Andrea Comino
Glenorchy
Summary
I am a dedicated person who enjoys working in a active environment. My objective is to interact with people and offer the best customer service and delicious dishes. Energetic and enthusiastic, I am always willing to learn new technics related to hospitality and management strategy. Seeking to build a strong productive and organize team to work with by creating a trustable and respectful atmosphere. I have worked in hospitality since more than 15 years and I still love it. Those time dedicated to this role has brought me a solid knowledge and confidence to run a business from every aspect's.
Driven hospitality professional, well-prepared for leadership role in dynamic cafe setting. Proven ability to streamline operations and improve customer experiences through effective management practices. Reliable team player with focus on achieving results and maintaining high standards, adaptable to changing needs. Specialized in team development, inventory control, and customer service.
Overview
19
19
years of professional experience
Work History
Cafe Manager
JohnPaul 2 Catholic School
01.2023 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Managed daily cafe operations for smooth workflow and increased productivity.
- Trained new employees on company policies and procedures to maintain a high level of performance.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Motivated staff to perform at peak efficiency and quality.
RESTAURANT MANAGER AT DON CAMILLO
ITALIAN RESTAURANT
07.2017 - 12.2022
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Plan, run and oversee the activities of businesses that sell and serve Italian food and beverages to the public
- Hire, train and supervise staff, organize budgets, plan menus with head chef, order and organize wines and drinks menu.
- Control of the total purchase of orders , Make and maintain financial records, and coordinate the activities of the kitchen, dining room and bar
- Organizing daily booking and private functions, dealing with providers, staff meetings, implement health and safety regulation, follow RSA procedures., I spent few months in my home town helping my family on the farm, learning about trees pruning, grapes and general horticulture practices
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
CAFÉ’ MANAGER
AT IL CIBO CAFE FREMANTLE
12.2016 - 07.2017
- Responsible for recruiting and training employees, assigning tasks, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, and ensuring a high level of customer satisfaction
- Develop and manage relationships with customers, staff and suppliers
- Provide reports on request and liaise with the accountant as necessary
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Maintained adequate staffing to meet objectives within budget.
RESTAURANT MANAGER AT TABELLA FREMANTLE
ITALIAN RESTAURANT
04.2013 - 12.2016
- Responsible to ensure consistent costumers satisfaction and effective service
- Delegate task effectively
- Manage costumer complaint and handle with pressure in busy moments
- Discuss and organize function and special menus according to costumers needs
- Resolving internal issue with kitchen and front house
- Ordering supply, make weekly roster and handle with administrative tasks
- Discuss and change menu items related to sales and food cost
- Promote new wine and local beers.
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
COOK AT IL CIBO
CAFÉ FREMANTLE
11.2012 - 03.2013
- Responsible for mise en place and storage of foods: salads, vegetables, pastas, breads, meat fish and desserts
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Replenished food items from inventory and rotated ingredients.
- Executed proper techniques when preparing menu item ingredients.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Using different cooking techniques and preparation tasks
- Following head chef work schedule and effectively prepare and garnish different dishes
- Ensure to follow allergies and dietary requirements with customers.
ASSISTANT MANAGER AT MARETTI
RESTAURANT MOSMAN PARK
07.2009 - 09.2012
- Responsible to offer quality customer services, in a fine dining Italian restaurant
- Coordinate tasks with other staff members
- Deputizing in absence of the manager and take responsibility true restaurant performance
- Deal with complains and take action to enhance costumers satisfaction
- Match wine and food to the costumers related to our dishes and dessert
- Explain to costumer’s wine, food characteristic, flavors and historical fact about Italian cuisine.
- Maintained inventory accuracy by counting stock-on-hand and reconciling discrepancies.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
COOK
RISTORANTE PIZZERIA GANDOLFI
10.2005 - 05.2009
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Managed portion control using correct utensils during preparation and plating.
- Followed established procedures and requirements for safe food handling, storage and service.
- Used standardized recipes and other instructions to prepare food.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
Certificate II and III in commercial cookery -
Cambridge College
Diploma of hospitality and management -
Cambridge College
2017
Australia Certificate II & III Horticulture -
Challenger Institute of Technology Murdock
2014
F GARELLI Professional state - Thermal engineering
Francesco Garelli
1997
Skills
- Customer service best practices
- Restaurant operations management
- Menu development
- Staff development talent
- Bilingual Italian, Spanish
- Culinary arts education
- Organization and prioritization
- Cleaning and sanitizing methods
- Regulatory compliance
- Waste control
- Banquets and catering
- Focused and disciplined
- Customer engagement
- Barista skills
- Staff management
- Cost controls
- Health and safety regulations
- Employee performance evaluations
References
Dino di Martino owner of don Camillo restaurant 5 magnet court Sandy bay Hobart 7000 TAS Tel.0456108872
Francesco Mazzone Pizzeria ristorante Gandolfi Via Gandolfi 1 Monastero Vasco Italy Tel.0039/0174-689628
Angelo Bruno head Chef at Tabella Restaurant 7 South terrace Fremantle WA 6160 Tel. 0424807721
Donatella & Jessica Owners of Il Cibo Cafe 2 Market St Fremantle WA 6160 Tel.08 94334900
Languages
English
Full Professional
Italian
Native/ Bilingual
Spanish
Full Professional
French
Professional
Timeline
Cafe Manager
JohnPaul 2 Catholic School
01.2023 - Current
RESTAURANT MANAGER AT DON CAMILLO
ITALIAN RESTAURANT
07.2017 - 12.2022
CAFÉ’ MANAGER
AT IL CIBO CAFE FREMANTLE
12.2016 - 07.2017
RESTAURANT MANAGER AT TABELLA FREMANTLE
ITALIAN RESTAURANT
04.2013 - 12.2016
COOK AT IL CIBO
CAFÉ FREMANTLE
11.2012 - 03.2013
ASSISTANT MANAGER AT MARETTI
RESTAURANT MOSMAN PARK
07.2009 - 09.2012
COOK
RISTORANTE PIZZERIA GANDOLFI
10.2005 - 05.2009
Certificate II and III in commercial cookery -
Cambridge College
Australia Certificate II & III Horticulture -
Challenger Institute of Technology Murdock
F GARELLI Professional state - Thermal engineering
Francesco Garelli
Diploma of hospitality and management -
Cambridge College
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