Francesco Pio Castagnino

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.

I worked for the summer season here, mainly i dedicated myself to the fish monger, breakfast service and first courses, i have greatly refined my cooking skills and i learned to collaborate with many people

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

I Worked mainly in the appetiser area

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

My first experience outside of italy, i worked in this italian restaurant in San Diego as a line cook

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.

My first summer season in a kitchen, here i learned to work for the hotel buffet in Sardinia

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.

My first time in a Banquet Restaurant, i worked as a commis and i learned to make preparations in large quantitites and work for many hours under pressure for events like weddings or birthdays

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.

I worked inside this pizzeria in Gragnano, i worked in contact with the customers in the seasoning sector next to the pizza chef

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.

My first experience in the kitchen, i learned the main things about the Mediterranean cuisine and to work with my colleagues