Hugo Fiorentino

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

• Cooking meat, plating, setting up, cooking fresh produce,
washing plates, ordering products, stock management. Between 10 and 40 seats alone.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Coordinated with team members to prepare orders on time.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Campsite management, welcoming customers,
  reservations, receptions.
• Service at the campsite restaurant and barman
• Barista during the morning