Service




 Artisan




                        Tradition

                                              Professional Pro...
Curriculum Vitae - Rocco Marino


                                                Pietroberto 2-cylinder grinder (currentl...
Curriculum Vitae - Rocco Marino




Selection of My Repertoire (savoury)
g   Focaccia, Ripieni and Tortelli




          ...
Curriculum Vitae - Rocco Marino




           Selection of My Repertoire (savoury)
           g    Farinata and Focaccia ...
Curriculum Vitae - Rocco Marino




Selection of My Repertoire (sweet)
g    Ligurian sweet banner; Baci di Alassio
Baci di...
Curriculum Vitae - Rocco Marino




                                                      Executive Summary

“   Rocco is ...
Curriculum Vitae - Rocco Marino




                                                    La Cita
                          ...
Curriculum Vitae - Rocco Marino




                                                   Fleur de Lys

“
                   ...
Curriculum Vitae - Rocco Marino




                                                         Hurricanes Bar & Grill
      ...
Curriculum Vitae - Rocco Marino




                                                Hard Rokko Cafe - Patisserie/Pizzeria
...
Curriculum Vitae - Rocco Marino




Hard Rokko Cafe - Patisserie/Pizzeria - 2
(Privately Held; 5-10 employees; 40 seater f...
Curriculum Vitae - Rocco Marino




                                              Hard Rokko Cafe - Patisserie/Pizzeria - ...
Curriculum Vitae - Rocco Marino




 Amarcord
  (Privately Held; 11-50 employees; Apparel & Fashion industry)



g Sales E...
Curriculum Vitae - Rocco Marino




 Pizzeria Italia
  (Privately Held; 11-50 employees; Restaurant industry)



g Pizzaio...
Curriculum Vitae - Rocco Marino




                                                  Education

“   Rocco is a traditiona...
Rocco Marino Professional Profile
Rocco Marino Professional Profile
Rocco Marino Professional Profile
Rocco Marino Professional Profile
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Rocco Marino Professional Profile

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Rocco Marino Professional Profile

