Marcelo Mara
Oslo
Summary
Experienced sous-chef with a strong background in à la carte kitchens and high-volume service. Used to working under pressure, managing teams, and keeping consistent quality during busy service. Comfortable with menu creation, seasonal dishes, and daily kitchen organization. Focused on precision, clean work, and respecting HACCP standards.
Overview
2027
2027
years of professional experience
2
2
years of post-secondary education
Work history
Sous Chef
Brasserie La Causerie
Bastia, France
2025.12 - Current
- Development of creative and innovative menus in collaboration with the Head Chef.
- Supervision of a team of cooks to ensure quality and efficiency of service.
- Stock management, ensuring proper product rotation and checking storage conditions.
- Organization of production for 200 covers based on consumption forecasts, including planning the necessary resources.
- Upheld food safety regulations through diligent adherence to HACCP principles, safeguarding public health.
Sous Chef
Restaurant Tima
Bastia, France
- Worked in an à la carte kitchen
- Assisted with kitchen management and team supervision
- Organized mise en place and service flow
- Contributed to menu updates
- Implemented HACCP protocols to ensure food safety and compliance in culinary operations.
Head Chef
Hotel Calavita (4)
Bastia, France
2020.05 - 2024.11
- Managed high-volume à la carte kitchen
- Created menus (à la carte, brunch, events)
- Organized private events (weddings, birthdays, etc.)
- Led and trained kitchen staff
- Managed stock, suppliers, and costs
- Implement HACCP procedures to safeguard food quality and minimise health risks.
Sous Chef
Hotel Calavita (4)
Bastia
2020.05 - 2021.05
- Supported daily kitchen operations
- Supervised staff and coordinated service
- Assisted with menu creation
- Maintained HACCP standards
Head Chef / Sous Chef
Restaurant L'Acquale
Bastia
2018.06 - 2020.01
- Managed kitchen team and daily service
- Created menus and organized workflow
- Worked on salads and desserts
- Assisted with menu development
- Implement HACCP procedures to safeguard food quality and minimise health risks.
Commis Chef
Restaurant La Transparence
Nancy
2018.01 - 2018.05
- Fine dining à la carte kitchen
- Assisted with preparation and mise en place
Commis Chef
Restaurant Lavasina
Lavasina
2017.06 - 2017.09
- Worked on salads and desserts
- Maintained clean and organized station
Kitchen Intern
Palais de Glace
Bastia
2016.06 - 2017.05
- Assisted in daily kitchen work
- Managed salad station
Education
Professional Diploma - Culinary Arts
Accademie de Corse
France 2015.09 - 2017.10
Skills
- Comfortable in fast-paced kitchen environments
- Good attention to detail
- Organized and able to manage multiple tasks
- Teamwork and communication
- Calm under pressure
- Grill station (meat & seafood)
- Menu and recipe development
- Butchery (meat cutting and portioning)
- Fish preparation and filleting
- Dessert preparation
- Strong knife skills
- Knowledge of fresh, seasonal products
- HACCP standards
- Stock management
- French cuisine
- Mediterranean cuisine
- Italian cuisine
Additional Information
Hiking
Reading
Gastronomie
Sports
Personal Information
Language
English: B2
Albanian : Native
French : Native
Italian : A2
Languages
English
Upper intermediate
Albanian
Native
French
Native
Italian
Intermediate
Timeline
Sous Chef
Brasserie La Causerie
2025.12 - Current
Head Chef
Hotel Calavita (4)
2020.05 - 2024.11
Sous Chef
Hotel Calavita (4)
2020.05 - 2021.05
Head Chef / Sous Chef
Restaurant L'Acquale
2018.06 - 2020.01
Commis Chef
Restaurant La Transparence
2018.01 - 2018.05
Commis Chef
Restaurant Lavasina
2017.06 - 2017.09
Kitchen Intern
Palais de Glace
2016.06 - 2017.05
Professional Diploma - Culinary Arts
Accademie de Corse
2015.09 - 2017.10
Sous Chef
Restaurant Tima