Rocco Marino Professional Profile

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Pastry Cook

Professional Profile-

Rocco MarinoFebruary 2009

Contact: Rocco Marino0423 665 968

[email protected]

Artisan

Tradition

Service

Rocco Marino • [email protected] • Mb +61 423 665 968 •

Curriculum Vitae - Rocco Marino

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g Professional EquipmentSelection 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)

Pietroberto planetary mixer

(owned and operated)

Pietroberto dough sheeter

(owned and operated)

Brick-brown Moretti Professional Amalfi

Electric Double Deck Oven

(currently owning)

Pietroberto 2-cylinder grinder (currently owning)

Top of the range Pietroberto 20kg

capacity cast iron spiral mixer

(currently owning)

My Tools



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Selection of My Repertoire (savoury)

g Focaccia, Ripieni and Tortelli



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Farinata

Selection of My Repertoire (savoury)

g Farinata and Focaccia di ReccoFarinata 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



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Selection of My Repertoire (sweet)

g Ligurian sweet banner; Baci di AlassioBaci 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.



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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 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.

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.

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 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 - 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!

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), 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 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.

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.

I started work everyday knowing that my business had a professional responsibility to create a culinary AND customer service experience for my guest that makes them go “wow!” as well as an experience for my team that helps them achieve their professional goals.

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 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!

Executive Summary

Rocco is one of the hardest workers I know. He is so passionate about his pastries and about his customers. I know he is sorely missed by his fellow business owners and retailers in Italy. When in Italy, Rocco, his establishment and the products he produced had a reputation that preceded him and travelled far. He was held in great regard by the greater business community and by his customers. He’s also honest, enthusiastic and committed.

Hans de Kraker, ex ManagerArmani store - Alassio(Hans and Rocco worked together on Tourist Events with the Alassio Chamber of Commerce)

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g Pastry Cook January 2008 – current

My responsibilities at La Cita:

è Preparation and presentation of sweets and deserts

è Selection and ordering of all ingredients for the preparation of sweets and deserts

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 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

è Supplier liaision

è General Management of operations

La Cita

Rocco has always been a gentleman, diligent and friendly. Our clients loved Rocco’s sweets!

Andrew Anthony, director-owner Luigi’s Deli Pty Ltd(Andrew was a customer of Fleur de Lys)

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(Privately Held; 11-50 employees; Restaurant - Corporate Catering)



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g Pastry Cook January 2007 – November 2007

My responsibilities at Fleur de Lys:

è New Product Development













è Supplier liaision

è Business Development (new product development – source new suppiers – visit new customers).

Fleur de Lys

We love his signature pastry, Bondi Baci...Rocco is passionate about his food and would, as an employee of Fleur de Lys, pay visits to customers. This is quite unusual for a pastry cook to do. He has always been professional and courteous and always delivered a quality product.

George Dannouie, director-owner The Moody Chef Cafe(George was a customer of Fleur de Lys)

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(Privately Held; 11-50 employees; Pastry - Manufacturing)



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g Pastry Cook February 2005 – December 2006 (1 year and 2 months)

My responsibilities at Hurricanes Bar & Grill:

è New Product Development













Hurricanes Bar & Grill

Rocco was always very punctual and professional during his employment at Hurricanes Grill.

Craig Goldberg, director-owner Hurricanes Bar & Grill(Craig hired Rocco - Rocco reported to Craig)

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



6

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 preparations include breads, pastries, sweets and pizza’s for its clients.

My responsibilities at Hard Rokko Cafe:

PRODUCTION RESPONSABILITIES

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 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 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

Hard Rokko Cafe - Patisserie/Pizzeria

Rocco is a man of courtesy, commerce and traditional values. He has a great sense of responsability. We miss his hospitality and warmth.

Constable RosarioArma dei Carabinieri(Italian Military Police)

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(Privately Held; 5-10 employees; 40 seater facility – 65 in summer (terrace) Hospitality industry)



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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.

Hard Rokko Cafe - Patisserie/Pizzeria - 2(Privately Held; 5-10 employees; 40 seater facility – 65 in summer (terrace) Hospitality industry)



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g Pastry Cook - Pastry Chef - Manager

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

è Organise events

è Lead Generation - build relationships with B2B clients (hotels and schools)

è All B2B Sales

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.

Hard Rokko Cafe - Patisserie/Pizzeria - 3

Our customers loved Rocco’s stuff. He’s always been professional and delivered a quality product.

Chris Karvelas, directorHarry’s Espresso Bar(Chris was a Fleur de Lys customer)

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(Privately Held; 5-10 employees; 40 seater facility – 65 in summer (terrace) Hospitality industry)



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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

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






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



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

Pizzeria Italia

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






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Education

Rocco is a traditional professionalist, who takes great pride in his trade. He is passionate and committed to quality both in his product as well as customer service.

Professor Nappi, PF+U Akademie for Wirtschaft(Professor Nappi trained Rocco)

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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 and colleges. The training institute is now represented in 20 locations in Europe. Beyond Europe they are represented by their subsidiaries in Australia, USA, China and Argentina to name a few.

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.

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

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Rocco Marino Professional Profile

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