Marco De Matteis

• Plated every dish with attractive flair to meet strict restaurant standards and reputation.
• daily check of food from locals and intenational provedors
• Planned and directed high-volume food preparation in fast-paced environment.
• creation of menu with wines .
• Mentored kitchen staff to prepare each for preparing modern and new traditional Italian dishes .
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Led daily staff meetings to communicate expectations and review safety procedures.

• Provided easy-to-read cooking preparation instructions for clients.
• Created customized meal plans based on client dietary restrictions and preferences.
• Food provider consultant
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Planned menu additions based on seasonal pricing and product availability.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• private event
• private dinner
• international kitchen

learn basic rules of bread making

creations of different kind of bread

storage and maintenance of bakery products

direct selling to the public

• Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
• Participated in budgeting process for cold and preserved foods, seeking new sources, and assessing quality as necessary.
• Assisted with menu development and planning.
• event for the Vatican school kitchen
• private event

• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Planned and directed high-volume food preparation in fast-paced environment.
• Assist chef and fellow cooks with coordinating food preparation.
• Consistent plating and clean, creative presentation of each dish.

• Developed a long list of successful and original pizza recipes.
• Responsible for taking a regular inventory of supplies and placing orders as needed.
• Able to create a pizza to any customer’s specifications

learning basic of Italian recipes.

approach to raw materials.

learning basic preparation such as sauces,broths, ,treating of aromatic herbs, cooking and cutting vegetables, proper food storage.

assist chefs in charge.

cleaning fishes.

deboning meat.

cleaning and sanitizing work station.