Mattia Donisi

As an hotel chef i had to take care of every meal of the day.

i had to manage food order, stocking and manage two others people under my supervision.

I had to create new menu every 2 months and i have to adapt the dishes to the seasonal food.

i also have to cook sweet bakery for breakfast, usually the day before we serve it.

I also had responsability of the kitchen cleaning, basically was everything on me and this situation have helped me a lot to improve handle stressing situation.

• I had the opportunity to work for seven months as a Chef de Partie at 'Gio's by the River' in Amsterdam, a restaurant that opened in 2024. During this time, I started by managing the appetizer line, and then advanced to supervising the first and second course lines.
• This experience allowed me to develop significant teamwork skills and to explore a higher level of cuisine, always focused on Italian tradition, thanks to the guidance of a chef from Siena.
• I also learned to independently manage one or more lines during service and I faced high-pressure situations, coordinating a significant number of seats, varying between 200 and 300 people, with a small staff.
• Business or sector: Catering, kitchen

• I held the role of head of chef de partie on the grill section for two years, managing a dedicated area with three multifunctional grills, equipped with levels and manual fire regulation. During this experience I was responsible for cooking steaks and different types of meat. In addition, I took care of a display case in which whole cuts of meat were displayed, such as rump, steaks and nut.
• Managing the kitchen brigade during service, coordinating operations, and ensuring the excellence of the dishes.
• Stock and inventory control, placing orders, and managing supplier relationships.
• Supervising batch preparation, ensuring adherence to recipes and quality standards.
• Planning and organizing the daily work of the chefs, optimizing time and restocking food.

• I have held the role of Head Chef for a long time at a wine shop specialized in the proposal of typical dishes of the Tuscan region, combined with wine tastings. I was responsible for the creation of à la carte menus and tasting itineraries designed to enhance the different types of wine available.
• Business or sector: Catering, kitchen

• I worked for a summer season at a restaurant specializing in seafood. During this experience, I used a Japanese griddle and developed skills in cleaning and filleting various types of fish. I also had the opportunity to assemble sushi on several occasions.
• Business or sector: Catering, kitchen

• Internship at a restaurant competing for a Michelin star, supported by a tutor who explained and helped me understand a different working method.
• Business or sector: Catering, kitchen