Michele Pinto
Zurich,Switzerland
Summary
Culinary Professional experienced in diverse cooking techniques, including sous vide and molecular gastronomy. Enhanced dining experiences through innovative menu solutions and effective budget management while overseeing kitchen staff and maintaining high hygiene standards. Developed enticing seasonal menus and created a supportive environment to mentor staff, driving team performance and maximising kitchen productivity.
Overview
13
13
years of professional experience
1
1
Certification
Work history
XXX
Employer1
Zurich, Switzerland
2023.02 - 2026.02
- Prepared and served high quality meals
- Proposed new dishes without compromising on taste or quality
- Developed unique recipes adding creativity to the menu
- Collaborated with other kitchen staff, fostering a team-oriented environment
- Ensured freshness and quality of ingredients, maintaining culinary standards
- Followed strict dietary requirements when preparing food
- Oversaw catering events, providing seamless service under pressure
- Liaised with suppliers, ensuring prompt delivery of fresh ingredients
- Coordinated with management for effective menu adjustments
- Improved service standards by consistently maintaining high quality food presentation
- Implemented efficient workflow systems for better kitchen coordination during peak hours
- Trained junior staff members, raising overall team performance levels
- Managed mise en place tasks before service hours for smoother operations during peak times
- Implemented proper storage methods
- Maintained clean and hygienic kitchen environment, adhering to health and safety regulations
- Adapted swiftly to changing menus and food preparation
- Handled kitchen equipment safely; minimised risk of accident or injuries
AAA
AAA
AAA, AA
2022.02 - 2023.02
- Learned and applied new skills to daily tasks, enhancing operational efficiency.
- Successfully delivered on tasks within tight deadlines.Sou
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Created unique flavour profiles for signature dishes, increasing customer satisfaction.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Streamlined kitchen processes by implementing effective time management strategies.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Maintained high standards of food preparation by following recipes accurately.
- Ensured quality control with strict adherence to hygiene regulations.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Collaborated with front-of-house team to ensure smooth service delivery.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Fostered a positive working environment through clear communication and team motivation.
- Ensured proper storage of raw materials adhering to health standards.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef, ensuring seamless service and consistent quality during chef's absence.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Built and maintained strong working relationship with staff across business.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Planned and directed food preparation in fast-paced restaurant environments.
- Followed recipe specifications strictly to produce high volume of food orders.
- Maintained total control to maximise guest satisfaction and team productivity.
- Developed chefs to run stations efficiently during peak service periods.
- Estimated cooking time to provide timely deliveries to customers.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Catered events with [Number]+ guests with specialised menus.
- Coached [Number] staff to deliver top quality food service, consistent with brand guidelines.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Inspected completed work and stations to verify conformance with standards.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Reduced customer complaints by enforcing strict quality control procedures.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Considered seasonal product pricing and availability when developing new dishes.
- Developed menus for continuous use, events and promotions for different seasons.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Created estimates of food and labour costs to set accurate operating budgets.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Achieved [Number] star rating by delivering exceptional dishes and prompt service.
BBB
BBB
BBB, BBB
2018.02 - 2021.02
- Coordinated prep work, streamlined the cooking process.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Implemented cost-effective strategies in purchasing and inventory management.
- Led successful catering events provided excellent dining experiences for guests.
- Orchestrated seamless kitchen service during peak hours.
- Streamlined kitchen operations for enhanced efficiency.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Created balanced meal plans abiding by dietary restrictions.
- Improved customer satisfaction by creating innovative and appetising menu items.
- Maintained high safety standards during food preparation and serving procedures.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Trained junior chefs to enhance their professional skills.
- Supervised all kitchen staff to maintain high quality standards.
- Enhanced team productivity with effective delegation of tasks.
- Developed new recipes for a diverse culinary experience.
- Optimised workflow processes reduced time spent on administrative tasks.
- Participated in local food festivals, elevated restaurant's reputation within the community.
- Reduced food waste to improve profitability.
- Transformed under-utilised ingredients into special menu items.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Reduced customer complaints by enforcing strict quality control procedures.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Developed menus for continuous use, events and promotions for different seasons.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Inspected completed work and stations to verify conformance with standards.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Created estimates of food and labour costs to set accurate operating budgets.
- Considered seasonal product pricing and availability when developing new dishes.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Achieved [Number] star rating by delivering exceptional dishes and prompt service.
CCC
CCC
CCC, CCC
2013.03 - 2018.02
- Paid close attention to detail whilst plating dishes before they were served.
- Assisted chef in meal preparation, ensuring timely delivery of orders.
- Supported head cook during busy periods, maintaining efficiency under pressure.
- Prepared meals for improved customer satisfaction.
- Cleaned food preparation and storage areas in line with schedule.
- Dispensed snacks and refreshments at periodic intervals.
- Rotated stock to keep ingredients fresh.
- Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
- Operated mixers, cutters and special equipment following health and safety protocols.
- Prepared simple food items, freeing up cooks to focus on complex work.
- Collected, washed and sanitised dishes and cooking utensils.
- Assembled dishes and finalised plating of customer orders.
