Antonio Gentile

At Pizzeria Arcade, I continue to perform my role as a pizzaiolo, with the following responsibilities:

• Preparation of mise en place

• Weekly supplier orders

• Independent management of the pizzeria section in the absence of the pizzeria manager

Here too, I carry out my work with dedication and commitment, ensuring cleanliness and organization.

At the restaurant Fusio, I was responsible for the pizza section:

• Responsible for mise en place

• Responsible for creating supplier lists

• Responsible for preparing sauces and stocks

• Responsible for preparing doughs such as bread, pizza, focaccia

• Cooking with roner, sous-vide, professional oven, griddle, and steam.

In this job, I learned a great deal about cooking and its many nuances, from preparing mother sauces to making kitchen stocks, flavored oils, using culinary powders (such as agar agar, maltodextrins, lecithins), and gels from various foods

This was my first experience in a pizzeria with a modern approach. Various cooking methods and unconventional tools were used, unlike a traditional pizzeria. My role involved preparing the pizzas and their various toppings. I was also responsible for preparing mise en place, cooking broths, stocks, sauces, and food reductions. It was a modern pizzeria that deviated from the classic pizzeria concept. Additionally, I handled order lists and made sure to keep my station clean and organized for impeccable service.

This was my first experience in a pizzeria, where I applied the techniques I learned during my Neapolitan Pizza STG training. I was responsible for preparations and managing the wood-fired oven. In the final period, I also worked as the head pizzaiol

This was my first experience in a restaurant with a brigade-style kitchen. I learned the different stations and how to use the various knives. My role was to handle ingredients with care, assist the chef de partie with their needs, prepare an inventory list of items to order, and manage my section with attention to cleanliness, order, and discipline

During service, I assisted the bartenders in preparing cocktail bases and decorations. Additionally, I was responsible for managing the refrigerators and stock, handling orders for luxury labels (Dom Pérignon, Laurent-Perrier, Louis Roederer, and others). In this experience, I had the opportunity to learn about and distinguish various luxury champagne labels, their pairings, and serving techniques. I also learned how to organize work efficiently to streamline the service and reduce its timing

My responsibilities included managing raw materials and procurement, as well as handling frying and grill cooking. During the afternoon shifts, I was also in charge of preparing small pastries and breakfast items. For my personal growth, I assisted the baker during the night shifts in preparing various types of bread and rolls

• A one-year internship during my final year of high school at a hospitality school. During this year, I started to get a feel for the rhythms of the kitchen, its demands, its timing, and everything that this beautiful world has to offer

• Maintained well-organized mise en place to keep work consistent.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.