Mirko Vinci

• Overseas overall operation activies of the kitchen
• Control food preparation to maintain high standards
• Check food quality, quanlities and consistency
• Resposible for hygiene policies set by the hotel
• Plan and excecute new menu (ala carte, set lunch, seasonal menu, events, private dining)
• To work closely with Executive chef to improve standards
• Prepare receipes of new dishes and conduct cost analysis on each dish
• Inspect and ensure that all operating equipment is maintian in good working conditions
• Plan quarterly promotions with supplies, guests chef and social media team
• Interact with guests to obtain feedback and bulid a relationship
• Planning of Monthly schedule for staff (Leave plan and day off)
• Responsible of ordering for Lagosteria Bistrot and locate new products with suppliers

• Overseas overall operation activies of the kitchen
• Control food preparation to maintain high standards
• Check food quality, quanlities and consistency
• Resposible for hygiene policies set by the hotel
• Plan and excecute new menu (ala carte, set lunch, seasonal menu, events, private dining)
• To work closely with Executive chef to improve standards
• Prepare receipes of new dishes and conduct cost analysis on each dish
• Inspect and ensure that all operating equipment is maintian in good working conditions
• Plan quarterly promotions with supplies, guests chef and social media team
• Interact with guests to obtain feedback and bulid a relationship
• Planning of Monthly schedule for staff (Leave plan and day off)
• Responsible of ordering for Langosteria Sankt Moritz and locate new products with suppliers
• Responsible for staff appraisal and confirmation

• Overseas overall operation activies of the kitchen
• Control food preparation to maintain high standards
• Check food quality, quanlities and consistency
• Resposible for hygiene policies set by the hotel
• Plan and excecute new menu (ala carte, set lunch, seasonal menu, events, private dining)
• To work closely with Executive chef to improve standards
• Forecast food cost and manage department expenses
• Prepare receipes of new dishes and conduct cost analysis on each dish
• Inspect and ensure that all operating equipment is maintian in good working conditions
• Plan quarterly promotions with supplies, guests chef and social media team
• Interact with guests to obtain feedback and bulid a relationship
• Planning of Monthly schedule for staff (Leave plan and day off)
• Responsible of ordering for Langosteria Paraggi and locate new products with suppliers
• Responsible for staff appraisal and confirmation

• Overseas overall operation activies of the kitchen
• Control food preparation to maintain high standards
• Check food quality, quanlities and consistency
• Resposible for hygiene policies set by the hotel
• Plan and excecute new menu (ala carte, set lunch, seasonal menu, events, private dining)
• To work closely with Executive chef to improve standards
• Forecast food cost and manage department expenses
• Prepare receipes of new dishes and conduct cost analysis on each dish
• Inspect and ensure that all operating equipment is maintian in good working conditions
• Plan quarterly promotions with supplies, guests chef and social media team
• Interact with guests to obtain feedback and bulid a relationship
• Planning of Monthly schedule for staff (Leave plan and day off)
• Responsible of ordering for Langosteria Paris and locate new products with suppliers
• Responsible for staff appraisal

• Overseas overall operation activies of the kitchen
• Control food preparation to maintain high standards
• Check food quality, quanlities and consistency
• Resposible for hygiene policies set by the hotel
• Plan and excecute new menu (ala carte, set lunch, seasonal menu, events, private dining)
• To work closely with F&B Director and executive chef to improve standards
• Forecast food cost and manage department expenses
• Prepare receipes of new dishes and conduct cost analysis on each dish
• Inspect and ensure that all operating equipment is maintian in good working conditions
• Plan quarterly promotions with supplies, guests chef and social media team
• Interact with guests to obtain feedback and bulid a relationship
• Planning of Monthly schedule for staff (Leave plan and day off)
• Responsible of ordering for Grissni and locate new products with suppliers
• Responsible for staff appraisal and confirmation

. Live cooking preparation in front of guests

• Conduct on the job training for intern from local school
• Monitor worker performance
• Maintian and Inspect facilities or equipment for regulatory compliance
• Assisting the executive sous chef in developing new dishes and menus
• Ensuring high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
• Plan weekly schedules according to business and projected goals
• Direct the preparation, seasoning, and cooking of buffet line
• Supervises and participate in cooking and baking and the preparation of foods
• Ordered and received food and supplies weekly for restaurant operations
• Creating fine dining menu for chef table and V.I.P
• Guest
• Opportunity given to create 2017 winter and 2018 spring menu for
• Dinner de Fleur
• Private dining at Shangri La Singapore

• Prepare traditional pasta menus and dishes
• Live cooking preparation in front of guests
• Monitor worker performance
• Schedule employee work hours
• Monitoring portion and waste control to maintain profit margins
• Worked with guest and client to ensure satisfaction
• Weekly projection for ordering, maintain good relationship with suppliers and source for the best quality product

• Customize menu accorrding to guests request
• Responsible for food cost, market list, quality and service
• Plan/Create events for fashion, music and fine dining experience

• Live cooking preparation in front of guests
• Responsible for food production, market list, quality and service
• Ensure all purchased supplies for quality check for each delivered item

• Devoted to preparing pasta and risotto, specializing in all kitchen departments
• Helping the sous chef develop new dishes and menus
• Ensuring high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
• Creating fine dining menu for chef table and V.I.P
• Guest
• Assist different station chef in the kitchen

• Involved in the preparation of fresh pasta, bread, main course and desserts
• Running daily operations of lunch and dinner service
• Maintain high standards of hygiene

• Devoted to preparing appetizers and grilled dishes
• Measuring dish ingredients and portion sizes are accurately
• Maintain high standards of hygiene
• Assist different station chef in the kitchen

• Kitchen helper in charge of preparation of hot and cold food, salads and bread
• Preparing the ingredient for more senior chef
• Assist different station chef in the kitchen
• Responsible of food service in small fashion brand outlet for breakfast and lunch
• Maintain high standards of hygiene
• Catering team chef for Formula 1 grand prix Monza in 2008,2009,2010

• Involved in preparation of apptizer, buffet and desserts
• Preparing the ingredient for more senior chef
• Assist different station chef in the kitchen
• Maintain high standards of hygiene

• Involved in preparation of raw meat and fish
• Involved in preparation of apptizer, buffet and desserts
• Preparing the ingredient for more senior chef
• Assist different station chef in the kitchen
• Maintain high standards of hygiene