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Work history

Founder, manager & Co-ownerPizza Post
Jan 2020 - Jan 2022Amsterdam, NetherlandsFull Time
PizzaLab Modern Neapolitan Pizzeria - Amsterdam A little about the concept PizzaLab was designed to be a modern pizzeria that honoured tradition, but played with the composition of the pizza toppings to create interesting but delicious combinations with a definitive style such as PumpKing, Lets Play in the Garden & The adventure of a Cetara Anchovy. In order to do this I spent time in Italy understanding the flavour profiles of the ingredients and sourcing them from small scale artisanal producers. Furthermore I worked with Marco Fuso a master in the Neapolitan style, which together we developed a particular dough that had a two step fermentation, 80% hydration and formed a very airy, light, crisp and visually appealing pizza. Resposibilities Full concept design, renovation & initial setup - Business plan & cashflow forecast - Restaurant equipment sourcing & placement planning - Sourcing ingredients & supply/ordering procedure - Hiring + training of kitchen and floor team - Menu design and pricing - Design of weekly special pizza - Setting up of all work flow processes floor + kitchen - HR for the team (staff contracts, salary payments) Work - schedules floor + kitchen Marketing setup and running (strategy, PR, website, - socials) - Photography for the restaurant Daily running of the restaurant
Founder, manager & Co-ownerPizza Post
Jan 2020 - Jan 2022Amsterdam, NetherlandsFull Time
PizzaLab Modern Neapolitan Pizzeria - Amsterdam A little about the concept PizzaLab was designed to be a modern pizzeria that honoured tradition, but played with the composition of the pizza toppings to create interesting but delicious combinations with a definitive style such as PumpKing, Lets Play in the Garden & The adventure of a Cetara Anchovy. In order to do this I spent time in Italy understanding the flavour profiles of the ingredients and sourcing them from small scale artisanal producers. Furthermore I worked with Marco Fuso a master in the Neapolitan style, which together we developed a particular dough that had a two step fermentation, 80% hydration and formed a very airy, light, crisp and visually appealing pizza. Resposibilities Full concept design, renovation & initial setup - Business plan & cashflow forecast - Restaurant equipment sourcing & placement planning - Sourcing ingredients & supply/ordering procedure - Hiring + training of kitchen and floor team - Menu design and pricing - Design of weekly special pizza - Setting up of all work flow processes floor + kitchen - HR for the team (staff contracts, salary payments) Work - schedules floor + kitchen Marketing setup and running (strategy, PR, website, - socials) - Photography for the restaurant Daily running of the restaurant