Elia Piva

• Prepared items for roasting, sautéing, frying, and baking.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• 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.

Responsible for pasta dishes, stove management and service. Line preparation. Exercised in the production of various types of pasta. Practiced management in preparing appetizers. Fish and meat processing.

• Mentored staff in expectations and parameters of kitchen goals and daily work.
• Maintained central standardized recipe and ingredient repository with nutritional and cost information.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Ordered and received products and supplies to stock kitchen areas.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.