gastronomy
Escuela Superior deHotelería
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