Direction, management, control and execution of all business activities, including restaurant kitchen, private events, catering and banquets

Alongside the Chef, I oversaw the Food & Beverage department, the management, and all the food outlets inside the hotel structure, such as “Contrada” fine dining and “Cantina” osteria. Looking after the staff restaurant, the pool bar, and the room services.In charge of event management (weddings, private events, banquets), coordinating with various hotel departments.My role involved overseeing all the outlets’ overall food production, food cost management, quality control, storage, and labeling.In charge of procurement and supplier relations with local producers.My team manager’s duties were to look after the selection and hiring process, training, technical skill assessment, consistent inspection, and shift management, as well as task distribution of all the kitchen staff, ensuring a high standard of delivery.

Bvlgari - Il Ristorante Niko Romito⭐️⭐️ Michelin StarsAs a culinary supervisor, I looked after the starters' food production, pasta section, and main course. Coordinating tasks with the kitchen staff: food storage in special refrigerated vans, processing, portioning, marinating, and cooking fish and meats, and looking after the production of sauces and condiments.Excellent knowledge of the cooking times of all food products, preparation, storage, and labeling while checking for freshness. Correct use of kitchen equipment/utensils and sanitization of worktops.Shift management of kitchen staff through selection, training, and assignment of tasks.

Bvlgari - Il Ristorante Niko Romito⭐️⭐️ Michelin StarsReporting to the Sous Chef and Chef, I oversaw the section by managing the batch preparation time, storage, and cooking methods. Portioning, marinating, and cooking meat entrails, fish, poultry, crustaceans, and seafood.Responsible for producing sauces and bases to accompany dishes, execution of the restaurant menus, special events, and banquets, as well as food processing for large food production.Reception and quality control of food products managed by the Sous Chef.Storage and labeling, correct use of kitchen equipment/utensils, and sanitization of worktops.

Bistrot ⭐️ Michelin StarCreated, developed, and executed, collaborating with the chef of restaurant menus, special events, and festive menus using the best seasonal products.Dough processing for fresh and filled pasta, good knowledge of molecular cuisine, and pastry techniques for the creation of single-portion desserts and cakes for events. Processing and production of bread doughs and crushed bread. Processing, portioning, marinating, and cooking of various fish, meat entrails, poultry, crustaceans, and seafood. Excellent knowledge of cooking times for all food products handled. Supervisor in charge of producing all sauces and bases and serving at the pass.Food preparation, storage, and labeling of goods (checking the freshness of products on delivery), correct use of kitchen equipment and utensils, and constant sanitation of work surfaces.Shift management of kitchen staff through selection, training, and assignment of tasks.

Creation, development, organization, and logistical management of the entire kitchen. Creation of gastronomic and tasting menus: from amuse-bouches to appetizers, fresh pasta, and risotto, various breads, main courses with side dishes and sauces to the pre-dessert, the pastry, and the petit-four.Creation of menus from private events using the seasonal product in the best possible way. Excellent knowledge of the cooking time of all food products.Responsible for orders and continuous collaboration with suppliers and small local producers. Reception, qualitative verification of products, labeling of goods, and correct storage in the appropriate spaces. Constant sanitization of work surfaces and cleaning of equipment.Weekly management of work shifts of the kitchen staff as well as selecting, training, and assigning tasks based on the background of the team members. Organization, setting, and service at the pass.

Lunasia ⭐️ Michelin StarMAIN COURSE: Processing, selecting, and cooking the garnishes of dishes. Processing, portioning, marinating, and cooking of various fish, meat entrails, poultry, crustaceans, and seafood. Excellent knowledge of cooking times for all food products handled. Supervisor in charge of producing all sauces and bases. Assistance with serving at the pass.

STARTER: Execution of restaurant menus and special events. Processing doughs for bakery products. Preparing vegetables, portioning, processing, and cooking small fish and various types of meat. Preparation of small desserts, petit fours, and chocolate processing with related garnishes. Excellent knowledge of the cooking time of all food products.Reception and quality control of food managed with the Chef. Labeling and storage of raw materials. Correct use of kitchen equipment/utensils and sanitization of worktops.

STARTER: Execution of restaurant menus and private events for famous international brands. Processing, handling, and cooking crustaceans, small fish, and vegetables, as well as dough for breads, crushed breads, and dried products.Coordination and supervision of the section with daily reports to the Chef. Service assistance and plating at the pass.Food preparation, storage, and labeling of goods while verifying the freshness of the products upon delivery and sanitization of worktops.

Created and developed restaurant menus, special events, and holiday menus. Organization, setting, and plating service at the pass.Responsible for the management of the kitchen, the purchase of goods, the food cost, and the relationships with the suppliers and the small local producers.Food preparation, storage, and labeling of goods while verifying the freshness of the products upon delivery and sanitization of worktops.Weekly management of the work shifts of the kitchen staff by selecting, training, and assigning tasks based on the team member’s expertise.

Consulted and proposed new ideas for creating restaurant and banquet menus for the Chef. Responsible for processing meat, fish, and fresh pasta. Excellent knowledge of food preparation.Assistance and preparation for all sections, organization, and pass set-up.Teamwork coordination, shift management, and relationship with suppliers, producers, and various partners.

Proposal of new ideas to the executive chef for creating dishes for restaurant menus. Dough processing, creation of artisan bread, Fish and shellfish cleaning, meat portioning, and preparation of desserts such as chocolate decoration. In charge of the service line of all sections, storage, and labeling of goods.Managing several kitchen staff members by allocating tasks and responsibilities. Looking after orders and suppliers’ relationships.

Created business menus (lunch) by creating simple first and second courses, savory pies, side dishes, and express desserts with attached decorations.Creation of artisan bread and crushed bread. Processing portioning and cooking of meat.Preparation of service lines, storage and labeling of goods, and constant sanitization of worktops by inspecting hoods, hobs, and ovens.

Salad line preparation, vegetables, and cheeses. Storage and labeling of goods.Dishwashing and operator of various kitchen equipment, utensils, and general kitchen cleaning.Creation, portioning, and plating of simple desserts.