Michael Massaro

Michael Massaro

Sous Chef at Xanterra Travel Collection
Lives in Milan, Italy
over 6 months ago

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Experience

  • Sous Chef

    Xanterra Travel Collection - Montana, United States

    F&B kitchen
    June 2018 - September 2018 · 4 months

    Employed seasonally and responsible for assisting in all aspects of the $20,000/day food sales operation that include a fine dining restaurant and casual lounge. -Oversee a staff 30+ including students from around the world -Control labor cost by reactive measures based on business level -Manage inventory and adjust pars based on predicted volume. -Adhere to strict HACCP plans and checklists -Control food cost by minimizing waste, adjusting pars, and use of portion control. -Ensure quality of food is consistently up to company standards

  • Sous Chef

    Lionhead - Seattle, WA, United States

    F&B kitchen
    September 2017 - June 2018 · 10 months

    Worked with James Beard award winning chef/owner Jerry Traunfeld. -Trained staff to use proper wok technique -Ensured exceptional standards to food quality and preparation -Maintain a monthly food cost of 25% -Menu additions that fit within the confines of traditional Sichuan cuisine -Collected, cataloged, and updated all invoices into an accurate order guide / costing reference -Updated plate costs for the standard menu

  • Head Chef

    Mollusk - Seattle, WA, United States

    F&B kitchen
    December 2016 - September 2017 · 10 months

    Made the transition from fine dining to an upscale casual menu that fit the restaurant/brewery theme. -Planned, costed, and sourced a new menu according to customer feedback and neighborhood demographics. -Worked closely with award winning master brewer/owner Cody Morris to pair dishes as well as cheese to upcoming beer releases -Brought the facility beyond local health code laws by implementing company SSOP

  • Chef / Cheesemonger

    Bottlehouse Wine Bar - Seattle, WA, United States

    F&B kitchen
    June 2016 - December 2016 · 7 months

    -Designed monthly menus based on seasonal ingredients for one of Food And Wines best wine bars in America -Responsible for wine pairing to order as well as delivering tableside explanations -Maintained and sourced cheese and charcuterie through multiple vendors while adhering to a company standard food cost goal. -Led on-site catering operations -Developed catering menus based off of staffing restrictions and party budgetary concerns

Languages

  • English
    Native or fluent
    100%
  • Italian
    Notions
    20%

Skills

  • Controlling food cost
  • Food purchasing
  • Food safety level 4
  • Hiring, training staff
  • Menu Deveopment
Following
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