Luca Moscaritolo

• Chef de partie of the second the first months, then moved to chef de partie of the first. Knowledge and preparation also of appetizers, desserts and Pass.
• Organization of service, assignment of tasks and supervision
of the kitchen staff.
• Management of the kitchen team and supervision in the phases of
Processing and preparation of courses.
• Evaluation of the quality of the goods and control of deadlines.
• Order management

• Started as assistant chef in the pizza department, then moved to appetizers and finally chef de partie of the seconds.
• Management of orders, banquets and brunches.
• Also Sushiman, selection of fresh ingredients and
quality, preparation of fish and rice according to precise techniques and
preparation of sushi (nigiri, uramaki, futomaki, sashimi etc.)

• Selection of ingredients suitable for the barbecue, from pork, sheep, beef, turkey and chicken meat to vegetables.