Roberto Munno
Santa Maria Capua Vetere
Summary
I am a young guy that is open to new work experiences. I have developed, during all my latest working experiences and education, a positive orientation towards the customer satisfaction, a skill which is very important in almost all kinds of companies. I see myself as a worker which is adaptable in all kinds of environments, I always look for a feeedback from my colleagues and bosses: communication and positive teamworking is the key for business productivity. I can work in all types of shifts and I have a personal car. I belong to the Protected Categories of the work, to the senses of the L.68/99 (Disabled people at work).
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sales Assistant
Ticketteria Santa Maria Capua Vetere
12.2024 - Current
- Sale of tickets for entertainment shows and sporting events
- Sale of the sport bets and virtuals
- Management of the cash flow
- Management of the inventory and stationery
- Ordinary maintenance of the tech equipment
- Remained calm and poised in high-stress, dynamic environment to promote service to customers and staff.
Assistant-Cook
TERRA ristorante bio-vegetariano
11.2021 - 08.2024
- Preparation of the restaurant line, cooking mostly Mediterreanean dishes, sauces and preparations
- Prepared food orders to support waitstaff and other team members.
- Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
- Maintained proper food safety practices, ensuring a healthy and safe dining environment for guests.
- Assisted with inventory management, contributing to cost control and minimized food waste.
Commis De Cuisine
Blue Lido Hotels, Hotel Colorado
05.2021 - 09.2021
- 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.
- Ensured consistent quality control by tasting dishes before they were sent out to patrons, making necessary adjustments as needed.
- Upheld strict personal hygiene standards to maintain a safe working environment according to local health regulations.
- Performed regular equipment maintenance checks to ensure optimal functionality and prevent costly repairs or downtime.
- Collaborated with team members to execute successful daily meal services for up to 200 guests.
Intern
Identità Golose
02.2019 - 02.2019
- Supported head chef in developing innovative recipes, resulting in higher customer satisfaction.
- Managed time effectively during busy shifts, maintaining productivity under pressure and meeting tight deadlines for meal service.
- Developed strong knife skills through consistent practice, increasing precision in ingredient preparation.
- Enhanced kitchen efficiency by maintaining clean and organized workstations.
Assistant-Cook
La Locanda di Pernice
01.2017 - 01.2019
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Utilized excellent organizational skills to prioritize tasks effectively, ensuring a smooth workflow in the kitchen.
- Supported head chef in developing innovative recipes, resulting in higher customer satisfaction.
- Enhanced kitchen efficiency by maintaining clean and organized workstations.
- Assisted in managing food inventory to minimize waste, ordering only necessary quantities based on forecasted demand.
Intern
Villa Althea
06.2018 - 08.2018
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
- Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
- Collaborated with team members to execute successful daily meal services for up to 200 guests.
- Demonstrated strong attention to detail while plating dishes, enhancing the overall presentation of each meal.
Education
Professional Diploma - Hotel And Restaurant Services
Isis Galileo Ferraris
Caserta, Italy07-2019
Skills
- Protected Categories L68/99 (Disabled people at work)
- Multitasking
- HACCP (Hazard Analyst Critical Control Point)
- Punctuality and Precision
- Oriented towards tem work
- Relationship Skills
- Adaptation and listening Skills
- Processing payments
- Oriented towards customer satisfaction
Personal Information
- Date of Birth: 27/11/2000
- Driving License: Patente di guida, Categoria AM B
Certification
• E.C.D.L. (European Computer Diving License)
Lingue
Inglese
Intermedio superiore
B2
Francese
Elementare
A2
Timeline
Sales Assistant
Ticketteria Santa Maria Capua Vetere
12.2024 - Current
Assistant-Cook
TERRA ristorante bio-vegetariano
11.2021 - 08.2024
Commis De Cuisine
Blue Lido Hotels, Hotel Colorado
05.2021 - 09.2021
Intern
Identità Golose
02.2019 - 02.2019
Intern
Villa Althea
06.2018 - 08.2018
Assistant-Cook
La Locanda di Pernice
01.2017 - 01.2019
Professional Diploma - Hotel And Restaurant Services
Isis Galileo Ferraris
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