Alessio Fortino
Orta Di Atella
Summary
I am a boy very inclined to learn new things and put myself in the game, I learn quickly and I like to work especially in a team
Overview
4
4
years of professional experience
Work History
Chef De Partie
Banchina 51
Alassio (SV)
03.2022 - 03.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Responsible for the production and cooking of fried products, main courses and desserts.
- Processing of raw fish products.
- Preparation of sauces and garnishes with remnants and scraps of vegetables and fruits.
- Creation of the dishes of the day.
Chef De Partie
Amedeo Al Mare (Clapsy S.N.C.)
Alassio (SV)
05.2021 - 09.2021
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Preparation of cold dishes and fish dishes.
- Preparation and cooking of fish products.
Chef De Partie
Le Arcate
Praia A Mare (CS)
07.2020 - 09.2020
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Preparation of cold dishes and fish dishes.
Assistant Cook
Old Rope
Frattamaggiore (NA)
06.2019 - 02.2020
- Prepared food orders to support waitstaff and other team members.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Worked with chef to prepare daily food specials and other supplies.
- Portioned meals according to recipe specifications, limiting kitchen waste.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Culinary School
I.S.I.S. Emilio Sereni Afragola-Cardito
Afragola (NA)06.2020
Safe Food And Celiac Disease
I.S.I.S. Emilio Sereni Afragola-Cardito
Afragola (NA)03.2018
Skills
- Consistent Supervision
- Counter Sanitization
- Farm-to-Table Understanding
- Dish Preparation
- Special Requests
- Collaborative Relationships
- Vendor Collaboration
- Proper Food Handling
- Safety Standards
- Kitchen Utensils
- Proper Food Storage
- Food Spoilage Prevention
- Chef Assistance
- Portion Standards
- Chef Consultations
- Portion Sizes
- Culinary Arts
- Station Preparation
- Kitchen Preparation
- Inventory Oversight
- Surface Work
- Preparing Presentations
- Freezer Temperature Oversight
- Food Allergy Understanding
- Attention to Taste
- Sauce Preparation
- Proper Storage Procedures
- Developing Menus
- Safe Work Practices
- Food Intolerances
Languages
Italian
Bilingual or Proficient (C2)
English
Elementary (A2)
French
Elementary (A2)
Timeline
Chef De Partie
Banchina 51
03.2022 - 03.2023
Chef De Partie
Amedeo Al Mare (Clapsy S.N.C.)
05.2021 - 09.2021
Chef De Partie
Le Arcate
07.2020 - 09.2020
Assistant Cook
Old Rope
06.2019 - 02.2020
Culinary School
I.S.I.S. Emilio Sereni Afragola-Cardito
Safe Food And Celiac Disease
I.S.I.S. Emilio Sereni Afragola-Cardito