Summary
Overview
Work History
Education
Skills
italian
Timeline
Generic

Carmela Bruno

Trinity Beach,QLD

Summary

Accomplished Executive Chef with a proven track record at Blu Water Grill, excelling in menu development and cost control. Leveraged strong work ethic and creative thinking to enhance dining experiences, achieving significant improvements in customer satisfaction. Skilled in fostering vendor relationships and mentoring kitchen staff, demonstrating exceptional hospitality service expertise and kitchen management. Forward-thinking professional offering more than 40 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.

Overview

17
17
years of professional experience

Work History

Executive Chef

The Italian Room
05.2017 - 01.2020
  • worked on the weekend as a breakfast chef
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
  • Monitored food portion sizes and presentation standards, maintaining consistency across all prepared dishes.

Executive Chef

Locals Corner
02.2016 - 01.2020
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Set up and broke down kitchen for service.

Executive Chef

Blu Water Grill
03.2003 - 09.2013
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed close relationships with suppliers to source best ingredients.
  • Evaluated food products to verify freshness and quality.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Education

Certificate IV - Cooking

Ryde Hospitality Collage
Ryde, NSW
07.1984

Skills

  • Food Safety
  • Menu Planning
  • Cost Control
  • Menu development
  • Strong Work Ethic
  • Hospitality service expertise
  • Hiring, Training, and Development
  • Inventory Control
  • Kitchen Management
  • Safe Food Handling
  • Food Prep Planning
  • Vendor Relationship Management
  • Staff Training
  • Food pairing
  • Creative Thinking

italian

I was born in Italy, but raised in Sydney. I speak, read and write italian 

Timeline

Executive Chef

The Italian Room
05.2017 - 01.2020

Executive Chef

Locals Corner
02.2016 - 01.2020

Executive Chef

Blu Water Grill
03.2003 - 09.2013

Certificate IV - Cooking

Ryde Hospitality Collage

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Carmela Bruno