Alex Bonato

Main Course:

• Processing and storage of fish products and meat foods.
• Production and storage of sauces made from meat fish and vegetables.
• Production of fruit- and grain-fermented foods (such as miso,spontaneous and lactic fermentations).
• Cooking meat and fish with Kamado and Yakatori grills - Compliance with HACCP standards regarding food processing.

Pastry:

• - Amenities bisquits - Production of cakes and breakfast pastries including croissants and leavened pastries
• Bread with sourdough and yeast
• Sourdough Mansion
• Production of desserts for the restaurant -
• Ice cream and sorbet making

Starter:

• Breadsticks and yeast production single-portion for the bread basket
• - Fish and meat processing and storage
• Sous Vide Cooking
• Compliance with HACCP standards

• Preparation and baking of biscuits for the bar
• Mise en place of the first courses and hot and cold main courses
• Preparation and serving of hot and cold starter
• Assisting the chef at the pass
• Preparation and baking of breads for the restaurant
• Buffet service

• Production of burger accompanying sauces.
• Mise en place of vegetables and burger accompaniment ingredients.
• Service at pass and frytop cooking stations.
• Routine cleaning and sanitizing of kitchen utensils and equipment.
• Compliance with HACCP standards.

• Breakfast buffet preparation
• Simple and composite salad buffet preparation
• Brunch buffet preparation : Fruit trays, cold tray, dessert trays.
• Production of hors d'oeuvres line and service - Production of dessert line and service.
• Assisting the chef in the garnishing of courses at pass