Simone Ferri

• Supported executive chef with administrative tasks such as scheduling, budgeting, and staff evaluations to ensure smooth daily operations.
• Created innovative recipes for tasty, well-presented Type dishes to complement existing menu.
• Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.

first experience in a Michelin starred restaurant

Demichef at appetizers

• Participated in food tastings and taste tests.
• Modified recipes to accommodate dietary restrictions and allergies.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

• Assisted head pastry chef with daily tasks, ensuring efficient operations and timely completion of orders.
• Mentored junior staff members, sharing knowledge and skills for their professional growth within the industry.
• Improved overall pastry quality by consistently utilizing fresh ingredients and proper baking techniques.

Chef de partie at pasta

• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.

• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained well-organized mise en place to keep work consistent.

• Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
• Played pivotal role in catering special events, ensuring high-quality food and service for up to 200 guests.

• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
• Rotated through all prep stations to learn different techniques.