[Mattia Fichera]

[043*-***-***] [ac0xix@r.postjobfree.com]

**/** *'Brien st, Bondi Beach, NSW

Citizen: AUSTRALIAN, ITALIAN.

PERSONAL SUMMARY

A confident, friendly and reliable Commis chef who can play an important role in the smooth running of any food preparation area. Mattia is more than able to work under pressure in a fast-moving, customer focused restaurant like environment, where he has to be courteous and focused on providing a consistently high standard of customer service. It should also be noted that he is willing to work irregular hours and is physically fit enough to be able to remain standing for long periods of time. Right now he would like to work for an exciting company that treats its employees like its customers.

Education

Diploma in industrial engineering technologist, CT, Italy

Specialisation electronics and automation 2013/2014

Institute of cuisine, Ct, Italy 2011

Experience

Cook at FireBrand Pizza, London

Running myself the kitchen my duties were :

• Verify that all items are available prior to commencing cooking

• Season and cook food according to recipes provided

• Make appropriate changed as per customers’ instructions

• Cut, chop and slice food items

• Ensure that all orders follow menu presentation

• Weigh and mix ingredients according to recipes

• Portion and arrange food aesthetically on plates and platters

• Bake, boil, roast, steam and fry food items

• Carve meats and prepare vegetables

• Prepare relishes and salads

• Ensure that food supplies are in check at all times

• Order supplies before they run out

•Verified proper portion sizes and consistently attained high food quality standards.

Reduced food costs by number percent by using seasonal ingredients, setting standards for portion size and minimizing waste.

• Follow recipes, piece controls and presentation specifications as set by the restaurant management

• Ensure restocking of items as required throughout shift

• Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items

• Prepare sauces and garnishes for allocated station

• Cover, date and correctly store all food items as per safe food-handling procedures

• Serve food in keeping with the standards of establishment

• Ensure the correct temperature of food to make it attractive and tasty

• Taste all food items for quality purpose before serving

• Constantly use safe and hygienic food handling practices

• Invent or present new receipes for specials or new menu.

Reference may be provided

Chef de partie The Argyle, Sydney

-Hot line (average 250 covers/night) - Fish/Accompaniments, Meat/Accompaniments, Inside Expediter.

Prepared station(s) via recipes or as directed by the Chef de Cuisine and/or Sous Chefs.

Practiced inventory and cost control through consistency.

Observed very strict kitchen sanitation standards.

Created menu for special and volunteer events

Assisted in training and cross-training of other line cooks ensuring adherence to quality standards.

COMMIS CHEF – June 2014 to December 2014

EMPLOYERS: Restaurant Bosco Marino

Duties:

- Food preparation;

- Basic cooking under the supervision of a chef;

- Made salads

- Maintaining high standards of hygiene;

- Preparing the ingredients for a more senior chef;

- Measuring dish ingredients and portion sizes accurately;

- Dealing with deliveries and stock rotation;

- Manage food quality

KITCHEN HAND - January 2014 to June 2014

EMPLOYERS : Baker Restaurant Pizzeria

Responsible for assisting with the day to day running of the kitchen, and with helping the cooks and chefs in preparing and storing food. Also involved in ensuring that excellent food hygiene practice is observed in the entire kitchen area.

Duties;

Doing various tasks such as clearing up, tidying, restocking, ordering and washing.

Tidying up food preparation areas after they have been used.

Preparing food and meals to a high standard.

Washing and cleaning utensils and dishes.

Making sure that dishes are stored away properly.

Disposing of kitchen rubbish.

Washing kitchen linen.

Cleaning up food preparation areas and kitchens.

Operating the dishwasher.

Cleaning and drying all pots and pans.

Making sure that all sinks are kept clean and free from grease and food debris.

Sweeping and mopping up floors.

Handling food deliveries.

Getting rid of waste.

Delivering food to the front of house staff.

Adhering to all aspects of licensing law, trading standards, food hygiene and health & safety.

Ensuring that there are sufficient detergents for the efficient running of the dishwashing area.

[June 2013 to November 2014]

[Kitchen hand, Pizzeria La Torre

Responsible for assisting with the day to day running of the kitchen, and with helping the cooks and chefs in preparing and storing food.Helping to pizzas preparation. Also involved in ensuring that excellent food hygiene practice is observed in the entire kitchen area.

Personal

Available and Flexible with hours and able to work extra hours when required.

Friendly and approachable to all customers and team members.

A can do attitude.

Contact this candidate