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Executive Chef

Dubai, Dubai, United Arab Emirates
January 30, 2017

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Kitchen Manager / Executive Chef

Riccardo Fea

Current Address: Dubai, UAE

Contact #: 009**-**-*******

Email Address:

Main Objectives:

Provide high quality services by managing kitchen activities and staff in order to provide the best of culinary services and exceptional customer service to ensure smooth operations and maximize customer base and maintain highest professional food quality and sanitation standards. Offering effectiveness in managing guests, staff members and patrons utilizing invincible customer service, leadership, communication, conflict resolution and mediation skills. Ensures the overall restaurant management and efficient functioning of a restaurant, responsible to manage the Chefs, Kitchen Staff, Cashiers, Waiter, Counter Attendants, Housekeeping, Storekeepers, and other related staff.


Pre-opening, Menu development, Staff development, Product Sourcing Job Summary:

Over 26 years of international hospitality industry experience. Excellent public relations and customer service skills from numerous high quality working locations. Processes broad experience in managing and supervising staff and managing cost. Well rounded experience in personnel administration, training and counseling. Demonstrates substantial "hands on" working style coupled with skills to anticipate potential problems.

Pre-Opening & Opening Phase

Design strategic Kitchen Layout to maximize use of available space and time

Develop menus and pricing in line with the brand of the restaurant

Interview, Recruit and train kitchen staff and other related staff

Develop ethic code manual and procedures to enhance and measure quality

Preliminary Estimation of Food cost and labor budget KITCHEN OPERATION

Management and leadership - specifically as it relates to cultural sensitivity, conflict resolution, motivation, and training

Organizing and supervising the shifts of kitchen staff.

Monitoring and Checking Staff time attendance.

Managing the entire staff of the restaurant and coordinating their work.

Effective coordination & management of all culinary related activities in the kitchen.

Create a wide variety of specials and new dishes and modify menus to meet the taste and dining requirements of the guests.

Evaluates food products to assure that quality standards are consistently attained.

Implementing, and instilling the teams, company policies, procedures and ethics.

Maintaining a good working knowledge of all kitchen equipment

Effective communication across a broad range of skill levels and positions. DUTIES AND RESPONSIBILITIES:

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Maintaining a high-level of product and service knowledge in order to explain and sell services and facilities to clients

Providing opportunities for growth and advancement from within the kitchen ranks to more challenging positions

Fostering creativity and development of all on the kitchen team QUALITY AND COST MANAGEMENT

(Cost optimization is a moving target – Quality it is no negotiable)

Check and ensure the quality of incoming food and items from suppliers

Check and ensure the proper storage of raw and processed food items including the conditions of food in freezers

Accurate track of all expenses incurred by the kitchen

Monitor food consumption and approve requisition order

Implement procedures to maximizing the productivity of the kitchen and minimize wastage and over – production


Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards

Ensure all works areas in the kitchen are kept tidy and clean

Support safe work habits and a safe working environment at all times

Ensure a safe attitude on the part of all employees in areas of responsibility Total years of Experience: 26 years

Year Position Company Seat Position / Job Description July 2016

Jan 2017



Al Futtaim Group

F&B, Retail


80 Deliver high quality food and related services whilst adhering to brand standards. Responsible for the

entire back of house operations and contribute to

brand profitability. Hire and trained staff, purchase food and stock, and make sure everyone is trained

on proper food preparation and kitchen safety


Serving daily breakfast, lunch and dinner to more

than 500–guests.

Apr 2014

Mar 2016


Sous Chef

Royal Catering

Services LLC

(Abu Dhabi, UAE)

260 Managing the day to day operations. Determine

and maintain all policies and procedures.

Monitoring performance of all team members and

providing training as required. Responsible and

managing in CPU Shah Region ADNOC (Abu Dhabi

National Oil Company) location, with different

camp Senior Management, Operation, Pioneer,

Drilling, Labour, Side plant and RC3 camp

restaurant,. Service comparable to a luxury hotel

/260 Seats, serving daily breakfast, lunch and

dinner to 800–1,500 guests in every restaurant. In Charge in all events and Party.

