Denis Moro
Padova
Summary
Driven Chef de Rang effectively trained and well-versed in exceeding patron expectations through dynamic communication, organizational. Dedicated and talented individual with charisma to engage patrons and improve experiences.
Knowledge Chef de Range with strong background in fine dining service. Proven track record of enhancing guest experiences through attentive and personalized service. Demonstrated expertise in table settings and wine pairing, showcasing exceptional communication and organizational skills.
Overview
6
6
years of professional experience
Work History
Chef De Range
Atelier Moessmer Norbert Niederkofler
Bruneck, Italy
07.2023 - 11.2024
- Maintained a clean and organized dining environment, ensuring a positive experience for guests.
- Developed rapport with regular customers by remembering preferences and accommodating special requests whenever possible.
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Answered questions regarding menu items and suggested dishes exceeding guest expectations.
- Delivered food to table using serving trays and refilled water glasses with pitchers.
- Maintained well-organized mise en place to keep work consistent.
- Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
- Promoted a welcoming atmosphere by greeting customers with a friendly demeanor and promptly addressing their needs.
- Cleaned counters, machines, utensils, and seating areas daily.
- Maintained and operated espresso machines, blenders, commercial coffee brewers, coffee pots, and other equipment.
- Operated espresso machines and commercial coffee brewers to create beverages.
Chef De Range
Ristorante Macelleria Damini E Affini
Arzignano, Vicenza
08.2022 - 01.2023
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Wrapped meat produce to maintain quality, freshness and condition.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
- Coordinated special events, creating memorable experiences for guests while maintaining excellent service levels.
Chef De Range
AlpiNN Food & Space Restaurant
Brunico (BZ)
06.2021 - 04.2022
- Maintained a clean and organized dining environment, ensuring a positive experience for guests.
- Managed reservations efficiently, optimizing seating arrangements for maximum customer satisfaction.
- Collaborated with kitchen staff to ensure timely delivery of orders, resulting in smooth restaurant operations.
- Contributed to a positive work culture by consistently demonstrating teamwork attitude and commitment to high-quality service.
- Greeted guests and led each party to specific table.
- Handled customer complaints professionally, implementing solutions that maintained strong relationships with patrons.
- Answered questions regarding menu items and suggested dishes exceeding guest expectations.
- Provided support during busy periods by taking on additional responsibilities such as bartending or expediting when needed.
- Maintained well-organized mise en place to keep work consistent.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
Commis di sala
St. Hubertus in Hotel Rosa Alpina 5*
San Cassiano in Badia (BZ)
01.2020 - 03.2020
- Period of internship from my school "ALMA" (specializer for waiters and bar)
- Utilized strong communication abilities during presentations which led to increased understanding among colleagues regarding project goals and objectives.
- Supported fellow team members during high-volume periods, fostering a positive work environment and seamless service.
- Developed strong knowledge of menu items and wine pairings, resulting in well-informed recommendations for diners.
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
Cameriere di sala
Villaggio Turistico Internazionale 5*
Bibione (VE)
07.2018 - 09.2018
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Cultivated warm relationships with regular customers.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Maintained a clean and orderly dining area for an enjoyable guest experience.
- Bussed and reset tables to keep dining room and work areas clean.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
Education
Diploma in Assistant Restaurant & Bar Manager - Ristorazione
ALMA
2020
Terzo Livello - Somellerie
Associazione Italiana Sommelier
Italia12-2019
Diploma di maturità - Ristorazione
IPSEOA Pietro d'Abano
2019
Skills
- Massima attenzione al dettaglio
- Doti relazionali e comunicative
- Tecniche di vendita
- Conoscenza delle diverse tipologie di servizio
- Autonomia, dinamismo e intraprendenza
- Cleanliness and sanitation
- Verbal and written communication
- Strong multitasking
- Reservation Management
- Customer needs
- Banquets and catering
Languages
Inglese
Intermediate (B1)
Tedesco
Elementare
A2
Italiano
Bilingual or Proficient (C2)
Timeline
Chef De Range
Atelier Moessmer Norbert Niederkofler
07.2023 - 11.2024
Chef De Range
Ristorante Macelleria Damini E Affini
08.2022 - 01.2023
Chef De Range
AlpiNN Food & Space Restaurant
06.2021 - 04.2022
Commis di sala
St. Hubertus in Hotel Rosa Alpina 5*
01.2020 - 03.2020
Cameriere di sala
Villaggio Turistico Internazionale 5*
07.2018 - 09.2018
Diploma di maturità - Ristorazione
IPSEOA Pietro d'Abano
Diploma in Assistant Restaurant & Bar Manager - Ristorazione
ALMA
Terzo Livello - Somellerie
Associazione Italiana Sommelier