RICCARDO PELLIZERO

• Verified compliance in preparation of menu items and customer special requests
• Planned promotional menu additions based on seasonal pricing and product availability
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
• Monitored linework processes to ensure consistency in quality, quantity, and presentation
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
• Ensured personnel safety, kitchen sanitation and proper food handling or storage
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Reduced food costs by 10-20 percent by using seasonal ingredients, setting standards for portion size and minimizing waste
• Verified proper portion sizes and consistently attained high food quality standards
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
• Led shifts while personally preparing food items and executing requests based on required specifications
• Achieved and exceeded performance, budget and team goals
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
• Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information
• Created and managed budgets for operations and capital equipment
• Taught kitchen staff about proper nutrition, food allergies and dietary issues
• Developed recipes and menus to meet consumer demand and align with culinary trends
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
• Oversaw hiring, training and development of kitchen employees
• Created exciting dishes to draw in clientele and increase revenues

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Hired, managed, and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Created recipes and prepared advanced dishes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
• Maintained well-organized mise en place to keep work consistent.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Arranged for kitchen equipment maintenance and repair when needed.
• Obtained fresh, local ingredients to lower grocery costs.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
• Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
• Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
• Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
• Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
• Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
• Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
• Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
• Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
• Engaged with customers to gather feedback, using insights to refine dishes and service.
• Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
• Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
• Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
• Monitored food production to verify quality and consistency.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Assisted with menu development and planning.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Modified recipes to accommodate dietary restrictions and allergies.
• Coordinated with team members to prepare orders on time.
• Implemented food cost and waste reduction initiatives to save money.
• Participated in food tastings and taste tests.

• Rocks Cafe Sydney, Australia ran this great high volume cafe restaurant
• Developed recipes and menus to meet consumer demand and align with culinary trends
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
• Prepared various local and seasonal specialties for restaurant
• Monitored quality, presentation and quantities of plated food across line

• Amo Roma Sydney, australia at this brilliant cafe/restaurant in sydney on the rocks sydney harbour and 1km from cbd very high volume, controlling food quality food gps trained Increased sales by 20% over a two-year period
• Prepared various local and seasonal specialties for restaurant
• Monitored quality, presentation and quantities of plated food across line
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
• Developed recipes and menus to meet consumer demand and align with culinary trends
• Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning
• Prepared schedules, work assignments and constructed employee compensation packages
• Developed innovative recipes to suit complicated dietary requirements for customers
• Managed kitchen staff team of 25 and assigned various stages of food production
• Taught kitchen staff about proper nutrition, food allergies and dietary issues
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
• Supervised preparation of specialty items and customer requests to verify accuracy in production
• Determined food inventory needs
• Approved and polished dishes before delivery to customers to maintain signature reputation
• Considered seasonal product pricing and availability in development of promotional dishes and menu selections
• Created exciting dishes to draw in clientele and increase revenues
• Ensured met all regulations, including safety and sanitary guidelines
• Controlled and directed the food preparation process
• Maintained records of payroll and attendance
• Planned and prepared food products orders to maintain appropriate stock levels
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates

• Annabelles Restaurant Auckland running this famous auckland restaurant great cuisine great location Advised,Consulted,Established,Managed,Improved,Trained,Won in close collaboration with susan
• Supervised staff of providing direction in preparing specialty items, including food
• Planned and prepared food products orders to maintain appropriate stock levels
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates
• Incorporated customer recommendations and feedback to experiment with new dish creations
• Prepared mise en place every day to promote efficient preparation of signature dishes
• Oversaw hiring, training and development of kitchen employees
• Controlled and directed the food preparation process
• Created exciting dishes to draw in clientele and increase revenues
• Considered seasonal product pricing and availability in development of promotional dishes and menu selections
• Approved and polished dishes before delivery to customers to maintain signature reputation
• Determined food inventory needs
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
• Taught kitchen staff about proper nutrition, food allergies and dietary issues
• Developed innovative recipes to suit complicated dietary requirements for customers
• Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning
• Monitored quality, presentation and quantities of plated food across line
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
• Developed recipes and menus to meet consumer demand and align with culinary trends
• Prepared various local and seasonal specialties for restaurant

• Surrey Hills Restaurant Sydney, Australia menu development staff training hands on great hotel/restaurant in east of sydney
• Developed recipes and menus to meet consumer demand and align with culinary trends
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
• Prepared various local and seasonal specialties for restaurant
• Monitored quality, presentation and quantities of plated food across line
• Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning
• Developed innovative recipes to suit complicated dietary requirements for customers
• Taught kitchen staff about proper nutrition, food allergies and dietary issues
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
• Supervised preparation of specialty items and customer requests to verify accuracy in production
• Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
• Determined food inventory needs
• Approved and polished dishes before delivery to customers to maintain signature reputation

• Advised,Consulted,Developed,Established,Managed,Monitored,Resolved, Solved,Trained

Air New Zealand auckland , Mangere Air New Zealand Mangere, Auckland 3 years at this mega kitchen servicing all the major airlines out of Auckland Airports supervising shifts, production, and menu creation

• Scotts ski lodges Colorado, Aspen Managed,Cheffed Ran 2 brilliant ski lodges in Aspen

• Centra Hotels Auckland/Sydney Started in Auckland moved to Sydney 2 great Hotels multi kitchen ops

• Ti Tree And Larrimah Larrimah , Nth Queensland Ti Tree & Larrimah Larrimah, North Queensland co owned these 2 great properties in top of North Queensland bars, restaurants,accomodation where i managed,cheffed,arranged functions etc

• Sails Restaurant Auckland Sails Restaurant Auckland started at this great Auckland restaurant working alongside John Campbell and progressed to Head when he departed to centra auckland sept 86

• Ran this brilliant seafood restaurant alongside Sails restaurant major seafood and live crays in tanks huge nos great times

• Regent of Auckland Auckland Regent of Auckland Auckland senior staff member for this hotel which opened on 30 march supervised shifts, advised, consulted,prepared,resolved,trained

• RAAF Sydney raaf redfern, Australia trained, qualified as chef worked in all messes production serving functions etc started in airmens mess finished nco/ic officers mess did 2 tours scott base completed city and guilds 706/1,2,3 also completed training as padi professional diving instructor and skydiving instructor and private pilots licence