Davide Marchetti
Mullaloo,WA
Summary
Dedicated and results-driven professional with over 35 years of experience in fast-paced kitchens. Maintains focus and productivity in high-stress situations, while remaining calm during busy times. Forward-thinking individual who brings creativity, commercial thinking, effective processes, and great teamwork to food production and service. Proven track record as an excellent communicator, enhancing credibility within organizations.
Overview
37
37
years of professional experience
Work History
Sous Chef
Le Quattro Stagioni Ristorante
2004.01 - 2004.01
- Implemented food cost and waste reduction initiatives to save money.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Assisted with menu development and planning.
Owner and Food Director
Patisserie Cose Buone e Dolci
Cento Ferrara , Italy
1988.01 - 2004.01
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Consulted with customers to assess needs and propose optimal solutions.
Chef
The Wholefood Bakery
2023.11 - Current
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked effectively in fast-paced environments.
Chef/ Pastry Chef
Restaurant Pizzeria Amore Mio
Mayland , WA
2022.07 - 2023.09
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Ramp and Terminal Officer
Qantas - Network Aviation
2019.01 - 2022.01
- Conducted regular reviews of operations and identified areas for improvement.
- Evaluated customer needs and feedback to drive product and service improvements.
- Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
- Frequently inspected production area to verify proper equipment operation.
- Maintained database systems to track and analyze operational data.
- Collected, arranged, and input information into database system.
- Generated reports detailing findings and recommendations.
- Optimized customer experience by delivering superior services and effectively troubleshooting issues.
Chef De Partie
Spotless
2018.01 - 2019.01
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef De Cuisine - Pâtissier
Odyssey City Restaurant
City Beach , WA
2016.01 - 2018.01
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
Executive Chef
Italians Restaurant
2013.01 - 2016.01
- Mentored kitchen staff to prepare each for demanding roles.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Placed orders to restock items before supplies ran out.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
Gran Torino Premiata Bottiglieria
2010.01 - 2012.01
- 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.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Opening Executive Chef
Ristorante Antico Casale
2007.01 - 2010.01
- Established strong relationships with local vendors, securing fresh ingredients at competitive prices.
- Consistently met or exceeded revenue targets through effective menu planning and cost control measures.
- Developed and executed seasonal menus, keeping the offerings fresh and appealing to guests.
- Launched new signature dishes that became customer favorites, driving repeat business.
Executive Chef & Pastry Specialist
Keri Village & Luxury Spa
Keri , Greece
2006.01 - 2007.01
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
Il Moro Ristorante | Gastrobar
Los Angeles , California USA
2005.01 - 2006.01
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Education
First Class Honours Degree (International Cookery - showcasing local region) -
Instituto Alimentazione Hotel & Restaurant School, University of Modena
Diploma (Cookery and Food Studies) -
Professional Hotel and Gastronomy School
Certificate III - Commercial Cookery
West Coast Institute
Perth, WA09.2014
Skills
- Purchasing
- Workflow Optimization
- Cost Control
- Vendor Relations
- Menu development
- Staff Coordination
- Regulatory Compliance
- Signature dish creation
- Resource Management
Other relevant training and certificate
- AHA Hospitality & Tourism COVID-19 Hygiene Course (July 2022)
- Certificate 3 in Commercial Cookery West Coast Institute, Perth (September 2014)
- AROC Aeronautical Radio Operator Certificate 2022
Key Capabilities
- Deep technical food production and service experience across a diverse range of environments
- Disciplined, commercial focus combined with a commitment to high food standards
- Motivated, energetic management with a focus on coaching teams to establish and deliver results
- Pragmatic and positive communicator, with a willingness to contribute to team success
Timeline
Chef
The Wholefood Bakery
2023.11 - Current
Chef/ Pastry Chef
Restaurant Pizzeria Amore Mio
2022.07 - 2023.09
Ramp and Terminal Officer
Qantas - Network Aviation
2019.01 - 2022.01
Chef De Partie
Spotless
2018.01 - 2019.01
Chef De Cuisine - Pâtissier
Odyssey City Restaurant
2016.01 - 2018.01
Executive Chef
Italians Restaurant
2013.01 - 2016.01
Executive Chef
Gran Torino Premiata Bottiglieria
2010.01 - 2012.01
Opening Executive Chef
Ristorante Antico Casale
2007.01 - 2010.01
Executive Chef & Pastry Specialist
Keri Village & Luxury Spa
2006.01 - 2007.01
Sous Chef
Il Moro Ristorante | Gastrobar
2005.01 - 2006.01
Sous Chef
Le Quattro Stagioni Ristorante
2004.01 - 2004.01
Owner and Food Director
Patisserie Cose Buone e Dolci
1988.01 - 2004.01
First Class Honours Degree (International Cookery - showcasing local region) -
Instituto Alimentazione Hotel & Restaurant School, University of Modena
Diploma (Cookery and Food Studies) -
Professional Hotel and Gastronomy School
Certificate III - Commercial Cookery
West Coast Institute
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