Tania La Martina
Switzerland,Geneva
Summary
Professional, passionate, committed and versatile, I stand out for my creativity, my curiosity and my desire to constantly learn. I thrive in dynamic environments, team spirit combined with a positive attitude. I am constantly looking to surpass myself and improve my skills. Rigorous and demanding of myself, I show determination and energy to achieve the objectives set.
Overview
12
12
years of professional experience
2016
2016
years of post-secondary education
1
1
Certification
Work history
Rotating Chef
Nayara Resorts
La Fortuna
2024.02 - 2025.01
- Company Overview: Nayara Resorts is a property consisting of 3 luxury hotels and six restaurants
- Nayara Spring (Relais & Châteaux) / Nayara Tented Camp / Nayara Garden (Both Leading Hotel of the World)
- Chef in charge of the Italian Restaurant "Mis amores"
- Creation and optimization of the menu, integrating Italian culture with local products and traditional techniques
- Creation of the menu for the romantic dinner of "Besame Mucho"
- Improvement of customer satisfaction
- Optimised workflow processes reduced time spent on administrative tasks.
- Improvement of the food cost and HACCP procedure
Rotating Sous-Chef
Nayara Resort
La Fortuna, Costa Rica
2023.02 - 2024.01
- Support for new Chefs and Sous Chefs to ensure optimal integration into each kitchen
- Contribution to the 6 distinct menus in collaboration with the Executive Chef and the Chefs of each restaurants
- Computer work for the recipe books, photos of dishes and standards
- Implementation of a corporate protocol to harmonize operations and standards according to the Executive Chef, including computer systems, order management, and inventory monitoring
- Training teams in new ways of working to improve efficiency and operational rigor
Sous-Chef
Bistro Café de la Paix
, Geneva, Switzerland
2021.10 - 2023.02
- Assisted in seasonal menu development
- Supervised food prep and ensured hight-quality excution
- Maintained HACCP hygiene and safety standars
- Optimized stock and supply management
Chef de partie
La Réserve
Switzerland, Geneva
2021.10 - 2023.02
- Company Overview: La Réserve has been a 5-star hotel and distinguished "palace" since 2012, belongs to the Michel Reybier Hospitality group
- Assist the chef in the development of seasonal menus and dishes
- Supervise the productionn and preparation of dishes according to the standards
- Ensure compliance with HACCP hygiene and food safety standards
- Optimize inventory management and orders
- Maintain a high level of quality and efficiency
Demi-Chef de Partie
La Réserve
Switzerland, Geneva
2020.07 - 2020.09
- Summer restaurant "Le Lodge"
- Job development in two months
Pop up Restaurant
Les Frangins
Switzerland, Geneva
2020.06 - 2020.08
- In charge of a gastronomic pop-up with menus from around the world renewed every weekend
- Harnessing creativity, adaptation and organisation in Covid times
- Creativity, adaptation and organization were essential
- Elaboration of the menus for each event, inspired by world cuisines (Asia, Latin America, Mediterranean, etc.)
- Interaction with customers to present dishes and explain their inspirations
- Ability to manage a service for 25 covers in a temporary setting
- Adaptability and responsiveness in unconventional environments
Vegan Kitchen Consultant
Oubien Encore
Switzerland, Geneva
2018.01 - 2020.07
- Structuring and organization of the kitchen, while holding a full-time position in parallel
- Interventions during my rest days and interrupted hours
- Demonstrating my ability to adapt, my commitment and my passion for the transmission of culinary know-how with people who are not professional cooks and from multiple backgrounds
- Implementation of kitchen hygiene standards, training in professional working methods and development of an efficient and structured production space
Chef de Partie
Café des Bains
Switzerland, Geneva
2017.12 - 2020.05
- Company Overview: Restaurant Café des Bains, Emblematic bistro for 20 years in Geneva, associated with an art gallery
- Enhancing international flavours, combining the challenge of creating different dishes every day with fresh seasonal products while keeping the emblematic dishes of the opening
- Developing and executing dishes inspired by the cuisines of the world
- Assist the chef in the development of menus and creation of dishes
Demi-Chef
Hotel Kempinski
Switzerland, Geneva
2017.06 - 2017.12
- Italian cuisine in the "Il Vero" Restaurant in a 5-star hotel setting authentic flavours from the North to the South of Italy
- Assist the chef de partie in the preparation and dispatch of dishes
- Ability to work under pressure in a demanding environment
- Capacity of 350 covers per day
- Mastery of Italian cooking techniques, fresh pasta, sauces, risotto cooking,..
Apprentice Cook
Hotel Kempinski
Switzerland, Geneva
2013.08 - 2016.08
- Versatile training in the kitchen of a 5-star hotel, with a complete immersion in different types of catering
- Experience acquired in various culinary departments, developing adaptability, rigor and a solid technical foundation
- Total humidity of the different points of sale and organization of a 5-star hotel
- French Cuisine, Chic Grill, Italian, Banquet Service up to 1000 covers, Breakfast Service, Private Dining, Events outside the hotel, Kosher Cuisine, Staff Cafeteria
Education
Gastro Formation School
Geneva, SwitzerlandPersonal Information
- Date of birth: 02/13/1997
- Nationality: French Italian Swiss
- Marital status: Single
Languages
Français
Fluent
Italien
Native
Espagnol
Advanced
Portugais
Upper intermediate
Anglais
Beginner (A1)
Certification
- COST A&B, Universidad - Costa Rica
- Premiers Secours, Croix-Rouge Genevoise
Custom
- Leo & Ruthy Ghitis, owners of Nayara Resorts, Costa Rica, +1 954 665 3001
- Marcel Mangel, Chef de cuisine, Kempinski Hotel, +33 604 07 35 23
- Arnaud Quemener, Sous-chef La Réserve Genève Hotel and Spa, +33678790475
- Rico Alexandre, Chef de cuisine, Café des Bains, +41798135560
Affiliations
- Cooking for my family and friends
- Discovering new culture
- Photography
- Walking in nature
Timeline
Rotating Chef
Nayara Resorts
2024.02 - 2025.01
Rotating Sous-Chef
Nayara Resort
2023.02 - 2024.01
Sous-Chef
Bistro Café de la Paix
2021.10 - 2023.02
Chef de partie
La Réserve
2021.10 - 2023.02
Demi-Chef de Partie
La Réserve
2020.07 - 2020.09
Pop up Restaurant
Les Frangins
2020.06 - 2020.08
Vegan Kitchen Consultant
Oubien Encore
2018.01 - 2020.07
Chef de Partie
Café des Bains
2017.12 - 2020.05
Demi-Chef
Hotel Kempinski
2017.06 - 2017.12
Apprentice Cook
Hotel Kempinski
2013.08 - 2016.08
Gastro Formation School