ANDREA TIMOSSI

• Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
• Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

• Assisted with menu development and planning.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

• Knowledge of preparation of different mexican sauce

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Prepared items for roasting, sautéing, frying and baking.
• Maintained well-organized mise en place to keep work consistent.

Chef de partie of different section (pasta and grill section). Good knowledge of the different kind of meat, good skills to portion different kind of fish. Very good knowledge of different kind of fresh pasta and the preparation of the different sauces.

Chef de partie of pans section. Very good knowledge of cooking method for meat, pasta and fish. Good knowledge of preparation of different pasta sauce, fish sauce and meat sauce.

Working on the fryer section and larder section

• Skills Ensure high standards of hygiene, following health and safety regulations Food preparation: appetaiser, home made pasta, sauces, sweet sauces, puff pastry, main courses Knowledge of the use of the oven, grill, hot plate, electric kettle Stock control Knowledge of cooking techniques Knowledge of the various cuts (julienne, brunoise, mirepoix etc) Knowledge of base doughs, sweet doughs and leavened doughs.

• Every Day Pastry and Cold larder section.

Good knowledge about cleaning, fillet and grill different kind of fish.

In charge of the preparation of food for cold and larder section and preparing of staff food