Antonio Macri
Toronto,ON
Summary
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectations.
Overview
12
12
years of professional experience
Work History
Head Chef
Terroni
Toronto, Ontario
02.2020 - Current
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Resolved conflicts between kitchen staff members in a professional manner.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
Chef De Partie
La Bottarga
Milano, MI
10.2017 - 07.2019
- Organized the daily mise en place in order to prepare meals efficiently.
- Supervised and trained kitchen staff to ensure quality standards of food production.
Chef De Partie
Zii Rosa
Riccione, RN
05.2016 - 10.2017
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
Line Cook
Villaggio Olimpico
Sestriere, TO
12.2015 - 05.2016
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
Commis Chef
Hotel Madeira
Riccione, RN
05.2013 - 05.2015
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
Commis Chef
L'artigiano della pizza
Siderno, RC
06.2012 - 09.2012
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Stocked and restocked kitchen supplies as needed.
Education
High School Diploma -
Istituto Professionale Alberghiero Dea Persefone
06-2013
Skills
- Verbal Communication
- Planning
- Multitasking
- Problem Resolution
- Leadership
- Self-Directed
- Ingredient Selection
- Food Safety Regulations
- Inventory Rotation
- Plating and presentation
- Kitchen Management
- Food preparation techniques
- Menu Planning
- Kitchen Operations
- Staff Training
- Waste Reduction
- Cost Management
- Team Management
Timeline
Head Chef
Terroni
02.2020 - Current
Chef De Partie
La Bottarga
10.2017 - 07.2019
Chef De Partie
Zii Rosa
05.2016 - 10.2017
Line Cook
Villaggio Olimpico
12.2015 - 05.2016
Commis Chef
Hotel Madeira
05.2013 - 05.2015
Commis Chef
L'artigiano della pizza
06.2012 - 09.2012
High School Diploma -
Istituto Professionale Alberghiero Dea Persefone
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