Marco Cortese

Streamlining the layout of workstations according to workflow.

Planning and optimization of goals and action plans.

Ordering goods based on seasonal logic and customer traffic forecasts, with attention to costs and product freshness.

Hiring, training, and managing the entire kitchen staff, including promotions, disciplinary actions, and performance reviews.

Coordinating the kitchen staff by encouraging collaboration and teamwork through the organized division of tasks and responsibilities.

Developing recipes, plating, and focusing on aesthetic presentation.

Creating and designing menus based on location and seasonality.

Supervising the preparation of mise en place and the organization of workstations.

Modifying orders according to customers' indicated preferences and dietary restrictions.