Andrea Luzzani

• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained a clean and organised workspace.
• Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
• Assisted in menu preparation, making suggestions.
• Collaborated with team members to ensure timely delivery of orders.
• Used variety of kitchen tools and appliances to prepare ingredients and meals.
• Maintained cleanliness and order of kitchen prep areas.
• Prepped ingredients ahead of time to increase cooking and service speed.

Chef and Manager at Il vecchio fienile ( Agriturismo ), Como ( Italy )

After concluding my studies ive started working at "Il vecchio Fienile" as Chef assisant.

3 years after that ive been promoted as the main chef.

I used to take care of the entire kitchen

management ( menu plan based on the season, employees management, storage management, )

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.

• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
• Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.