Francesco Aiello

• Created and supervised preparation of pizza dough and toppings.
• Collaborated with operations management to develop innovative pizza recipes.
• Maintained high-quality standards through regular taste tests and inspections.
• Supervised and trained kitchen staff to ensure efficiency and cleanliness.
• Oversaw cooking processes, ensuring proper temperature control and assembly accuracy.
• Interacted with customers to address requests and enhance dining experience.
• Monitored food costs and reduced waste by managing portion control.
• Ensured compliance with food safety regulations through staff training.

• Assisted Head Chef in managing daily kitchen operations, including pass , sauces and ordering
• Supervised staff on proper cooking techniques and safety standards.
• Participated in food preparation, butchering, and assembling ingredients for various dishes.
• Ensured quality and consistency of food items through regular inspections and taste tests.
• Collaborated with Head Chef on menu development, incorporating seasonal ingredients and new flavours.
• Managed inventory levels, placing orders to prevent shortages and reduce waste.
• Enforced adherence to safety and sanitation standards across kitchen areas and food handling practices.
• Oversaw breakfast buffet service, ensuring guest satisfaction through quality presentation and efficient service.

• Played a pivotal role in preparing and executing dishes on à la carte menu, ensuring quality and presentation.
• Oversaw breakfast buffet service, managing setup, replenishment, and maintenance of food items.
• Led kitchen operations for event banqueting, coordinating large-scale production for various events.
• Collaborated with Head Chef on new menu items and seasonal specials to enhance dining experience.
• Implemented stringent hygiene practices, ensuring compliance with safety standards across all services.
• Conducted regular evaluations of breakfast offerings, adapting to meet guest expectations.
• Demonstrated leadership by guiding junior kitchen staff and fostering teamwork.
• Ensured high standards for food quality and consistency through regular inspections and taste tests.

• making sure the garnish section was stock up
• Prepared ingredients for cdp to ensure efficient service.
• Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.

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• Developed new garnishing methods to improve plate aesthetics.
• Complied with food safety regulations.
• Carried out tasks assigned by Chef De Partie.
• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
• Seasoned various meats and peeled, washed and chopped vegetables.

• i was in the brigade of the roof top kitchen
• Collaborated with team members for smooth kitchen operations.
• Prepared ingredients for head chef to ensure efficient service.
• Provided support to senior chefs, improving speed of service delivery.
• making sure all the delivery was in the kithcen from the main kitchen

• Oversaw all kitchen operations, ensuring efficient food preparation, cooking, and plating.
• Maintained workflow efficiency to deliver timely service.
• Coordinated staff shifts and assigned tasks for optimal performance.
• Enforced strict food quality standards through regular inspections and taste tests.
• Addressed quality inconsistencies promptly to maintain customer satisfaction.
• Monitored food costs and implemented inventory controls to reduce expenses.
• Trained kitchen staff in proper techniques and safety protocols.
• Ensured compliance with health regulations via regular inspections.