Eleonora De Sanctis

- Welcoming the customer at the entrance of the establishment and at the tables.

- Table cleaning and setting.

- Waitress service at the tables and beverage service separately.

- At the employer’s request, preparation of pastries at home to be served inside the establishment, like Cantucci with hazelnuts and chocolate, Madeleine, Vanilla custard and Neapolitan shortcrust pastry.

- Immediately at the start of the morning shift, preparino the missing dessert for the lunch service.

- The dessert I used to make ware Tiramisù, Lucchese Soup, New York Cheescake, Cantucci biscuits and the Mimosa Cake that the owners were asking me to make for they with their lemons from the Island of Elba.

- So right after finishing with the desserts, I helped the cooks in preparing the appetizzers and in cleaning, the vegetables.

The appetizers consisted of olives, sweet and sour onions, farro salad, liver pâte, and Pappa al pomodoro, along with various cold cuts: salami, cured ham and colonnata lard.

- Once a week, that is, on friday, I was on duty washing the dishes for both services.

- General kitchen cleaning every day.

• Preparation of fresh pasta for the week before Christmas 2022. Only that week because the owners needed labor for the Christmas holidays. I worked without a contract.

• I was preparing potato gnocchi, ricotta and spinach ravioli, tagliolini, egg fettuccine, fregnacce, pappardelle and lasagne.

• I have also learned how to make orecchiette pasta.

• Operated kitchen equipment to support food preparation and service efficiency.
• Assisted in maintaining cleanliness and organization of work areas and cooking stations.
• Collaborated with team members to ensure timely completion of meal orders.
• Followed safety protocols to minimize hazards during food handling and preparation.

- Preparation of fresh pasta, meatballs, various appetizzers, sauces, and gravies, cleaning of the kitchen and all utensil, dinner services.

- On a couple of occasions I preparaded some “Millefoglie cake” for clients Who had to celebrate events.

• Preparation of all Roman Pastries, that is, cream puffs of various flavors and fillings, custards with Camilla, chocolate, banana, and zabaglione, whipping of cream.
• I was preparing the tartlests with fresh fruit and pastry cream.
• Assisted in preparing and decorating pastries according to shop recipes and standards
• Operated kitchen equipment such as mixers, ovens, and pastry tools efficiently
• Maintained cleanliness and organization of workstations to ensure compliance with safety regulations
• Collaborated with team members to streamline production processes during peak hours
• Unfortunately, I also worked here without a contract.

• Assisted in preparation of pastries, cakes, and desserts following established recipes.
• Maintained cleanliness and organization of workstations to support food safety standards.
• Collaborated with team members to streamline production processes and improve.
• Worked in the gluten free and lactose free laboratory and assistant in the tradizionale laboratory.
• In the gluten free and lactose free laboratory, I was taught banking for people with intolerances and celiacs. Even the ice cream we made was lactose-free, both the cream one and the fruit one.
• We used to produce shortcrust pastry, puff pastry, small pizzas, tramezzini, break, pasta choux, fruit folders, large and small cream puffs.
• We were producing the gluten free sourdough starter in the laboratory.
• During the Christmas period, lactose-free and gluten free Panettones and Pandoros were also preparaded, and during the internship they also taught me how to make Pandoro for diabetics, where instead of sugar a crushed composition with erythritol,
• Local traditional sweets and Roman Pastry were made.