Mirko Cerilli

• Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
• Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
• Prepared raw materials for cooking by cutting vegetables and preparing dough.
• Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
• Monitored and maintained clean working areas and cooking surfaces.

• Selection and processing of products and ingredients.
Control and replenishment of the pantry and cold storage rooms.

• Preparation of semi-finished products such as sauces and preliminary preparations.

• Portioning and decorating dishes according to the instructions received.
• Organization of the line necessary for the preparation of dishes.
• Sanitization of environments and work equipment.
• Organization and arrangement of equipment in an accurate and functional manner.
• Maintenance of the work area clean and sanitized according to food safety guidelines, avoiding cross-contamination of raw and prepared food products.

• Management of the different processing, resting and cooking phases of dough and puff pastry for the preparation of baked and pastry products.

• Weight, mix and dough according to the company's specifications and recipes.

• Development and introduction of a new range of baked products, taking care to highlight local products.

• Enhanced customer satisfaction by creating visually appealing and delicious pastries.
• Collaborated with other culinary staff members to ensure smooth service during peak hours.

• Management of the different processing, resting and cooking phases of dough and puff pastry for the preparation of baked and pastry products.

• Weight, mix and dough according to the company's specifications and recipes.

• Development and introduction of a new range of baked products, taking care to highlight local products.

• Enhanced customer satisfaction by creating visually appealing and delicious pastries.
• Collaborated with other culinary staff members to ensure smooth service during peak hours.

• Management of the different processing, resting and cooking phases of dough and puff pastry for the preparation of baked and pastry products.

• Weight, mix and dough according to the company's specifications and recipes.

• Development and introduction of a new range of baked products, taking care to highlight local products.

• Enhanced customer satisfaction by creating visually appealing and delicious pastries.
• Collaborated with other culinary staff members to ensure smooth service during peak hours.