- Monitored and recorded fridge and freezer temperatures to safely preserve stock.
Education
NVQ Level 2 - Alberghiero
AAA
Pagani 03/2011 - 04/2013
Skills
- Culinary creativity
- Hygienic practice
- Food presentation proficiency
- Cultural cuisine familiarity
- Vegetable cutting
- Stock making
- Sensory appreciation
- Nutritional knowledge
- Special diets catering
- Ingredient sourcing acumen
- Curing techniques
- Menu creation
- Juicing and blending techniques
- Smoking food knowledge
- Quality control diligence
- Dessert creation
- Vegetable butchery
- Barbecuing expertise
- Roasting proficiency
- Pasta cooking
- Kitchen management aptitude
- Sanitation standards compliance
- Use of kitchen equipment
- Gastronomic passion
- Grilling expertise
- Dietary requirements understanding
- Menu innovation
- Nutritional understanding
- Grilling techniques
- Food preparation
- Project budgeting
- Operations management
- Special dietary requirements
- Catering experience
- ServSafe certified
- Well-tuned palate
- Kitchen equipment maintenance
- Fine dining experience
- Food allergen management
- Food inventory
- High volume production capability
- Cutting and slicing techniques
- Food handling procedures
- Food handling
- Cleaning and organisation
- Recipe development
- Food preservation
- Mass catering
- Performance improvement
- Meat carving
- Kitchen equipment operation and maintenance
- Nutritional care
- Food spoilage prevention
- Food plating and presentation
- Kitchen budget control
- Menu planning
- Teamwork
- Incident reporting
- Food hygiene enforcement
- Plating techniques
- Wine pairing knowledge
- Recipes and menu planning
- Dietary needs awareness
- Knife handling
- Food hygiene legislation compliance
- Ingredient management
- Strong butchery skills
- Hospitality service expertise
- Food storage
- Pastry making
- Food preparation techniques
- Food safety adept
- Kitchen delivery inspections
- Sous vide technique
- Portion control
- Effective planner
- Tea and coffee making
- Front of House (FOH) Liaison
- Pasta making
- Advanced knife handling
- Contemporary sauce work
- Temperature monitoring
- Food safety
- Blanching
- Modified texture diets
- Food prep
- Health and safety awareness
- Catering coordination
- Focused and disciplined
- Sauce preparation
- Supplier negotiation
- Kitchen equipment ordering
- Seafood preparation
- Clean-as-you-go approach
- Sushi preparation
- Slow cooking proficiency
- Molecular gastronomy
- Meat butchery
- Adapting to kitchen challenges
- Seafood handling
- Thermometer use
- Food sourcing
- Handling food criticism
- Equipment operation proficiency
- Vegetable carving
- Culinary techniques mastery
- Garnishing knowledge
- Kitchen hygiene advocacy
- Implementing seasonal menus
- Understanding of regional cuisines
- Nutrition principles knowledge
- Cultural cuisine knowledge
- Recipe customisation expertise
- Meal timing coordination
- Table service coordination
- Alcohol pairing knowledge
- Enforcing kitchen cleanliness
- Handling kitchen gadgets
- Food presentation artistry
- Making food cost calculations
- Food trend awareness
- Setting performance standards
- Executing high-volume orders
- High-Pressure resilience
- Special dietary requirements understanding
- Quality control assurance
- Menu costing
- Health and Safety Compliance
- Attention to Detail
- Schedule management
- Conflict Resolution
- Quality Assurance
- Staff training
- Budget management
- Food presentation
- Hotel restaurant operations
- Farm to table
- Event catering coordination
- Vegetarian menu options
- Local ingredient sourcing
- Computer literate
- Event catering
- Motivational team management
- Dish costing
- Waste reduction
- Menu development
- Waste reduction strategies
- Kitchen management
- Special requests
- Baking and pastry
- Knife sharpening
- Equipment usage
- Food hygiene standards
- Kitchen staff recruitment
- Chef training programme management
- Food and dish quality inspections
- Wine expertise
- Italian cuisine proficiency
- Staff leadership
- Stock control and ordering
- Back of house admin
- High-quality ingredients
- Compliance
- Sauce and marinade development
- Kitchen hygiene management
- Budget control
- Modern British and European cuisine
- Creativity
- Commanding leadership style
- Catering background
- Client tasting sessions
- French cooking methods
- Sales planning
- Stock control
- Recruitment and hiring
- Documentation
- Bread baking
- Workflow optimisation
- Food allergens knowledge
- Positive and professional
- Kitchen staff rotas
- Vendor relations
- Haute cuisine
- Food service
- Plating
- Staff scheduling
- COSHH regulations knowledge
Languages
Italian
Native
English
Beginner
Affiliations
- Psychology podcasts
- Sports
- Gardening
Certification
Driving license A & B
References
References available upon request.
Timeline
XXX
Employer1
2023.02 - 2026.02
AAA
AAA
2022.02 - 2023.02
BBB
BBB
2018.02 - 2021.02
CCC
CCC
2013.03 - 2018.02
NVQ Level 2 - Alberghiero
AAA
03/2011 - 04/2013