Salvatore Rincione
Sydney,NSW
Summary
I started my career in the Hospitality industry at a young age, following a comprehensive path that allowed me to work in various operational areas. From my initial role as a waiter, I progressed to senior rank, then transitioned into the kitchen. Later, I gained experience in reception and administration before specializing as a pizzaiolo. In Australia, I have worked both as a pizzaiolo and a restaurant manager, developing a well-rounded understanding of restaurant management and operations. I am also experienced in using POS systems such as Lightspeed and OrderMate, as well as Deputy and MYOB.
Overview
28
28
years of professional experience
Work History
Managing Director
Rotonda Pizza
09.2022 - 09.2024
- Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
- Strengthened client relationships with regular communication, timely project delivery, and high-quality services.
- Increased overall company performance by implementing strategic management initiatives and streamlining operations.
- Developed comprehensive business plans, outlining long-term goals and actionable steps toward success.
- Oversaw complex negotiations with suppliers/vendors for favorable contract terms that led to cost savings.
- Optimized resource allocation for improved efficiency and profitability across all departments.
Pizza Chef - Restaurant Manager
Bel Fiore Restaurant
06.2018 - 07.2023
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
- Maintained a clean workspace, ensuring compliance with health and safety regulations for food handling.
Chef De Partie - Pizza Chef
Merivale Coogee Pavillion
11.2017 - 01.2018
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Managing Director
4 Vele Ristorante
02.2013 - 10.2014
- Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
- Strengthened client relationships with regular communication, timely project delivery, and high-quality services.
- Increased overall company performance by implementing strategic management initiatives and streamlining operations.
- Developed comprehensive business plans, outlining long-term goals and actionable steps toward success.
- Oversaw complex negotiations with suppliers/vendors for favorable contract terms that led to cost savings.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
Chef - Pizza Chef
Hotel Ristorante Estro Del Mare
07.1996 - 09.2014
- 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.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
Education
Certificate IV - Information Technology
Academy Australasia
Sydney, NSWCertificate IV - Commercial Cookery
Swiss Institute Australia
High School Diploma -
Hospitality School
Palermo (Italy)06.1991
Skills
- Operations Management
- Staff Management
- Quality Assurance
- Team Collaboration
- Inventory control and record keeping
- Customer Engagement
- Pizza making
- Cooking
- Effective Communication
- Food presentation
- Food safety and sanitation
- Food quality
- Cooking techniques
- Knife Skills
Languages
Italian
Native or Bilingual
English
Professional Working
Websites
Timeline
Managing Director
Rotonda Pizza
09.2022 - 09.2024
Pizza Chef - Restaurant Manager
Bel Fiore Restaurant
06.2018 - 07.2023
Chef De Partie - Pizza Chef
Merivale Coogee Pavillion
11.2017 - 01.2018
Managing Director
4 Vele Ristorante
02.2013 - 10.2014
Chef - Pizza Chef
Hotel Ristorante Estro Del Mare
07.1996 - 09.2014
Certificate IV - Information Technology
Academy Australasia
Certificate IV - Commercial Cookery
Swiss Institute Australia
High School Diploma -
Hospitality School
Similar Profiles
Dana PankoninDana Pankonin
Owner of Shore to Summit Wellness LLC at Rotonda West, FLOwner of Shore to Summit Wellness LLC at Rotonda West, FL
Candela Azul AntuñaCandela Azul Antuña
Kitchen Assistant. at La Rotonda.Kitchen Assistant. at La Rotonda.
Gnouma AladineGnouma Aladine
Coursier livreur de pizzas at Capri pizza / pizza Time / pizza fiveCoursier livreur de pizzas at Capri pizza / pizza Time / pizza five