fiverr.com/extendedindeedI enjoy and am passionate about working as a web developer freelancer on Fiverr. Achieving my first client was a great feeling, and I'm looking forward to helping more clients create professional web applications and succeed in their business.

Assisted Head Chef in managing the day-to-day operations of the kitchen, ensuring all dishes were prepared to the highest standardsSupervised and trained a team of junior chefs to ensure consistency in quality and presentation of dishesWorking on daily basis fresh food and creating new weekly set menuDeveloped and refined new menu items, using innovative and creative techniques to showcase seasonally sourced ingredientsDealing with suppliers and ensuring that they supply quality goods at affordable pricesManaging the inventory and ordering stock as neededHandling staff issues, such as sick leave and attendance, and taking disciplinary action when necessaryDealing with suppliers and ensuring that they supply quality goods at affordable pricesOverseeing the maintenance of kitchen equipment and organising repairs when neededDevelop and manage the kitchen rota, ensuring adequate staffing levels are maintained at all timesControl wage costing by monitoring employee hours, overtime, and payroll expensesEnsure that food costs are controlled by monitoring ingredient usage, waste management, and maintaining appropriate portion sizes

Promoted to Sous Chef PositionSupporting the Head Chef in all the Kitchen operations.Food orderingSupporting the team in order to deliver High Standards.

decided to move forward on my Chef Career, I was curious about the Hotel Environment.Learning Managerial Stock Count Skill.Training the new Line Chefs the "a la carte" menu.Creating and learning different Buffet Menus using International Products.Working and supporting the team in a really busy environment.Assisting and providing support to the Sous Chef in order to delivery High Standards of HACCP.

After the Lockdown, I decided to learn the Classics of British Cuisine.Delivery of Seasonal and Authentic Fresh FoodLearning and applying managerial responsibilities skills in order to Deliver proper Healthy and secure kitchen operations.Achievement of Food Hygiene Rating Level 5.

Learning the "mise en place" of all the kitchen stations.Assisting senior chefs in meeting about all the menus.Working for the "a la carte"

• Based on my experiences abroad, I decide to return to Italy for a short time to apply my knowledge and take responsibilityin the kitchen of Vinoteca.• Created a new "a la carte" menus with some international high quality products.• Recruit, interview, hire, train, and supervised front and back employees.• Initiate and maintain excellent vendor relationships.• Ordered all inventory.

• Based on this experience, I learned to move in a kitchen with a Michelin star.• Learn a fusion kitchen, German-International.• I learned the typical products of the South Germany and even Black Forest products.

• The first two months I entered as a commis de cuisine to learn German cuisine.• I worked 70% of the menu "a la carte" with meat (steaks).• Recruit, interview, hire, train, and supervised front- and back-of-house employees.• Supervised daily kitchen operations.• Ordered all inventory; held weekly staff meetings to ensure a smooth-running operation.• Create with the Chef a new menus.

• Learning the "mise en place" of all the kitchen stations.• Assisting senior chefs in meeting about all the menus.• Working for the "a la carte"• Assisting the production manager to keep annual HACCP data.

• Excellent knowledge of Italian / foreign wines and good professional quality in the management of drinks.• Excellent professional relationship and loyalty to customers.

• Working for the "a la carte" , restaurant , banqueting and more.• Help with storing supplies on shelves, pantries and cold stores.• Check food in the pantry and if products are due.• Assisting the kitchen team.• Responsible of the main course "mise en place" position• Help the chef with the preparation of fresh pasta and second course.• Prepare the brigade's lunch.

Coordinate with waiters and cooks for order management.• Check food in the pantry and check if products are due.• Responsible for starter and main course.

• Preparing "mise en place" for all chef's.• Support the chef in the completion of the meals and coordination of the brigade de cuisine to report the finished orders.• Help with storing supplies on shelves, pantries and cold stores.• Check food in the pantry and check if products are due.

• Preparing "mise en place" for all chef's.• Preparation of second courses and starters on my own.