Angie Johanna Valenti

• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
• Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
• Assisting batch leaders in the preparation of dishes
• Learning time schedules and great teamwork
• Dealing with large flows and stressful situations
  -Learning how to manage a batch on your own
  -Learning new cooking concepts and methods
  -Following the pace of the batch leader and the whole team
  -Preparing high-quality dishes according to recipes and customer requests
  -Managing starters as required
  -Managing the preparation of the line and all that is. used during service
• improving knowledge of the English language
  -Learning new recipes and combinations
  -Learning to always use fresh products according to seasonality

-Preparation of ingredients and replenishment of stations according to expected place settings

-Management of orders

-Management of busy situations

-Learning small recipes and combinations for preparing sandwiches

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Maintained food safety and sanitation standards.

-Preparation of ingredients and replenishment of stations according to expected place settings
-Management of orders
-Management of busy situations
-Learning small recipes and combinations for preparing sandwiches

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Maintained food safety and sanitation standards.

-Assisting chefs in the preparation of dishes for an aesthetically impeccable presentation.
-Preparation of ingredients and restocking of stations according to the number of expected place settings.
-Preparation of high-quality dishes according to recipes and customer requests.
- Management of large crowd situations-
- Management of starters and main courses
- Learning new recipes followed by the chef
- Management of line preparation and all that is. used during the service
- Managing orders
- Following the rhythms of the head chef
- Constant replenishment of stations with utensils and spices to allow maximum operability and success of the service
- Work as cashier and bar manager during happy hour and cover band events

• Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
• Cultivated a positive work atmosphere through open communication channels between staff members, promoting teamwork and cooperation among colleagues.

-Assistance to chefs in preparing dishes for an aesthetically
impeccable presentation.
-Preparation of ingredients and restocking of stations according to the number of expected place settings.
-Preparation of high quality dishes according to recipes and customer requests.
- Management of highly influential situations-
- Management of starters and main courses
- Learning new recipes followed by the chef
- Management of line preparation and all that is. used during service
- Managing orders
- Following the rhythms of the head chef
- Constant replenishment of stations with utensils and spices to allow maximum operability and success of the service
- Learning how to use the till and learning bar management during happy hour and cover band events

• Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
• Cultivated a positive work atmosphere through open communication channels between staff members, promoting teamwork and cooperation among colleagues.

-Assistance to chefs in preparing dishes for an aesthetically
impeccable presentation.
-Preparation of ingredients and restocking of stations according to the number of expected place settings.
-Preparation of high quality dishes according to recipes and customer requests.
-Learning the management of highly influential situations
- Learning how to manage starters and main courses
- Learning about new recipes followed by the chef
- Learning how to manage the preparation of the line and all that is
used during service
- Learning how to manage orders
- Learning how to follow pick-ups by the head chef
-Constant replenishment of the stations with utensils and spices for the duration of the service

• Prepared food items in compliance with recipes and portioning control guidelines.
• Collaborated with management team to develop new menu items.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Table attendant when needed
• Typical order taker
  
• Assistant in the preparation of the bar line and single dishes, aperitifs and everything
  contains the menu
• Preparation of ingredients and restocking of stations according to the number of place settings.
• Use of kitchen equipment with particular attention to safety and hygiene and health regulations.
• Cleaning and organisation of kitchen stations and storage areas.
• Constant cleaning of workstations and work areas.

-Helper in the preparation of aperitifs, piadinas, salads and sandwiches.
-Bar attendant in the preparation of the basic line

• Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Learning about the preparation of ingredients used during daily service
• Learning how to handle high turnout situations
• Learning how to handle photo stress situations
• Learning about the cooking of various dishes

-Assistance to chefs in the preparation of dishes
-Use of kitchen equipment with special attention to safety and hygiene regulations.
-Preparation of ingredients and restocking of stations according to the number of place settings.
-Cleaning and organising kitchen stations and storage areas.
-Preparation of basic and less elaborate main courses, hors d'oeuvres, preparation of line
used daily and buffet

-Prepared food orders to support waitstaff and other team members.

-Contributed ideas for seasonal menu planning, incorporating fresh ingredients for optimal taste and variety.

-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.

-Preparation of ingredients and restocking of stations according to the number of place settings.
-Preparation of the buffet line and preparation of the bar line
-Preparation of salads, side dishes and snack bars
small preparation of basic starters

• Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Worked with chef to prepare daily food specials and other supplies.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Followed recipes closely for consistent taste, quality and presentation.
• Plated and garnished dishes for uniform presentation standards.
• Prepared and cooked meals according to recipes and customer specifications.
• Trained new kitchen staff on food safety, preparation and cooking techniques.

-Learning how to create tartare and focus on decorating dishes
-Learning how to use knives and slicer
-Learning how to decorate dishes

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Monitored food quality and temperature for safe consumption.
• Portioned meals according to recipe specifications, limiting kitchen waste.
• Followed recipes closely for consistent taste, quality and presentation.
• Plated and garnished dishes for uniform presentation standards.

• Prepared food orders to support waitstaff and other team members.
• Assisted catering teams during special events, ensuring timely delivery of exceptional meals while working under pressure.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• 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.
• Plated and garnished dishes for uniform presentation standards.
• Followed recipes closely for consistent taste, quality and presentation.
• Trained new kitchen staff on food safety, preparation and cooking techniques.