Adam Rondinelli
Melbourne,VIC
Summary
Dynamic chef and operations leader with expertise in culinary innovation and event execution. Proven track record in managing large teams and budgets while ensuring food safety compliance.
Overview
11
11
years of professional experience
Work History
Chef De Cuisine (Operations)
Crown Resorts (VRC)
Melbourne, Victoria
04.2022 - 07.2025
- Supervised large-scale food production, ensuring adherence to quality standards.
- Managed budget, labor, and operating expenses for efficient operations.
- Supervision of over 45 staff members across 12 to 15 restaurants and food outlets.
- Facilitated seamless execution of large functions, overseeing delivery of 3 successful Melbourne Cup Carnivals with guest attendance exceeding 300,000 pax.
- Achieved departmental KPIs through effective management and strategic planning.
- Directed comprehensive Food Safety management program
- Responsible for menu development.
- Collaborated with suppliers and stakeholders to ensure highest quality products and ingredients.
- Conducted comprehensive training for kitchen staff, focusing on culinary skills and operational best practices.
Senior Contract Chef
Hotelstaff Australia
Melbourne, Victoria
04.2021 - 04.2022
- Collaborated with clients to plan special events, offering tailored catering solutions.
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Responsible for assisting companies requiring senior-level culinary management to execute events and functions.
- Managed teams for large-scale events including the MotoGP and the Australian Open.
Head Chef Manager
Arcare Aged Care
Melbourne, Victoria
07.2020 - 11.2021
- Overall management of kitchen operations.
- Collaboration with the dietitian to design client-specific meals for 70 residents.
- Strict management and production of texture-modified diets, specific to individual client needs.
- Responsible for the design and implementation of a brand-new food safety plan.
- Engaged with residents daily to guarantee meal satisfaction.
- Maintained and directed rigorous hygiene protocols in high-risk settings during COVID-19.
Executive Chef
Marriott International
Melbourne, Victoria
03.2019 - 07.2019
- Facilitated opening of 168-room hotel, ensuring operational readiness and guest satisfaction.
- Managed brigade of 10 chefs and 5 to 6 kitchen stewards for optimal kitchen performance.
- Oversaw setup and execution of large-scale, high-end events and conferences.
- Executed labor hiring and allocation strategies to meet operational demands.
- Developed comprehensive restaurant and banqueting menus to enhance guest experience.
- Created targeted marketing and sales initiatives to drive revenue growth.
- Monitored budgets and departmental revenue, ensuring financial accountability.
- Established and implemented hotel's Food Safety Plan to maintain compliance.
Executive Sous Chef
Marriott International
Melbourne, Victoria
10.2017 - 03.2019
- Managed brigade of 15-20 chefs and 5-8 kitchen stewards to ensure operational excellence.
- Oversaw banqueting functions for events hosting up to 500 guests.
- Streamlined labor hire and allocation processes to optimise staffing levels.
- Controlled supply management and inventory to reduce waste and costs.
- Monitored food and labor costs to maintain budgetary compliance.
- Implemented training and education programs to enhance team skills and performance.
Executive Sous Chef
Lindenderry Estate (Lancemore Group)
Red Hill, Victoria
09.2015 - 08.2016
- Created innovative menu items featuring seasonal ingredients and local flavors for a 5-star winery.
- Managed brigade of 10 chefs and 5 kitchen stewards to maintain high culinary standards.
- Coordinated with clients to develop personalized menus for weddings and corporate events.
- Implemented modern banquet setups for VIP events, enhancing guest experiences.
- Established training programs for line staff to improve operational systems and procedures.
- Oversaw labor allocation and hiring processes to optimise team performance.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Monitored food costs on a weekly basis to maintain target profit margins.
Senior Sous chef
One&Only Resorts, Hayman Island
Hayman Island, Great Barrier reef, QLD
02.2014 - 08.2015
- Spearheaded opening and rebranding of new five-star luxury brand.
- Managed high-end events for 150 to 250 guests, ensuring flawless execution.
- Oversaw brigade of 10 to 15 chefs, upholding exceptional culinary standards.
- Directed operations of food outlet with seating for 150 guests.
- Trained junior chefs in culinary techniques and industry best practices.
- Implemented food safety protocols to ensure compliance with health regulations.
- Coordinated private catering for VIP guests, including Hollywood stars and public figures.
Education
Commercial Cookery Cert 3
Restaurant And Catering Association (R&CA)
Sydney, NSW07-2009
Skills
- Food safety management
- Menu development
- Staff supervision
- Event execution
- Process improvements
- Sustainable practices
- Customer service
- Budgeting and cost control
Languages
Italian
Full Professional
References
References available upon request.
Timeline
Chef De Cuisine (Operations)
Crown Resorts (VRC)
04.2022 - 07.2025
Senior Contract Chef
Hotelstaff Australia
04.2021 - 04.2022
Head Chef Manager
Arcare Aged Care
07.2020 - 11.2021
Executive Chef
Marriott International
03.2019 - 07.2019
Executive Sous Chef
Marriott International
10.2017 - 03.2019
Executive Sous Chef
Lindenderry Estate (Lancemore Group)
09.2015 - 08.2016
Senior Sous chef
One&Only Resorts, Hayman Island
02.2014 - 08.2015
Commercial Cookery Cert 3
Restaurant And Catering Association (R&CA)
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