Emanuele Orecchini

• Supervised daily kitchen operations, ensuring high-quality food preparation and presentation.
• Trained and mentored junior kitchen staff, fostering a collaborative environment and enhancing skill sets.
• Implemented inventory management systems to reduce waste and optimize ingredient use throughout the kitchen.
• Oversaw compliance with health regulations, maintaining sanitation standards across all food handling processes.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.

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• Inspected food deliveries for freshness before storing them properly in designated areas.
• Support the Head Chef in menu development and ensure smooth day-to-day kitchen operations
• Lead and mentor the kitchen team, ensuring high-quality output and compliance with health and safety standards
• Optimize processes to maintain efficiency and excellence in food preparation and service

• Oversaw kitchen sections, ensuring adherence to restaurant standards
• Trained academy program recruits to uphold operational and culinary excellence
• Maintained responsibility for quality control and team mentorship

• Played a key role in elevating the restaurant from 2AA Rosettes to 3AA Rosettes, striving for Michelin recognition
• Managed kitchen sections, ensuring precision and quality in food preparation for high-profile clientele
• Collaborated closely with the Head Chef and team to develop innovative dishes that met fine-dining standards
• Trained junior staff, optimized workflows, and upheld strict hygiene and safety regulations
• Achievement: Successfully contributed to obtaining the third AA Rosette;

Novikov Restaurant;

Progressed from Commis Chef to Demi Chef de Partie to Chef de Partie at Novikov (12/2017 – 07/2019). Gained foundational experience in food preparation and workstation management, supported the specialty section with advanced techniques, and contributed to menu testing. Later, managed the section, trained junior staff, ensured food safety compliance, and optimized portion and waste control