Tommaso Levi

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Make the sauce like veal jus or Beurre blanc for the service.
• Cook properly all the hot ingredients for the starters, first course and main courses with classic French cooking techniques
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.

• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Set up and broke down kitchen for service.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Maintained a clean and sanitary work environment in compliance with health department standards.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Cook all the protein and vegetables for main course with a la cartè menu (120 guest)
• Make sauces with senior sous chef
• Make the snacks and food for bar menù

• Maintained well-organized mise en place to keep work consistent.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Rotated stock to use items before expiration date.
• Operated all kitchen equipment safely to prevent injuries.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Plated meals paying special attention to garnishes and overall presentation.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Sanitized all counters properly to prevent food-borne illness.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

•Learn the high standards of 3 Michelin star restaurants

• help and support chef de Partie and demi chef de Partie to make main course and side dishes

•prepare all the base to make sauce

•clean and maintain high standards order

•reorder all the fridge and the freezer

•make inventory of the remaining stuff and items