  1. 1. Service Artisan Tradition Professional Profile - Thank you Rocco Marino for your interest and taking February 2009 time to read through my CV. Contact: Rocco Marino 0423 665 968 sunriserock@hotmail.com Pastry Cook
  2. 2. Curriculum Vitae - Rocco Marino Pietroberto 2-cylinder grinder (currently owning) My Tools Pietroberto dough sheeter g Professional Equipment (owned and operated) Selection of some of the equipment I have worked with. Because my trade is my passion - I own my own equipment. è Top of the range Pietroberto 20kg capacity cast iron spiral mixer (OWNER) è Pietroberto 2-cylinder grinder (OWNER) g These machines are used in pastry laboratories to refine and grind almonds, nuts and prepare chocolate sheets. è Brick-brown Moretti Professional Amalfi Electric Double Deck Oven (OWNER) g Chambers are entirely built with refractory brick è Pietroberto dough sheeter (previously owned/operated) è Pietroberto planetary mixer (previously owned/operated) Brick-brown Moretti Professional Amalfi Electric Double Deck Oven Top of the range Pietroberto 20kg (currently owning) capacity cast iron spiral mixer (currently owning) Pietroberto planetary mixer (owned and operated) Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 12
  3. 3. Curriculum Vitae - Rocco Marino Selection of My Repertoire (savoury) g Focaccia, Ripieni and Tortelli Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 13
  4. 4. Curriculum Vitae - Rocco Marino Selection of My Repertoire (savoury) g Farinata and Focaccia di Recco Farinata is one of Liguria’s culinary banners: chick pea flower pastry, water, olive oil, very thin and cooked in a traditional copper dish. Focaccia di Recco is a filo pastry based focaccia, typical to Recco, close to the capital of Liguria, Genova. Focaccia di Recco Farinata Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 14
  5. 5. Curriculum Vitae - Rocco Marino Selection of My Repertoire (sweet) g Ligurian sweet banner; Baci di Alassio Baci di Alassio is one of Liguria’s pastry banners and was conceived in my city of Alassio in 1902. I have made thousands of kilo’s of this product that is a favourite among locals and international tourists. Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 15
  6. 6. Curriculum Vitae - Rocco Marino Executive Summary “ Rocco is one of the hardest workers I know. He is so passionate about his g Who is Rocco? I have 25 years of experience in the hospitality and catering business. I started washing dishes during my school holidays and early on in life I discovered that I would carve my profession out of hospitality and food. I started in a bustling pizzeria called Pizzeria Italia, name after Italia, 65 year old grandmother of my friend Gianni. Nonna Italia had been making pizza for most of her life, and passed her pastries and about his customers. traditional know how and ‘passione per la cucina’ onto me. Today Nonna Italia no longer lives - but in 2006, 30 years on from me starting my career in the food business at Pizzeria Italia, Gianni and his sisters continue to make pizza. I know he is sorely missed by his fellow business owners and retailers After 9 year in restaurant and catering, I decided to take up an offer from a fashion and apparel company - to try something different. I did well - but after 4 years decided to take my savings and bonuses and return to my passion - food. in Italy. When in Italy, Rocco, his I took a big step and invested all I had in a typical Ligurian Cafe-Patisserie in 1990. The owners had been in business since 1939 hence establishment and the products had a steady clientele and a solid reportoire of recipes with products that had promising margins. I knew it was going to be hard work he produced had a reputation that - but was very excited about taking it on. Gisto who sold the business to me, trained me for 3 months straight and after that handed me a parched yellow recipe book - his grandfathers recipes! preceded him and travelled far. He was held in great regard by the “ When owning Hard Rokko Café II managed staff of 6 to 10 people depending on the season. I was responsible for all aspects of financial, creative and managerial tasks that are needed to operate my business. I planned menus, executed (baking and cooking), greater business community and trained supporting staff, coordinated my bookkeeping and my accountant as well as all business development efforts to sell my products outside my business – to hotels and schools. It was essential to always consult with my B2B clients to determine their needs and by his customers. He’s also honest, requirements. The B2B component of my business was substantial. At the end of my ownership at Hard Rokko Café I produced 170 kilo’s a week of one specific product, Baci di Alassio (a chocolate ammaretto) for my hotel customer base. enthusiastic and committed. After getting my formal qualification with the F+U institute, I continued activities with the institute for 3 years assisting my teacher (Professor Nappi) from the F+U Institute with demonstrations to classes. Hans de Kraker, ex Manager I started work everyday knowing that my business had a professional responsibility to create a culinary AND customer service Armani store - Alassio experience for my guest that makes them go “wow!” as well as an experience for my team that helps them achieve their professional goals. (Hans and Rocco worked together on Tourist Events with the Alassio Chamber of 16 years later I sold the business. I had renamed the business Hard Rokko Cafe and had done well - getting write ups across Europe. I had build a business that supplied pastry products to schools and hotels (there were 300 hotels in Alassio) and had become renowned Commerce) for the quality of my products and my customer service. This is not just a job for me. I love the professional kitchen and take pride in my products and profession. As in any business – the customer is key and high value service is the key differentiator for the true professional. We must be responsive to our customer’s individual needs to create value for our profession. No one can buy individualised service. And nothing is more rewarding then seeing the guests smile when the dessert is served! Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 2
