Lorenzo Di Galante

• Taking care of costumer, answering question, and handling special requests.
• Illustration of the Chef's proposals and explanation of the menu to customers.
• Supervision of Mise en Place and attention to aesthetic details.
• Account submission and handling of cash or electronic payments.
• Receiving guests, escorting them to the table and describing the menu.
• Coordination with kitchen staff for order management.
• Coordination with other managers and the team in order to ensure high levels of service.
• Setting up the room and bar according to the various types of banqueting service.
• Management of assigned activities with full autonomy through accrued skills.
• Maintaining order and cleanliness of the workstation.
• Proposal and execution of activities capable of completing and facilitating assigned work.
• Change of duties when required for work needs.

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• Attendance of refresher courses on new features related to task improvement for the business.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
• Collaborated with staff members to create meals for large banquets.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Obtained fresh, local ingredients to lower grocery costs.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Produced revolutionary menu offerings to put establishments on local, regional and national map.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Catering for PwC company
• Catering for FIA Formula E

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated with staff members to create meals for large banquets.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Verified compliance in preparation of menu items and customer special requests.
• Collaborated with other personnel to produce and modify menus and selections.
• Obtained fresh, local ingredients to lower grocery costs.

• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Assisted in menu preparation, making suggestions and researching recipes compatible with existing menu items.

• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.