Domenico Giuseppe Totino

* Preparation and presentation of meals
* Cleaning and organization of the kitchen workspace
* Maintenance and procurement of kitchen tools and raw ingredients
* Stocking and management of refrigerated storage units
* Preparation and plating of traditional desserts

* Organization of banquets and creation of menus
* Meal preparation and management of kitchen staff
* Cleaning and organization of the kitchen workspace
* Maintenance and procurement of kitchen tools and raw ingredients
* Stocking and management of refrigerators and cold storage areas

* Menu creation and meal preparation
* Supervision and coordination of kitchen staff and operations
* Maintenance and procurement of kitchen tools and raw ingredients

* Preparation of the service line and mise en place
* Cooking and plating of main courses during service
* Cleaning and organization of the kitchen workspace

* Butchering and aging of meats
* Preparation and plating of appetizers, first and main courses
* Menu updates based on seasonal events and ingredients
* Mise en place and cleaning of the kitchen

* Support in the preparation of dishes
* Mise en place and cleaning of the kitchen workspace

* Preparation of the dining area for events and banquets
* Table service and cleaning of the dining area

* Preparation of basic desserts
* Preparation of mise en place for first and main courses
* Service of cold dishes and fish preparation
* Mise en place and cleaning of the kitchen and dining area