Domenico Martines

• October 2018-November 2019 Sous Chef "Sapor"i Restaurant
• December2019- December 2023 Head Chef "Sapori" Restaurant
• January 2024- January 2025 Head Chef "La Terrasse" Brasserie

During my stay at Victoria-Jungfrau I was responsible for the following tasks first for Sapori and then for La Terrasse restaurant:

Trained and supervised line cooks on high volume restaurant

Created work schedules for kitchen personnel based on anticipated business volume.

Analysing financial data related to labor costs, inventory expenses, and menu pricing changes,

implementation of high standards on hygiene, food safety

Inventory every month

After making the decision to return to Europe, I did not want to take on major work commitments for a large company and worked for a some months as a freelancer for ‘chef on the run Australia’ and did catering for small events

As head of the hotel's unique kitchen, the following services were provided: à la carte breakfast menu plus sweet and savoury buffet, lunch service with dedicated menu for consular offices and companies in the surrounding area, plus lunch gran carte, banqueting, room service menu, spa menu, dinner menu.
Work schedule planning, entry of staff shifts in payroll programme, daily monitoring of actual food costs via excel programme.
plus of course supervision and training of kitchen staff.
implementation of H.A.C.C.P.

Inventory every month

Collaborated with suppliers to source high-quality ingredients at competitive prices.

Managed kitchen staff team and assigned tasks for various stages of food production.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

present in the kitchen in everyday operations

Development of seasonal menus of typical Mediterranean cuisine, private events for lunch and à la carte menus for dinner

Restaurant opening
Typical Sicilian menu with all fresh pasta dishes, fish specialities and home-made baked products.
planning and design of the kitchen, purchase of all kitchen equipment and tools. recruitment of all kitchen and dining room staff.
implementation of the H.A.C.C:P. protocol and training staff on work safety procedures.

Preparations mainly of weddings of small and large volume, from 100 up to 600 guests.collaboration with the parliament of Sicily for political events-.
management of 2 venues also simultaneously in 2 different locations in Sicily.