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filippozucc

Filippo Z

@filippozucc

Restaurant Menu Engineer and Kitchen Operations Consultant

Royaume-Uni
Anglais, Italien, Allemand
Certaines informations sont présentées en anglais.
À propos de moi
Head Chef with extensive operational experience managing high-volume kitchens across the UK and Germany. I help independent food business owners, café startups, kitchens launch and run profitable operations completely remotely. How I Can Help Your Food Business: • Precise Menu Engineering: Designing cohesive food concepts optimized for strict 70%+ Gross Profit targets. • Automated Recipe Costing: Building customized Excel/Google Sheets costing models • HACCP & Operations Manuals: Drafting, Standard Operating Procedures (SOPs), opening/closing checklists, and staff training manuals.... Plus d’infos

Compétences

f
filippozucc
Filippo Z
hors ligne • 
Temps de réponse moyen de 1 heure

Voir mes services

Stratégie commerciale et innovation
I will make your restaurant menu and calculate food costs
De450 $US / projetPlus de détails

Expérience professionnelle

Hyatt_Hotels

Head Chef / Culinary Operations Manager

Hyatt Hotels • Temps plein

May 2025 - Present • 1 yr 4 mos

Promoted to direct complete back-of-house operational and financial management for a high-volume hospitality establishment. Key Responsibilities & Achievements: • Engineered high-margin seasonal menus, executing data-driven food-cost analysis to consistently meet strict profitability targets. • Restructured supplier procurement logistics and inventory tracking controls to drastically reduce ingredient waste. • Authored and implemented comprehensive kitchen Standard Operating Procedures (SOPs), safety checklists, and staff training manuals to guarantee absolute consistency on the line. • Monitored ongoing kitchen metrics and labor spend to optimize operational budgets.

Sous Chef / Senior Culinary Specialist

HCA • Temps plein

Apr 2024 - Aug 2025 • 1 yr 4 mos

Managed daily kitchen shifts, production pipelines, and inventory management controls across prominent food markets. Key Responsibilities & Achievements: • Directed back-of-house teams during active high-volume services, ensuring absolute compliance with standardized recipe specifications. • Assisted executive management with recipe digitization, ingredient yield tracking, and menu layout costings. • Maintained rigorous quality assurance protocols, drafting safety logs and ensuring continuous alignment with local health inspections (HACCP).