Michelangelo Farina
London
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity. Experienced with budgets and boosting restaurant profiles. Focused on maintaining a high standard of production and food safety. Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Ability to foster teamwork and adapt to changing needs consistently achieves high standards and results.
Overview
11
11
years of professional experience
Work History
SENIOR SOUS CHEF
Colina at the Fort Road Hotel
04.2024 - 10.2024
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
SOUS CHEF
Wildflower (3 Hats), Como The Treasury Hotel
05.2023 - 11.2023
- Main section supervisor
- Training junior chefs
- Maintaining high standards for the three hats venue in a five-star Hotel
- Develop menus with native ingredients from Western Australia
SENIOR SOUS CHEF
Coople agency ltd
05.2022 - 04.2023
- Adapted to diverse environments across multiple dining establishments.
- Gained proficiency in different types of cuisines.
- Delegated tasks effectively to optimize workflow.
- Worked closely with multiple departments.
- Consistently maintained high levels of food quality, presentation, and sanitation.
SENIOR SOUS CHEF
The Engine Rooms
03.2021 - 05.2022
- Oversaw culinary team to sustain seamless workflow.
- Ensured consistent adherence to rigorous quality guidelines.
- Controlled budget to ensure financial efficiency.
- Sourced relevant ingredients through effective vendor collaboration.
- Enhanced kitchen staff capabilities through comprehensive training.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
SOUS CHEF
Taka
09.2020 - 02.2021
- Developed unique menu items and plating presentations
- Running the kitchen in absence of the Head Chef
- Disciplined and dedicated to meeting high-quality standards
- Monitored and controlled overhead and production costs with responsibility for profit and loss
SOUS CHEF
Kimpton Hotels & Restaurants
10.2019 - 09.2020
- Worked in Davos for the 'World economic Forum'
- Create menus along with the Head chef
- Maintaining high standards of health and safety
- Collaborated with staff members to create meals for large banquets
SOUS CHEF
108 At 'The Marylebone' Hotel
10.2018 - 10.2019
- Company Overview: Oversaw kitchen operations for 'The Doyle collection' in Washington D.C
- Planned and directed high-volume food preparation in fast-paced environment
- Acted as head chef when required to maintain continuity of service and quality
- Mentored kitchen staff to prepare each for demanding roles
- Oversaw kitchen operations for 'The Doyle collection' in Washington D.C
JUNIOR SOUS CHEF
108 At 'The Marylebone' Hotel
10.2017 - 10.2018
- Monitored recipe portioning to control food costs
- Planned and directed high-volume food preparation in fast-paced environment
- Led team by example in preparing items accurately and according to high-quality standards
CHEF DE PARTIE
108 At 'The Marylebone' Hotel
06.2016 - 10.2017
- Rotated stock to use items before expiration date
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Prepared items for roasting, sautéing, frying and baking
- Worked closely with head chef to create banquet menu for Number wedding guests
- Maintained well-organized mise en place to keep work consistent
- Making sure HACCP are followed
CHEF DE PARTIE
Smith And Wollensky Steak House
05.2015 - 06.2016
- Appointed of sauce section
- Check quality of deliveries
- Creating specials using seasonal products
DEMI CHEF DE PARTIE
Holborn And Dining Room By 'Rosewood'
01.2014 - 05.2015
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature
COMMIS CHEF
Newman Street Tavern
05.2013 - 01.2014
- Maintained well-organized mise en place to keep work consistent
- Gathered and placed all ingredients into workstations to meet shift needs
- Rotated with specialty chefs to learn pastry station and sauce preparation
- Monitored recipe portioning to control food costs
- Rotated through all prep stations to learn different techniques
- Placed orders to restock items before supplies ran out
- Cleaned kitchen counters, refrigerators and freezers
- Rotated food regularly, removing outdated items for proper disposal
- Worked with Chef de Partie to learn storage locations of fresh ingredients for daily use by station staff
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques
- Signed for deliveries, checked items into inventory and stocked goods into proper locations
Education
Italian Diploma - Culinary Arts
Nino Bergese
GenovaSkills
- Culinary Menu Planning
- Expertise in Food Safety Protocols
- Onboarding Support
- Inventory Stocking
- Allergy awareness
- Budgeting and cost control
- Menu pricing
- Reliability
Languages
English
Advanced (C1)
Spanish
Bilingual or Proficient (C2)
Italian
Bilingual or Proficient (C2)
Timeline
SENIOR SOUS CHEF
Colina at the Fort Road Hotel
04.2024 - 10.2024
SOUS CHEF
Wildflower (3 Hats), Como The Treasury Hotel
05.2023 - 11.2023
SENIOR SOUS CHEF
Coople agency ltd
05.2022 - 04.2023
SENIOR SOUS CHEF
The Engine Rooms
03.2021 - 05.2022
SOUS CHEF
Taka
09.2020 - 02.2021
SOUS CHEF
Kimpton Hotels & Restaurants
10.2019 - 09.2020
SOUS CHEF
108 At 'The Marylebone' Hotel
10.2018 - 10.2019
JUNIOR SOUS CHEF
108 At 'The Marylebone' Hotel
10.2017 - 10.2018
CHEF DE PARTIE
108 At 'The Marylebone' Hotel
06.2016 - 10.2017
CHEF DE PARTIE
Smith And Wollensky Steak House
05.2015 - 06.2016
DEMI CHEF DE PARTIE
Holborn And Dining Room By 'Rosewood'
01.2014 - 05.2015
COMMIS CHEF
Newman Street Tavern
05.2013 - 01.2014
Italian Diploma - Culinary Arts
Nino Bergese
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