Giuseppe Dascola

• Prepared work line by handling sauce preparation and storage, pre-cooking, fresh pasta preparation, and food preservation and recycling processes.
• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
• Plated completed foods paying special attention to overall presentation and necessary garnishes.
• Managed food usage with proper stock rotation to prevent spoilage.

• Supervised kitchen staff, coordinating and managing tasks of Sous-Chef, Match Chef, and other cooks in the brigade; organized shifts.
• Trained new hires in proper kitchen procedures.
• Tasted and modified recipes for menu at establishment.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Trained kitchen workers on culinary techniques.
• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
• Monitored food preparation techniques to ensure that high-quality products were served consistently.

• Supervised kitchen staff and activities of Sous-Chef, Match Chef, and cooks, effectively managing the entire brigade's tasks.
• Ordered supplies and equipment when necessary.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Monitored temperatures of prepared food and cold-storage areas.
• Prepared variety of foods according to exact instructions and recipe specifications.

• Supervised kitchen staff, including Sous-Chefs, Line Chefs, and cooks, while managing and coordinating their tasks.
• Managed daily operations of the kitchen including scheduling shifts for staff.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Adjusted seasonings of dishes according to customers' tastes.

Prepared and stored food, managed services for 300 meals per day, ensured cleanliness of premises and adherence to hygiene practices.

• Ensured compliance with nutrition and sanitation guidelines by following all applicable procedures.
• Monitored food stock levels and placed orders when necessary.
• Cooked meals according to recipes using various kitchen utensils and equipment.
• Supervised a team of kitchen staff members during meal preparation times.

• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
• Conducted regular taste tests during preparation stages to guarantee high-quality results.
• Maintained records of food costs and inventory levels for budgeting purposes.
• Adjusted recipes based on customer requests or dietary restrictions.
• Adhered to strict budgetary requirements set out by management.
• Collaborated with restaurant managers on special events such as banquets or private parties, creating unique menus for each occasion.

• Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
• Scheduled shifts for kitchen staff according to restaurant needs.
• Developed strategies to increase efficiency in the kitchen.
• Managed staff of cooks, dishwashers, and other kitchen personnel.
• Determined portion sizes for all dishes served in the restaurant.
• Assisted with preparation of meals during peak periods.
• Ensured compliance with food safety regulations.
• Supervised food production to ensure quality standards were met.
• Trained new hires in proper kitchen procedures.
• Evaluated employee performance regularly and provided feedback.