Alessandro Pantalei

• web: www.intercontinentaldublin.ie
• 3 rooms Banqueting space up to 1200 seats.
• trained junior kitchen staff in food preparation and hygiene practices.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.

• Planning events, developing menu, dietary restriction, restaurant opening for businesses and private clients.
• Applied critical thinking to analyze problems, evaluate solutions and select best decisions.

• web: www.intercontinentaldublin.ie
• serving 3 rooms up to 200 seats, casual and fine dining service, a la carte menu, afternoon tea
• Aided management to practice food hygiene standards.
• Applied culinary expertise toward development of seasoned, complex and specialty foods.

• web: www.dunneandcrescenzi.com
• looking after 2 restaurant, Italian/International casual dinning for a total of 600 seats per day, managing 30 kithen staff.
• Developed and delivered exciting, memorable dishes, increasing repeat business.

Executive role for a sandwich shop and caffe with a Turnover over 600 customers served per day, managing 7 kitchen staff.

• Reduced customer complaints by enforcing strict quality control procedures.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.

• Serving 600 customers per day a la carte, managing 6 chef on duty.
• Increasing sales by 15% in 3 months.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.

• web: www.chapteronerestaurant.com
• Responsible for starter section , looking after 3 chefs on duty.
• 1 Michelin star fine dining restaurant serving over 100 customers per day
• 3 service : lunch, early bird, dinner operating with 12 kitchen stuff

• Web: www.fratellifresh.com.au
• Italian restaurant concept up to 350 seats per service, Managing 10 chef on duty
• Coordinated recruitment and training of kitchen staff to develop high-performing team.

• Cookery course, subjects: France and Italian kitchen techniques, base of nouvelle cuisine regional Italian dishes, advance culinary techniques
• Subjects: basic techniques, international and Italian cookery program, bread making, pastry.

• Web: www.deaflora.it
• Fine dining and banqueting venue with over 50 covers a la carte restaurant ans over 300 covers banqueting service.
• Managed recruitment, development and training activities to equip team of 7 chefs with extensive skill set and detailed product knowledge to facilitate operational excellence.

• Monitored food inventory levels and placed orders as necessary.
• Prepared soups, sauces, gravies, salads, vegetables and other foods for service.
• Trained new kitchen staff members on proper knife skills and safety protocols.