| Esperienze professionali |
2017 chef de partie , restaurant in Favignana, Italy
Designed new ways to present and enhance dishes. ■ Prepped foods to be roasted, sautéed, fried and baked. ■ Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures. ■ Developed high-quality dishes for guests, including starters, mains and desserts.
2018 chef, restaurant in Barbariga, Italy
Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests. ■ Assisted head chefs with menu creation, exercising creativity and forward-planning skills. ■ Sourced seasonal, local produce to create exceptional dishes. ■ Performed opening mise-en-place duties, maintaining professionalism of restaurant
2018 chef de partie , restaurant in Gavi, Italy
Prepped foods to be roasted, sautéed, fried and baked. ■ Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures. ■ Developed high-quality dishes for guests, including starters, mains and desserts
2019 chef , villa C.L. in Coccaglio, Italy
Prepped foods to be roasted, sautéed, fried and baked. Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures. ■ Followed strict health and safety guidelines in kitchen. ■ Developed high-quality dishes for guests, including starters, mains and desserts
2019 chef, restaurant in San Vincenzo, Italy
Developed recipes and menus to align culinary trends with consumer demand. ■ Negotiated with suppliers to secure high-quality and excellent value produce. ■ Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared. ■ Monitored quality, presentation and quantities of plated food across line.
2019-20 chef, villaggio in Dobbiaco, Italy
Developed recipes and menus to align culinary trends with consumer demand. ■ Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared. ■ Monitored quality, presentation and quantities of plated food across line. ■ Ensured quality, presentation and proper quantities of plated food from line activities.
2020 chef at golf club house in Italy
Developed recipes and menus to align culinary trends with consumer demand. ■ Negotiated with suppliers to secure high-quality and excellent value produce. ■ Directed quality, presentation and proper quantities of plated food from line activities. ■ Prepared various local and seasonal specialties for 25 table restaurant.
2021 chef de partie , restaurant in Rimini
Upheld standards by assessing ingredient quality and final products. ■ Developed high-quality dishes for guests, including starters, mains and desserts.
Followed strict health and safety guidelines in kitchen. ■ Developed speciality foods and complex dishes using interesting season mixes. ■ Cooked for 150-cover restaurant, delivering consistent quality cuisine.
2021-2023 chef executive in restaurant in Brescia, Italy
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