Giuseppe Bonura

• Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
• Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
• Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
• Created menus and designed corresponding recipes
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
• Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
• Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
• Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
• Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.

• Responsible for training, developing and motivating culinary staff and kitchen supervisors to meet food preparation and serving standards.
• Create a positive working environment and lead by example to motivate, counsel and inspire staff to strive towards professional excellence at all.
• Direct day to day operations in the kitchen and also dining areas.
• Create, training and present with the team the new menu every three month.
• Organization of team work shifts.
• Training of safety and hygiene to the team.
• Managing of the ordering and monitor the food cost.
• Work and create a connection with the supplier.

• Organization and management of the kitchen brigade.
• Making sure stock control and rotation procedures are implement.
• Responsible for completing all audit and quality standards documentation.
• Helping the Executive Chef to pick and train new employees.
• Prepared various original meals, ensuring that the restaurant's high standards and customers requirements were always fully met.
• Organization of catering event in Mayfair London of:
• Venetia Scott photography exhibition
• Moncler and Richard Quinn
• Fabian Baron.

• Preparation of sauces of all kinds and in particular the hot ones.
• Cooking stewed, sautéed and braised meats.
• Management and conservation of meat, fish and food that are in cold rooms.
• Boning of meat, cleaning and gutting of fish, poultry.
• Preparation of jellies, cold sauces, cold appetizers and cold dishes for buffets.
• Cold room management.
• Preparations of broths, soups, velvety creams and consommé.

- Led the kitchen setup and operational planning for the LPM Restaurant pop-up at Anantara Siam.
- Managed recipe costing, menu engineering, and food cost analysis.
- Oversaw purchasing, supplier coordination, inventory control, and daily ordering.
- Coordinated with international LPM chefs to ensure compliance with brand standards.
- Managed stock control, forecasting, and procurement for imported and local products.
- Supported kitchen operations, manpower planning, and opening logistics.
- Worked closely with Executive Management, Finance, Purchasing, and Receiving to ensure a successful launch.

• Worked a la carte breakfast
• Worked for lunch and dinner service.
• Prepared food items consistently and in compliance with recipes, portioning, waste control guideline and dietary restrictions.
• Worked hot and cold kitchen with team members for banquets function of up to 900 people.
• Trained new kitchen staff.
• Maintain clean and sanitary work station Proper handling, storing and rotation of products.
• Following proper methods of closing, opening of kitchen and shift handover.

• Worked at station of starters and meat station.
• Learned Italian cuisine with different cooking techniques.
• Improved solid culinary skills and methods
• Assisted in food preparation and in producing menu ideas.
• Served and prepared the meals.