Antonio Taglioli

Occasional participation for catering events with a large number of participants!

• chef de partie starters
• 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.
• Sanitized all counters properly to prevent food-borne illness.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Autonomous organization of second courses

• Maintained well-organized mise en place to keep work consistent.
• Operated all my section equipment safely to prevent injuries.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Prepared items for roasting, sautéing, frying and baking.
• Sanitized all counters properly to prevent food-borne illness.
• Modernized work processes to reduce guest wait times and boost daily output.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Assisted with menu development and planning.

Autonomuous organization of main courses and:

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.
• Complied with portion and serving sizes as per restaurant standards.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Sanitized all counters properly to prevent food-borne illness.
• Modernized work processes to reduce guest wait times and boost daily output.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

chef de partie starters.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• 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.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.