Nicolò Cini

Club Marvy (Izmir, Turkey)

Designed an innovative menu with renowned chef Cristina Bowerman, showcasing contemporary culinary techniques. Led training programs which optimized inventory management to boost efficiency and quality, and perform various preparation tasks under pressure. Ensured top-tier food consistency and presentation by inspiring team members daily and upholding rigorous quality control standards.

Further responsibilities:

• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity

Passoscuro

(Italian fish restaurant - medium/high volume)

Revamped the menu with innovative concepts and seasonal ingredients to elevate the dining experience. Managed food costs effectively with careful menu planning, accurate portion control and utilization of Sous Vide techniques, conservation and circular cuisine. Empowered and motivated the kitchen brigade by introducing new challenges, expanding knowledge and skills, as well as engineered and enforced efficient systems and procedures, streamlining operations and boosting team performance reducing waste of ingredients of the 10%, driving quality and consistency. Monitored line processes to maintain consistency in quality, quantity, and presentation. Fostered a positive work environment by promoting teamwork and open communication among all kitchen staff members. Enhanced restaurant reputation by consistently delivering high-quality dishes and innovative menu offerings.

(Gourmet bistro medium/high volume)

Developed menu with creative concepts and seasonal ingredients to enhance the dining experience. Strengthened team capabilities through targeted training, fostering skill, growth and high performance. Obtained fresh, local ingredients to lower grocery costs. Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests. Trained junior chefs in advanced culinary techniques and food safety procedures, helping their professional growth within the industry. Elevated reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards, earning the restaurant an award and a place in the Food Guide.

(restaurants, banqueting, events and cooking school)

• Redesigned menu with innovative concepts and seasonal ingredients, elevating the overall dining experience
• Elevated team performance through focused training and skill development, driving continuous improvement
• Optimized kitchen operations by implementing efficient systems and procedures, boosting productivity and quality control