Alessio Matarese

• Reduced food waste with strategic menu planning and inventory control techniques.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
• Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
• Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
• Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
• Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
• Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
• Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
• Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
• Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
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• Served as a subject matter expert on HACCP and provided guidance to colleagues in developing robust food safety systems across the organization.
• Coordinated cross-functional teams to address food safety concerns and implement corrective actions swiftly.

i worked as a chef de partie in the hot and cold appetizers section. And i also took care of the baking.

• Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
• Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
• Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
• Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.

• 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.
• Trained kitchen staff to perform various preparation tasks under pressure.
• 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.