CRISTIANO SOSIO
VALDIDENTRO,SONDRIO
Profilo professionale
Chef de partie with solid culinary experience and strong motivation to grow professionally in the hospitality industry. Skilled in time management and kitchen organization. Able to quickly adapt to new work environments thanks to strong team work, communication and listening skills.
Panoramica
8
8
years of professional experience
1
1
Certification
Esperienza lavorativa
Pastry Chef
Pasticceria Vitalini
Valfurva , Sondrio
2024.11 - 2026.05
- Preparation of desserts, bread, pastries and sweets following traditional and innovative recipes.
- Supervision of the pastry production line while ensuring hygiene and quality standards.
- Preparation of bases for biscuits, cream puffs, tartlets and cakes.
- Weighing ingredients and preparing doughs manually or with mixers.
- Planning and organizing daily and weekly production.
Chef de partie
CAFE MIRANDA
ES PUJOLS, FORMENTERA
2024.04 - 2024.09
- Adapting menu dishes to meet customers' dietary needs and requests.
- Preparing regional and traditional dishes to satisfy customer expectations.
- Monitoring stock levels and supply orders for the assigned station.
Sous chef
ENOTECA GUANELLA
BORMIO, SONDRIO
2023.11 - 2024.04
- Managing kitchen operations and assigning tasks to the brigade in the absence of the head chef.
- Defining menus and selecting recipes in collaboration with the chef.
- Managing stock organization and supplier relationships.
- Organizing kitchen procedures to reduce service times and food waste.
Chef de partie
PHI BEACH
BAJA SARDINIA, OLBIA
2023.05 - 2023.09
- Coordinating food preparation and plating.
- Ensuring impeccable service quality standards.
- Creating alternative dishes for guests with food intolerances.
- Collaborating with the chef to improve kitchen workflow and timing.
Chef de partie
ENOTECA GUANELLA
BORMIO, SONDRIO
2021.06 - 2023.04
- Preparing and organizing basic preparations.
- Applying hygiene and food safety regulations.
- Planning and supervising sanitation procedures for kitchen equipment and surfaces.
- Monitoring compliance with hygiene and safety standards.
- Preparing regional and traditional dishes.
- Managing plating and food presentation.
Commis di cucina
HOTEL MIRAVALLE
VALDIDENTRO SEMOGO, SONDRIO
2018.06 - 2021.03
- Preparing the workstation according to the chef's instructions.
- Cleaning counters , preparation areas , and kitchen equipment.
- Organizing workstations , tools , and kitchen machinery.
- Preparing tools , ingredients and stations during opening and closing shifts.
- Using kitchen equipment according to safety regulations.
- Preparing and serving meals while ensuring quality standards.
- Maintaining cleanliness and hygiene standards.
Istruzione
Quinta superiore - Cucina
Istituto alberghiero Dante Zappa
Bormio06.2022
Competenze
- Creativity
- Knowledge of meat cuts and raw ingredients cleaning ingredients
- Team working
- Strong multitasking abilities
- Mise en place techniques
- Communication and interpersonal skills
- Organizational skills
- Flexibility and creativity
- Stress management
- Quality control procedures
- HACCP knowledge
- Proper raw material management
- Pastry techniques
- Proven ability to manage high-volume service while maintaining quality standards
LANGUAGES
3,B1
LANGUAGES
Italiano
Madrelingua
Inglese
Base
Italiano
Madrelingua
C2
Certificazioni
C.F.O.-BOSIET-HUET-H2S
Ravenna , 2026
Completed BOSIET offshore safety training , including HUET and H2S certifications.
PRIVACY STATEMENT
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Cronologia
Pastry Chef
Pasticceria Vitalini
2024.11 - 2026.05
Chef de partie
CAFE MIRANDA
2024.04 - 2024.09
Sous chef
ENOTECA GUANELLA
2023.11 - 2024.04
Chef de partie
PHI BEACH
2023.05 - 2023.09
Chef de partie
ENOTECA GUANELLA
2021.06 - 2023.04
Commis di cucina
HOTEL MIRAVALLE
2018.06 - 2021.03
Quinta superiore - Cucina
Istituto alberghiero Dante Zappa