Massimiliano Rescio

I have been working as Pizza Chef for 13 years in a similar capacity and I possess the expertise and the training required to be successful at this job.

I got Diploma and Specialises  of Pizza Chef from Scuola Italiana  Pizzaioli. I'm expert in any kind of doughs and I still experiment new of doughs  recipes for give e unic print  on my work.

Throughout my work experiences, I have had the opportunity to not only make traditional pizzas but also to bake , classic ,calzones fried or baked ,napoletana pizza contemporanea  . I am proficient in stretching the dough just as much as is required by international standards and also napoletana style pizza and possess excellent knowledge of managing pizza toppings and mise en place. I also maintain extensive knowledge of different types of ovens used in pizza baking and the time that is needed for different types of pizzas to bake.

I am enclosing my resume here for your consideration. Should you need to contact me before that, I’ll be available at  also via WhatsApp and of course by  m a i  l  

WhatsApp

Thank you 

Sincerely,
 Massimiliano Rescio