Matteo Mehmeti
Cesena
Summary
Adept at kitchen management and mentoring, I enhanced team efficiency and culinary standards at Da Lucio, Jacopo Ticchi. Specializing in grill mastery and food presentation, my innovative menu development and leadership significantly reduced food waste, elevating the dining experience and contributing to the restaurant's high reputation for quality and creativity.
Overview
8
8
years of professional experience
Work History
Senior Chef De Partie
Da Lucio, Jacopo Ticchi
05.2023 - 10.2024
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh ingredients.
Chef De Partie
Magnolia,Alberto Faccani
05.2021 - 08.2022
- Traditional, innovative and creative restaurant with two Michelin stars
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Demi Chef De Partie
Hide Above, Ollie Dabbous
05.2021 - 09.2021
- Modern European restaurant with one Michelin star.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
Chef De Partie
Roka
09.2019 - 05.2021
- Luxurious Japanese restaurant.
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
Chef De Partie
La Giostra
04.2019 - 08.2019
- 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.
Commis Chef De Partie
Hotel Pinetina Mare
06.2018 - 09.2018
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
School Internship
Hotel Tosco Romagnolo, Paolo Teverini
06.2017 - 08.2017
- Renowned haute cuisine restaurant
- 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.
Commis Chef
Hotel Lungomare
06.2017 - 08.2017
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
School Internship
I Maceri
02.2017 - 03.2017
- 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.
- Sorted and organized files, spreadsheets, and reports.
- Gained hands-on experience in various software programs, increasing proficiency and expanding technical skill set.
Education
High School Diploma -
Pellegrino Artusi Professional Institute
Forlimpopoli, Italy06-2019
Skills
- Mentoring abilities
- Sanitation protocols
- Grill Mastery
- Food presentation
- Kitchen Management
- Butchery skills
- Allergen awareness
- Baking Expertise
- Menu development
- Sauce preparation
- Vegetable cookery
- Recipe creation
- Garnishing Techniques
- Safe Food Handling
- Kitchen leadership
- Team Leadership
Languages
Italian
Bilingual or Proficient (C2)
English
Intermediate (B1)
Timeline
Senior Chef De Partie
Da Lucio, Jacopo Ticchi
05.2023 - 10.2024
Chef De Partie
Magnolia,Alberto Faccani
05.2021 - 08.2022
Demi Chef De Partie
Hide Above, Ollie Dabbous
05.2021 - 09.2021
Chef De Partie
Roka
09.2019 - 05.2021
Chef De Partie
La Giostra
04.2019 - 08.2019
Commis Chef De Partie
Hotel Pinetina Mare
06.2018 - 09.2018
School Internship
Hotel Tosco Romagnolo, Paolo Teverini
06.2017 - 08.2017
Commis Chef
Hotel Lungomare
06.2017 - 08.2017
School Internship
I Maceri
02.2017 - 03.2017
High School Diploma -
Pellegrino Artusi Professional Institute
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