Francesco Dessilani
Fara Novarese
Summary
Cook with professional training and experience in catering reality with sustained rhythms of work.
Good capacity for self-management and time organization regarding the various preparations for the realization of finished dishes.
I’ve got a great curiosity and a continuous desire for professional growth.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Da Mazzone Cucina&Drink
10.2021 - 11.2024
- Storage and processing of raw materials.
- Care and hygiene of kitchen machinery and workstation.
- Management of the preparation of the line for entrée, appetizers, main courses and the timing attached to these preparations for the success of a service.
- Creation of the finished dishes studied by the Chef and management of the orders of an a la carte menu during the service.
- Preparing meat, fish and vegetables through the sous-vide technique.
- Self-management of the shopping list concerning the work i have to do.
- Packaging, with relative date of manufacture and description, of products such as meat and vegetables that have undergone pre-cooking or processing.
- Cleaning and boning of meat and fish with relative packaging of the cuts obtained.
- Management of waste obtained from product processing in order to avoid waste.
Commis di cucina
Calaserena Village
06.2021 - 09.2021
- Assistant cook for the summer season of a holiday village located around Cagliari with a capacity of 1000/1500 people and buffet service.
- In charge to processing the raw materials.
- Management of the service of dishes cooked on the grill.
- Cleaning the workstation and management of dates and temperatures of cold rooms according to HACCP standards.
- Set up and cleaning of the buffets for the service.
- Rotation in the various place of the kitchen depending on urgencies and needs.
Stage di cucina
Calaserena Village
06.2020 - 09.2020
- Assistant cook for the summer season of a holiday village located around Cagliari with a capacity of 1000/1500 people and buffet service.
- Consolidation of skills learned during studies.
- In charge to processing the raw materials.
- Management of the service of dishes cooked on the grill.
- Cleaning the workstation and management of dates and temperatures of cold rooms according to HACCP standards.
- Set up and cleaning of the buffets for the service.
- Rotation in the various place of the kitchen depending on urgencies and needs.
Education
Professional Studies - Tourism And Hospitality
IPSEOA G.Pastore
Gattinara, Vercelli07.2021
Skills
- Resistance to stress
- Quality control
- Organizational skills
- Innovative kitchen with classic bases
- Classic and innovative cooking methods
Timeline
Chef De Partie
Da Mazzone Cucina&Drink
10.2021 - 11.2024
Commis di cucina
Calaserena Village
06.2021 - 09.2021
Stage di cucina
Calaserena Village
06.2020 - 09.2020
Professional Studies - Tourism And Hospitality
IPSEOA G.Pastore
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