MATTIA GATTINI
Perth,WA
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
22
22
years of professional experience
Work History
Senior Sous Chef
6head
09.2023 - Current
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Chef De Partie
Collar Group
02.2023 - 06.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Head Chef
C Restaurant
03.2022 - 03.2023
- Modernized work processes to reduce guest wait times and boost daily output.
- Hired, managed, and trained kitchen staff.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
Executive Sous Chef
C Restaurant
08.2020 - 03.2022
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef De Partie
C Restaurant
07.2016 - 08.2020
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Rotated stock to use items before expiration date.
chef de partie
Scuola Scii Centrale
01.2015 - 06.2015
- Collaborated with staff members to create meals for large banquets.
- Prepared items for roasting, sautéing, frying and baking.
- Maintained well-organized mise en place to keep work consistent.
chef de partie
Papagayo Restaurant
05.2015 - 05.2015
- Papagayo"calle quan de austria 11380
- Monitored food and labor costs to verify budget targets were met.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
chef de partie
Mosimann belfry club
02.2013 - 03.2014
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Complied with portion and serving sizes as per restaurant standards.
- Plated meals paying special attention to garnishes and overall presentation.
Head Chef
Rosso di sera
05.2012 - 04.2013
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to lower grocery costs.
- Cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
head chef
Lazzaretto Restaurant
10.2011 - 11.2012
- Obtained fresh, local ingredients to lower grocery costs.
- Hired, managed, and trained kitchen staff.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
Head Chef
Caminito Restaurant
07.2010 - 01.2012
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Hired, managed, and trained kitchen staff.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
Commis Chef
romano
01.2003 - 01.2007
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Education
High School Diploma -
Hotel And Catering School Panzini
Senigallia ItalySkills
- Food and Beverage Pairings
- Forecasting and Planning
- Signature Dish Creation
- Menu Planning
- Budgeting and Cost Control
- Fine Dining Expertise
- Kitchen Management
- Create Recipes
- Waste Reduction
- Guest Satisfaction
Timeline
Senior Sous Chef
6head
09.2023 - Current
Chef De Partie
Collar Group
02.2023 - 06.2023
Head Chef
C Restaurant
03.2022 - 03.2023
Executive Sous Chef
C Restaurant
08.2020 - 03.2022
Chef De Partie
C Restaurant
07.2016 - 08.2020
chef de partie
Papagayo Restaurant
05.2015 - 05.2015
chef de partie
Scuola Scii Centrale
01.2015 - 06.2015
chef de partie
Mosimann belfry club
02.2013 - 03.2014
Head Chef
Rosso di sera
05.2012 - 04.2013
head chef
Lazzaretto Restaurant
10.2011 - 11.2012
Head Chef
Caminito Restaurant
07.2010 - 01.2012
Commis Chef
romano
01.2003 - 01.2007
High School Diploma -
Hotel And Catering School Panzini
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