An award winning Executive Chef with 30 years of successful experience who has a real passion and drive for all cuisine types, from Fine Dining to Pop-Up Restaurants, proven versatility with experience in 5 Star Hotels, Clinics, Stand Alone Restaurants and off Site Catering. I am fully fluent in English and Italian with intermediate Spanish
2020 - Present (4 Years)
City Centre Rotana, Doha, دولة قطر
• Develop and Settled KPIs, financial goals, standards, and statements to determine how Food and Beverage are performing against budget.2018 - 2020 (2 Years)
S. L. Consultancy, أستراليا
Managing all Operational aspects of 6 Restaurants brIncreased daily covers by 15% from an average 110 to 150 in the Italian Outlet brIncreased weekly sales by almost 30,000 Australian Dollars in the Café brScrutinized culinary group members by training, instructing and mentoring brCreated production sheets, recipes and Par Levels to control food inventory and wastage brAssist EAM in writing SOP’s for the Culinary, Stewarding and FB departments brAssist the EAM food and beverage with Department budgets and control brDevelop systems and templates that measure the cost effectiveness of the department brPrepare purchasing and rosters according to business demands brPrepare daily, weekly and monthly budgets for Department purchases brCoordinate operations between other departments brCoordinate Maintenance of all equipment through proper scheduling brCounsel staff and prevent work related challenges or problems as they arise2017 - 2018 (1 Year)
Sheraton Grand Mirage Pt Douglas, أستراليا
Executive Chef in charge of Day to Day Kitchen Operations, 5 Outlets + C. & E.2016 - 2017 (1 Year)
Cleveland Clinic Abu Dhabi, الإمارات العربية المتحدة
Headhunted by FASSCO International to provide specialized Culinary expertise, develop and roll out new menus and provisional Concepts, and oversee all aspects of the of food preparation operations at Cleveland Clinic Abu Dhabi. Overseeing daily operations, performance activities, and strategic development of the culinary team, with responsibility for 60 staff ensuring patients, guest and caregivers dining experience is second-to-none. Maintained productivity and efficiency in a wide range of capacities and processes, emphasizing development of standards and best practice solutions, while supervising 6 direct reports, and leading on numerous new improvement initiatives and business strategies to ensure exceptional service delivery, increase in revenues, control of very aggressive food cost, and enabling staff to continually meet KPI objectives.2015 - 2016 (1 Year)
Fairmont Bab Al Bahr, الإمارات العربية المتحدة
Consistently offer professional, engaging and friendly service