Francesco Pio Nasuti
Vieste
Summary
Professional diploma, with 6 years of experience in starred or revisited kitchens. Able to prepare different types of dishes using classic and innovative cooking methods, demonstrating great attention to the quality of the dishes and the satisfaction of customer requests.
Overview
4
4
years of professional experience
Work History
Leader of the First Courses
CANNAVACCIUOLO BISTROT
11.2023 - 03.2024
- Company description: TURIN (1 Michelin star)
TURIN (1 Michelin star)
Preparation of dishes with constant attention to detail and quality
Head of the Starters and Main Courses
Lido vesta
06.2022 - 09.2022
- Preparation of appetizers, first courses, soups, side dishes, meat and fish dishes
Preparation of dishes carefully following the recipes
Particular attention to the quality of food and cooking techniques
Keeping the workstation clean and in excellent condition
Demi Chef De Partie
Ristorante Porta Di Basso
02.2022 - 06.2022
Company description: TURIN (1 Michelin star)
TURIN (1 Michelin star)
Preparation of dishes with constant attention to detail and quality
Demi Chef De Partie
Il Capriccio
06.2020 - 08.2021
- Preparation of appetizers, first courses, soups, side dishes, meat and fish dishes
Supervision of the correct preparation of the line
Preparation of dishes with constant attention to detail and quality.
Demi Chef De Partie
Hotel I Melograni
06.2021 - 08.2021
- Preparation of appetizers, first courses, soups, side dishes, meat and fish dishes
Supervision of the correct preparation of the line
Preparation of dishes with constant attention to detail and quality.
Education
Diploma - Cucina
I.P.E.O.A Enrico Mattei
06-2023
Skills
- Food hygiene standards
Cleanliness and sense of organization
Ability to work in a team
Use of ovens and plates
Plating and garnishing techniques
Food handling protocols
Food preservation methods
HACCP
Food handling
Creativity
Kitchen [Typology]
Stress resistance
Using the grill
Cooking techniques
Use of slicers and knives
Dynamic and collaborative attitude
Preparation and cooking techniques
Knowledge of hygiene standards
Food storage
Preparation of raw materials
Speed
Use of kitchen utensils
Use of kitchen equipment
Quality control
Attention to detail
Gluten-free and vegetarian recipes
Knowledge of Italian cuisine
Steam cooking capacity
Knowledge of food allergens
Languages
Inglese
Base
A2
Francese
Base
A2
Spagnolo
Principiante
A1
Italiano
Bilingual or Proficient (C2)
Timeline
Leader of the First Courses
CANNAVACCIUOLO BISTROT
11.2023 - 03.2024
Head of the Starters and Main Courses
Lido vesta
06.2022 - 09.2022
Demi Chef De Partie
Ristorante Porta Di Basso
02.2022 - 06.2022
Demi Chef De Partie
Hotel I Melograni
06.2021 - 08.2021
Demi Chef De Partie
Il Capriccio
06.2020 - 08.2021
Diploma - Cucina
I.P.E.O.A Enrico Mattei
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