FIORELLA PASQUALINI

Senior role during the hotel pre-opening phase , with both strategic and operational responsibilities:

• Team recruitment and kitchen staff training
• Menu development and procurement planning
• Food cost control and supplier selection
• Kitchen setup and equipment coordination
• Staff training on quality standards and HACCP
• Organization of storage and logistics
• Menu tastings, test services, and process optimization based on feedback
• Operational management and problem-solving under pressure

Banquet sous-chef. Congresses with dinners of 1200 people. Guidance and motivation of the kitchen team, 16 people. Control of expenses. Flat cards. Organization of weekly beos. Problem solving and managing the critical moments of each banquet. Daily, weekly and monthly control of everything haccp. Support from the Executive chef and support to all other departments for any need.

• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Pre-opening and opening of the restaurant in the centre of Rome. Organization of the menu. Creation of typical dishes with the inclusion of more particular dishes. In the middle of the year I received items from the red shrimp, puntarella, the republic etc. recruitmen kitchen team and organization of it. Daily and weekly planning on all services. Daily orders, food-cost.

• Order management. Organization of the kitchen. Support for the chef. Proposals for new dishes. Help for any kind of game. Pass management.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

• Support for the executive chef. Order management. Management of the kitchen team, 11 people and coordination of the days. Management of multiple outlets. Help for any need in the kitchen. Pass management
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

• Management of the first course game. Creations of new dishes. Specialisation in fresh pasta. Organization of orders throughout the restaurant. Support for other matches. Support for the sous-chef and chef
• Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
• Oversaw cleanliness of each station in kitchen.
• Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.

• Chef de partie appetizers and side dishes. Organization of all dishes and all preparations. Service and pressure management
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.

Seafood restaurant

• Provided operational support across all stations (starters, first courses, main courses, desserts)
• Prepared and served dishes based on fresh seafood and selected high-quality ingredients
• Collaborated with the kitchen brigade to ensure high standards of quality, presentation, and timing
• Adapted quickly to seasonal workflow and managed service during peak hours

Starters Section

Michelin-starred restaurant

• In charge of the starters section, with a strong focus on precision, presentation, and ingredient quality
• Executed complex mise en place and managed service independently in coordination with the brigade
• Applied advanced techniques and worked with top-quality ingredients according to Michelin standards
• Strictly adhered to hygiene regulations and fine dining kitchen standards

• My real experience in the kitchen as an assistant cook in the summer season