Summary
Overview
Work History
Education
Skills
Lingue
Timeline
Generic

MATTEO MURENU

Skegness

Summary

Product-focused Pizza Chef with a deep appreciation for ingredient quality in crafting unforgettable dining experiences. Committed to upholding highest standards of food safety, sanitation, and health practices. Prioritizes quality control and defect prevention to consistently deliver top-notch meals. Seasoned sous Chef known for creating delectable dishes that keep customers coming back for more. Eager to contribute to dynamic kitchen team and excited about taking on new culinary challenges in thriving kitchen environment.

Overview

6
6
years of professional experience

Work History

Chef de partie

The lakes restaunt
09.2024 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Plated meals paying special attention to garnishes and overall presentation.

Pizza Chef

Latino Restaurant
02.2023 - 09.2024
  • Ability to make fresh dought Ability to roll out, season and cook the pizza Ability to organize all pizza section Ability to make pasta, main couse and appetizers Ability to create new plate & new menu
  • Recognized as Surrey's top pizza restaurant in 2024.
  • Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.

Chef de partie

Shardana
12.2020 - 01.2023
  • Managed all kitchen H&S systems and procedures successfully, while adhering to food safety legislation
  • Built and successfully managed a team of 3 talented chefs
  • Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions
  • Organised kitchen facilities and staff effectively to minimise order delays
  • Encouraged chef s to contribute with creative suggestions related to future menu ideas
  • Kept up to date on the latest information on allergens to ensure customer safety
  • Devised on the spot solutions to effectively resolve all emerging issues throughout shifts
  • Designed and implemented innovative and exciting new menus with other chefs
  • Implemented effective stock control measures that reduced wastage
  • Controlled and directed food preparation and service in high volume kitchen
  • Developed recipes and menus to align culinary trends with consumer demand
  • Produced or amended menus and item selections in conjunction with restaurant manager
  • Monitored quality, presentation and quantities of plated food across line
  • Incorporated customer recommendations and feedback to modify and update menu
  • Directed quality, presentation and proper quantities of plated food from line activities
  • Enforced proper and hygienic storage methods to prevent food loss.

Chef De Partie

Gem42
11.2019 - 11.2020
  • Designed new ways to present and enhance dishes
  • Developed menus and created new dishes based on trends and seasons
  • Prepped foods to be roasted, sautéed, fried and baked
  • Developed high-quality dishes for guests, including starters, mains and desserts
  • Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed
  • Planned dishes to reduce food costs and maximise gross profits
  • Followed strict health and safety guidelines in kitchen
  • Prepared and cooked high quality food following recipes and menu guidelines
  • Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures
  • Cleaned counters with sanitising agents to prevent food-borne illness.

Education

Diploma of Higher Education - Higher Education

Antonio Gramsci
Monserrato
July 2018

Skills

  • Recipes and menu planning
  • Workflow optimization
  • Grilling and deep frying skills
  • Food and beverage pairing
  • Food preparation techniques
  • Culinary expertise
  • Quality Assurance (QA)
  • Forecasting and planning
  • Restaurant supervision
  • Banquets and catering
  • Baking and broiling skills
  • Fine-dining expertise
  • Resource management
  • Food hygiene enforcement
  • Food plating and presentation
  • Knife skills
  • Ingredient preparation
  • Stock control and replenishment
  • Kitchen equipment usage
  • Pizza preparation
  • Food hygiene best practice
  • recipe knowledge
  • Food preparation
  • Menu memorisation
  • Grill operation
  • Issue resolution
  • Company policies and procedures
  • Pizza oven usage
  • Proper food storage

Lingue

Italiano
Bilingual or Proficient (C2)
Inglese
Upper intermediate (B2)
Spagnolo
Base
A2

Timeline

Chef de partie

The lakes restaunt
09.2024 - Current

Pizza Chef

Latino Restaurant
02.2023 - 09.2024

Chef de partie

Shardana
12.2020 - 01.2023

Chef De Partie

Gem42
11.2019 - 11.2020

Diploma of Higher Education - Higher Education

Antonio Gramsci

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