Giovanna De Mira Marin

• Managed training, disciplining and motivating employees.
• Oversaw budgets and cost controls to maintain efficient operations.
• Maintained adequate coverage for peak business hours by setting effective employee schedules and leave policies.
• Collaborated with team members to complete tasks and maintain smooth running of bakery.
• Produced consistently high-quality baked goods for customers.
• Operated and maintained bakery equipment, including ovens and mixers.
• Complied with health and safety codes to protect staff and customers.
• Trained and supervised new employees on bakery operations and procedures.
• Developed recipes for new products and improved existing recipes.

• Baked consistent quality items by accurately mixing, dividing, shaping and proofing. Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
• Taught colleagues ways to maintain and improve the quality of bread and levain, using different mixing techniques and the use of the phmeter.
• Collaborated with team members to complete tasks and maintain smooth running of bakery.

• Planned and delivered courses for general public, where developed and implemented creative recipes and lesson plans to reach diverse student audience.
• Worked with classes and sales of sourdough bread and panettone.
• Taught students and beginning professionals to work with different types of ingredients using cooking and organization techniques.
• Worked as pizza maker assistant during events.
• Managed training, disciplining and motivating employees.
• Oversaw budgets and cost controls to maintain efficient operations.

• Obtained fresh, local ingredients to lower grocery costs.
• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Developed and cooked memorable dishes and breads that brought new customers into establishment.
• Operated machinery and bakery equipment.
• Managed food costs with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.

Position Covered: Head Chef | 2019-2020

• Contributed to a significant increase in positive online reviews by consistently delivering exceptional meals that exceeded guest expectations.
• Planned special menus for in-house special events and catering. Created menus based on seasonal ingredients.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Arranged for kitchen equipment maintenance and repair when needed.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained high food quality standards.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining presentation standards.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.

• Responsible for Panettone and Colomba pasquale mixing, baking and packing.
• Suggested actionable improvements to streamline training procedures.
• Production of handmade pasta.
• Developed seasonal pasta menus, incorporating fresh ingredients for optimal flavor profiles.
• Worked closely with kitchen team to meet high demand foods.
• Adjusted panettone recipe based on previous knowledge and baking skills.
• Coordinated with other chefs on special events menus, offering unique pasta selections tailored to specific themes or occasion requirements.

Position Covered: Rosticciere and Pesciaiolo | 2018 - 2017

• Responsible for the protein station, grill and oven, cleaning and preparation of meat, fish and finishing of sauces.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

Position Covered: Garde Manger | 2017 - 2015

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Trained kitchen interns and new staff to perform various preparation tasks under pressure.
• Responsible for preparation and set up of vegetables, salad, egg-based dishes and molecular preparations.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.