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filippozucc

Filippo Z

@filippozucc

Restaurant Menu Engineer and Kitchen Operations Consultant

Reino Unido
Inglés, Italiano, Alemán
Parte de la información aparece en idioma inglés.
Sobre mí
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.... Lee más

Habilidades

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filippozucc
Filippo Z
desconectado • 
Tiempo medio de respuesta: 1 hora

Revisa mis servicios

Estrategia e innovación comercial
I will make your restaurant menu and calculate food costs
DeUSD 450 / proyectoMás información

Experiencia laboral

Hyatt_Hotels

Head Chef / Culinary Operations Manager

Hyatt Hotels • Tiempo completo

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 • Tiempo completo

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).