Francesca Paola Mastrogiovanni

Chef

I specialise in making and vending authentic Sicilian and Italian desserts at diverse weekly markets and festivals around Sydney.

• Prepared a wide variety of Italian desserts such as cakes, biscuits, tarts, tiramisu, and cannoli filling by following traditional Italian family recipes.
• Decorated pastries with different icings and toppings, using spatulas, scrapers, and piping bags.
• Personalised creations for personal events.
• Oversaw purchasing, storage, and use of kitchen supplies.
• Developed and implemented cost-saving strategies for production.
• Monitored the quality of ingredients used in recipes to maintain consistency and safety standards.
• Operated and monitored ovens and bakery equipment to prepare products.
• Replenished and rotated food items, following correct food cooling and storage procedures.
• Processed customer orders and payment transactions.

I served as a Chef at various esteemed venues for this company, such as the Power House Museum, Australian Museum, NAS Cafe, and Sydney Observation Tower Eye.

• Planned menus and special foods.
• Set up and prepared cooking supplies and workstations for various cooking stations.
• Prepared and cooked full-course meals based on restaurant recipes and specifications.
• Delivered catered food and supplies to the facility for punctual setup.
• Helped Head Chef to prepare and present food to event guests with strong attention to detail and presentation expertise.
• Monitored food quality and presentation to maintain high standards.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Addressed dietary preferences and food allergies, creating dishes to uphold the standards of product quality and consistency.
• Coordinated employee schedules and monitored staff teams to prepare orders on time.
• Arranging food, kitchen necessities, and equipment orders to maintain the standard.

• Prepared traditional Italian dishes
• Make fresh pasta,different shapes
• Explaining and ensuring compliance with sanitation protocols.
• Planned seasonal menu and daily specials
• Projecting costs for ingredients and labor, and ordering/controlling food supplies needed accordingly.
• Trained and demonstrated kitchen staff to perform various preparation tasks.

• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

• Prepared traditional Italian dishes, homemade gnocchi,lasagna sheets, arancini,
• Measured and mixed ingredients according to precise recipes for best results.
• Monitored food quality and presentation to maintain high standards.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Maintained food safety and sanitation standards.

• Set up and prepared cooking supplies and workstations during opening and closing to maximise productivity.
• Received shipments and placed items on proper shelves to restock and organise the restaurant pantry.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Preserved freshness of food by storing food in designated containers and storage areas within the freezer or refrigerator.
• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
  Loaded dishes, glasses, and tableware into dishwashing machines.
• Operated food slicers, grinders, and choppers in accordance with safety guidelines.
• Monitored food temperature, discarding items not stored correctly.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
• Loaded dishes, glasses and tableware into dishwashing machines.
• Operated food slicers, grinders and chopper in accordance with safety guidelines.
• Monitored food temperature, discarding items not stored correctly.