Summary
Overview
Work History
Education
Skills
Languages
Hobbies
Additional Information
Timeline
Generic

Marco Mazza

Montreal,QC

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

36
36
years of professional experience

Work History

Executive Chef

Enoteca La Medusa
09.2008 - 10.2023
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Sous-Chef

Ristorante La Lampara
03.2003 - 08.2008
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Monitored food and labor costs to verify budget targets were met.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Chef & Co-Owner

Ristorante Las Vegas
07.1987 - 02.2003
  • Complied with mandated organizational and regulatory mandates to maintain patient safety and privacy.
  • Prepared and organized clinical notes and documentation to provide detailed resources.
  • Trained customers in use of custom-fitted device to improve chances of daily successful use.
  • Extended continued patient care and periodic evaluations to maintain and document optimal fit and function.
  • Repaired and modified orthotic units according to patient and health team blueprint.
  • Collaborated with physician to draft treatment plans to meet patient needs and orthotic goals.
  • Created, manufactured, tested and fitted customized orthotic devices for patients.
  • Assessed patient orthotic needs to design most-appropriate device.
  • Maintained accurate patient records on measurements, drawings and other relevant data for future reference.
  • Collaborated with physicians and other healthcare professionals to provide best outcomes for patients.
  • Participated in research and development of new orthotic devices and techniques.
  • Kept up-to-date with new materials and procedures through journals, electronic media and correspondence with peers.
  • Provided information needed for patient to get help from third party payers.
  • Used varied materials to fabricate and fit orthoses for patients.
  • Monitored patient progress to obtain optimal outcomes.
  • Instructed patients on use and care of fitted orthoses to enhance performance and longevity.
  • Developed customized orthotic devices to meet unique needs of each patient.
  • Designed and constructed orthoses to address wide range of conditions, including spinal deformities, scoliosis and other musculoskeletal issues.
  • Provided orthotic treatments to patients with mobility issues to improve quality of life.
  • Evaluated patients to determine individual orthotic needs.
  • Provided support and guidance to patients and caregivers during orthotic treatment process.
  • Performed maintenance and repair of orthotic devices to avoid discomfort and potentia damage.
  • Conducted patient consultations to gather information regarding medical history and orthotic needs.
  • Diagnosed conditions and developed treatment plan to restore movement, reduce pain and improve mobility.
  • Used both common and uncommon materials to fabricate specialized orthotic and prosthetic devices.
  • Constructed or received casts or impressions of patients' torsos or limbs for cutting and fabrication patterns.
  • Repaired, modified or maintained medical supportive devices.
  • Developed and delivered educational presentations on O&P topics.
  • Consulted with technical staff in regards to types of materials and procedures needed for desired outcome.
  • Used CAD and CAM software to design orthotic devices.
  • Designed, fabricated and fit customized orthotic devices to meet patient needs.
  • Constructed prosthetics or orthotics by hand or supervised construction by medical appliance technicians.
  • Evaluated and interviewed patients to determine needs.
  • Read prescriptions or specifications to determine type of product or device needing fabrication.
  • Managed inventory of orthotic and prosthetic supplies.
  • Developed treatment plans tailored to individual patient needs.
  • Documented care in patient records.
  • Contacted vendors to order orthotic fabrication materials.
  • Provided patient with details regarding financial responsibility for prosthetics.
  • Took patients' body or limb measurements for use in device construction.
  • Adjusted and fit orthotic devices for optimal patient comfort.
  • Guided patients on proper use and maintenance of devices.
  • Drilled and tapped holes for rivets and glued or welded parts together to form prosthetic or orthotic devices.
  • Provided follow-up care to facilitate optimal patient outcomes.

Education

Diploma - Food And Beverage And Hotel Studies

Professional Institute of Hospitality F. Buscemi
San Benedetto Del Tronto (AP) - Italy
06.1987

Skills

  • Inventory Management
  • Order Management
  • Vendor Relationship Management
  • Ingredients Selection
  • Safe Food Handling
  • Sanitation Guidelines
  • Kitchen Staff Management
  • BOH Operations
  • Food Plating and Presentation
  • Recipes and Menu Planning
  • Food Prep Planning
  • Quality Assurance
  • Customer Service
  • Staff Scheduling
  • Food Stock and Supply Management
  • Food Spoilage Prevention
  • Team Leadership
  • Menu Planning
  • Performance Assessments
  • Hiring, Training, and Development
  • Payroll and Scheduling
  • Forecasting and Planning
  • Restaurant Operations
  • Signature Dish Creation
  • Banquets and Catering
  • Workflow Optimization
  • Delegating Work
  • Hospitality Service Expertise
  • Kitchen Operations Oversight
  • Fine Dining
  • Plating and Garnishing
  • Special Events
  • Regulatory Compliance
  • Staffing
  • Vendor Relations
  • Inventory Control
  • Presentation Management
  • Food Service Safety Training
  • Food Safety
  • Staff Management
  • Attention to Detail
  • Customer Retention
  • Operations Management
  • Performance Improvement
  • Policy Development
  • Recipe Development
  • Recruitment and Onboarding
  • Purchasing
  • Problem and Complaint Resolution
  • Order Delivery Practices
  • Hygiene Policy Implementation
  • ServSafe Certification
  • Creative Thinking
  • Strong Work Ethic
  • Meal Preparation
  • Decision-Making
  • Cost Control
  • Process Improvements
  • Menu Development
  • Recipe Management
  • Staff Training
  • Catering and Events
  • Resource Management
  • Performance Review
  • Kitchen Equipment Operation and Maintenance
  • Equipment Maintenance
  • Purchasing Management
  • Fine-Dining Expertise
  • Menu Supervision
  • Productivity Optimization
  • Coaching and Mentoring

Languages

English
Professional Working
French
Professional Working
Italian
Native or Bilingual

Hobbies

XXXXX

Additional Information

XXXXX

Timeline

Executive Chef

Enoteca La Medusa
09.2008 - 10.2023

Sous-Chef

Ristorante La Lampara
03.2003 - 08.2008

Chef & Co-Owner

Ristorante Las Vegas
07.1987 - 02.2003

Diploma - Food And Beverage And Hotel Studies

Professional Institute of Hospitality F. Buscemi

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Marco Mazza