Summary
Overview
Work History
Education
Skills
Personal Information
Hard Skills
Culinary Competitions
PROJECTS
Language Certificate
Timeline
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Pierluigi De Santis

Pierluigi De Santis

Copenhagen

Summary

ABOUT ME

Driven and dynamic chef graduated at University of Gastronomic Sciences in Pollenzo.

Constantly looking for new sources of inspiration and challenges.

Passionate about fine dining and travel.

Overview

8
8
years of professional experience
4
4
Languages

Work History

Junior Sous Chef

POPL
01.2023 - Current
  • Responsible of meat/hot section;
  • Keep the kitchen environment clean and safe;
  • Monitor food quality while preparing food;
  • Make mice en place lists and follow them;
  • Work in all kitchen sections and help with different kitchen prep tasks.

Extracurricular Internship - Kitchen Division

Arnolfo Ristorante
07.2021 - 08.2021
  • Assist other chefs with ingredient preparation in support of recipes designed by head chef ( Two Michelin Star restaurant);
  • Organize the mise en place before service.

Chef De Partie

Grotta Palazzese Beach Hotel
06.2020 - 09.2020
  • Chef de Partie at the meat and fish section;
  • Work with staff to develop weekly menus;
  • Season and cook food according to recipes;
  • Clean, sanitize and organize kitchen areas/ fridges properly to prevent food-borne illness;

Demi Chef De Partie

Hotel Ristorante Grotta Palazzese
05.2019 - 09.2019
  • Demi Chef de Partie at the meat/ fish and hot starter section (one Michelin star chef);
  • Maintain well-organized mise en place to keep work consistent and efficient;
  • Rotate through all prep stations to learn different techniques;
  • Clean and prepare raw ingredients (vegetables, fish and meat);
  • Clean kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.

Chef de Partie

Ristorante Da Tuccino
06.2018 - 09.2018
  • Chef de Partie at the hot/ barbecue section;
  • Starters and second courses line (fish, meat and vegetables based);
  • Plate meals paying special attention to garnishes and overall presentation;
  • Clean and organize storage room and walk-ins fridges


Pastry chef

Dolceria Sapone
06.2016 - 04.2018
  • Mix, shape and bake doughs;
  • Collaborate with head pastry chef to create banquets or catering;
  • Decorate baked goods, such as cakes or pastries.

Education

Bachelor of Science - Gastronomic Sciences

University of Gastronomic Sciences of Pollenzo
Pollenzo - Bra (CN), Italy
09.2022

High School Diploma -

I.I.S.S Consoli - Pinto
Castellana Grotte, Italy
7 2019 -

Regional Professional Qualification - Hotel Management, Catering And Cooking Services

I.I.S.S Consoli - Pinto
Castellana Grotte, Italy
06.2016

Skills

    Ambition, dedication and patience;

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Personal Information

  • Date of Birth: 08/06/2000
  • Gender: Male
  • Nationality: Italian
  • Driving License: B

Hard Skills

  • HACCP certificate;
  • DPI and work safety certificate;
  • First AID certificate;
  • Microsoft Office package

Culinary Competitions


  • 2018, Bronze Medal at ERACLIO D'ORO Culinary competition - 6th edition
  • 2019, Participation in Italian cooking championships 2019 in collaboration with Italian National Cooks Team
  • 2019, Participation in the international competition "Una vita in cucina" in honor of Angelo Consoli

PROJECTS

2017 – 2018
AFS Intercultural exchange program
Host Country: Hungary

Language Certificate

Hungarian, B1

Timeline

Junior Sous Chef

POPL
01.2023 - Current

Extracurricular Internship - Kitchen Division

Arnolfo Ristorante
07.2021 - 08.2021

Chef De Partie

Grotta Palazzese Beach Hotel
06.2020 - 09.2020

Demi Chef De Partie

Hotel Ristorante Grotta Palazzese
05.2019 - 09.2019

Chef de Partie

Ristorante Da Tuccino
06.2018 - 09.2018

Pastry chef

Dolceria Sapone
06.2016 - 04.2018

Bachelor of Science - Gastronomic Sciences

University of Gastronomic Sciences of Pollenzo

High School Diploma -

I.I.S.S Consoli - Pinto
7 2019 -

Regional Professional Qualification - Hotel Management, Catering And Cooking Services

I.I.S.S Consoli - Pinto

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Pierluigi De Santis