Manuel Battista
Milan
Summary
Responsible, Enthusiastic, Energetic, Hard an Ethic worker with high communication skills and team work attitude, ready to work to improve and learn new notions daily. I want to prove and improve my own working skills.
I am now looking for a position where my organization, curiosity and communication skills can be useful.
I am fully flexible and willing to work every day of the week, I'm available for an interview any time.
Thanks for your time!
Overview
6
6
years of professional experience
Work History
Chef De Partie
Les Vernissage
01.2024 - Current
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
Chef De Partie
Sensorium (3 Espresso hat)
02.2023 - 01.2024
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Partie
Aalia (2 hat)
06.2022 - 02.2023
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Chef De Partie
La Bella Vista Restaurant
01.2022 - 05.2022
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated meals paying special attention to garnishes and overall presentation.
- Cooked identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Chef De Partie
Festijn Culinair
10.2021 - 01.2022
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Plated meals paying special attention to garnishes and overall presentation.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Sanitized all counters properly to prevent food-borne illness.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Developed and cooked memorable dishes that brought new customers into establishment.
Stageur
Mudec - Enrico Bartolini (3 Michelin Star)
06.2021 - 07.2021
- Carried out day-day-day duties accurately and efficiently.
- Exceeded goals through effective task prioritization and great work ethic.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
Senior Comis Chef
The Croke Park Hotel
01.2020 - 06.2020
- Oversaw daily operations to ensure high levels of productivity.
- Prepared items for roasting, sautéing, frying and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Operated all kitchen equipment safely to prevent injuries.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Sanitized all counters properly to prevent food-borne illness.
Comis De Cuisine-Chef De Partie
Gattò
06.2018 - 11.2019
- Maintained well-organized mise en place to keep work efficient and consistent.
- Rotated stock to use items before expiration date.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Plated meals paying special attention to garnishes and overall presentation.
Comis de cuisine
Commenda 33
03.2018 - 07.2018
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Education
Diploma - Haute Cuisine (fine Dining)
Food Genius Academy
Milan05.2021
Modern Languages High School - Language
Erasmo Da Rotterdam
Milan07.2016
Skills
- Cooking Skills
- Problem Solution
- Team Working
- Public Relations
Timeline
Chef De Partie
Les Vernissage
01.2024 - Current
Chef De Partie
Sensorium (3 Espresso hat)
02.2023 - 01.2024
Chef De Partie
Aalia (2 hat)
06.2022 - 02.2023
Chef De Partie
La Bella Vista Restaurant
01.2022 - 05.2022
Chef De Partie
Festijn Culinair
10.2021 - 01.2022
Stageur
Mudec - Enrico Bartolini (3 Michelin Star)
06.2021 - 07.2021
Senior Comis Chef
The Croke Park Hotel
01.2020 - 06.2020
Comis De Cuisine-Chef De Partie
Gattò
06.2018 - 11.2019
Comis de cuisine
Commenda 33
03.2018 - 07.2018
Diploma - Haute Cuisine (fine Dining)
Food Genius Academy
Modern Languages High School - Language
Erasmo Da Rotterdam
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