Gabriele Calipa

For the past few years, I have been working as a self-employed freelance chef. During this time, I have worked with a variety of clients within the catering industry, ranging from sourdough bakeries to restaurant kitchens. My services have included temporary relief work as well as regular, high-volume food preparation.

I am now seeking part-time work to supplement my freelance chef work. Most of my professional experience has been in kitchen environments, where I have developed a high level of skill over more than 25 years in the industry. However, I have also gained considerable experience in both bar and waiting roles throughout my career.

Many of the skills required in kitchen work are highly transferable to bar and waiting positions. Organisation, the ability to work under pressure, professionalism, and a strong understanding of health and hygiene are essential in all areas of hospitality.

I also have previous experience as a cocktail barman, which included flair bartending and knowledge of a wide range of cocktails. Although this experience was some time ago, the skills have stayed with me and I have occasionally used them when required.

In addition, I gained a solid understanding of cellar management while working as Head Chef at the Lamb Inn in Dorset.

I hold a full UK driving licence and have my own vehicle, so travelling for work is not a problem. I believe I can be a valuable asset to any hospitality business, as I am able to switch roles easily when needed—for example, providing kitchen cover during staff holidays or illness. My extensive experience means that I require very little training and can quickly adapt to almost any kitchen roles, which is essential in my work as a freelance chef.

I am an experienced chef/bartender and have worked in hospitality for over 25 years now. For the past few years, I have been working as a self-employed freelance chef. During this time, I have worked with a variety of clients within the catering industry, ranging from sourdough bakeries to restaurant kitchens. My services have included temporary relief work as well as regular, high-volume food preparation.

I am now seeking part-time work to supplement my freelance chef work. Most of my professional experience has been in kitchen environments, where I have developed a high level of skill over more than 25 years in the industry. However, I have also gained considerable experience in both bar and waiting roles throughout my career.

Many of the skills required in kitchen work are highly transferable to bar and waiting positions. Organisation, the ability to work under pressure, professionalism, and a strong understanding of health and hygiene are essential in all areas of hospitality.

I also have previous experience as a cocktail barman, which included flair bartending and knowledge of a wide range of cocktails. Although this experience was some time ago, the skills have stayed with me and I have occasionally used them when required.

In addition, I gained a solid understanding of cellar management while working as Head Chef at the Lamb Inn in Dorset.

I hold a full UK driving licence and have my own vehicle, so travelling for work is not a problem. I believe I can be a valuable asset to any hospitality business, as I am able to switch roles easily when needed—for example, providing kitchen cover during staff holidays or illness. My extensive experience means that I require very little training and can quickly adapt to almost any kitchen role, which is essential in my work as a freelance chef.

Food Hygiene certificate