Giulio D'amaro

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.

I am mainly in charge of pasta, I guarantee a perfect functioning of the batch by constantly communicating with my colleagues to provide real times to have a smooth and efficient service and also an excellent communication with my colleague of my section to guarantee a perfect filling of the section giving importance to the dates of the products to guarantee a constant freshness of the food both during the production process and during the service. I am in constant communication with the managers to have a feedback from the customers to guarantee the same quality in the flavors and plating and communication with the head chef for innovation in plating and decoration. I take care of the weekly storage of the goods in the structure and of the daily orders.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

During my work period I started as a chome chef line and with perseverance and dedication I reached the level of Sous Chef having the pleasure of working with a reliable, serious and competitive team balancing moments of work with moments of serenity giving life to a dynamic and intense service ensuring customer satisfaction and maintaining exceptional quality of materials and finished products, in the Mille restaurant I had the pleasure of being able to choose my team and even if for a short period I had the opportunity to teach my team the right way to be able to work without excessive stress but remaining focused on service and preparation ensuring cleanliness throughout the food production and service process. I assisted the chef in the purchase of raw materials for the production of seasonal menus by going to see the products directly from the producer

• Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
• Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
• Showcased creativity in plating design, enhancing visual appeal of dishes without compromising flavor profiles.
• Supported sous chef with daily tasks such as ingredient selection, recipe development, and staff scheduling.
• Placed orders to restock items before supplies ran out.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.

I had a wonderful experience together with the whole kitchen team working in a very high context, I contributed in the idealization of new recipes such as the clarified butter with lemongrass and the sand of shrimps. I assisted the head chef in many off-site events taking care of all the organization of the products needed for the event. I was involved in the preparation of some recipes published on the application for chefs called Gronda and in the innovation of the new seasonal menus.

• Assisted in training new line chefs, sharing best practices for efficient food preparation and service consistency.
• Continuously sought opportunities for professional development, attending industry workshops and learning new culinary techniques.
• Demonstrated versatility by efficiently working across various stations within the kitchen as needed.

I have tempered my character and my knowledge, having the pleasure of working with a very strict head chef who has created in me a desire for knowledge and observation in the details to ensure an excellent and detailed service. I have tempered a strong resistance to stress especially in heavy services by making changes to the service under the advice of the head chef to make the service easier and more functional

• Reduced food waste through proper inventory management, portion control, and timely utilization of ingredients.
• Streamlined communication between front-of-house staff and the kitchen team to ensure seamless coordination during peak hours.
• Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
• Assumed responsibility for ordering supplies when necessary, ensuring adequate stock levels were maintained at all times.

I had the pleasure of having an excellent insertion in the team creating a relationship of trust having the possibility of being able to expose my ideas and creating new cakes for breakfast and new appetizers with the help of the chef giving life to an appetizer with local and fresh seasonal products

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.

My job was to take care of the preparation of the entire lunch and dinner service line, ensuring the quality of the products. I was also in charge of the appetizers in both the lunch and dinner service, developing good communication with the entire kitchen team

• Followed recipes and chef instructions to prepare food correctly.
• Plated and presented food following chef requirements.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.

I had the opportunity to learn the basic knowledge for chocolate processing, temperatures based on need, I worked alongside the chocolatier chef for the entire period trying to learn as many notions as possible to gain confidence in my work