Manuel Hueber

• Sole Responsibility & Autonomy: Managed 100% of daily kitchen operations, prep, service, and inventory with full independence.
• High-Efficiency Bulk Prep: Designed and executed fast-paced casual menus and high-turnover prep under peak-season pressure.
• WHS, First Aid & Food Safety Lead: Appointed Workplace Health & Safety (WHS) and First Aid Officer; enforced strict HACCP protocols, chemical handling safety, daily temperature logging, and emergency readiness.
• Stock & Inventory Control: Controlled raw material ordering, supplier management, and product rotation

• Emergency Kitchen Leadership: Stepped up as Acting Head Chef for the final peak month of the summer season (due to Head Chef injury), taking 100% control of daily kitchen execution, ordering, and service flow.
• End-to-End Meal Coverage: Managed full daily operations—executing buffet breakfasts, fast-paced à la carte lunches, 3-course dinner services, and in-house desserts.
• High-Turnover International Service: Handled heavy daily covers for international tour groups, bikers, and holidaymakers, combining high-yield traditional recipes with clean, modern execution.
• Operational Adaptability: Streamlined daily prep routines, improved menu efficiency, and maintained smooth service flow with zero supervision.

• High-Volume Function Execution: Delivered bulk catering and live service for major local sports clubs (Trento Calcio, Aquila Basket) and high-cover events (50+ pax).
• Batch Cooking & Banqueting: Handled massive-scale prep including bulk risottos, pasta bases, and cold buffet displays under tight deadlines.
• Endurance & Service Flow: Proven stamina running marathon function shifts (up to 19 hours continuous output) with zero drop in food safety or plating standards.

• Operational Leadership: Directed daily service flow and dish preparation, taking full functional charge of kitchen operations and menu creation.
• Team Supervision: Supervised, trained, and mentored 2 junior kitchen staff, ensuring high speed, teamwork, and strict sanitation.
• Stock & Order Planning: Managed daily inventory auditing, stock replenishment lists, and raw material prep schedules.
• Quality Control & Speed: Enforced high-standard dish presentation and portion consistency during fast-paced bistro service.

• Seafood Butchery & Raw Protein Prep: Processed raw seafood from scratch—shucking oysters, cleaning mussels and crustaceans, deboning whole salmon, curing, and portioning for high-volume service.
• Artisanal Larder & Baking: Prepared 3 types of raw tartares, cold mousses, and baked in-house brioche buns and grissini to support the larder section daily.
• High-Volume Station Control: Managed ticket flow, station inventory, and detailed plating (including table-side smoked cloche presentations) during peak summer rushes in a high-turnover tourist hub.

4 Seasons – Summer & Winter Coverage (2018 – 2019)

• Live Front Cooking & Guest Interaction: Managed live cooking stations and breakfast/dinner buffets, preparing custom orders on the spot with high standards and strong guest satisfaction.
• Proactive Cross-Section Initiative: Consistently went beyond assigned buffet duties to support other kitchen sections, rapidly expanding prep skills and assisting line cooks during peak pushes.
• Volume Prep & Kitchen Hygiene: Executed daily prep lists, stock rotation (FIFO), and strict station sanitation across 4 consecutive peak seasons (balanced alongside culinary studies).