Matteo Pintori

Chef De Partie

Alessandro Mascia

05.2022 - 10.2023

Maintained well-organized mise en place to keep work consistent.
Operated all kitchen equipment safely to prevent injuries.
Prepared items for roasting, sautéing, frying and baking.
Rotated stock to use items before expiration date.
Plated meals paying special attention to garnishes and overall presentation.
Placed orders to restock items before supplies ran out.
Mentored kitchen staff to prepare each for demanding roles.
Complied with portion and serving sizes as per restaurant standards.
Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Obtained fresh, local ingredients to lower grocery costs.
Collaborated with staff members to create meals for large banquets.
Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
Worked closely with head chef to create banquet menu for [Number] wedding guests.
Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Kept labor at or below [Number]% to support business profit targets.
Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Developed and cooked memorable dishes that brought new customers into establishment.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.