Manolo Imperatori
Wetherby,yorkshire
Summary
Creative and very passionate about food and always exited about developing
new products. With two decades of experience in experimenting with new food ingredients applying appropriate ways to develop new ideas.
Always informed about new trends and focused on customer demands.
Developed an interest in Vegan and plant based food.
Created and established a Vegan ice cream ranged other products like a plant based mayonnaise and desserts.
Passionate about pastries and bakery products also looking forward to experiment further being given the opportunity.
Experienced in the NPD process from Concept to Launch, including sampling presentation and factory trials.
Adaptable and ready to take on board new ways of working.
Hard-working with strong organisational skills. Work effectively under pressure, deadlines and always achieve company goals through exceptional planning and prioritisation. Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities. Driven and creative, with solid foundation in culinary techniques and team leadership, ensuring smooth kitchen operations and high-quality meal preparation. Adept with menu planning and inventory management, combined with strong interpersonal skills. Ready to elevate dining experiences and drive culinary excellence in [Desired Position] role.
Overview
26
26
years of professional experience
8
8
years of post-secondary education
Work history
Head Chef-Chef manager
Aspen service
harrogate, west yorshire
2024.08 - Current
- Improved kitchen efficiency by streamlining cooking processes.
- Implemented new recipes for enhanced menu diversity.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Instituted a rotation system to minimise food waste.
- Ensured high-quality dishes with meticulous attention to detail.
- Maintained exemplary hygiene standards in the kitchen area.
- Trained junior staff for optimal performance and skill development.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Monitored inventory levels, ensured timely replenishment of stock.
- Assisted restaurant manager in cost control strategies implementation.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
NPD Head Chef Manager
Northern Bloc food / Beverage and Ice cream.LTD
Leeds, West Yorkshire
2015.07 - 2024.05
- Managed a team of chefs, ensuring high-quality food preparation.
- Created innovative menu items for increased customer satisfaction.
- Provided daily oversight of kitchen operations, resulting in smooth service.
- Implemented new cooking techniques to enhance the taste and presentation of dishes.
- Developed seasonal menus to incorporate fresh local produce, promoting sustainability practices.
- Introduced creative culinary concepts that resulted in unique dish creations.
- Strategically designed [Type] menus employing expertise in [Type] cuisine and customer behaviours.
- Creatively incorporated upcoming [Type] trends to maintain relevancy and innovation.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
Pastry chef
Gianni s Brio
harrogate, yorshire
2014.04 - 2014.12
- Developed seasonal dessert menus for improved variety and appeal.
- Achieved consistent production quality with adherence to recipes and instructions.
- Prepared delicate pastries for enhancing dining experience of clients.
- Assured freshness by daily baking of diverse pastries, breads, and cakes.
- Demonstrated culinary expertise to inspire junior chefs in the team.
Chef trainer of vocational Scool
E:N:A:I:P
Fermo, Province of Fermo
2008.09 - 2012.08
- Enhanced chefs' culinary skills by conducting regular training sessions.
- Created new recipes for improved menu diversity.
- Boosted kitchen efficiency with comprehensive cooking demonstrations.
- Coordinated food preparation activities for smooth kitchen operations.
- Introduced innovative cooking techniques to enhance food presentation.
Operation Catering Manager
Cubimarket food service
, Italy
2004.01 - 2007.10
- Ensured client satisfaction by maintaining high standards in food quality and presentation.
- Developed seasonal menus for diverse events, leading to positive feedback.
- Enhanced team efficiency with consistent training programmes.
- Implemented effective waste management strategies, reducing overall costs.
- Upheld hygiene and safety regulations through regular checks and audits.
- Conducted regular staff meetings for improved communication within the team.
Sous chef
Restaurant Doce vita
Civitanova Marche, Provincia di Macerata
1998.05 - 2003.07
- Maintained high standards of food preparation by following recipes accurately.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Ensured quality control with strict adherence to hygiene regulations.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Streamlined kitchen processes by implementing effective time management strategies.
- Fostered a positive working environment through clear communication and team motivation.
Education
GCSEs - Math Italian,Geografy,Food Tecnology,Design tecnology-PE, History,Italian Grammr-GCSE equivalent.
Istituto Tecnico Industriale
Italy 1989.09 - 1994.06
NVQ Level 2 - Pastry Tecnology
Arti-GenialeSrl
Pastry trainig Pastry Chef. 1994.09 - 1995.06
NVQ Level 3 - Dessert / Ice cream industry tecnology
Master carpigiani
Italy 1995.10 - 1998.07
Level 2-Food Hygiene and safety for ;anufactoring .Completed
high speed training
harrogate 2023.05 - 2023.06
Level 3 HCCP for catering / Retail Complited
High Speed Training
United KindomSkills
NPD planning
Knowledge of Vegan and plant based food development
Safety and quality standards
Product launches
Product concepts
Quality assurance and control
Product lifecycle management
Problem-solving
Strategic Planning
Resourcefulness
Multilingual
Timeline
Head Chef-Chef manager
Aspen service
2024.08 - Current
Level 2-Food Hygiene and safety for ;anufactoring .Completed
high speed training
2023.05 - 2023.06
NPD Head Chef Manager
Northern Bloc food / Beverage and Ice cream.LTD
2015.07 - 2024.05
Pastry chef
Gianni s Brio
2014.04 - 2014.12
Chef trainer of vocational Scool
E:N:A:I:P
2008.09 - 2012.08
Operation Catering Manager
Cubimarket food service
2004.01 - 2007.10
Sous chef
Restaurant Doce vita
1998.05 - 2003.07
NVQ Level 3 - Dessert / Ice cream industry tecnology
Master carpigiani
1995.10 - 1998.07
NVQ Level 2 - Pastry Tecnology
Arti-GenialeSrl
1994.09 - 1995.06
GCSEs - Math Italian,Geografy,Food Tecnology,Design tecnology-PE, History,Italian Grammr-GCSE equivalent.
Istituto Tecnico Industriale
1989.09 - 1994.06
Level 3 HCCP for catering / Retail Complited
High Speed Training