Gaia Casazza

• Drawing up the menu according to food trends periodically updating it according to the availability of raw materials.
• Periodic revision of the menu based on availability and prices of seasonal products.
• Change at the time of menu dishes to meet the needs or special requests of customers.
• Preparation and reordering of equipment, ingredients and work areas and after each service.
• Attention in the preparation of ingredients in order to create unique combinations and give unique sensations.
• Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity.
• Carrying out weekly inventory checks of selected products.. Preparation of recipes and care of aesthetic presentation.
• Carrying out weekly inventory checks of selected products.
• Preparation of recipes and care of aesthetic presentation.
• Preparation of appetizers, first and second courses and desserts.
• Application of hygiene and health regulations for food preservation.
• Supplier selection and control, supply management and food stock monitoring

• During this experience I have been able to mature various types of work, with responsibility for the preparations.
• Manage a workstation with complete autonomy.
• General cleaning of the kitchen.
• Control of expiry dates.
• Manage to organize your own game,
• Ability to complete independently the sheet for the preparations to be made.
• Preparation of appetizers, first and second courses, side dishes and desserts.
• Coordinating the kitchen brigade by assigning shifts and duties and supervising the work.
• Collaboration with the kitchen and dining staff to ensure fast and accurate service.
• Use of kitchen equipment in compliance with safety regulations.
• Preparation and administration of meals ensuring adequate speed and standard of service.
• Preparation of kitchen utensils, ingredients and workstations when opening or closing the kitchen.
• Cleaning of counters, food preparation areas and equipment with special disinfectants.
• Inventory management, daily spending planning and order processing.
• Planning work activities within the required time frame.
• Work organization and time optimization to reduce time loss.
• Management of possible conflicts in the workplace.
• Rapid proposal of solutions to unforeseen and problematic work activities.
• Entrusted workload management while maintaining calm and balance.
• Definition of operating modalities aimed at achieving the assigned objectives.
• Maintaining order and cleanliness of the workplace.
• Proposal and execution of activities capable of completing and facilitating the assigned work.
• Careful listening to indications and requests, proceeding to the proposal of targeted actions.
• Washing, mincing, cutting and cleaning of vegetables and meat ingredients.

• During this experience I gained various skills including beverage service, snacks and coffee shop.
• Preparing cocktail drinks in the assistance of the chief bartender.
• Daily control of supplies and stocks.
• Table service for an average of 30 seats per turn.
• Cleaning and reordering of the dining room at the end of service.
• Clean, clean and tidy tables of the room and the dehor.
• Presentation of the account and support in the management of payments.

During my work experience during the school period I carried out several tasks including:

• Preparation of meat cuts.
• Application of hygiene and health regulations for food storage.
• Serving of main courses and desserts.
• Cooperation with the boss match and sous chef to give them help while preparing the dishes.
• Preparation of vegetables for further processing.
• Reorder of the kitchen, utensils and plates and check the correct rotation of the products in expiry.