Enrico Laine
Chef
Tallinn
Summary
Im very friendly, punctual, efficient, fast, a good team member, independent, easy to talk to and have a very high stress tolerance. Been working pubs, cafes, restaurants in Estonia and Switzerland. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented Chef de Partie with experience working in several restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts.
Overview
13
13
years of professional experience
16
16
years of post-secondary education
Work History
Senior Chef
Estonian Navy
01.2012 - 12.2012
- Military ship called Tasuja, frame cook.
- Mise en place, cooking, plating, creating menus, keeping my workplace tidy, ordering produce ,teamwork, maintaining good relations with colleagues, being on point.
- Placed orders to restock items before supplies ran out
- Obtained fresh, local ingredients to lower grocery costs
Chef De Partie
Pahad Poisid
- Job Description: Mise en place, cooking, plating, keeping my workspace tidy, ordering produce, teamwork, maintaining good relations with colleagues, being on point.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Sanitized all counters properly to prevent food-borne illness.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
Chef Assistant
Restaurant Volga
06.2014 - 02.2015
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Checked food inventory and ordered ingredients.
- Assisted head chef in cooking dishes according to ingredients.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Followed recipes and instructions to achieve quality and presentation standards.
- Trained new kitchen staff on proper food handling and preparation techniques.
Sous Chef
Gastropub Smoky Saloon
09.2015 - 02.2016
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
Estonia, Restaurant Pegasus
03.2016 - 06.2017
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Complied with portion and serving sizes as per restaurant standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
Põhjala Brewing AS
06.2019 - 09.2020
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned and directed high-volume food preparation in fast-paced environment.
- Operated all kitchen equipment safely to prevent injuries.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Chef
Parq Group Sagl
08.2021 - 12.2021
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Verified compliance in preparation of menu items and customer special requests.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Obtained fresh, local ingredients to lower grocery costs.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
Hotel Stockhorn Zermatt AG
01.2021 - 10.2023
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Ordered and received products and supplies to stock kitchen areas.
- Chopped vegetables, butchered meats and whisked sauces to prep food for service.
- Labeled and stored food in refrigerator, cooler or freezer to maximize freshness and support food safety.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Worked on salads, desserts and meat preparation to increase kitchen speed.
- Ordered food and supplies based on detailed inventories and changing restaurant needs.
Sous Chef
Laagri Resto , Romb Resto
01.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
High School Diploma -
Tartu Vocational Education Center
Tartu 01.2010 - 04.2013
High School Diploma -
Luunja High School
Tartu 01.1997 - 04.2009
Skills
- Ingredient selection
Equipment Maintenance
Special requests
Safe handling
Plating
Workflow Optimization
Languages
Estonian – native language, English – writing & speaking
Additional Information
Hi. Im Enrico, im 33 years old guy from Estonia. I moved to Switzerland last year January and now I moved back to Estonia. First I worked in Lugano and now in Zermatt. I am also professional photographer and traveler. Days off I usually spend exploring around with my camera and drone, also I like to hiking and camping, snowboarding and surfing. I don't like just waste time and sit at home. Im a hard and fast worker, also good team member and punctual. I lived in Australia for 2 years, with working holiday visa.
Hobbies
Photography, surfing, snowboarding, hiking, camping, editing photos and videos, social media ( Instagram )
Timeline
Sous Chef
Laagri Resto , Romb Resto
01.2024 - Current
Chef
Parq Group Sagl
08.2021 - 12.2021
Chef De Partie
Hotel Stockhorn Zermatt AG
01.2021 - 10.2023
Chef De Partie
Põhjala Brewing AS
06.2019 - 09.2020
Chef De Partie
Estonia, Restaurant Pegasus
03.2016 - 06.2017
Sous Chef
Gastropub Smoky Saloon
09.2015 - 02.2016
Chef Assistant
Restaurant Volga
06.2014 - 02.2015
Senior Chef
Estonian Navy
01.2012 - 12.2012
High School Diploma -
Tartu Vocational Education Center
01.2010 - 04.2013
High School Diploma -
Luunja High School
01.1997 - 04.2009
Chef De Partie
Pahad Poisid
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