Executive Chef
Resume:
Page *
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.
Specialties:
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:
2 P a g e
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
HEALTH AND SAFETY
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
Kitchen
Manager
Al Futtaim Group
F&B, Retail
Corporate
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
techniques.
Serving daily breakfast, lunch and dinner to more
than 500–guests.
Apr 2014
Mar 2016
Executive
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
Executive
Chef
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
dinner
PROFESSIONAL EXPERIENCE:
3 P a g e
Culinary Knowledge
Italian Cuisine
French Cuisine
Spanish Cuisine
Mediterranean Diet
Oct 2010
Sept 2012
Executive
Chef
Gruppo Cozzi
Parodi
Sanremo (IM)
Italy
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
Sous
Executive
Chef
7* Silver Sea
Wind vessel
Vship Monaco
(MC)
(International
Restaurant)
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
Executive
Chef
Holiday Inn
(Mediterranean
Restaurant)
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
Gattopardo
(Italian
Restaurant)
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
Restaurant)
Polynesia
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
Partie
Porthole Eating
House
(French
Restaurant)
Cumbria,
England
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
orderly
Jul 1995
Dec 1998
Cook Restaurant
Cappuccini
(Italian
Restaurant)
Italy
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
Apprentice
Cook
Restaurant La
Betulla
(Italy)
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
SKILLS:
4 P a g e
Nouvelle Cuisine
American Cuisine
Creative Cuisine
Asian Cuisine
Arabic Cuisine
International Cuisine
Skills
Leadership
Handle Criticism
Quick Decision-Maker
Commitment to Quality
Multi-tasking
Business Sense
Creativity
Systematic
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
Flexible
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
Resort
Banqueting
Catering
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:
TRAINING & CERTIFICATES:
5 P a g e
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
PERSONAL INFORMATION:
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