Thomas Comito
Berzano di San Pietro
Summary
I am a determined person with great adaptability, a strong team spirit and a deep curiosity about world cultures.
I have gained years of experience in traditional Italian cuisine and Fine Dining, working in restaurants recognized by the Michelin Guide. My work and internship experiences, both in Italy and abroad, have allowed me to grow professionally and expand my culinary skills.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Commis De Cuisine
Il Pagliaccio Restaurant **
09.2023 - Current
- Vegetables Station
- Main Course Garnishes preparation
- Amuse Bouche preparation
- Plating Food
Chef de Partie
Winvian Farm - Relais & Chateaux
02.2022 - 02.2023
- Amuse Bouche preparations
- Garde Manger line preparations
- Main Course Garnishes preparation
- Storage Food
- Breakfast preparations
- Plating Food
Chef de Partie
Il Centro Restaurant *
09.2021 - 12.2021
- Amuse Bouche preparation
- Some Bakery preparations
- Petit Four preparations
- Dessert line preparations
- Plating Food
Commis de Cuisine
Del Cambio Restaurant *
10.2018 - 12.2020
- First Courses preparation
- Snacks and Amuse Bouche preparation
- Garde Manger line preparation
- Garnish and Sauce line preparations
- Fish Station
- Plating Food
Commis de Cuisine
Farmacia Del Cambio
10.2017 - 09.2018
- Lunch line preparation
- Appetizers preparation
- Some Bakery preparations
Demi Chef De Partie
La Commedia della Pentola
03.2016 - 09.2017
- Storage Food
- Garde Manger line preparations
- Petit Four line preparations
- Some Bakery preparations
- Banquets
STAGE - Commis de Cuisine
Pipers Hus
08.2015 - 12.2015
- Work - Study program
- Breakfast line preparations
- Dinner line preparations
- Preparation of traditionals Danish dishes
STAGE - Commis de Cuisine
Hotel des Orangers
06.2014 - 07.2014
- Processing vegetables
- Storage Food
- Banquets
Commis de Cuisine
La Commedia della Pentola
06.2013 - 09.2013
- Lunch line preparations
- Preparation of fresh eggs Pasta
- Banquets
Education
High School Diploma - Culinary Arts & Hotels Management
IIS Norberto Bobbio
Carignano, TO06.2015
Certification
Celiac Diseases AIC
AIC (Italian Society for the Celiac
Diseases)
languages
- Italian
- English
- French
Disclaimer
I consent to the processing of my personal data for the purpose of recruitment for the position to which I am applying.
Timeline
Commis De Cuisine
Il Pagliaccio Restaurant **
09.2023 - Current
Chef de Partie
Winvian Farm - Relais & Chateaux
02.2022 - 02.2023
Chef de Partie
Il Centro Restaurant *
09.2021 - 12.2021
Commis de Cuisine
Del Cambio Restaurant *
10.2018 - 12.2020
Commis de Cuisine
Farmacia Del Cambio
10.2017 - 09.2018
Demi Chef De Partie
La Commedia della Pentola
03.2016 - 09.2017
STAGE - Commis de Cuisine
Pipers Hus
08.2015 - 12.2015
STAGE - Commis de Cuisine
Hotel des Orangers
06.2014 - 07.2014
Commis de Cuisine
La Commedia della Pentola
06.2013 - 09.2013
High School Diploma - Culinary Arts & Hotels Management
IIS Norberto Bobbio
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