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.

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.
• 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.
• 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.

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

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.

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

Diploma Chef

Certificate, Hospitality Managment