Mauro Italo Biordi
Potts Point,NSW
Summary
Accomplished Sous Chef with a proven track record at Doltone House Group, demonstrating exceptional kitchen leadership and food safety skills. Spearheaded high-volume food preparation, achieving significant cost savings through effective inventory management. Mentored staff, enhancing team performance and ensuring compliance with health regulations. Expert in cooking techniques and allergen awareness, consistently delivering superior food presentation. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 2000-year background in high-end restaurant industry.
Overview
9
9
years of professional experience
Work History
Sous Chef
Doltone House Group
07.2021 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Live Pasta classes
- Live pizza classes
- Live risotto classes
- live Pesto classes
Pasta Making Chef
Grappa Ristorante
01.2019 - 06.2021
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Personal Assistant/Chef/maintenance
Navarra Venues
04.2015 - 12.2018
- Maintained appropriate personal and professional to the Directors needs
- Oversaw personal and professional maintenance or lawns handling of there horses
- Improved time management of the executive through effective prioritization and organization of tasks.
- Maintained confidentiality and discretion while handling sensitive information relevant to company operations.
- Maintenance on there directors boat
- Used discretion when handling confidential information.
- Kept detailed track of household and maintenance inventory and schedules.
- Maintained entire family's scheduling of cars services and properties.
- Placed orders to restock items before supplies ran out.
Education
Commercial Cookery Iii
Ryde Tafe NSW College
Ryde, NSW12.1989
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
- Cooking techniques
- Kitchen Organization
- Allergen awareness
- Safety Management
Timeline
Sous Chef
Doltone House Group
07.2021 - Current
Pasta Making Chef
Grappa Ristorante
01.2019 - 06.2021
Personal Assistant/Chef/maintenance
Navarra Venues
04.2015 - 12.2018
Commercial Cookery Iii
Ryde Tafe NSW College
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