Martina Galante
Gerasdorf
Summary
A highly motivated and quality-driven Chef with a Master's in Professional Cooking, bringing exceptional culinary techniques and a commitment to excellence. Proven ability to develop innovative menus, maintain impeccable health and safety standards, and efficiently manage kitchen operations. Adept at mentoring teams and creating memorable dining experiences.
Overview
12
12
years of professional experience
Work History
Chef
Il Cavalluccio Restaurant
10.2024 - Current
- Led cold starter section: supervised the preparation and presentation of ll cold dishes, ensuring consistency, creativity and adherence to high culinary standards.
- Streamlined mise en place: maintained a meticulously organized mise en place, boosting efficiency during service and minimizing food waste.
- Enhanced kitchen operations: Supported seamless coordination between kitchen station to ensure smooth service flow and timely dish delivery.
- Quality and hygiene compliance: upheld strict hygiene and food safety protocol (HACCP), maintaining an impeccably clean and safe work station at all times.
Development Chef
Tip Top Table Catering
08.2022 - 09.2024
- Spearheaded the development of new vegan frozen food dishes, ensuring restaurant-quality taste and presentation after thawing.
- Contributed to large-scale catering events (up to 1000 guests), managing all aspects of food preparation, delivery, and service.
Senior Sous Chef
Murano Restaurant, by Angela Hartnett
01.2017 - 01.2020
- Maintained the highest standards of food preparation, presentation, and kitchen hygiene.
- Oversaw food costing, stock management, and supplier relations, ensuring consistent food margins.
- Led recruitment, training, and mentoring initiatives for new kitchen staff.
- Collaborated on menu development, blending Italian and British culinary styles.
Sous Chef
Murano Restaurant, by Angela Hartnett
10.2015 - 01.2017
- Managed kitchen operations, including the preparation of fresh pasta, fish, meat, and pastry.
- Worked closely with suppliers to source exceptional produce and achieve fixed margins.
Chef De Partie
Sartoria by D&D
11.2014 - 07.2015
- Mastered modern Italian cooking techniques across all sections of the kitchen.
- Managed daily kitchen operations, enforced health and safety regulations, and cultivated positive vendor relationships.
Sous-chef
Ristorante il Saraceno
03.2013 - 09.2014
- Company Overview: Renowned Apulian restaurant
- Managed pastry and canapé sections, contributing to menu development.
- Conducted inventory, managed the kitchen in the Head Chef's absence, and supported catering operations for high-profile events.
Education
Master - Professional Cooking
Le Midi School
Via Principessa Clotilde 11G, Turin01.2013
Studies in Sport Medicine And Sciences
University of Turin
Via Carlo Marenco 32, Turin01.2012
High School Diploma -
Carlo Cattaneo
Via Postumia 57/6001.2008
Level 3 - Food Hygiene
Food Alert
01.2016
Skills
- Advance knowledge of classical and modern cooking techniques
- Mastery in butchery, fishmongery, and sauce work
- Seasonal and local ingredients knowledge
- Fine dining plating and presentation
- Tasting and flavour profile
- Precision in consistency and portion control
- Menu creation and innovation in line with Michelin standards
- Team leadership and motivation under pressure
- Staff training and mentoring
- Delegation and shift planning
- Performance evaluation and kitchen discipline
- High-level mise en place organization and execution
References
- Margit, Köffler, Owner, Tip Top Table, office@tiptoptable.at, Tip Top Table
- Angela, Hartnett, Chef-Patron, Murano, angela@angela-hartnett.com, Murano
- Emily, Brightman, Head Chef, Murano, emily@muranolondon.com, Murano
Languages
English
Advanced (C1)
Timeline
Chef
Il Cavalluccio Restaurant
10.2024 - Current
Development Chef
Tip Top Table Catering
08.2022 - 09.2024
Senior Sous Chef
Murano Restaurant, by Angela Hartnett
01.2017 - 01.2020
Sous Chef
Murano Restaurant, by Angela Hartnett
10.2015 - 01.2017
Chef De Partie
Sartoria by D&D
11.2014 - 07.2015
Sous-chef
Ristorante il Saraceno
03.2013 - 09.2014
Master - Professional Cooking
Le Midi School
Studies in Sport Medicine And Sciences
University of Turin
High School Diploma -
Carlo Cattaneo
Level 3 - Food Hygiene
Food Alert
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