Michele Romano

• Full confection of pizzas and all the food prepared in the kitchen;

• Stock control;

• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques;

• Planned menus to develop restaurant brand while achieving competitive cost per dish;

• Incorporated customer recommendations and feedback to modify and update menu;

• Responsible and management of the kitchen.

• Team management;

• Stock management;

•Mise en place and dough making (36 hours maturation and fermentation minimum);

• Responsible for continuous training of new pizza chefs in the job.

• Full process of pizza, (making, cooking and stretching the dough) and mise en place.

• Full preparation and making of traditional Neapolitan Style Pizzas.

• Provision of highest level of service to passengers while ensuring their comfort and safety. Overseeing the diverse needs and interests of all passengers;

• Preparation and serving of in-flight meals, as well as executing safety and security procedures during emergencies;

• Continuous interaction with different cultures and nationalities throughout hundreds of different flights in all continents.

• Created and updated records and files to maintain document compliance.
• Worked closely with management to provide effective assistance for specific aspects of business operations. (Assistance in the Health and well being department - Assistance and intervention with foreign clients (writhen and verbal translations));
• Met schedule using excellent planning and coordination skills.
• Collaborated with team members to achieve target results;
• Identified issues, analyzed information and provided solutions to problems;
• Data analysis mainly with Excel