Marta Peruzzi

Enthusiastic cook with over 5 years experience in the culinary arts. Adept in kitchen management, from inventory to staff training, with a keen eye for optimising workflow. Proficient in Mediterranean and French dishes, consistently ensuring culinary excellence through meticulous preparation and presentation.

Excelled in pastry, having created over 70 products, including managing the production of 350 panettone units. Seeking a position to leverage skills in enhancing kitchen efficiency and elevating dining experiences.

Chef de Partie at Ancient Flavours (2013-01 – 2018-07)

• Spearheaded the kitchen brigade in a distinguished restaurant in the heart of Florence.
• Championed the seafood section, ensuring the highest quality dishes through meticulous preparation and expert cooking techniques.
• Coordinated the assignment of tasks for kitchen assistants, streamlining workflow and enhancing overall efficiency.
• Ensured punctuality and synchronization in the presentation of dishes to optimise the guest experience.
• Inspired and guided the kitchen team, fostering a collaborative and dynamic work environment.
• Conceived and executed over 70 pastry products, managing the essential practices for the preparation and assembly of desserts.
• Supervised the production of all pastry items, including 350 units of panettone prepared for guests.

Kitchen commis at La Gigliola (2019-01 – 2024-06)

• Optimised inventory replenishment processes to enhance kitchen efficiency.
• Engineered dish presentations to align with specific aesthetic requirements, elevating the overall dining experience.
• Measured and prepared ingredients according to chef specifications, ensuring culinary excellence.
• Provided training and mentorship to new kitchen staff, nurturing skills development and facilitating integration into the team.
• Planned menus and oversaw the preparation of applied ingredients.
• Collaborated with staff to effectively coordinate dish delivery.
• Managed the mise en place of workstations and prepared traditional Mediterranean and French dishes.

Diploma in Kitchen Sector – Saffi Hotel Institute of Florence (2002-09 – 2007-06)