Giorgia Vezzani

- Working and living in a remote outpost in the Arctic

- Managing supplies for the season, through snowmobiles or boat.

- Developing a daily 5 courses menu with the available resources, being creative with lack of fresh products in the winter season.

- Cooperations with local hunters and fishermen

- Social skills and problem solving as essential part of living so remote with your co-workers

- Leading the kitchen , shift plans, inventory and hygiene procedures.

- Managed remote cabin logistics in the Arctic , ensuring visitor safety, including polar bear protection.

- Developing daily menu, utilizing what is available in an off-grid environment (no running water nor electricity and facilities).

- Collecting floating glacier ice with a dingy in the sea, to melt it and ensuring water supply for the cabin

- Coordinated logistics with town 60km away maintaining the cabin.

- Specialized in Arctic menu.

- Adapting meals to costumer request, or special events.

- Very good cooperation with front of house to optimize timing and resources.

- Organized and maintained inventory of supplies.

- Cooperations with hunters, in order to use local whale, seal, reindeer, cod and ptarmigan.

-Prepared daily goods for large-scale distribution, such as baking goods and breakfast items

-Collaborated effectively in team-oriented environments.

- Creative sushi combinations being loyal to the restaurant's concept

- Maintained strict hygiene routines ensuring food safety.

- Fish cleaning for quality sushi.

- Keen eye for detail.

- Service skills

- Cold pastry preparations