LUCA MAURO
Bowen Hills,QLD
Summary
Ambitious and reliable professional with 8 years experience in the restaurant industry offering dynamic skills in meal preparation, portion sizing and plating, especially in Italian Cuisine. Striving to build a well established career in the culinary world. Experienced Chef de Partie with a diverse background working in high-end establishments that set culinary standards and cater to diverse clientele, ensuring successful daily operations. As well as supporting chef leadership with new recipe development and suggested pairings.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Rosmarino - Restaurant And Wine Bar
02.2022 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Collaborated with fellow chefs de partie to create specials, showcasing culinary creativity and diversity.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Responsible for the making of fresh pasta every day
Chef De Partie
Massimo Restaurant
06.2021 - 02.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Emoprium Hotel - South Bank
10.2020 - 06.2021
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Partie
Brooklyn Depot
06.2020 - 10.2020
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Demi Chef De Partie
Za Za Ta (Ovolo Hotels)
11.2019 - 04.2020
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Grill Cook
Old Wild West. C.G.R spa
06.2019 - 09.2019
- Efficiently managed time by prioritizing tasks according to importance and urgency.
- Collaborated with fellow cooks to streamline kitchen processes for increased efficiency.
Chef De Partie
EdenSelva Hotel 4 Stars
01.2019 - 04.2019
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Demì Chef De Partie
Mandranova Farmhouse
05.2018 - 10.2018
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
Demi Chef Internship
Massimo Camia Restaurant
05.2017 - 11.2017
- Michelin Star Restaurant
- Gained valuable experience working in an exclusive restaurant, applying learned concepts and techniques directly into my work.
- Responsible for preparation of all amuse bouche served in the restaurant.
- Plated every dish to meet strict restaurant standards and maintain its stellar reputation.
- Prepared large banquets for catered events such as weddings and other formal occasions.
Demi Chef De Partie
Sintonia Restaurant
06.2016 - 10.2016
- Collaborated with staff members to create meals for large banquets.
- Participated in food tastings and taste tests.
Commis Chef De Partie
Miramare Restaurant
06.2015 - 09.2015
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
Education
Culinary
ALMA The International Academy of Italian Cuisine
Parma, Italy01.2017
High School Diploma -
Hotel Management High School Beccari
Turin, Italy01.2015
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Menu development
- Sauce preparation
- Plating and presentation
- Fresh pasta making
- Sanitation Practices
Personal Skills And Competences
Strong background in Italian cuisine, particularly in making fresh pasta and sauces.
Well versed in mains section, including the preparation of diverse meats and fish.
Highly competent in busy and stressful kitchen situations and able to handle them efficiently and stress free.
Maintaining kitchen cleanliness and organised.
Personal Information
- Available: Everyday
- Nationality: Italian
- Visa Status: Sponsored Visa (482)
Languages
Italian
Native or Bilingual
English
Full Professional
Timeline
Chef De Partie
Rosmarino - Restaurant And Wine Bar
02.2022 - Current
Chef De Partie
Massimo Restaurant
06.2021 - 02.2022
Chef De Partie
Emoprium Hotel - South Bank
10.2020 - 06.2021
Chef De Partie
Brooklyn Depot
06.2020 - 10.2020
Demi Chef De Partie
Za Za Ta (Ovolo Hotels)
11.2019 - 04.2020
Grill Cook
Old Wild West. C.G.R spa
06.2019 - 09.2019
Chef De Partie
EdenSelva Hotel 4 Stars
01.2019 - 04.2019
Demì Chef De Partie
Mandranova Farmhouse
05.2018 - 10.2018
Demi Chef Internship
Massimo Camia Restaurant
05.2017 - 11.2017
Demi Chef De Partie
Sintonia Restaurant
06.2016 - 10.2016
Commis Chef De Partie
Miramare Restaurant
06.2015 - 09.2015
Culinary
ALMA The International Academy of Italian Cuisine
High School Diploma -
Hotel Management High School Beccari
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