  7. 7. Curriculum Vitae - Rocco Marino La Cita (Privately Held; 11-50 employees; Restaurant - Corporate Catering) g Pastry Cook “ January 2008 – current My responsibilities at La Cita: Rocco has always been a gentleman, è Preparation and presentation of sweets and deserts diligent and friendly. Our clients loved è Selection and ordering of all ingredients for the preparation of sweets and deserts Rocco’s sweets! “ è Weighing and mixing of ingredients and the preparing of pastry fillings and the shaping of pastry products è Kneading, maturing, cutting, moulding and shaping pastry dough and the operation of dough making and rolling equipment Andrew Anthony, director-owner Luigi’s Deli Pty Ltd è Emptying, cleaning and greasing of baking trays, tins and other cooking equipment (Andrew was a customer of Fleur de Lys) è Controlling of baking times and the monitoring of temperatures and appearance of finished products è Recommending and advising director on what new pastries that could be included to the product range, how they should be prepared and presented è Stock items for creating and decorating baked/non-baked products. Work together with purchasing to place orders to replenish items. Pull supplies from storeroom to produce items. è Develop and maintain innovative desert menu and creative innovation through new product development è Safety and cleanliness of pastry making area and equipment è Create special order pastries as requested by customers è Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection è Supplier liaision è General Management of operations Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 3
  8. 8. Curriculum Vitae - Rocco Marino Fleur de Lys “ (Privately Held; 11-50 employees; Pastry - Manufacturing) g Pastry Cook We love his signature pastry, Bondi January 2007 – November 2007 Baci...Rocco is passionate about his My responsibilities at Fleur de Lys: food and would, as an employee of è New Product Development Fleur de Lys, pay visits to customers. è Preparation and presentation of sweets and deserts This is quite unusual for a pastry cook to do. He has always been è Selection and ordering of all ingredients for the preparation of sweets and deserts professional and courteous and è Weighing and mixing of ingredients and the preparing of pastry fillings and the shaping of pastry products always delivered a quality product. è Kneading, maturing, cutting, moulding and shaping pastry dough and the operation of dough making and rolling equipment “ è Emptying, cleaning and greasing of baking trays, tins and other cooking equipment George Dannouie, director-owner è Controlling of baking times and the monitoring of temperatures and appearance of finished products The Moody Chef Cafe è Recommending and advising director on what new pastries that could be included to the product range, how they should be prepared and presented (George was a customer of Fleur de Lys) è Stock items for creating and decorating baked/non-baked products. Work together with purchasing to place orders to replenish items. Pull supplies from storeroom to produce items. è Develop and maintain innovative desert menu and creative innovation through new product development è Safety and cleanliness of pastry making area and equipment è Create special order pastries as requested by customers è Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection è Supplier liaision è Business Development (new product development – source new suppiers – visit new customers). Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 4
  9. 9. Curriculum Vitae - Rocco Marino Hurricanes Bar & Grill (Privately Held; 11-50 employees; Restaurant industry) g Pastry Cook “ Rocco was always very punctual and professional during his employment at February 2005 – December 2006 (1 year and 2 months) My responsibilities at Hurricanes Bar & Grill: è New Product Development Hurricanes Grill. è Preparation and presentation of sweets and deserts è Selection and ordering of all ingredients for the preparation of sweets and deserts Craig Goldberg, director-owner è Weighing and mixing of ingredients and the preparing of pastry fillings and the shaping of pastry products Hurricanes Bar & Grill (Craig hired Rocco - Rocco reported to Craig) “ è Kneading, maturing, cutting, moulding and shaping pastry dough and the operation of dough making and rolling equipment è Emptying, cleaning and greasing of baking trays, tins and other cooking equipment è Controlling of baking times and the monitoring of temperatures and appearance of finished products è Recommending and advising director on what new pastries that could be included to the product range, how they should be prepared and presented è Stock items for creating and decorating baked/non-baked products. Work together with purchasing to place orders to replenish items. Pull supplies from storeroom to produce items. è Develop and maintain innovative desert menu and creative innovation through new product development è Safety and cleanliness of pastry making area and equipment è Create special order pastries as requested by customers è Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 5
  10. 10. Curriculum Vitae - Rocco Marino Hard Rokko Cafe - Patisserie/Pizzeria (Privately Held; 5-10 employees; 40 seater facility – 65 in summer (terrace) Hospitality industry) “ Rocco is a man of courtesy, g Pastry Cook - Pastry Chef - Manager March 1990 – March 2006 (16 years 1 month) To produce and prepare daily food products for the Hard Rokko Cafe and its B2B customers being schools and hotels, Daily commerce and traditional values. He preparations include breads, pastries, sweets and pizza’s for its clients. has a great sense of responsability. My responsibilities at Hard Rokko Cafe: We miss his hospitality and warmth. “ PRODUCTION RESPONSABILITIES è Preparation and presentation of pastries, special breads, pizza dough mixes, buns, cakes, biscuits, pastas Constable Rosario è Selection and ordering of all ingredients for the preparation of pastries, special breads, pizza dough mixes, buns, cakes, Arma dei Carabinieri biscuits and pastas (Italian Military Police) è Weighing and mixing of ingredients and the preparing of pastry fillings and the shaping of pastry products è Kneading, maturing, cutting, moulding and shaping pastry dough and the operation of dough making and rolling equipment è Controlling of baking times and the monitoring of temperatures and appearance of finished products è Development of new products to increase product range è Ensure that all food and products are consistently prepared and served according to our traditional recipes, portioning, cooking and serving standards è Safety and cleanliness of pastry making area and equipment è Ensure that all equipment is kept clean and kept in excellent working condition through personal or delegated inspection and by following the preventive maintenance programs I had established Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 6
