Alessandro D’Alessandro

Supervision of kitchen staff during service.

Verification of portioning, quality and presentation of outgoing dishes.

Periodic review of the menu based on the availability and prices of seasonal products.

Control of the correct sanitation and cleaning of the environments.

Application of hygiene and health regulations for food preservation.

Product presentation and study of the plating and decorations of the dish.

Complete inventory management, from sending orders to suppliers to receiving and correct storage.

Scrupulous organization of workstations and tasks of the kitchen brigade.

Modification at the time of dishes on the menu to meet special customer needs or requests.

Selection of suppliers and research of the best ingredients on the market.

Definition of prices and gastronomic offer of the restaurant.

Hiring, training and management of shifts, tasks and operational aspects of the kitchen brigade.

Organization of kitchen procedures to reduce service times and avoid waste of labor and raw materials.

Design and drafting of menus based on the area and seasonality.

• Design of innovative menus in line with the levels of the sector and the identity of the restaurant.
  
  Selection of suppliers and research of the best ingredients on the market.
  
  Continuous improvement of the restaurant's activities according to market demands.
  
  Definition of prices and gastronomic offer of the restaurant.
  
  Verification of the application of hygiene and safety standards in the workplace.
  
  Assignment of roles and tasks to staff based on individual skills and preparation.
  
  Supervision of kitchen staff during service.
  
  Control of the correct sanitation and cleaning of the environments.
  
  Elaboration of traditional recipes and reinterpretation based on specific customer requests.
  
  Scrupulous organization of workstations and tasks of the kitchen brigade.
  
  Preparation of dishes with constant attention to detail and quality.
  
  Application of hygiene and health regulations for food preservation.
  
  Complete inventory management, from sending orders to suppliers to receiving and correct storage.
  
  Coordination of the preparation of dishes and the laying.
  
  Guarantee of impeccable and quality service.
  
  Creation of the menu and experimentation of new recipes.
  
  Training and support of apprentices and assistant cooks.

• Assisting the chef in managing daily activities and maintaining order and discipline in the kitchen.
  
  Preparation of a large and varied number of gastronomic preparations, both local and international.
  
  Introduction of new ingredients and reinterpretation of local and seasonal specialties.
  
  Planning and direction of ingredient preparation operations and kitchen equipment.
  
  Definition of the menu and choice of recipes in collaboration with the chef.
  
  Preparation of dishes with constant attention to detail and quality.
  
  Periodic review of the menu based on the availability and prices of seasonal products.
  
  Application of hygiene and health regulations for food preservation.
  
  Complete inventory management, from sending orders to suppliers to receiving and correct storage.
  
  Processing, filling and baking of breads, focaccia, cut pizzas and fresh bakery products.
  
  Preparation of focaccia, pizzas and baked goods stuffed on the basis of the expected production volumes.
  
  Preparation and organization of daily preparations according to oven times and temperatures.
  
  Management of the ovens and accurate monitoring of the cooking of the products, based on the preparation times and the specifications of the ovens.

• Creation of alternative recipes for customers with food intolerances.
  
  Training and support of apprentices and assistant cooks.
  
  Preparation of dishes according to the number of diners.
  
  Coordination of the preparation of dishes and the laying.
  
  Introduction of innovative elements in the preparation of dishes.
  
  Monitoring of the correct application of hygiene and safety standards.
  
  Preparation and realization of basic preparations.
  
  Guarantee of impeccable and quality service.
  
  Planning and verification of cleaning and sanitizing activities of surfaces and equipment at the end of each activity.
  
  Preparation of dishes with constant attention to detail and quality.
  
  Application of hygiene and health regulations for food preservation.

• Training and support of apprentices and assistant cooks.
  
  Preparation of dishes according to the number of diners.
  
  Coordination of the preparation of dishes and the laying.
  
  Support the chef in the elaboration of recipes.
  
  Introduction of innovative elements in the preparation of dishes.
  
  Monitoring of the correct application of hygiene and safety standards.
  
  Creation of the menu and experimentation of new recipes.
  
  Preparation and realization of basic preparations.
  
  Guarantee of impeccable and quality service.
  
  Planning and verification of cleaning and sanitizing activities of surfaces and equipment at the end of each activity.
  
  Scrupulous organization of workstations and tasks of the kitchen brigade.
  
  Preparation and reordering of equipment, ingredients and work areas before and after each service.
  
  Preparation of dishes with constant attention to detail and quality.
  
  Application of hygiene and health regulations for food preservation.
  
  Conception and elaboration of fixed and a la carte menus.
  
  Processing, filling and baking of breads, focaccia, cut pizzas and fresh bakery products.
  
  Preparation of focaccia, pizzas and baked goods stuffed on the basis of the expected production volumes.
  
  Preparation and organization of daily preparations according to oven times and temperatures.
  
  Management of the ovens and accurate monitoring of the cooking of the products, based on the preparation times and the specifications of the ovens.

• Creation of alternative recipes for customers with food intolerances.
  
