Marco Frau

My role was to transport goods (meat) to retail outlets, manage customer relations, and handle cash collection.
In addition to deliveries, I was also responsible for picking up goods for resale.

My duties included: housekeeping, taking out the trash, cleaning the kitchen, and handling fry station tasks in the kitchen (nuggets, panzerotti, chicken wings and chicken for sandwiches).

My duties as a Chef de Partie included preparing sauces and main courses for lunch and dinner service. I specialized in first courses such as pasta, soups, risottos, and accompanying sauces.
After the preparations, I assisted in plating appetizers for the customers.

My duties as a Commis Chef included: handling all the basic preparations for dishes, preparing breakfasts, washing dishes, cleaning the kitchen, preparing some desserts, and assisting the Chef during service.
When someone was absent in the dining room, I covered shifts as a waiter.

Production, harvesting, and cultivation of artichokes and tomatoes.