Claudio Marceca
Palermo
Summary
Dynamic Head Chef with a proven track record at Dam Il Folle Bistrot, excelling in menu development and cost control. Expert in fostering teamwork and maintaining high food safety standards, I effectively reduced waste while enhancing culinary offerings, ensuring exceptional dining experiences and strong vendor relationships.
Overview
13
13
years of professional experience
Work History
Head Chef
Dam Il Folle Bistrot
06.2018 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Senior Chef De Partie
Novikov
03.2018 - 06.2018
Head Chef
Dam Il Folle Bistrot
09.2015 - 02.2018
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Head Chef
Casa E Bottega
03.2014 - 08.2015
Head Chef
Numbs
11.2013 - 03.2014
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Sous Chef
La Barcaccia
03.2013 - 10.2013
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Chef De Partie
Rocca
01.2013 - 03.2013
- 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.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
Chef De Partie
Doni
06.2012 - 12.2012
Education
High School Accounting
Palermo 2003
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Waste reduction
- Culinary expertise
- Food safety regulations
- Menu supervision
- Banquets and catering
- Cost reduction
- Food presentation
Languages
Italian
Bilingual or Proficient (C2)
English
Intermediate (B1)
Timeline
Head Chef
Dam Il Folle Bistrot
06.2018 - Current
Senior Chef De Partie
Novikov
03.2018 - 06.2018
Head Chef
Dam Il Folle Bistrot
09.2015 - 02.2018
Head Chef
Casa E Bottega
03.2014 - 08.2015
Head Chef
Numbs
11.2013 - 03.2014
Sous Chef
La Barcaccia
03.2013 - 10.2013
Chef De Partie
Rocca
01.2013 - 03.2013
Chef De Partie
Doni
06.2012 - 12.2012
High School Accounting
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