Massimiliano Ieva

• Placed orders to restock items before supplies ran out.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.
• Contributed to successful restaurant reviews by consistently delivering high-quality dishes in a timely manner.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Seasoned and marinated cuts of meat, poultry and fish.

• Maintained well-organized mise en place to keep work consistent.
• Measured and mixed ingredients according to precise recipes for best results.
• Reduced food waste by implementing proper storage techniques and inventory management practices.
• Enhanced kitchen efficiency by streamlining food preparation and plating processes.

• Consistently exceeded management''s performance expectations while adhering to company policies and procedures.
• Built rapport with regular customers through friendly interactions and attentiveness to their preferences.
• Participated in monthly inventory checks, helping management maintain adequate stock levels and reduce waste costs.

• Assisted with inventorying beverage stock and bar supplies.
• Continuously improved personal bartending skills through experimentation with new recipes, techniques, and flavor combinations.
• Developed rapport with regular customers, fostering loyalty and repeat business through personalized service.