Myke Porcaro

• Head Chef for 6.5 years
• 700-1000 heads per week across 5 working days.
• Highly competent in grill, pans, and general runnings of kitchen.
• Hiring and training of kitchen staff.
• Menu costing & menu creation

• Trained kitchen staff to perform various preparation tasks under pressure.
• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Arguably the largest and most successful alternative nightclub in SA. Every Friday night and public holiday eve.
• Managed budgets and negotiated contracts with vendors, ensuring cost-effective event execution.
• Nurtured and built relationships with vendors, venues and industry contacts to obtain best pricing and services for events.
• Streamlined event planning processes by implementing efficient project management strategies.
• Implemented innovative event themes and designs to create memorable experiences for attendees.
• Liaised with clients to determine exact event requirements.
• Managed administrative logistics of events planning, event booking, and event promotions.
• Increased client satisfaction by consistently delivering well-executed events within budget constraints.

This was a food truck owned by Jock Zonfrillo. I ran the entire day to day both front of house and back of house for 8 months. Serving food and coffees.

• First food court Fasta Pasta
• High volume store
• FOH & BOH management and training
• Highly competent pan and grill experience