Michael Maciel Bellini

• Studente presso ENGIM VENETO-S.F.
• Retried due to the COVID lockdown and restrictions.

Due to the COVID lockdown and restrictions, I temporary retried/quit my activity until April 2021

• Enhanced kitchen efficiency by streamlining food preparation and plating processes.
• Reduced food waste by implementing proper storage techniques and inventory management practices.
• Collaborated with chefs to develop new menu items, resulting in increased customer satisfaction.
• Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
• Improved dish presentation through attention to detail and creative plating techniques.

• Enhanced kitchen efficiency by streamlining food preparation and plating processes.
• Reduced food waste by implementing proper storage techniques and inventory management practices.
• Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
• Assisted in the training of new staff members, fostering a supportive team environment.
• Improved dish presentation through attention to detail and creative plating techniques.
• Contributed to successful restaurant reviews by consistently delivering high-quality dishes in a timely manner.
• Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
• Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
• Ensured consistent quality control by tasting dishes before they were sent out to patrons, making necessary adjustments as needed.
• Meticulously followed recipes provided by executive chef while adding personal flair when appropriate.
• Assisted sous chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.