Michelangelo Mormile

• Assisted with menu development and planning.
• Collaborated with the chef to create daily specials, showcasing culinary creativity and diversity.

• Responsible for preparing first courses and desserts in a busy, upscale restaurant.
• Preparation of raw materials.
• Support in the choice of products, inventory and warehouse management activities.
• Good knowledge of pastry making techniques.
• Organisation "mise en place" in collaboration with colleagues.

• Assistant cook to the Head Chef.
• General preparation of starters. main courses and desserts.
• Breakfast preparation for hotel guests.

• Assistant to the Head Chef in the preparation of all dishes.
• Organised the daily menu.

• Experience in a restaurant environment.
• Assistant to the Head Chef in the preparation of starters and dessert.
• Cleaning and organization of the work station and equipment.
• Preparation of meat, fish, fruit and vegetables.

-working in a cafeteria as a barista and lunch menù.