  Management of stocks and supplies as well as the relationship with suppliers.
  
  Preparation of dishes according to the number of diners.
  
  Coordination of the preparation of dishes and the laying.
  
  Support the chef in the elaboration of recipes.
  
  Supervision of recipe preparation, portioning and laying.
  
  Monitoring of the correct application of hygiene and safety standards.
  
  Creation of the menu and experimentation of new recipes.
  
  Preparation and realization of basic preparations.
  
  Guarantee of impeccable and quality service.
  
  Planning and verification of cleaning and sanitizing activities of surfaces and equipment at the end of each activity.
  
  Scrupulous organization of workstations and tasks of the kitchen brigade.
  
  Preparation and reordering of equipment, ingredients and work areas before and after each service.
  
  Preparation of dishes with constant attention to detail and quality.
  
  Complete inventory management, from sending orders to suppliers to receiving and correct storage.
  
  Application of hygiene and health regulations for food preservation.
  
  Conception and elaboration of fixed and a la carte menus.
  
  Periodic review of the menu based on the availability and prices of seasonal products.

• Creation of alternative recipes for customers with food intolerances.
  
  Preparation of dishes according to the number of diners.
  
  Coordination of the preparation of dishes and the laying.
  
  Introduction of innovative elements in the preparation of dishes.
  
  Creation of the menu and experimentation of new recipes.
  
  Preparation and realization of basic preparations.
  
  Guarantee of impeccable and quality service.
  
  Preparation of dishes with constant attention to detail and quality.
  
  Planning and verification of cleaning and sanitizing activities of surfaces and equipment at the end of each activity.
  
  Scrupulous organization of workstations and tasks of the kitchen brigade.
  
  Application of hygiene and health regulations for food preservation.
  
  Execution of the entire process of preparing dishes, using authentic and popular recipes that have led customers to return repeatedly to the restaurant.
  
  Performing tasks outside of one's role to support colleagues and structure.
  
  Execution of activities aimed at personal and professional improvement.

• Processing, filling and baking of breads, focaccia, cut pizzas and fresh bakery products.
  
  Preparation of focaccia, pizzas and baked goods stuffed on the basis of the expected production volumes.
  
  Preparation and organization of daily preparations according to oven times and temperatures.
  
  Management of the ovens and accurate monitoring of the cooking of the products, based on the preparation times and the specifications of the ovens.
  
  Storage and control of the rotation of raw materials and management of orders to suppliers.
  
  Disassembly and thorough cleaning of the kneaders, equipment and sanitation of the processing shelves.
  
  Cleaning, sanitation and routine maintenance of industrial furnaces in compliance with HACCP regulations.
  
  Management of dough formation procedures and monitoring during the leavening and cooking phases, establishing suitable temperatures and times according to the type of product.

• Preparation of the service line according to the chef's instructions.
  
  Cleaning and sanitizing of kitchen surfaces and equipment.
  
  Support to the game leader in the preparation of the dishes.
  
  Compliance with the rules and procedures in accordance with what was established by the chef and the management.
  
  Replacement of the game leader in case of absence.
  
  Cleaning of fish, vegetables and preparation of accompanying sauces.
  
  Full support to the chef in the management of the kitchen and service.
  
  Assistance to all kitchen staff in the performance of their duties.
  
  Washing, cleaning, portioning, processing and basic food preparation.
  
  Operational management of the kitchen activities of your own competence.
  
  Handling and preservation of food in compliance with hygiene and food safety standards.
  
  Maintenance of cleanliness and hygiene standards in the kitchen according to HACCP regulations.
  
  Preparation of tools and equipment for the preparation of cooking and plating lines.
  
  Organization of the work plan quickly according to the instructions and needs of the cook.
  
  Preparation of the line according to the indications received from the chef.
  
  Cleaning and organization of workstations, tools and kitchen machinery.
  
  Washing, cleaning and processing of fish, crustaceans and molluscs.

• Counter service for breakfast, aperitifs, cocktails and long drinks.
  
  Friendly welcome and entertainment of customers during the service.
  
  Set-up and supply of gastronomic exhibitors.
  
  Management of payments at the counter.
  
  Preparation of dishes and drinks ordered by customers.
  
  Administration of alcohol to the public in compliance with current regulations.
  
  Care of the service at the counter and collaboration in the service at the tables.
  
  Receipt of deliveries and placement of goods in storage areas.
  
  Cleaning and maintenance of equipment and bar surfaces.
  
  Control of warehouse stocks and management of relationships with suppliers.
  
  Maintaining high standards of customer service even during the most stressful work shifts and the most demanding operations.
  
  Direct communication with the customer in explaining the details of the menu and providing direct assistance in the decision-making process.
  
  Monitoring customer activities in order to quickly locate outgoing guests and clean tables for incoming customers.
  
  Interaction with customers during the annotation of orders and promotion of a positive image for the business through excellent customer service.
  
  Answer guest questions by providing the most accurate and up-to-date information available.