Mauro Greco

Led a team of 5-6 pizza chefs, managing all aspects of the pizza section.

Operated a Marana Forni rotating oven to produce 1600-1800 pizzas weekly.

Oversaw dough preparation, ingredient ordering, roasting, food safety supervision, staff training, and hiring.

Awarded "Best Pizza 2025" for the club in NSW.

Instrumental in the successful opening of a new restaurant as Head Pizza Chef.

Managed and supervised a team of 3-4 pizza makers, producing approximately 1200 pizzas in 5 days (lunch and dinner shifts).

Responsible for rostering, ordering, food cost management, menu development, and supplier relations.

Oversaw the supply of pizza dough to other company restaurants and trained new staff across various locations.

Recognized multiple times in Broadsheet's Top 10 best pizzas in Sydney.

Managed the pizza section, overseeing daily operations and quality control.

Responsible for training new staff and developing new menu items.

Controlled food costs and managed inventory for the pizza department.

Pioneered the opening of a new restaurant featuring Marana Forni gas and wood-fired ovens.

Developed and implemented the initial menu for pizza, pasta, and salads.

Managed overall kitchen operations with a primary focus on high-volume pizza production, achieving 800-1000 pizzas sold weekly.

Responsible for staff training, supplier negotiations, food cost control, and ensuring food safety compliance.

Played a key role in the opening of a large, multi-level venue with a wood-fired pizza oven.

Developed the pizza menu, managed food costs, created staff rosters, and handled ordering.

Trained and mentored new pizza chefs, ensuring high standards of quality and efficiency.

Managed kitchen operations and led the pizza section during the Head Chef's absence in a high-volume pizza bar.

Consistently produced 500-600 pizzas on busy nights.