William Di Marco
Overview
9
9
years of professional experience
Work History
Pastry Chef
Verano's Patisserie
Italy,tuscany
02.2025 - 06.2025
- Trained and mentored junior pastry staff on techniques and best practices.
- Streamlined production processes, improving efficiency in dessert preparation.
- Developed seasonal pastries using local ingredients, showcasing culinary creativity.
- Created innovative dessert menus, enhancing guest satisfaction and driving repeat business.
- Managed inventory for pastry supplies, reducing waste through strategic purchasing decisions.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
Sushi Chef
Kura Sushi Japan
Tokyo,koto-ku
11.2023 - 09.2024
Chef de partie
Bar italia restaurant
Dublin, Ireland
10.2019 - 04.2023
- I've been working in the italian restaurant named bar italia,in the historic city center of dublin,ireland. My tasks where be a supervisor on my working station,starters and main courses,and my commis de partie.I've been trained in walk-in fridge management,food ordering and management ,working station management and in the sous-chef position managing the entire kitchen.
Entrée chef
Birrificio j63
Pisa, Italy
08.2019 - 10.2019
- I was in control and managing the entire starter service and entrée working station,with the management of everything from the food preparation,charcuterie of cheeses and hams,walk-in fridge cleaning and management,second courses station support and desserts station management and service.
Chef assistant
Pasta and wine osteria
Pisa
12.2017 - 07.2018
- My tasks where easy training and support tasks. I was entitled to the entrée working area. I was even tasked to prepare the vegetables,fish and meat for the main courses.
Trainee chef
La grotta restaurant
Pisa, Italy
10.2016 - 05.2017
- I was employed by this restaurant as an assistant chef. With this been my first working experience as a cook my first tasks where easy stuff like: 1. Cleaning and preparing vegetables for the recipes. 2. Cleaning vary types of fishes of witch molluscs,crustaceans,small and medium sizes fishes. 3. Walk-in fridge organization,Cleaning and stock management. 4. Starters and appetisers working station under the chef de partie. 5. Rarely dish washing.
Education
Diploma - undefined
Ipssar g. Matteotti enogastronomic school
Pisa06.2019
Skills
- Reliable Experienced
- Hard worker Experienced
- Works very well under pressure Experienced
LANGUAGES
English Fluent
Italian Native
French B2
Japanese C1
Hobbies and Interests
Cooking and eating., Japanese culture.
Timeline
Pastry Chef
Verano's Patisserie
02.2025 - 06.2025
Sushi Chef
Kura Sushi Japan
11.2023 - 09.2024
Chef de partie
Bar italia restaurant
10.2019 - 04.2023
Entrée chef
Birrificio j63
08.2019 - 10.2019
Chef assistant
Pasta and wine osteria
12.2017 - 07.2018
Trainee chef
La grotta restaurant
10.2016 - 05.2017
Diploma - undefined
Ipssar g. Matteotti enogastronomic school