Max Farina Email & Phone Number

Las Vegas

Oversee all culinary operations, including menu development, food purchase specifications and recipes. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.• Projects annual food, labor and other costs. Monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.• Directly responsible for operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.• Directly responsible for restaurant menu development, production schemes, and menu engineering.• Provides management and support of all kitchen employees ensuring proper scheduling and vacation planning.• Establishes measurable goals and objectives that focus on profit, product and people.• Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards and principles.• Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union.• Coaches and provides leadership to all the staff of the kitchen, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action.• Ensures kitchen equipment is properly maintained and functioning.• Actively interacts with guests and consistently coaches’ staff on guest relations skills. Frequently visits dining area when it is open to welcome guest.• Directly supervises the kitchen staff, responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems.

Harry'S Table By Cipriani, New York, United States

• Oversee the daily culinary operations of the food and beverage workstations while developing and maintaining the evolution of the food program to the highest quality. Oversight includes maintaining staffing, recipe, and inventory, supply management for the kitchen, overall cost controls, and ensuring excellence in guest satisfaction during the dining experience. The Executive Chef inspires, motivates, ensures accountability of the team, and supports Company culture. All duties are to be performed in accordance with Food & Beverage Division standards of CIPRIANI FOOD USA. • Owns, leads, and oversees daily stations kitchen operations (Harry’s Table Mercato stations and Bellini Restaurant), labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability. • Collaborate with front-of-house managers on the restaurant’s and Stations' business plan. • Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules, and regulations. • Maintain the highest standards of health, sanitation, and cleanliness within all areas of the kitchen. • Manages Human Resources responsibilities for the kitchen to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; compliance with company policies, legal requirements, employment law. • Interacts with guests to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. • Collaborate with the Sous Chefs and service team to ensure a seamless service experience between kitchen and dining room.

Mrc Hotel Beverly Hills, California, United States

• Supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness • Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria providing disciplinary action if necessary • Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs • Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved • Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas • Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses • Manage kitchen to adhere to OSHA and Food Handling Regulations • Create menus and design menu items • Coach and counsel associates, including managers. Develop Sous Chefs to further leadership roles • Other duties as assigned to ensure effective operation of the overall hotel • Knowledge of federal, state and local laws and regulations as it relates to food handling and food production

San Diego, California, Stati Uniti

• • Plan and execute large scale banqueting and catering events, create recipes, menus and plan event menus • Design high-quality menu using in-season ingredients, reducing overall costs by 40% • Complex, multifaceted role encompassing food preparation, leadership, financial and customer service functions in support of an operationally efficient, procedurally compliant environment. • Serve as a point of expertise in developing customized menus that meet the specific requirements of clients and harmonize with the overall theme of the event. • Build and manage teams with the capacity to deliver each event; ensuring alignment and understanding of roles. • Spearhead all event operations; promoting a culture of quality, best practice and compliance to ensure exemplary attendee experiences. • Prepare and deliver meals in line with the established scope; maintaining impeccable quality within a high-volume environment. • Oversee the food procurement process; sourcing and negotiating with vendors to maintain quality while driving cost efficiencies. • Oversee all kitchen activity, including hiring, managing and training kitchen staff. • Work strategically to establish and proactively monitor budgets, ensuring maximum return on investment.

Milano, Italia

(5 Star Luxury Hotel).• Responsible of the all working process of the Partie, from the mise en place to the plating, according with the Chef de Cuisine. • Assisted in training and cross-training of other line cooks ensuring adherence to quality standards.• Implemented waste logs, temperature logs and proper cleaning procedures for all kitchen employees.• Executed prep and plating of dishes with great precision using application of both modern and classical.• Prepared all food items in a hygienic and timely manner exhibiting knowledge of recipes and presentation specifications as set by restaurant management.

Milano, Italia

Sadler Ristorante, Milan, Italy (**Michelin)• Learned all the working station; preparation for the mise en place, cooking and plating during the service.• Developed understanding of all kitchen stations including grill, sauté, garde manger, and prep• Assist in Creating and Writing new menus and Recipes for seasonal and annual menu changes.• Increased patron enjoyment through friendly interaction and accurate food and beverage knowledge.

San Diego, Stati Uniti

• Reporting directly to the Executive Chef. • Responsible for planning and directing food preparation.• Continually train and develop the staff to improve food quality, enhance presentations, and improve productivity• Assists in determining how food should be presented and creates decorative food displays• Managed and trained kitchen staff effectively to ensure a well-organized and motivated team.• Secure resources to meet business needs through effective management of work schedules• Maintained food quality, presentation, execution, health code standards

Diploma Chef

Certificate, Hospitality Managment