Julianne Conzz

• Created customized meal plans based on client dietary restrictions and preferences.
• Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.

Private Dinners, parties and events as Spannabis 2025 Barcelona.

A charming and elegant hotel, with a very pleasant restaurant open to non-guests as well.

The daily’s job consists:

- mise en place and preparations

- staff food preparation;

- open the service;

- responsible for staying in front of the kitchen and communicating with the waiters;

- inventory control;

- orders;

- I help and suggest to other chefs and manager the creation of new dishes;

- handling frequents parties and events (I help the manager with the calculations and specific orders for each event, I take over and help other chefs in their work areas.

Mainly tasks:

-inventory and cost control;

- responsible for training new staff:

- co-responsible for parties and events;

- meetings with suppliers;

• Prepped daily menu items to quickly deliver upon request.
• Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.

A typical and traditional irish restaurant, always busy, with big events.

Mainly tasks:

- control of HACCP sheets;

- help the sous chef with new dishes;

- training new staff;

I worked as assistant chefs at major events in Ireland such as concerts, corporate events and important football and rugby matches.

Helping the head chef in creating menus, calculating costs and organizing events, both small corporate meetings and football games for over 5000 people.

A high-volume bar specializing in barbecue.

• Prepared meals for happy hours and dinner, serving an average of 250 tables per day.

• Collaborated with the Sous Chef on menu development and new recipe creation.

• Ensured compliance helping the chefs by completing all audit documentation accurately.