DAVIDE FRIGERIO

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Interacted with guests to obtain feedback on product quality and service levels.

.Preparation Mise an Place and Service everywhere in the kitchen during all the stage period

.Collecting recipie and learning about all the aspects of the restaurant

• Placed orders to restock items before supplies ran out.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Maintained well-organized mise en place to keep work consistent.
• Interacted with guests to obtain feedback on product quality and service levels.

• Led team by example in preparing items accurately and according to high-quality standards.
• Oversaw cleanliness of each station in kitchen.
• Monitored recipe portioning to control food costs.
• Ordered food items for upcoming events per sous chef request.
• Ordered new ingredients and supplies to meet expected needs.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Acted as head chef when required to maintain continuity of service and quality.

• 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.

• 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.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Rotated through all prep stations to learn different techniques.
• Seasoned and marinated cuts of meat, poultry and fish.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.