Francesco D'Orta

Work History

Pizza Manager/Executive Chef

Gusto Sl

09.2021 - Current

Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Developed and implemented customer service standards and best practices to enforce compliance and meet criteria requirements.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Tracked food production levels, meal counts, and supply costs.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
Oversaw training of more than 10 team members.
Controlled labor hours and inventory costs through hands-on management and proactive changes.
Reviewed and approved employee schedules and timesheets.
Collaborated with other departments to coordinate events and promotions.
Motivated staff to perform at peak efficiency and quality.
Managed staff schedules and maintained adequate coverage for all shifts.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Oversaw food preparation and monitored safety protocols.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Verified prepared food met standards for quality and quantity before serving to customers.
Purchased food and cultivated strong vendor relationships.
Coordinated with catering staff to deliver food services for special events and functions.

Pizza Chef

Trattoria Ciao Toto Tenerife

10.2015 - 08.2021

Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
Created specialty pizzas to diversify menu and promote restaurant.
Prepared dough from scratch using old world recipe and added toppings, cheese, and sauce for unique pies.
Wiped down counters and food prep stations using bleach and clean cloths.
Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
Coached new workers on store policies, pizza making, and dough preparation.
Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
Tracked inventory of ingredients and supplies to keep kitchen well stocked and meet product and service demands.
Monitored pizzas throughout cooking process to deliver correct doneness and prevent burning or under cooking.
Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
Followed company recipes and production standards to satisfy customers.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Used kitchen equipment safely and reduced risk of injuries and burns.
Reduced customer waiting by batch cooking popular items during rush times.

Company Owner/Executive Chef Manager

Sports Bar Italian Food Barcelona

05.2010 - 06.2015

Oversaw daily business operations and financial decisions to drive profitability and growth.
Developed long-term relationships with key clients, vendors and service providers.
Resolved customer service issues with timely and professional resolutions.
Negotiated contracts with vendors and service providers to secure favorable terms of service.
Hired, trained and managed staff to cultivate productive and efficient workforce.
Forecasted and managed budgets to boost cost-effectiveness and profitability.
Managed 15 employees by supervising daily tasks.
Trained new employees on proper protocols and customer service standards.
Trained and guided team members to maintain high productivity and performance metrics.
Assisted in recruiting, hiring and training of team members.
Managed purchasing, sales, marketing and customer account operations efficiently.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Planned promotional menu additions based on seasonal pricing and product availability.
Oversaw business operations, inventory control, and customer service for restaurant.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Interacted with guests to obtain feedback on product quality and service levels.
Coordinated employee schedules and developed staff teams to boost productivity.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Worked closely with front-of-house staff to facilitate excellent customer service.

Chef Assistant

Restaurante Murivecchi Barcelona

11.2006 - 09.2009

Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes for more than 200 customers
Prepared and cooked quality meals in high-volume, fast-paced service environments.
Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
Prepped ingredients ahead of time to increase cooking and service speed.
Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
Supported senior chefs with creative meal planning and recipe development.
Followed recipes and instructions to achieve quality and presentation standards.
Used variety of kitchen tools and appliances to prepare ingredients and meals.
Trained new kitchen staff on proper food handling and preparation techniques.
Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
Followed food safety practices and sanitation guidelines.
Maintained high personal grooming standards and uniform presentation.
Trained new staff on food preparation and safety procedures.

Pizza Cook/Sous Chef

Un Posto Al Sole

04.2000 - 09.2006

Monitored and maintained clean working areas and cooking surfaces.
Prepared raw materials for cooking by cutting vegetables and preparing dough.
Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
Cooked assembled pizzas in oven, removed when done, allowed to cool, cut and boxed completed orders, entering real-time preparation updates in electronic system from start to finish.
Followed order specifications to select proper crust and topping ingredients, assembling full pizzas following company measurement standards.
Prepared fresh dough and other pre-made items, following store recipes to mix ingredients, allowing for sufficient rising or cooking and placing in cooler for storage until needed.
Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
Cleaned and sanitized work areas, utensils and equipment.
Acted as head chef when required to maintain continuity of service and quality.
Planned and directed high-volume food preparation in fast-paced environment.
Collaborated with staff members to create meals for large banquets up to 280 persons for day

Summary

Overview

Work History

Pizza Manager/Executive Chef

Pizza Chef

Company Owner/Executive Chef Manager

Chef Assistant

Pizza Cook/Sous Chef

Education

Qualified - Restaurant And Culinary Management

Skills

Certification

Languages

Work Availability

Work Preference

Work Type

Software

Timeline

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