Marco Paiano
Taranto
Summary
Pizza maker with experience in preparing traditional Neapolitan pizza,according to AVPN guidelines.
Knowledge of dough techniques,maturation and cooking in wood and gas oven. Specialized in using high quality ingredients and in the complete management of the pizza counter,ensuring an authentic product with excellent taste.
Skilled in working in a team and under pressure,always maintaining high quality standards.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Pizza Chef
Oro Di Napoli
12.2024 - 03.2025
- Maintained a clean workspace, ensuring compliance with health and safety regulations for food handling.
- Reduced food waste by efficiently managing pizza ingredients and rotating stock regularly.
- Managed high-pressure situations during peak hours, maintaining focus on efficient service and consistent product quality.
- Prepared dough from scratch using traditional neapolitan recipe.
- Management of pizza cooking in the in the gas oven,ensuring uniformity and quality.
Pizza Baker
Sorbillo
02.2024 - 12.2024
- Mastered various dough preparation techniques, enabling consistent crust quality across diverse pizza styles.
- Streamlined kitchen processes by organizing workspace for optimal efficiency, reducing order preparation time significantly.
- Multitasked effectively during peak hours, ensuring prompt order completion without sacrificing quality or attention to detail.
- Contributed to a positive work environment by proactively addressing any conflicts or concerns among staff members.
- Cleaned and sanitized work areas, utensils and equipment.
- Management of cooking in wood and gas ovens,ensuring consistent quality.
- Preparation of dough following traditional recipes.
Head Chef
HINATA
02.2019 - 01.2024
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to lower grocery costs.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Developed and cooked memorable dishes that brought new customers into establishment.
Skills
- Pizza making
- Effective communication
- Food presentation
- Ability in stretching and shaping the dough
- Kitchen organization
- Compliance with hygiene standards
- Experience in gas and wood-fired oven cooking
Certification
- Certified AVPN pizza maker
- Attended advanced training courses for professionals pizza maker,aimed at perfecting the techniques of preparing authentic Neapolitan pizza according to the official AVPN guidelins.
Languages
English
Advanced (C1)
Timeline
Pizza Chef
Oro Di Napoli
12.2024 - 03.2025
Pizza Baker
Sorbillo
02.2024 - 12.2024
Head Chef
HINATA
02.2019 - 01.2024
Similar Profiles
Rosmenis PerezRosmenis Perez
waitress at Cafe Oro Di Napoliwaitress at Cafe Oro Di Napoli
Mariano MollicaMariano Mollica
Studente interno at Dipartimento di scienze cardio-toraciche Seconda Università Degli Studi Di NapoliStudente interno at Dipartimento di scienze cardio-toraciche Seconda Università Degli Studi Di Napoli
Francesca SaggeseFrancesca Saggese
Director and Screenwriter at Scuola Di Cinema Di NapoliDirector and Screenwriter at Scuola Di Cinema Di Napoli
Andrea TocciAndrea Tocci
Business Developer/Setter at Sales HunterBusiness Developer/Setter at Sales Hunter
ANDREA MIGNOGNAANDREA MIGNOGNA
Tirocinante infermiere at Fondazione Leonardo per le Scienze Mediche ETSTirocinante infermiere at Fondazione Leonardo per le Scienze Mediche ETS