Marco MANENTI
Townsville,QLD
Summary
I am passionate Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. I have a very strong work ethic and a great attention to the details and the preservations and organization of food and service. I have a background in Michelin restaurant with a functional and fast working method without losing quality. Excellent stress management and service management always on point to an excellent team building to optimize the quality of food and colleagues. Ready for new challenging and to improve professionally and personally
Overview
9
9
years of professional experience
Work History
Junior Sous Chef
The Sun Hotel
03.2024 - Current
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
Executive Chef
La Bottega
12.2021 - 04.2022
- Service management, work setting and organization of orders and equipment, supplier and order management
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- balance of the food cost and good strategy for team building
Chef De Partite
Resturant "Al Quarto"
02.2021 - 02.2022
- Management of the match of appetizer and dessert, quality control of products and fish, study for new methods of preservation and excellent strategy marketing
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Sous Chef
Restaurant "Le Scuderie"
08.2021 - 01.2022
- Position as Sous chef creation of menus and management of a kitchen of 3 chefs control of the working method and production of Control of the method of preservation following the HACCP,supplier And quality control.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partite
Restaurant "Radici"
08.2020 - 05.2021
- Management of starters and desserts, management of supplies
- study of the raw ingredients with a focus on foraging, continuous research of new cooking techniques, service and food preservation ( fermentation, cured meat and fish, pickled.....ecc)
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partite
Ristorante "Relæ" (1 Michelin Stars -51 Best )
01.2019 - 08.2019
- I shot all the hot / cold sections and pastry, management of the service under pressure and organization, I did front of house services I was able to Chef de partite turnante ,study the raw material right from the cultivation
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- studied technique of fermentation and cured meat,
Chef Di Partita
Ristorante Oasi
08.2018 - 10.2018
- Specific hot sections on meat and grilling and revisited typical Tuscan cuisine, based of fish.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- every day work with fish, planning the menu weekly in base of the fresh fish we received
Demi-chef di partita
Ristorante Enrico Bartolini MUDEC (3 stars micheline)
02.2018 - 09.2018
- manage stress under pressure during service keeping the high standards request
- Collaborated with staff members to create meals for large banquets. ( about 400/600 pax)
- high HACCP standars
- work in the meat section and pastry section ( if they need help)
- Modernized work processes to reduce guest wait times and boost daily output.
Chef De Patite
Borgo Scopeto
05.2017 - 10.2017
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Demi Chef Di Partita Pasticceria
Ristorante "Esplanade" (1 stella micheline)
05.2016 - 09.2016
- I was in charge of the pastry line and service in addition to serving and serving the second courses
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Commis di cucina
Ristorante "La Golena"
09.2015 - 05.2016
- I was in the pastry section
Education
High School Diploma -
Andrea Mantegna
Brescia08.2016
Skills
- Food Prep Planning
- Creative Thinking
- Banquets and Catering
- Food Safety
- Safe Food Handling
- Menu Development
- Recipe Management
- Attention to Detail
- Sanitation Guidelines
- Strong Work Ethic
- Food Preparation Techniques
- Work under pressure
Personal Information
Title: Chef di partita/ chef di cucina
Languages
Italian
Native or Bilingual
English
Professional Working
Spanish
Limited Working
Timeline
Junior Sous Chef
The Sun Hotel
03.2024 - Current
Executive Chef
La Bottega
12.2021 - 04.2022
Sous Chef
Restaurant "Le Scuderie"
08.2021 - 01.2022
Chef De Partite
Resturant "Al Quarto"
02.2021 - 02.2022
Chef De Partite
Restaurant "Radici"
08.2020 - 05.2021
Chef De Partite
Ristorante "Relæ" (1 Michelin Stars -51 Best )
01.2019 - 08.2019
Chef Di Partita
Ristorante Oasi
08.2018 - 10.2018
Demi-chef di partita
Ristorante Enrico Bartolini MUDEC (3 stars micheline)
02.2018 - 09.2018
Chef De Patite
Borgo Scopeto
05.2017 - 10.2017
Demi Chef Di Partita Pasticceria
Ristorante "Esplanade" (1 stella micheline)
05.2016 - 09.2016
Commis di cucina
Ristorante "La Golena"
09.2015 - 05.2016
High School Diploma -
Andrea Mantegna
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