Mattia Bardeggia
Adelaide,SA
Summary
High performing individual bringing creativity and passion to culinary arts, backed by extensive industry experience and hands-on training. Skilled in menu development and inventory management, while managing kitchen staff to ensure exceptional dining experience. Efficient and committed to keeping high standards of food safety and sanitation. A deep understanding of flavour profiles and elevating culinary offerings. Developed leadership, time management, and innovative menu creation skills in a high-pressure kitchen environment. Driven to contribute positively, fostering teamwork and adapting to changing needs, consistently achieving high standards and results. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines, equipped with strong problem-solving abilities and excellent communication skills. Experienced leader known for collaborative approach and commitment to excellence, aligning efforts with organizational goals showing dedication and enthusiasm. Pursuing a role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Overview
18
18
years of professional experience
Work History
Headchef
Rozelle's At Carrick Hill
01.2024 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, trained, schedule, managed and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented food cost and waste reduction initiatives to save money.
Sous Chef
Chianti On Hutt Street
10.2020 - 01.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
Sous Chef
Restaurant La Forge
03.2018 - 11.2019
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Sous Chef
Restaurant La Gioconda
12.2014 - 10.2017
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
Sous Chef
Restaurant Dal Geme Al Mare
05.2013 - 12.2014
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Set up and broke down kitchen for service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Locanda Quinto Canto
03.2012 - 01.2013
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
Chef De Partie
Restaurant Loba Loba
04.2011 - 10.2011
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
Chef De Partie
Restaurant Da Alceo
09.2010 - 04.2011
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
Chef De Partie
Restaurant Castello Di Albereto
05.2010 - 10.2010
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Food Runner
Hotel Restaurant Oasi Di San Nicola
06.2008 - 09.2008
- Handled high-pressure situations calmly and professionally during peak hours or unexpected rushes at the restaurant.
- Managed multiple tasks simultaneously, prioritizing duties effectively for maximum productivity.
- Greeted customers and provided outstanding customer service.
- Collaborated with the kitchen staff to ensure accuracy of orders, minimizing order errors and complaints.
- Improved customer satisfaction by promptly delivering food orders to tables and maintaining communication with kitchen staff.
- Maintained clean and organized dining areas, contributing to a pleasant atmosphere for patrons.
- Assisted servers in attending to guests'' needs, ensuring a smooth service flow during peak hours.
- Reduced wait times by efficiently transporting completed orders from the kitchen to the appropriate tables.
- Adhered strictly to food safety guidelines while handling and transporting food items, protecting both guests and employees from potential health risks.
- Supported efficient restaurant operations by consistently restocking supplies as needed throughout shifts.
Barista
Bar Restaurant El Portillo
05.2007 - 09.2007
- Maintained a clean and organized workspace for optimal productivity and safety.
- Promoted a welcoming atmosphere by greeting customers with a friendly demeanor and promptly addressing their needs.
- Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
- Contributed to a positive team environment through effective communication and collaboration with colleagues.
- Cleaned counters, machines, utensils, and seating areas daily.
Education
High School Diploma -
High School F. Mengaroni
Pesaro, Italy09.2009
Skills
- Kitchen management
- Staff recruiting, training and scheduling
- Leadership qualities
- Process improvements and workflow coordination
- Menu development
- Menu item pricing
- Seasonal menu planning
- Plating and presentation
- Waste reduction
- Food safety regulations
- Special event catering
- Ingredient sourcing
- Allergy awareness
- Regional cuisine expertise
- Culinary expertise
- Cost control and budgeting
- Equipment maintenance
- Customer retention
- Vendor relations
- Productivity optimization
- Project management
- Food inventories
Accomplishments
In November 2018 and January 2019 i collaborated with with Chef Paolo Amadori, of the Restaurant La Forge and Sabatino Truffles NYC, at a series of events in Manhattan, New York.
In June 2019 i collaborated with Chef Paolo Amadori, of the Restaurant La Forge at the Gala evening "Heritage, Black Summer Truffle" for Sabatino Truffles NYC on truffle awareness in USA at the JAMES BEARD FOUNDATION.
In 2022 and 2023 i had the pleasure of coordinating and running a series of Pasta Master Classes at Chianti on Hutt Street. This involved demonstrating the pasta making process to 16 guests, while talking to the history behind each pasta and how to best serve it. Assisting the guests in making their own pasta, and finishing with an in house dining experience to where they enjoyed the final dish.
Languages
Italian
Native or Bilingual
English
Full Professional
French
Limited Working
Timeline
Headchef
Rozelle's At Carrick Hill
01.2024 - Current
Sous Chef
Chianti On Hutt Street
10.2020 - 01.2024
Sous Chef
Restaurant La Forge
03.2018 - 11.2019
Sous Chef
Restaurant La Gioconda
12.2014 - 10.2017
Sous Chef
Restaurant Dal Geme Al Mare
05.2013 - 12.2014
Sous Chef
Locanda Quinto Canto
03.2012 - 01.2013
Chef De Partie
Restaurant Loba Loba
04.2011 - 10.2011
Chef De Partie
Restaurant Da Alceo
09.2010 - 04.2011
Chef De Partie
Restaurant Castello Di Albereto
05.2010 - 10.2010
Food Runner
Hotel Restaurant Oasi Di San Nicola
06.2008 - 09.2008
Barista
Bar Restaurant El Portillo
05.2007 - 09.2007
High School Diploma -
High School F. Mengaroni
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