Rocco Marino Professional Profile

Service

Artisan

Tradition

Professional Profile
-
Thank you
Rocco Marino
for your interest and taking February 2009
time to read through my CV.
Contact: Rocco Marino
0423 665 968
sunriserock@hotmail.com
Pastry Cook

Curriculum Vitae - Rocco Marino

Pietroberto 2-cylinder grinder (currently owning)

My Tools

Pietroberto dough sheeter
g Professional Equipment
(owned and operated) Selection 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)

Brick-brown Moretti Professional Amalfi
Electric Double Deck Oven

Top of the range Pietroberto 20kg (currently owning)

capacity cast iron spiral mixer
(currently owning) Pietroberto planetary mixer
(owned and operated)
Rocco Marino • sunriserock@hotmail.com • Mb +61 423 665 968 •
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Selection of My Repertoire (savoury)
g Focaccia, Ripieni and Tortelli

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Selection of My Repertoire (savoury)
g Farinata and Focaccia di Recco
Farinata 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
Farinata
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Selection of My Repertoire (sweet)
g Ligurian sweet banner; Baci di Alassio
Baci 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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Executive Summary

“ Rocco is one of the hardest workers
I know. He is so passionate about his
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

pastries and about his customers. 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.
I know he is sorely missed by his
fellow business owners and retailers
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.

in Italy. When in Italy, Rocco, his 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
establishment and the products 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

he produced had a reputation that - 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!
preceded him and travelled far. He
was held in great regard by the
“ 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),

greater business community and
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

by his customers. He’s also honest, 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.
enthusiastic and committed. 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.

Hans de Kraker, ex Manager I started work everyday knowing that my business had a professional responsibility to create a culinary AND customer service

Armani store - Alassio experience for my guest that makes them go “wow!” as well as an experience for my team that helps them achieve their professional
goals.
(Hans and Rocco worked together on
Tourist Events with the Alassio Chamber of 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
Commerce) 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!

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

g Pastry Cook

“
January 2008 – current

My responsibilities at La Cita:

Rocco has always been a gentleman, è Preparation and presentation of sweets and deserts

diligent and friendly. Our clients loved è Selection and ordering of all ingredients for the preparation of sweets and deserts

Rocco’s sweets! “ 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
Andrew Anthony, director-owner
Luigi’s Deli Pty Ltd è Emptying, cleaning and greasing of baking trays, tins and other cooking equipment

(Andrew was a customer of Fleur de Lys) 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

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Fleur de Lys

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

g Pastry Cook
We love his signature pastry, Bondi January 2007 – November 2007

Baci...Rocco is passionate about his My responsibilities at Fleur de Lys:

food and would, as an employee of è New Product Development

Fleur de Lys, pay visits to customers. è Preparation and presentation of sweets and deserts
This is quite unusual for a pastry
cook to do. He has always been è Selection and ordering of all ingredients for the preparation of sweets and deserts

professional and courteous and è Weighing and mixing of ingredients and the preparing of pastry fillings and the shaping of pastry products

always delivered a quality product. 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

George Dannouie, director-owner è Controlling of baking times and the monitoring of temperatures and appearance of finished products

The Moody Chef Cafe è Recommending and advising director on what new pastries that could be included to the product range, how they should be
(George was a customer of Fleur de Lys)





è Supplier liaision

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

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Hurricanes Bar & Grill
(Privately Held; 11-50 employees; Restaurant industry)

g Pastry Cook
“ Rocco was always very punctual and
professional during his employment at
February 2005 – December 2006 (1 year and 2 months)

My responsibilities at Hurricanes Bar & Grill:

è New Product Development

Hurricanes Grill. è Preparation and presentation of sweets and deserts

è Selection and ordering of all ingredients for the preparation of sweets and deserts
Craig Goldberg, director-owner
è Weighing and mixing of ingredients and the preparing of pastry fillings and the shaping of pastry products
Hurricanes Bar & Grill
(Craig hired Rocco - Rocco reported to Craig) “ 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







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

“ Rocco is a man of courtesy,
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

commerce and traditional values. He preparations include breads, pastries, sweets and pizza’s for its clients.

has a great sense of responsability.
My responsibilities at Hard Rokko Cafe:

We miss his hospitality and warmth. “ PRODUCTION RESPONSABILITIES

è Preparation and presentation of pastries, special breads, pizza dough mixes, buns, cakes, biscuits, pastas

Constable Rosario è Selection and ordering of all ingredients for the preparation of pastries, special breads, pizza dough mixes, buns, cakes,
Arma dei Carabinieri biscuits and pastas

(Italian Military Police) è Weighing and mixing of ingredients and the preparing of pastry fillings and the shaping of pastry products



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

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Hard Rokko Cafe - Patisserie/Pizzeria - 2

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.

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Hard Rokko Cafe - Patisserie/Pizzeria - 3


“ Our customers loved Rocco’s stuff.
He’s always been professional and
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

delivered a quality product. è Organise events

è Lead Generation - build relationships with B2B clients (hotels and schools)
Chris Karvelas, director è All B2B Sales
Harry’s Espresso Bar
(Chris was a Fleur de Lys customer)
“ 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.

8


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

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

La Torchia - Pizzeria

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

è Weighing and mixing of ingredients and the preparing of pastry fillings and the shaping of pastry products





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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

è Emptying, cleaning and greasing of baking trays, tins and other cooking equipment



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Education

“ Rocco is a traditional professionalist,
who takes great pride in his trade.
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
He is passionate and committed to and colleges. The training institute is now represented in 20 locations in Europe. Beyond Europe they are represented by their

quality both in his product as well as
subsidiaries in Australia, USA, China and Argentina to name a few.

customer service. 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.

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