Giacomo Cesaro
Miami,FL
Summary
Culinary professional with demonstrated expertise in menu development and operational efficiency. Delivered innovative culinary solutions that enhanced dining experiences and operational success. Known for strong team collaboration and adaptability in dynamic environments.
Overview
2024
2024
years of professional experience
Work History
Consultant Chef
Forte Dei Marmi
- Evaluated client needs and expectations, establishing clear goals for each consulting engagement.
- Liaised with customers, management, and sales team to better understand customer needs and recommend appropriate solutions.
Consultant Chef
Zucca Italian Ristorante
- Streamlined kitchen operations for increased efficiency by implementing innovative preparation techniques and organizational systems.
- Conducted comprehensive kitchen audits for improved hygiene standards, ensuring compliance with industry regulations.
Chef Manager
Pasta Market
01.2022 - 01.2024
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
Chef Manager
‘O Munaciello Pizzeria
05.2020 - 01.2022
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
Chef Manager
Via Emilia 9 Italian Restaurant
12.2018 - 01.2020
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
Education
Chef - Hospitality Management
Istituto Angelo Celleti Formia
Provincia Latina01-2004
Skills
- Cooking techniques
- Culinary expertise
- Menu development
- Labor cost control
- Hospitality service expertise
- Health department regulations
- Banquets and catering
- Staffing
- Purchasing
- Kitchen equipment operation and maintenance
- Food inventories
- Company safety standards
- Budgeting and cost control
Languages
Italian
Native or Bilingual
Spanish
Professional Working
Timeline
Chef Manager
Pasta Market
01.2022 - 01.2024
Chef Manager
‘O Munaciello Pizzeria
05.2020 - 01.2022
Chef Manager
Via Emilia 9 Italian Restaurant
12.2018 - 01.2020
Chef - Hospitality Management
Istituto Angelo Celleti Formia
Consultant Chef
Forte Dei Marmi
Consultant Chef
Zucca Italian Ristorante
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