Antonella Girotti

• 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.
• Maintained well-organized mise en place to keep work consistent.

• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
• Working in a Michelin-starred restaurant is a challenge that requires working under pressure, with determination and meticulousness. It’s an environment where teamwork and the ability to stay dynamic are highly valued to achieve maximum performance

Committed to culinary excellence, I am a master in crafting flavors and textures in each dish, ensuring flawless consistency in every service. I have expertise in various cooking methods and a meticulous approach to the quality and presentation of every preparation. Additionally, I manage precise temperature control in refrigerated areas to guarantee the freshness and quality of the product

• An effective kitchen team management is crucial for ensuring smooth operations and high-quality results. As an expert in reducing costs and waste, I prioritize efficient use of ingredients and resources, minimizing waste while maintaining exceptional quality. I am also an innovator in recipes and presentations, always striving to create new and exciting dishes that captivate the senses. My skills as an organizer of tasks and time ensure that every member of the team knows their role, and that each task is completed in a timely manner without compromising on the dish’s integrity. Ultimately, I aim to deliver gourmet quality in every dish, ensuring each plate is a memorable culinary experience for our guests.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.

• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.