MANUEL Stravato
Fondi
Summary
Enthusiastic and dedicated Enogastronomy student with a strong theoretical background in cooking and practical experience gained through a comprehensive internship. Quick learner with excellent listening skills, adept at working collaboratively in a team environment. Highly determined, executes assigned tasks with precision and proactivity.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Chef De Partie
Ristorante Ai Pozzi, Lenola Lt
01.2025 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Coordinated with team members to prepare orders on time.
Chef De Partie
SportHotel Sonne
06.2024 - 09.2024
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Commis Chef
Red’s Cafe
03.2024 - 05.2024
- 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.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Commis di cucina
Riso amaro
03.2023 - 12.2023
- Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
- Built rapport with customers by providing exceptional service during special events such as weddings or corporate functions.
- Improved dish presentation through attention to detail and creative plating techniques.
- Stepped up into higher roles when necessary due to staffing shortages, showcasing adaptability and commitment to the team''s success.
- Upheld strict personal hygiene standards to maintain a safe working environment according to local health regulations.
- Enhanced kitchen efficiency by streamlining food preparation and plating processes.
- Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
- Meticulously followed recipes provided by executive chef while adding personal flair when appropriate.
- Assisted sous chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
- Demonstrated excellent time management skills by consistently completing tasks within designated timeframes, even during peak service hours.
- Reduced food waste by implementing proper storage techniques and inventory management practices.
Education
In corso - Enogastronomia
I.P.S. Filosi
TerracinaDiploma 3 Superiore - Enogastronomia
I.P.S. Filosi
Terracina06.2023
Skills
- Kitchen organization
- Knife skills
- Food presentation
- Garnishing techniques
- Hospitality
- Sanitation practices
- Allergen awareness
- Entree preparation
- Inventory oversight
- Haccp certificate
Languages
Inglese
Intermedio
B1
Contatti
09-2006
Personal Information
Nome e informazioni di contatto
Certification
Course on safety at work
Timeline
Chef De Partie
Ristorante Ai Pozzi, Lenola Lt
01.2025 - Current
Chef De Partie
SportHotel Sonne
06.2024 - 09.2024
Commis Chef
Red’s Cafe
03.2024 - 05.2024
Commis di cucina
Riso amaro
03.2023 - 12.2023
In corso - Enogastronomia
I.P.S. Filosi
Diploma 3 Superiore - Enogastronomia
I.P.S. Filosi
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