Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
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Mauro Zappala

Mauro Zappala

Kitchen manager
High Wycombe

Summary

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Resourceful Site Supervisor tenacious about keeping operations on-schedule and on-budget. Successful at coordinating diverse resources and satisfying tough clients according to demanding timelines. Talented individual skilled in preparing and cooking variety of dishes quickly and efficiently while meeting customer expectations. Manages large-scale food orders and successfully coordinates multiple meal items at once. Brings extensive knowledge of various food and beverage items and preparation methods.

Overview

2024
2024
years of professional experience

Work History

Kitchen Manager

Mitchells & Butlers
High wycombe , Uk
09.2023 - Current
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Passionate about learning and committed to continual improvement.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Organized and detail-oriented with a strong work ethic.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Developed and maintained courteous and effective working relationships.
  • Identified issues, analyzed information and provided solutions to problems.
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively.
  • Cultivated interpersonal skills by building positive relationships with others.
  • Worked well in a team setting, providing support and guidance.
  • Worked effectively in fast-paced environments.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Strengthened communication skills through regular interactions with others.
  • Excellent communication skills, both verbal and written.

Head Chef

Ristorante La Gasparina
05.2023 - 08.2023
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Cooked memorable dishes that brought new customers into establishment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Apprentice Butcher

Eurospin
10.2021 - 04.2022
  • Rotated products to reduce meat spoiling and waste.
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Weighed, labeled and priced variety of cuts of meat for on-demand selection.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.
  • Prepared meat into forms ready for cooking by boning, tying, grinding, cutting and trimming meats.
  • Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
  • Learned different selections and types of poultry, pork, beef and fish from head butcher.
  • Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
  • Arranged cuts of meat and placed cuts in display case to create visually appealing selection, boosting sales Number%.
  • Used skewers, bone knives and twine to lace, tie and shape roasts.
  • Assisted head butcher by inspecting deliveries to verify freshness of meats.
  • Produced meat and poultry products to specifications of customers for sale.
  • Performed primary and secondary butchery skills with steak and boning knives, hand saws, cleavers, banding needles to cut meats.
  • Facilitated cold storage, stock control and safe movement of meat and poultry in butchery environment.
  • Implemented health and food safety protocols for food sales and production environments.
  • Performed waste minimization, saleable yield and predictive costing methods.

PROFESSIONALEBEEFEATER UXBRIDGE, GRILL CHEF

BEEFEATER UXBRIDGE
01.2019 - 09.2021


  • Uxbridge London
  • Ub82ux Uxbridge Londra +440189554455
  • Cleaned and maintained kitchen equipment regularly.
  • Maintained clean, organized grill stations for hygienic, orderly food preparation.
  • Stored and handled goods correctly to maintain freshness and condition.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
  • Restocked and rotated food items according to expiry dates to minimize waste.
  • Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Grilled meats and seafood to customer specifications.
  • Provided support to crew members, facilitating quick food preparation and delivery.
  • Verified order accuracy and quality ahead of service to maintain standards.
  • Provided support to crew members through all facets of food preparation and delivery.
  • Distributed food to team members with efficiency in high-volume environment.
  • Cleaned food preparation equipment, work areas, and counters or tables.
  • Adhered to strict food safety regulations and hygiene standards.
  • Worked closely with other kitchen staff to facilitate timely completion of orders.
  • Monitored food temperatures for proper cooking and safe consumption.
  • Inspected equipment and tools used for safe operation.
  • Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
  • Restocked stations and supplies during slower periods between rushes.
  • Checked freshness and quality of ingredients.
  • Trained new team members on kitchen operations and safety protocols.
  • Followed recipes and cooking techniques for consistent results.
  • Utilized problem-solving skills to address customer complaints.
  • Grilled, cooked and fried foods such as french fries, eggs, and pancakes.
  • Verified accurate portioning of food items and garnishes.

PIZZERIA I TIGLI DI PADOAN SIMONE & C
01.2010 - 01.2019

01.2018 - 01.2018
  • Cuoco
  • Presso Vecchio mulino beach
  • Strada porto Bergamini Peschiera del Garda

Chef de cuisine

OCCUPAZIONE DESIDERATA
01.2017 - 01.2018
  • Cassa, Cassiere di bar e ristorante, Banconiere.

Unico
06.2017 - 10.2017
  • Stagione
  • Estiva)
  • Cuoco, Presso Degusteria Itaste – VR
  • Lungadige Porta Vittoria 5/B

Partner Indipendente

02.2017 - 06.2017
  • Presso
  • LR Health&Beauty (Network
  • Marketing)
  • Ottobre 2016 - Attualmente
  • Addetto ai controlli e servizi di portierato
  • Rangers Servizi Fiduciari – VR

