Pizzaiolo - In Bocca al lupo - Lillehammer
(2025-04)
- Prepared and crafted over 100 pizzas daily, ensuring quality and consistency.
- Monitored and maintained inventory levels for fresh ingredients and supplies.
- Managed inventory levels for dough, toppings, and other essential ingredients.
- Prepared exemplary pizzas ensuring quality and presentation met standards.
- Maintained cleanliness of kitchen and adherence to food safety regulations at all times.
- Maintained a clean and organised kitchen space, adhering to health and safety standards.
Pizzaiolo - Langley - Tignes France
(2024-12 - 2025-03)
- Crafted authentic Neapolitan pizzas using traditional dough techniques daily.
- Ensured food safety standards by maintaining a clean and organised kitchen space.
- Trained new staff in pizza preparation techniques and kitchen safety protocols consistently.
- Collaborated with chefs to design new and seasonal pizza menus, enhancing variety.
- Trained new staff in pizza preparation techniques and kitchen best practices efficiently.
- Managed pizza oven temperatures to ensure optimal cooking for perfect crusts.
- Monitored inventory levels to minimise waste and ensure high-quality ingredient supply.
PIZZAIOLO - Casa di Tuzza - Jastarnia
(2024-05 - 2024-08)
Seasonal work as a pizzaiolo in a Neapolitan restaurant, product quality control
- Preparing dishes in accordance with applicable standards
- Taking care of the aesthetic appearance of dishes
- Taking care of the high standard of meals and the image of the premises
- Taking orders and serving meals
- Building and maintaining positive relationships with customers.
HEAD CHEF - Speedy Romano - Białystok
(2022-11 - 2023-05)
- Product quality control
- Maintaining order at the workstation, cooperation with the team
- Supervising kitchen work and independently preparing dishes from the menu
- Ensuring compliance with standards regarding cleanliness and occupational health and safety
- Organizing the work of the kitchen department, including management, training and motivation of employees
- Ordering goods and ensuring proper warehouse management
- Checking the appearance and quality of dishes before serving
- Managing a 6-person team
- Conducting training in the workplace.
HEAD CHEF - Hacienda - Białystok
(2022-04 - 2022-10)
- Creating menus
- Developing recipes for restaurants and banquets
- Ensuring the highest standards of customer service
- Supervising kitchen work and independently preparing dishes from the menu.
PIZZAIOLO - Pizza Majstry - Białystok
(2020-02 - 2021-07)
- Product quality control
- Preparing dishes in accordance with applicable standards
- Taking care of the aesthetic appearance of dishes
- Taking care of the high standard of meals and the image of the premises
- Taking orders and serving meals
- Building and maintaining positive relationships with customers.
TEAM LEADER - Papa John's - Bognor Regis
(2017-09 - 2019-07)
- Managing a team of subordinate employees, transferring knowledge, training new employees
- Preparing dishes in accordance with applicable standards
- Ordering goods and supervising proper warehouse management
- Supervision of kitchen staff
- Conducting and settling inventory
- Taking care of the aesthetic appearance of dishes
- Taking care of the high standard of meals and the image of the premises
- Co-creating a seasonal menu
- Replacing the chef during his absence
- Taking orders and serving meals
- Maintaining order at the workstation.
TEAM LEADER - Dominos - Heswall
(2016-09 - 2017-07)
- Transferring knowledge, training new employees, managing a subordinate team of employees
- Supervision over compliance with procedures concerning production quality, implementing and ensuring that production standards are maintained
- Ordering goods and supervising proper warehouse management
- Supervision over kitchen staff, taking orders and serving meals
- Maintaining order at the workstation.
