ANNA CELENTANO

• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.

• Enhanced customer satisfaction by creating visually appealing and delicious pastries.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.

• Oversaw purchasing, storage and use of kitchen supplies.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.

Cannavacciuolo fine dining restaurant.

• Maintained well-organized mise en place to keep work consistent.
• Managed in-store, pick-up orders and catering needs.

Desserts and bread preparations for one michelin star restaurant "Rossellini's".

Preparations for one michelin star restaurant "Li Galli", breakfast preparation, bread, croissants and desserts.

• Maintained well-organized mise en place to keep work consistent.
• Oversaw purchasing, storage and use of kitchen supplies.
• Produced up to 3 pastries, cakes, breads and other desserts each day.

• Delivered food to table using serving trays and refilled water glasses with pitchers.
• Answered questions regarding menu items and suggested dishes exceeding guest expectations.

• Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.