Nicolas Matarazzi

• Planned, priced, and prepared menus for corporate executive meetings and gatherings.
• Ensured compliance with sanitation standards and conducted quality checks to maintain food safety.
• Managed inventory shipments and controlled stock levels while adhering to HACCP guidelines for food safety and quality.
• Coordinated daily tasks for small staff to ensure smooth kitchen operations.

• Coordinated menu planning and staff scheduling to optimize resources for large catering department.
• Managed procurement, inventory tracking, and food production workflows to ensure seamless operations.
• Maintained HACCP compliance and quality control programs.
• Upheld sanitation standards and good management practices for safety and sanitation.

Trained and supervised culinary staff to maintain high quality standards.

Calculated menu costs and planned menu items to enhance profitability.

Tracked inventory and managed stock levels to ensure optimal supply.

Plan and manage staff and menus for a catering department

Evaluated financial records for accuracy.