Tommaso Pancaldi

Management of raw materials, supplies,also communicating with the managers of the companies.

work in cleaning and order according to the rules of the Health department,attended the manager course for greater knowledge of the different rules in this country

Demonstrated respect, friendliness and willingness to help wherever needed.

preparation of recipes according to the true Italian tradition, the Italian-American recipes were performed only on special request at the time.

Used critical thinking to break down problems, evaluate solutions and make decisions.

work independently and with in harmony connect the English and Spanish language. Learned and put into play pizza maker skills

Experience in managing the kitchen of the Beach sector of the Tombolo Salasso Resort.
Full management of the menu independently, collaborating with the finance department for supplies and reception for menu management, in addition to the usual coordination with the dining room martyr

• Management of the kitchen team and organization of the service in all development and planning.
• Choice of raw materials
• Weekly menu planning by developing different formulas to meet customer needs.
• Checking portioning, quality and presentation of outgoing dishes.
• Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.

• Excellent work experience. I went through a professional journey that lasted years, I had the opportunity to grow and climb the internal hierarchy of the restaurant.
  I started as a kitchen assistant carrying out the most humble tasks, cleaning and processing of raw materials, mainly fish products (crustaceans, molluscs, fish).
  Over time I have always refined and improved all my skills in the sector, arriving at the management and responsibility of the kitchen
  Organization of supplies, control and storage of raw materials, management and coordination of service and kitchen staff independently in the absence of the chef.
  Below are some main characteristics of my experience;
• Maintenance of cleanliness and hygiene standards in the kitchen according to HACCP regulations.
• Creation and cooking of exquisite and inviting dishes
• Preparation of appetizers, first courses, second courses, side dishes and desserts.
• Training and evaluation of staff performance, coaching of apprentice chefs and selection of new members of the brigade.
• Verification of the preparation of the dishes according to the recipes and in compliance with the required standards.

One month school internship and subsequent fixed-term employment for the entire duration of the working season

• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.