Francesca Pucillo

-prepared hot and cold dishes for the deli counter

counter service (including the use of slicers)

-trained new staff

-maintained a clean and tidy kitchen

-welcomed and supported costumers

-took commands with handheld

-food and drinks table service

-prepared, set and cleaned the dining room

-prepared sourdough breads and plated dessert for the restaurant

-prepared cakes, biscuits, spoon desserts for the small tvern they also had

-created new desserts cooperating with the chef

-managed inventory, shopping and ordering of ingredients

-produced gelato base to make a wide range of gelato flavours

-handled, cleaned assured the correct maintenance of all machines

-managed client's orders

-made ice cream cones and cafeteria service

-prepared dessert line for the Michelin star restautant, supported by the pastry chef

-prepared fresh sourdough bread and breadsticks

-learned chocolate tempering process

-learned to assemble a dessert

-executed daily mise en place

-prepared shortcrust pastry, sponge cake and all bases in large amounts

-glazed and decorated modern cakes

-cleaned tools and work spaces