Nov 2012

Mar 2014



Global Emirates

Services LLC

(Abu Dhabi, UAE)

190 Responsible for the ADNOC (Abu Dhabi National Oil Company) Senior Management restaurant in SHAH

region, Abu Dhabi. Service comparable to a luxury

hotel/190 Seats, serving breakfast, lunch and



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Culinary Knowledge

Italian Cuisine

French Cuisine

Spanish Cuisine

Mediterranean Diet

Oct 2010

Sept 2012



Gruppo Cozzi


Sanremo (IM)


110 Group owner of 5 hotels in Riviera Ligure di

Ponente on marinas. I worked in the structures of

Castellaro Golf Resort, Hotel de Paris Sanremo,

Hotel Riviera Marina di San Lorenzo. Addition, I had the honor to Re-open the Grand Hotel Terme Pigna

after the period of annual financial statements.

Dec 2008

Aug 2010




7* Silver Sea

Wind vessel

Vship Monaco




140 In Charge of Italian Restaurant, La Terrace

restaurant on board of wind vessel, purely Italian cuisine and responsible for quick and elegant

presentation of a meal to cruising guests is

essential to ensure consistent presentation and

uniform quality. Create menus with a flair and

creativity to please discriminating diners from all over the world.

Jul 2005

Nov 2008



Holiday Inn



Valencia, Spain

140 Responsible purchasing, menu and kitchen staff. Italian cuisine restaurant with 40 places and 7

conference halls for weddings and VIP party like

Oracle staff for American Cup.

Oct 2003

Jun 2005

Sous Chef 7 Moma I’ll




New York, USA

160 Supervise efficient working of all culinary activities and estimate required food on everyday basis and

place required purchase orders for same.

Responsible to create excellent dishes, creation of traditional Italian style.

Jan 2001

Sept 2003

Head Chef Waterfront Café

(Italian Resort



130 Responsible for the execution and organization of all resort catered functions be they on or off

property. In charge for running the kitchens,

ordering, schedules and meetings and train local

staff, preparing fresh pasta and Italian traditional dishes

Jan 1998

Dec 2000

Chef de


Porthole Eating






90 Responsible for running a specific section of the kitchen for keeping organized so that meals go out on time and the work area remains clean and


Jul 1995

Dec 1998

Cook Restaurant





70 Involved in the preparation of main courses with great experience in the catering and preparing

large buffet and wedding and anniversaries.

Situation weekly meals around 5000. Specialties of the Lombard and Italian.

Sept 1990

Jun 1995



Restaurant La



70 Learning the basic fundamentals and some secrets of my Chef Walter Gallo, which in turn comes from

the school of another great restaurant La Vecchia

Lanterna and owner of Chef Zanetti, learned the

method in Michelin 1* restaurant


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Nouvelle Cuisine

American Cuisine

Creative Cuisine

Asian Cuisine

Arabic Cuisine

International Cuisine



Handle Criticism

Quick Decision-Maker

Commitment to Quality


Business Sense



Passion for the Culinary Arts

Detailed oriented

Well organized

Strong Personality

Strong Food Knowledge

Knife Skills

Food Safety, Rules & Regulation

Management Skills

People Skills

Culinary Artistry

Intuition about flavor combinations

Managing Cost


Good Knowledge in MS Office (Word and Excel), Axapta, and Outlook Sectors of Experience:

4 & 5* Hotel

7* Cruise Ship

Fine Dining Restaurant

Casual Restaurant




Arte Culinaria (Diploma in Culinary Arts and Restaurant Management) September 1990 to June 1995

Istituto Technico Alberghiero Artuto Prever Di Pinerolo (To), Italy EDUCATIONAL BACKGROUND:


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Passed: Level 4 Management of Food Safety (Managerial Position) – I’m able and certified to train all food handler staff.

Passed: Level 3 Management of Food Safety

Passed: EFST-ADFA (Abu Dhabi Food Control) Certificate Fire Warden Certificate

STCW95 (Standard of Training, Certification & Watchkeeping ) Certificate Skype: echelon_mcmlxxv

Nationality: Italian

Languages: English, Spanish, French, Italian

Driving license: Light Vehicle

Antonio Annicchiarico

Restaurant Manager

Al Futtaim Group


Ernst-Lothar Frank

Corporate Chef and Hospitality Consultant


I hereby certify the following information are true and correct Riccardo Fea



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