Nicolas Sganzini

• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Plated meals paying special attention to garnishes and overall presentation.

• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Coordinated with vendors to order supplies and maintain high quality standards.

Responsible in appetizers and desserts. Creating new dishes up to standards and making homemade sourdough bread

Responsible at the cafe making daily cabinet and breakfasts

Chef for functions like weddings, dinners and privates

• Created inviting atmosphere and tantalizing comestibles for customers in Type establishment.

Responsible of appetizers, bread making and amuse bouche.

Responsible in amuse bouche, appetizers and second courses ( fish and meat on the grill)

Helping chef de parties in all sections, from amuse bouche, appetizers, main courses and desserts. Elaborated the world of fermentation and work in one of the best restaurants in the world with more than 50 people in the overall staff

Responsible of helping the head chef in the production of the gastronomy service, catering and private dinings. I had many opportunies to work side by side with the chef in weddings, openings of activities such as clothing shops and other prestigious events. On average we did from 200 to 600 guests per dinner and in special occasions 1000+ guests

Responsible of breakfast, appetizers and second courses. Everyday we changed menu based on what we had in the house and planned the menu with the chef having the occasion to express my creativity

Assisted in the production/ plating of the appetizers.Events outside of the restaurants such as opening activities

Responsible of rotisserie and classic dishes, pizza making and big aperitifs

Responsible of appetizers and desserts, very dynamic restaurant and menu changed every 2 weeks. The most creative restaurant I've ever worked, small staff and lot of guests on average 50 to 150. Everyday the mise en place had to be done fresh from the start, on average 10-14h per day of work

First michelin starred restaurant, I assited the chef de partie in the appetizers but had the occasion to work on all sections.

Responsible of the staff meal and appetizers, with a numerous staff of 15 chefs

Assisting in all preparations in authentic thai cuisine