Gian Marco Borsalino

Double season as sole chef, Mediteranean sea, Atlantic crossing, Carebbean sea.

Summer season mediterranean sea, winter season Viareggio Shipyard.

Managing director of the kitchen

Purchasing manager

Food control

Food plate creation

.Reworking of the dishes of the local gastronomic tradition, with a reinterpretation.

.Ordering of goods according to seasonal logic and forecasts of customer turnout, paying attention to the costs and freshness of the products.

. Modification of orders following customer preferences, paying close attention incase of food allergies and intolerances.

. Training and coaching of staff on strategies, procedures and work.

. Supervision of the mise en place of the work stations, checking the availabilities of ingredients and equipment.

. Reworking of dishes by adopting changes to recipes based on the feedback received from customers.

Incredible experience under the guidance of Chef Valeria Piccini 2 Michelin Star.

My first job consisted in: total control of all main course.

Process the food raw materials.

Food plating.

Fridge control.

Sanification.

Haccp control.

Purchasing manager of the section.

Managing director

Purchasing director

Responsable of creating the dishes

. Definition of procedures to guarantee a fast customers service cut at all times.

. Reworking of the dishes of the local gastronomic tradition, with a reinterpretation.

.Ordering of goods according to seasonal logic and forecasts of customer turnout, paying attention to the costs and freshness of the products.

.Modification of orders following customer preferences, paying close attention incase of food allergies and intolerances.

.Training and coaching of staff on strategies, procedures and work.

. Execution of the all process of making dishes using authentic popular recipes that they brought the customers to come repeatedly at the restaurant.

Total control of all main course

Process the food raw materials

Food plating

Food control

Sanification

Haccp control

Waiter: wine cellar responsabilities and table wine service; restaurant zone self-management appropriate meat and fish treatment techniques at the table.

Garde manger section

food base preparation

food banqueting and catering production

Garde manger section