Summary
Overview
Work History
Education
Skills
Work Preference
Timeline
Generic

Marco Fregata

cook, sous chef or chef de partie....
Verona,Verona

Summary

Adept at optimizing kitchen operations and enhancing food presentation, I significantly increased customer satisfaction at "La Loggia Bistrot" through innovative menu development and effective team leadership. My expertise in sanitation standards and nutritional knowledge, coupled with a talent for fostering a collaborative kitchen environment, has consistently elevated dining experiences.

I currently work and live in Italy...

I'm looking for a job opportunity in the USA or Canada to come to work and live in the USA or Canada...

Overview

15
15
years of professional experience

Work History

Pastry Chef Intern

Pastry Shop " La Briciolina"
12.2010 - 03.2012
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Provided exceptional customer service by accommodating special requests and dietary restrictions within dessert offerings.
  • Received positive feedback from customers regarding both taste and presentation of pastries served at events or in-store purchases.
  • Streamlined pastry production process for increased efficiency and consistency in product quality.

Chef De Cuisine

FarmHouse Restaurant " Il Pigno"
04.2012 - 03.2016
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.

Cook and Waiter

Hotel and Restaurant Silvestro
05.2010 - 11.2010
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Flexibility in working as a chef and waiter at the same time to meet business needs.

Scholastic Internship

Caesius 4* Luxury Spa Hotel
04.2009 - 06.2009
  • 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.
  • First experience in the world of catering

Chef De Partie

The Small and Luxury "Boffenigo Hotel" 4* Luxury
04.2016 - 11.2019
  • 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.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Chef Supervisor

Restaurant "La Loggia Bistrot"
12.2019 - Current
  • Streamlined food preparation processes for faster service times and better quality control.
  • Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
  • Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
  • Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
  • Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
  • Implemented cross-training programs for employees, increasing versatility within the team and allowing for smoother shift rotations.
  • Resolved conflicts between team members amicably while taking steps to prevent future issues.
  • Fostered a positive work environment, promoting teamwork among kitchen staff members for improved productivity.
  • Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
  • Built relationships with local farmers markets to source fresh produce directly from growers at advantageous prices.
  • Maintained a clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
  • Developed creative and innovative menu items, resulting in increased sales and positive customer feedback.

Education

Qualification Diploma - Professional Institute Hotel And Catering Services

Luigi Carnacina" Comprehensive Institute
Bardolino (Vr)
06.2011

Skills

  • Scheduling Staff
  • Sanitation Standards
  • Kitchen Operations
  • Nutritional knowledge
  • Food presentation
  • Allergen awareness
  • Menu development
  • Recipe creation
  • Kitchen leadership
  • Team Leadership
  • Food Preparation
  • Cooking techniques

Work Preference

Work Type

Full TimeContract Work

Important To Me

Flexible work hoursCareer advancement

Timeline

Chef Supervisor

Restaurant "La Loggia Bistrot"
12.2019 - Current

Chef De Partie

The Small and Luxury "Boffenigo Hotel" 4* Luxury
04.2016 - 11.2019

Chef De Cuisine

FarmHouse Restaurant " Il Pigno"
04.2012 - 03.2016

Pastry Chef Intern

Pastry Shop " La Briciolina"
12.2010 - 03.2012

Cook and Waiter

Hotel and Restaurant Silvestro
05.2010 - 11.2010

Scholastic Internship

Caesius 4* Luxury Spa Hotel
04.2009 - 06.2009

Qualification Diploma - Professional Institute Hotel And Catering Services

Luigi Carnacina" Comprehensive Institute

Similar Profiles

CREATE PROFILE
Marco Fregatacook, sous chef or chef de partie....