Giacomo Patussi

high performing kitchen, with seasonal ingredients focused on cleanness, timing and high quality in every dish, i ran both the hot and cold larder section that was implemented with the pastry.

Second in command in the kitchen after the head chef, in charge of organising and training the team and make sure that everything was ready for the service while through it I was doing the grill and pans sections. After service there was the cleaning and improving of the menu with the weekly specials

• Took care of the pizza section alone and of the preparation for it, on Tuesday I was going just with the head chef at the restaurant to do the fresh pasta and gnocchi for the week, in case there was any need I went to help or cover in the other sections

• Chef rôtisseur and help in the pasta section if they were in need

• I was at the grill alone doing hamburgers I learned how to be fast and clean cause the bounty of Rimini is a restaurant with over 200 hundred sittings at the same time that continue changing clients until 12:00 p.m

• Chef rôtisseur, I was in charge of doing meat and fish at the grill and the fried potatoes and squids

• Cleaning dishes, peeling and cutting vegetables