CIRINO MARINO

Chef in charge for starter, pasta and main courses dishes.

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained, and supervised staff.

Dinner and breakfast chef,different menu everyday for 300 customers, preparation of food and management of pastry section, different types of cakes and desserts.

• In a mixed Italian kitchen and
• Australian kitchen, mainly handling appetizers and main courses
• Dishes ranging from pasta to fish and chips for something more Australian

• In the appetizer and main course section providing Italian & Swiss fusion cuisine to suitably match the pallets of our customers
• In charge of the Grill station during the second season
• This was a special event in Zurich held on multiple cruise ships during the month of November
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• Chef Entremetier during the first season mainly focusing on starters and main courses
• We created our own fresh pasta in house and also handling meat and fish
• We also provided vegetarian food to our customers
• During the second and third season my role became Chef de Partie and started to create home made ravioli and tortilli.

Luxurious 5-star hotel located in Saint Moritz in a very popular touristic location in Switzerland.
I worked for the winter season for 3 and a half months, in the kitchen there was a team of 39 chefs.
My main task was to manage all fish dishes, from fish sauces to grilled fish.

• For a luxury 4 star hotel in charge of appetizers and main courses
• To focus on what comes in and out of the kitchen to make sure everything is perfect and suitable for the guests.

• At a 4 star superior hotel, mainly focusing on appetizers and main courses
• The restaurant was considered to be fine dining establishment providing mainly Italian classical food.

• Preparing and carving many different verities of protein such as; chicken, pork, beef, sheep and goat
• In charge of preparing involtini di manzo/maiale, different kinds of sausages, cotolette, polpettoni, arrosti and others, also in charge of the fridge and providing pointers to customers orders
• B&C market’ (Messina, ): Butcher at a super market providing mainly salume, many different cuts of classic Italian luncheon meat such as; mortadella, salami, prosciutto, guanciale, bresaola and others.

• In the appetizers station in a Sicilian traditional restaurant making classic Sicilian cuisine such as; arancini, parmigiana di melanzane, polpette di manzo in agrodolce, involtini di pesce spada and many more.

• La Finestra sul Mare’, ‘Villa Rantù’, : A kitchen assistant role in a traditional Sicilian restaurant, there for whatever the chef requires before, during and after service.

• In a small restaurant that produces fresh pasta, handling raw fish and it is also a risotteria