Marco Ciarillo

• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

•Independent management of first course section

•Organization of work

•Preparation of various fresh pastas

•Cooking and service assistant

Giving precise instructions to my colleagues and collaborators.

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Operated all kitchen equipment safely to prevent injuries.
• Sanitized all counters properly to prevent foodborne illness.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.

•Assisting the chef de partie in preparing the line, and first courses

•Management of the batch in the absence of the head of the batch

•Assistance in managing the batch of first courses

•Cleaning of the various work departments

• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.

•Management of the section of appetizers and first courses

•Preparation of fresh pasta

•Daily preparation of the line

•Cleaning and organization of work spaces

•Daily line preparation

•Second course preparation assistant

•Storage of goods

•Preparation of fresh pasta

•Cleaning of equipment and various work surfaces

•Preparation of simple desserts and creams

•Line preparation

•First course preparation

•Assistance in storing goods

•Cleaning of various work surfaces

•Preparation of vegetable, meat and fish appetizers

•General preparation of the daily line

•Cleaning of the various work surfaces

•Assistance in preparing appetizers based on vegetables, meat and fish

•Cleaning of various cooking and work surfaces

•Assistance in storing goods

•Basic preparations of appetizers

Cuts of vegetables, meat and fish

•General cleaning of the various work surfaces

•Use of the various kitchen utensils