  11. 11. Curriculum Vitae - Rocco Marino Hard Rokko Cafe - Patisserie/Pizzeria - 2 (Privately Held; 5-10 employees; 40 seater facility – 65 in summer (terrace) Hospitality industry) g Pastry Cook - Pastry Chef - Manager MANAGEMENT è Oversee and coordinate the planning, organising, training and leadership necessary to achieve commercial objectives, manage costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation è Achieve company commercial objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive productive working environment è Control cash and other receipts by adhering to cashing handling and reconciliation procedures in accordance with restaurant policies and procedures and consistent with government tax policies and procedures è Prepare all required paperwork, including forms, reports and schedules in an organised and timely manner è Liaise with product suppliers for kitchen and café/restaurant stock è Re-architecting the premises (I redesigned and refitted my business 4 times during the 16 years I owned it). è Liaising with shop-fitters, architects and interior designers. COMPLIANCE è Understand completely all government legislative directives and policies for food production, procedures, standards, specifications, guidelines and training programs è Make employment and termination decisions consistent with Government and Industry guidelines and directives è Ensuring my business had a thorough understanding of and adhere to laws and regulations regarding licensing, food safety, health & safety & fire regulations. Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 7
  12. 12. Curriculum Vitae - Rocco Marino Hard Rokko Cafe - Patisserie/Pizzeria - 3 (Privately Held; 5-10 employees; 40 seater facility – 65 in summer (terrace) Hospitality industry) g Pastry Cook - Pastry Chef - Manager “ Our customers loved Rocco’s stuff. He’s always been professional and MARKETING & SALES è Ensure that all guests feel welcome and are given responsive friendly and courteous service at all times è Fill in where needed to ensure guest service standards and efficient operations delivered a quality product. è Organise events è Lead Generation - build relationships with B2B clients (hotels and schools) Chris Karvelas, director è All B2B Sales Harry’s Espresso Bar (Chris was a Fleur de Lys customer) “ STAFF MANAGEMENT è To adhere to reporting procedures and keep staff costs in line with budget. Financial awareness and understanding of budgets. I was accountable for the maximisation of Profits. I was the owner! è To ensure staff are performing duties correctly, efficiently and to the best of their ability. è Ensure that all staff maintains the highest standards of personal hygiene & grooming in line with company policy. To ensure team briefings are carried out before each service period è Continually strive to develop my staff in all areas of managerial and professional development è Promotion of my business to establish a loyal and regular customer base, maintain a regular customer database and personalise customer service. Handle customer complaints and take necessary action to remedy situation with my staff è Represent Leadership and ensure motivation of staff, focusing on multi-skills development and total flexibility of staff è Ensure that disciplinary and grievance procedures are followed. è To attend daily update and weekly management meetings to discuss and solve operational problems & to establish strategies for improvement & development. Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 8
  13. 13. Curriculum Vitae - Rocco Marino Amarcord (Privately Held; 11-50 employees; Apparel & Fashion industry) g Sales Executive January 1986 –January1990 (5 years 1 month) Responsible for sales, setting of sales targets. Travelling across the region of Liguria representing the prestigious brand El Campero http://www.elcampero.it/pagine/home.html La Torchia - Pizzeria (Privately Held; 11-50 employees; Restaurant industry) g Pizzaiolo (pizza chef) February 1982 – Dicembre 1985 (3 years 8 months) My responsibilities at La Torchia: è Preparation and presentation of pastries, special breads, pizza dough mixes, buns, cakes, biscuits, pastas è Selection and ordering of all ingredients for the preparation of pastries, special breads, pizza dough mixes, buns, cakes, biscuits and pastas è Weighing and mixing of ingredients and the preparing of pastry fillings and the shaping of pastry products è Kneading, maturing, cutting, moulding and shaping pastry dough and the operation of dough making and rolling equipment è Controlling of baking times and the monitoring of temperatures and appearance of finished products è Recommending and advising director on what new pastries that could be included to the product range, how they should be prepared and presented è Safety and cleanliness of pastry making area and equipment Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 9
  14. 14. Curriculum Vitae - Rocco Marino Pizzeria Italia (Privately Held; 11-50 employees; Restaurant industry) g Pizzaiolo (pizza chef) June 1976 – November 1981 (5 years 6 months) My responsibilities at Pizzeria Italia were: è Preparation and presentation special breads, pizza dough mixes, buns è Selection and ordering of all ingredients for the preparation of pastries, special breads, pizza dough mixes, buns è Weighing and mixing of ingredients and the preparing and shaping of pizza dough è Kneading, maturing, cutting, moulding and shaping pizza dough and the operation of dough making and rolling equipment è Emptying, cleaning and greasing of baking trays, tins and other cooking equipment è Controlling of baking times and the monitoring of temperatures and appearance of finished products è Safety and cleanliness of pastry making area and equipment Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 10
  15. 15. Curriculum Vitae - Rocco Marino Education “ Rocco is a traditional professionalist, who takes great pride in his trade. g PF+U Akademie for Wirtschaft (F+U Italy) Diploma, Patisserie 1994 – 1995 FUU is non-for-profit training institute founded in Heidelberg in 1980 and today offers over 300 courses in the areas of vocational training, further education and re-training. The organisation consists of general schools as well as vocational and technical schools He is passionate and committed to and colleges. The training institute is now represented in 20 locations in Europe. Beyond Europe they are represented by their quality both in his product as well as subsidiaries in Australia, USA, China and Argentina to name a few. customer service. Il was seeking to formalise my skills and experience and F+U orientates itselve towards the requirements and changes of the labour market and the current academic standards. I also liked that F+U courses were flexible and available full-time and or parallel to working. Professor Nappi, PF+U Akademie for Wirtschaft (Professor Nappi trained Rocco) “ F+U qualifications assisted me with entry into or advancement in my chosen profession and the associated recognition in society. F+U has held DIN EN ISO 9001 certification, since 1999 - authenticating their high standard of education g Scuola Superiore Diploma, Highschool 1973 - 1978 Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 • 11

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