Nicolas D'Angelo Email & Phone Number
Who is Nicolas D'Angelo? Overview
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Nicolas D'Angelo is listed as commis di cucina at Trieste Pizza, a with 2 employees, based in Pianella, Abruzzi, Italy. AeroLeads shows a matched LinkedIn profile for Nicolas D'Angelo.
Nicolas D'Angelo previously worked as Cuoco di linea at Trieste Pizza and Commis Chef at Dante - Taberna De’ Gracchi Ristorante. Nicolas D'Angelo holds Diploma Istituto Tecnico E Professionale, Culinary Arts/Chef Training, 70/100 from Ipssar Giovanni Marchitelli (V.S.M.).
Email format at Trieste Pizza
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About Nicolas D'Angelo
Nel tempo ho appreso la capacità di applicare le tecniche specialistiche della pratica culinaria come tecniche di preparazione dei piatti, cotture e conservazione degli alimenti e corretto utilizzo delle attrezzature necessarie.sono capace di lavorare in una cucina applicando le norme di igene per la ristorazione pubblica relative al trattamento di esse. Ho acquisito queste capacita nel corso di ristorazione e durante le esperienze lavorative citate.
Nicolas D'Angelo's current company
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Nicolas D'Angelo work experience
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Commis Chef
Commis Chef
Nicolas D'Angelo education
Diploma Istituto Tecnico E Professionale, Culinary Arts/Chef Training, 70/100
Diploma Di Qualifica Professionale Di Operatore Della Ristorazione, Culinary Arts/Chef Training
Frequently asked questions about Nicolas D'Angelo
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What company does Nicolas D'Angelo work for?
Nicolas D'Angelo works for Trieste Pizza.
What is Nicolas D'Angelo's role at Trieste Pizza?
Nicolas D'Angelo is listed as commis di cucina at Trieste Pizza.
Where is Nicolas D'Angelo based?
Nicolas D'Angelo is based in Pianella, Abruzzi, Italy while working with Trieste Pizza.
What companies has Nicolas D'Angelo worked for?
Nicolas D'Angelo has worked for Trieste Pizza, Dante - Taberna De’ Gracchi Ristorante, and Parc Hotel Villa Immacolata S.R.L..
How can I contact Nicolas D'Angelo?
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What schools did Nicolas D'Angelo attend?
Nicolas D'Angelo holds Diploma Istituto Tecnico E Professionale, Culinary Arts/Chef Training, 70/100 from Ipssar Giovanni Marchitelli (V.S.M.).
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