Pasquale Iannuzzo

• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.

• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

In a beautiful agritourism in the center of Tuscany I have run a restaurant for a year. The menu based on typical local dishes with wild animals, like wild pig, deer, hares and dishes from my tradition.