MARIANO BERRETTONI
Hope Valley,SA
Summary
Professional Chef with 5+ years of experience working in fast-paced kitchens. Beyond the food knowledge, attention to detail, problem-solving and organization, keeping quality high and food costs low. Capable of managing dining services a-la-carte, or function menus of up to 100 bookings. Food safety caring, supply management and plating. Courteous and multilingual with excellent multitasking and communication skills. Always ready for a new challenge.
Overview
6
6
years of professional experience
Work History
Chef
Sicily Mare Pizzeria
09.2022 - 12.2022
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Managed average of 80 customers per day.
Line cook/Supervisor
The Burg Five Dock
12.2021 - 07.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Worked side by side with owner and general manager
- Directed food preparation and cooking activities to meet health and safety standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Managed produce orders and stock counting
- Managed over 150 customers during busy days.
Chef de partie
Candeloris Restaurant
08.2019 - 12.2021
- Supervisor pasta section. In charge of ordering, stock counting, and function setting.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed over 250 guest per day.
Line cook
TbeB Pub
05.2018 - 05.2019
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Interacted effectively with wait staff regarding special orders for customers, including those, with food allergies and gluten intolerance
- Placed and managed frequently used food such as meat and vegetables in proper storage containers and placed perishable items in refrigerator
- Enforced proper sanitation practices to prevent contamination of food.
Chef
Osteria Don Pietro, Cañada de Gómez
01.2017 - 02.2018
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving
- Modified standard recipes to account for ingredient issues or customers' requests, including allergy concerns
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Handled escalated customer complaints to provide full resolutions and promote loyalty
Education
Gato Dumas – College of Gastronomy
Argentina2014
Skills
- Excellent communications skills
- Italian cuisine expertise
- Team player
- Effective multi-tasker
- Safe food handling
- Focused and disciplined
- Kitchen Equipment Operation
- Utensils and Equipment
Timeline
Chef
Sicily Mare Pizzeria
09.2022 - 12.2022
Line cook/Supervisor
The Burg Five Dock
12.2021 - 07.2022
Chef de partie
Candeloris Restaurant
08.2019 - 12.2021
Line cook
TbeB Pub
05.2018 - 05.2019
Chef
Osteria Don Pietro, Cañada de Gómez
01.2017 - 02.2018
Gato Dumas – College of Gastronomy
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