Cristiano Marco Antonio Pecetti
Perugia,CT
Summary
Dynamic Artisan Pasta Maker with a proven track record of enhancing customer satisfaction through exceptional craftsmanship and attention to detail. Successfully managed inventory and budgeting while leading a team during peak production periods. Skilled in kitchen safety and sanitation practices, ensuring high-quality, safe pasta products.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Artisan Pasta Maker
Self-employeed
01.1994 - Current
- Prepare fresh pasta dough using traditional techniques.
- Prepare and cook various pasta fillings including vegetables and meat for ravioli, agnolotti and cappelletti
- Maintain and operate pasta-making machinery to produce various shapes and sizes: tagliatelle, tagliolini, maltagliati, caserecce, gigli, gnocchi, umbricelli, passatelli, lasagne, ravioli, agnolotti and cappelletti.
- Developed strong relationships with suppliers ( flour, eggs, ricotta, potatoes, meat ) negotiating favorable terms on high-quality ingredients for optimal results.
- Lead team members to ensure timely production schedules during the intense Christmas period
- Learned safety protocols for handling kitchen tools and equipment.
- Engaged in quality control checks to meet food safety standards.
- Increased customer satisfaction through meticulous attention to detail in crafting aesthetically pleasing pasta products.
- Maintain cleanliness and organization of workstations and equipment.
Education
Geology
Università Degli Studi
Perugia, ItalyHigh School Diploma -
Liceo Scientifico G. Alessi
Perugia, Italy07-1990
Skills
- Inventory management
- Budgeting
- Kitchen safety
- Cooking techniques
- Sanitation practices
Certification
HACCP: Hazard Analysis and Critical Control Points
License of the Italian Health Istitute
.
Languages
English
Professional Working
Spanish
Limited Working
Italian
Native or Bilingual
Timeline
Artisan Pasta Maker
Self-employeed
01.1994 - Current
Geology
Università Degli Studi
High School Diploma -
Liceo Scientifico G. Alessi
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