RISTORANTE PIZZERIA LA MUSA - Lurian SRL
01.2002 - 01.2013
  • Http://europass.cedefop.europa.eu Pagina 1 / 2
  • Curriculum Vitae MAURO ZAPPALA dal

dal

- 01.2012

01.2009 - 01.2011

01.2004 - 01.2011
  • Addetti alle consegne
  • SIWA KEBAB SNC - VR
  • Cuoco di ristorante, organizzazione dei menù, gestione orari e turni di lavoro dei collaboratori
  • BELVEDERE SRL (CERRO VERONESE)
  • Cuoco di ristorante, organizzazione dei menù, gestione orari e turni di lavoro dei collaboratori
  • SO.FA.AL
  • GROUP SRL (COLOGNOLA AI COLLI)
  • Cuoco
  • LISTON 12 - Orchidea SRL - VR
  • Cuoco, organizzazione dei menù e della spesa
  • HOTEL RISTORANTE MIRALAGO Buddha d’Oro SRL Unipersonale(LAZISE)
  • Cuoco h

1 1 - 01.2011

- 10.2010
  • Cuoco – Preparazione materie prime

GROUP SRL, COLLI
- 06.2010

Apprendista Cuoco
- 01.2010

- 12.2009

GLEMUA' S.N.C. DI PAGANI UMBERTO & C
- 01.2007

Education

Diploma - Restaurant And Food Services Management

Ipsaar Angelo Berti
Italy
07.2007

Skills

  • Willing to Learn
  • Proper Food Storage
  • Creative Solutions
  • Food Plating and Presentation
  • Order Supplies
  • Restock Shelves
  • Menu Planning
  • Cleaning Procedures
  • Conflict Mediation
  • Hot and Cold Food Preparation
  • Control of Expenses
  • Recipe-Based Cooking
  • Rotation Procedures
  • Food Services
  • Teamwork and Collaboration
  • Production Standards
  • Health Code Compliance
  • Cleaning and Organization
  • Quantity Checking
  • Maintaining Clean Work Areas
  • Sanitize Tools
  • Order Delivery Practices
  • Inventory Monitoring
  • Equipment Preparation
  • Food Sanitization
  • Meat Production
  • Food Rotation
  • HACCP Regulations
  • Team Oriented
  • Quality Assurance
  • Kitchen Task Management
  • Food Handling Standards
  • Safe Food Handling
  • Dish Preparation
  • Routine Cleaning
  • Grilling and Frying
  • Waste Control
  • Preservation Methods
  • Baking Techniques

Accomplishments

  • ISTRUZIONE E FORMAZIONEMaturità professionale alberghiera - Tecnico servizi ristorazione e servizi turistici
  • Istituto alberghiero Angelo BertiSpecializzazione : Barista Gastronomo
  • Servizi ristorativi dal punto di vista del Bar e della Piccola Gastronomia
  • COMPETENZE PERSONALI
  • Altre lingue
  • INGLESE
  • FRANCESE
  • Livelli: A1/2 Livello base - B1/2 Livello intermedio - C1/2 Livello avanzato
  • Quadro Comune Europeo di Riferimento delle Lingue
  • Competenze organizzative e gestionali
  • Organizzazione spesa e Menù giornaliero e gestione del lavoro dei sottoposti nei vari esercizi per cui ho lavorato
  • Competenze informatiche Utilizzo PCdi Base (Word, Excel e Internet)
  • Patente di guida Patente B e automunito
  • ULTERIORI INFORMAZIONI
  • Dati personali
  • Agevolazioni:
  • Iscritto Alle Liste di Categoria Protetta Con Invalidità INAIL pari al 40% Autorizzo il trattamento dei miei dati personali ai sensi del Decreto Legislativo 30 giugno n
  • 196 "Codice in materia di protezione dei dati personali”
  • Firma
  • Zappalà Mauro Unione europea, 2002-2013 | http://europass.cedefop.europa.eu Pagina 2 / 2
  • COMPRENSIONE PARLATO PRODUZIONE SCRITTA
  • B1 B1 B1
  • B1 B1 B1

Languages

Italian
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
French
Intermediate (B1)

Timeline

Kitchen Manager

Mitchells & Butlers
09.2023 - Current

Head Chef

Ristorante La Gasparina
05.2023 - 08.2023

Apprentice Butcher

Eurospin
10.2021 - 04.2022

PROFESSIONALEBEEFEATER UXBRIDGE, GRILL CHEF

BEEFEATER UXBRIDGE
01.2019 - 09.2021

01.2018 - 01.2018

Unico
06.2017 - 10.2017

Partner Indipendente

02.2017 - 06.2017

Chef de cuisine

OCCUPAZIONE DESIDERATA
01.2017 - 01.2018

PIZZERIA I TIGLI DI PADOAN SIMONE & C
01.2010 - 01.2019

01.2009 - 01.2011

01.2004 - 01.2011

RISTORANTE PIZZERIA LA MUSA - Lurian SRL
01.2002 - 01.2013

Diploma - Restaurant And Food Services Management

Ipsaar Angelo Berti

dal

- 01.2012

- 10.2010

GROUP SRL, COLLI
- 06.2010

Apprendista Cuoco
- 01.2010

- 12.2009

GLEMUA' S.N.C. DI PAGANI UMBERTO & C
- 01.2007

1 1 - 01.2011

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