Overview
Work History
Education
Post Graduate Training Awards
Children
Personal Information
Certification
Additional Information
Languages
Hobbies
Timeline
Generic
FRANCESCO MANNELLI

FRANCESCO MANNELLI

Sydney,Australia

Overview

22
22
years of professional experience
1
1
Certification

Work History

Executive Chef

Four Seasons Hotel Sydney
06.2022 - Current
  • Planning and directing hotel culinary operations for the Hotel, including Restaurant Mode Kitchen & Bar, Grain Bar, Lounge 32, Banquets, In Room Dining Kitchen, Staff Cantine, managing team of 65 Chefs
  • 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.

Executive Restaurant Chef

Four Seasons Hotel Sydney
01.2019 - 06.2022
  • Managing a team of 30 Chefs and in charge of the 3 meal operation of the Restaurant
  • Demonstrated strong leadership skills by delegating responsibilities fairly and appropriately according to each team member''s knowledge and experience.
  • Managed inventory effectively, minimizing waste while maintaining high-quality food offerings for guests.

Head Chef

Mode Kitchen & Bar (New Opening)
06.2017 - 01.2019
  • New opening
  • Planning and Creating Menus
  • Building a new team
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

Sous Chef

The Star Casino, Osteria Balla (New Opening)
07.2011 - 06.2017
  • New opening, awarded 1 Chef Hat GFG for 2011-12-13-14
  • 200 Seat Restaurant, 25 Chefs, 7 days operations
  • Worked effectively in fast-paced environments.

Sous Chef

Bistrode CBD By Merivale (New Opening)
11.2009 - 06.2011
  • New opening, awarded 1 Chef Hat GFG 2009-10-11
  • 2nd in charge of team of 7 Chefs
  • Acted as head chef when required to maintain continuity of service and quality.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Sous Chef

Est By Merivale
06.2009 - 11.2009
  • Awarded 3 Chef Hat (18 year in a raw)
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Working closely to Australian iconic Chef Peter Doyle

Sous Chef

Uccello IVY By Merivale (New Opening)
11.2008 - 06.2009
  • New Italian concept
  • 20 Chefs team
  • 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.
  • Ex Chef Massimo Bianchi

Head Chef

Hotel Villa Le Rondini ****
10.2005 - 10.2008
  • Breakfast, Lunch, Dinner, Weddings, Events
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Chef de Partie

Hotel Villa San Michele *****L By Orient Express
07.2005 - 10.2008
  • Pasta section
  • Cooking Lessons for Guests
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

Chef de Partie

Westin Hotel Sydney *****
01.2004 - 06.2005
  • Awarded 1 Chef Hat GFG 2005
  • Chef Tournat
  • Trained kitchen staff to perform various preparation tasks under pressure.

Demi Chef

Hotel Villa San Michele *****L By Orient Express
04.2003 - 11.2003
  • Garde Manger Section
  • Breakfast lunch and Dinner operations
  • Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.

Chef de Partie

Cantinetta Antinori
09.2002 - 03.2003
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Education

High School Diploma -

Hospitality And Culinary School IPSSAR A. Saffi
Firenze Italy
07.2000

Post Graduate Training Awards


  • 1 Chef Hat for Mode Kitchen & Bar AGFG 2018-19-20-21-22-23-24
  • 2019 "Chef of the Year" Tourism Australia Awards TAA NSW Australia
  • 2010-15-21 Food Safety Supervisor Certificate NSW Government
  • 2012 First Attack Firefighting & Kitchen KPI'S Fireman Stations Alexandria

Children

  • 13 years old
  • 10 years old

Personal Information

  • Australian
  • Italian
  • Date of Birth: 04/26/1981
  • Marital Status: Married

Certification

  • 2023 Certificate WSet Level 2 Award in Wine Pass with Merit


  • 2013 Certificate IV in Frontline Management, Melbourne University


Additional Information

Marital Status

  • Married


Citizen

  • Italian
  • Australian

Languages

Italian
Native or Bilingual
English
Full Professional
Spanish
Elementary
German
Elementary

Hobbies

  • Fishing
  • Swimming
  • Running
  • Soccer
  • Travel

Timeline

Executive Chef

Four Seasons Hotel Sydney
06.2022 - Current

Executive Restaurant Chef

Four Seasons Hotel Sydney
01.2019 - 06.2022

Head Chef

Mode Kitchen & Bar (New Opening)
06.2017 - 01.2019

Sous Chef

The Star Casino, Osteria Balla (New Opening)
07.2011 - 06.2017

Sous Chef

Bistrode CBD By Merivale (New Opening)
11.2009 - 06.2011

Sous Chef

Est By Merivale
06.2009 - 11.2009

Sous Chef

Uccello IVY By Merivale (New Opening)
11.2008 - 06.2009

Head Chef

Hotel Villa Le Rondini ****
10.2005 - 10.2008

Chef de Partie

Hotel Villa San Michele *****L By Orient Express
07.2005 - 10.2008

Chef de Partie

Westin Hotel Sydney *****
01.2004 - 06.2005

Demi Chef

Hotel Villa San Michele *****L By Orient Express
04.2003 - 11.2003

Chef de Partie

Cantinetta Antinori
09.2002 - 03.2003

High School Diploma -

Hospitality And Culinary School IPSSAR A. Saffi

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FRANCESCO MANNELLI