Summary
Overview
Work history
Education
Skills
Languages
Timeline
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Marcelo Aguzzi Sartor

Dublin,Dublin

Summary

High-energy chef with flexibility to cook delicious dishes from different cuisines, ingredients and recipes. Confident in high-pressure, busy environments and always ready to step in on any station. Highly organised and hardworking with focus on efficiency and consistency.

Overview

4
4
years of professional experience
1
1
year of post-secondary education

Work history

Head Pizza Chef

Press Up Hospitality Group
Dublin, Dublin
08.2022 - 04.2023
  • Prepared dough from scratch using old world recipe and added toppings, cheese and sauce for baked-to-order pizzas.
  • Created high-quality artisan, pizzas using traditional methods and ingredients, achieving outstanding customer feedback.
  • Safely operated pizza oven and other kitchen equipment according to manufacturer instructions.
  • Dated and rotated food stocks to minimise wastage.
  • Completed comprehensive closing and cleaning checklists.
  • Sterilised kitchen equipment, plates and utensils to maintain clean environment.
  • Checked completed orders for accuracy, quality and presentation.
  • Followed recipes to prepare different pizzas with correct topping amounts and arrangements.
  • Prepared ingredients before busy period based on expected customer levels.

Senior Chef de Partie

Press Up Hospitality Group
Dublin, Dublin
01.2022 - 08.2022
  • Guided 15+ junior kitchen staff members in line cooking, food preparation and dish plating.
  • Ensured adequate stocking of cooking stations before and during peak operating hours.
  • Worked confidently in 4+ sections including pizza, starter, sides, desserts and grill.
  • Maintained quality and restaurant standards by supervising food preparation and presentation in team of 7+.
  • Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
  • Executed efficient mise en place to facilitate smooth service.
  • Prepared, produced and packed food in tight timescales.
  • Monitored line production to achieve consistent quality.
  • Produced 250+ dishes per service with strict quality control procedures.
  • Collaborated with head chef to create innovative, seasonal menus for special events.

Chef de Partie

Press Up Hospitality Group
Dublin, Dublin
11.2019 - 10.2021
  • Prepared, produced and packed food in tight timescales.
  • Executed efficient mise en place to facilitate smooth service.
  • Produced 40+ dishes per service with strict quality control procedures.
  • Maintained clean and tidy food preparation areas.
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Oversaw maintenance of kitchen to comply with food safety procedures.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Considered seasonal product pricing and availability when developing new dishes.
  • Developed menus for continuous use, events and promotions for different seasons.

Chef de Partie

Hilton Garden Inn
Dublin, Dublin
06.2019 - 11.2019
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Handled special customer requests to meet dietary needs and mitigate allergen risks.
  • Maintained clean and tidy food preparation areas.
  • Produced 200+ dishes per service with strict quality control procedures.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Prepared, produced and packed food in tight timescales.
  • Monitored line production to achieve consistent quality.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Aided management to practice food hygiene standards.
  • Executed efficient mise en place to facilitate smooth service.
  • Checked freezers and refrigerators to verify correct storage and temperatures.

Education

Culinary

SENAC RS
Porto Alegre, RS, Brazil
03.2006 - 10.2006

Skills

  • Cooking and baking
  • Pizza making
  • Dough creation and manipulation
  • Kitchen preparation
  • Effective communication
  • Pizza menu development
  • Schedule management
  • Customer service
  • Grill operation

Languages

Portuguese
Native
English
Fluent
Spanish
Intermediate
Italian
Intermediate

Timeline

Head Pizza Chef

Press Up Hospitality Group
08.2022 - 04.2023

Senior Chef de Partie

Press Up Hospitality Group
01.2022 - 08.2022

Chef de Partie

Press Up Hospitality Group
11.2019 - 10.2021

Chef de Partie

Hilton Garden Inn
06.2019 - 11.2019

Culinary

SENAC RS
03.2006 - 10.2006

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Marcelo Aguzzi Sartor