Emilio Scotti

Complete management of first dishes, mainly fish-based, from preparation to service. Evolving my skills likey problem-solving, teamwork, inventiveness, and raw material and line management responsability.
Always work in completely respect of HACCP and food safety standards.

Complete and autonomous management of preparation and service in the appetizer and fried area. Responsible for HACCP and health certifications.

First three months spent as commis on the first dishes, last month on the starters and garde-manger.
Compliance with rules and procedures in accordance with what is established by the chef.
Preparation of the service line in compliance with the chef's directives.
Support to the match manager in case of absence.
Preparation of utensils and equipment for setting up the cooking and plating lines.
Handling and storing food in compliance with hygiene and safety standards.
Maintenance of cleanliness and hygiene standards in the kitchen according to HACCP regulations.

Independent and complete management of the entrée, from preparation to compositions, with the sous-chef often there.
Responsability of the storage and conservation of goods, in compliance with hygiene and safety standards.