Vivian Fregosi

• When there was no service I took care of the confectionery part, in our restaurant there was also a small artisan ice cream parlour where I learned to make ice cream with fresh fruit and high quality products.

• My job consisted of organising the room according to the reservations, organising the material before the service, directing colleagues during the service, exposing and describing the menu, taking orders, doing the account when necessary, cleaning the room at the end of the service

• Training and caring for animals in preparation for competitions or shows.Cleaning, organizing , and securing animal areas to ensure their health and well-being.

• Periodic inventory supervision, inventory verification and storage space optimisation.
  
  Coordination and support for colleagues in carrying out training activities.
  
  Conducting guided excursions in protected natural areas, illustration of local flora, fauna and geology.
  
  Sharing with the public of historical, artistic and cultural information on travel destinations.
  
  Organisation of on-board material and internal and external boat cleaning

• Equine feeding according to specific diets and health monitoring.Preparation of equines for events or competitions, including grooming and transportation.Daily stable management, including cleaning and maintaining hygiene.

• Assistance to passengers during embarcation procedures.
  
  Conducting guided excursions in protected natural areas, illustration of local flora, fauna and geology.
  
  Sharing with the public of historical, artistic and cultural information on travel destinations.
  
  Preparation on board of typical local dishes and service of basic cocktails and typical wines

During this period, I kept my grandfather at home and I took care of his personal hygiene and gave him daily medicine and various meals

• Controlling food stocks, ordering raw materials and managing the warehouse.
  
  Management of the kitchen, delegation and assignment of the tasks of the brigade in the absence of the head cook.
  
  Definition of the menu and choice of recipes in collaboration with the chef.
  
  Introduction of new ingredients and reinterpretation of local and seasonal specialties.

• Daily management of the stable, including cleaning the stables and maintaining hygiene.
  
  Familiarisation of each animal with the different harnesses and equipment, constantly increasing the touch and use of the same.
  
  Feeding the horses according to specific diets and monitoring their state of health.

• In this Restaurant-Hotel I checked in and once checked out I took care of cleaning the rooms: making the beds, cleaning the bathrooms, preparing the room for the next day.

• Preparation of cocktails and organisation of the stand
• Memorisation of cocktail recipes and cafeteria products on the menu.

• Breakfast: preparation of buns and coffee/capuchino/latte macchiato service
  
  Lunch: preparation of sandwiches/piadinas/hamburgers/toasts
  
  Appetiser: preparation of cocktails and tables with sausages/erbi cakes and with fries/peanuts
  
  After dinner: cocktail preparation with live music
  
  Orders of the raw materials of the bar, accounting, end of the local cleaning service and possible filling of the fridges.

• In this internship I learned how to make traditional dishes of the Lunigiana and how to carry out a real service in the kitchen.