Executive Chef
Resume:
Mauro Miller Bellodi
PERSONAL
Nationality:
Italian
Date of Birth:
Marital Status:
Married
Language Skills:
Italian, English, French
Current location:
Email:
Mobile:
IG Profile:
Arona, Italy
**********@*****.**
+974******** Qatar
https://www.instagram.com/mauro_bellodi/
EXPERIENCE
Sheraton Grand, Doha, Qatar
Executive Chef
Feb 2017 up to present
5* Hotel 375 Rooms + Convention Center up to 5000 Pax & 7 F&B outlets + In Room Dining + 1 Staff cafeteria
https://www.marriott.com/hotels/travel/dohsi-sheraton-grand-doha-resort-and-convention-hotel/
Responsibilities:
Reporting to the GM, creating menu & recepies, maintain HACCP trough Qatar Health Dept, Food cost control, purchasing orders, direct relations with guests; Planning Marketing Activities for the entire F&B, Cooperate and develop monthly P&L; Annual forecasting and Budget; Planning annual expenses; Financial performance analysys
Leading a team of 115 cooks and 50 Stewards
Manager of the Year 2017
Hotel of the year 2019 by Marriott MEA
JW Marriot Marquis, Doha, Qatar
Director Food & Beverage, Task Force Pre-Opening/Conversion from Shangri-La Apr / May 2019
5* Hotel 272 Rooms + 42 Apartments + Ball Room 840 Sqmt & 7 F&B outlets + In Room Dining + 1 Staff cafeteria
https://www.marriott.com/hotels/travel/dohjb-jw-marriott-marquis-city-center-doha/
Responsibilities:
Reporting to the GM, Providing strategic direction for all the Food and Beverage and operational departments of the Hotel functioning; Directing and coordinating all Food & Beverage operations to ensure maximum profit at the highest standard of service and quality; Successfully ensuring compliance of company and brand standards of products and service are been delivered to the guests; Budget Preparation, Forecasting of Sales and Expenses;
Co-ordinating and managing pricing strategies;
Leading a team of 115
Reason to move on: Task force period over and back to Sheraton Grand Doha
Westin Hotel, Chongqing Liberation Square, China
Executive Chef Sep 2015 till Feb 2017
5* Hotel 335 Rooms + large ball room up to 1000 pax & 4 F&B outlets + In Room Dining + 1 Staff cafeteria
https://www.marriott.com/hotels/travel/ckgwi-the-westin-chongqing-liberation-square/
Responsibilities:
Reporting to the HM, creating menu & recepies, maintain HACCP trough China Health Dept, Food cost control, purchasing orders, direct relations with guests; Marketing plan in cooperation with FB Director; P&L analysys
Leading a team of 90 cooks and 30 Stewards
Reason to move on: Internal Transfer to Sheraton Grand Doha
Westin Resort, Nusa Dua Bali and Bali International Convention Center (BICC) Indonesia
Executive Chef Oct 2013 till Aug 2015
5* Resortwith 435 Rooms + Convention Center up to 5000 Pax & 6 F&B outlets + In Room Dining + 1 Staff cafeteria
https://www.marriott.com/hotels/travel/dpswi-the-westin-resort-nusa-dua-bali/
Responsibilities:
Reporting to the Hotel Manager, creating menu & recepies, maintain HACCP trough Indonesian Health Dept, Food cost control, purchasing orders, direct relations with guests
Leading a team of 90 cooks and 40 Stewards
Reason to move on: Internal Transfer to Westin CQ
Westin Hotel, Beijing Financial Street, China
Oct 2012 to Sep 2013
Executive Sous Chef
5* hotel with 486 Rooms + 220 Private residences & 7 F&B outlets + In Room Dining + Large catering operation + Large Banqueting operation + 1 Staff cafeteria
https://www.marriott.com/hotels/travel/bjsfw-the-westin-beijing-financial-street/
Responsibilities:
Reporting to the Executive Chef, creating menu & recepies, maintain HACCP trough China Health Dept, Food cost control, purchasing orders, direct relations with guests
Leading a team of 110 cooks
Reason to move on: Iternal transfer
Westin Hotel, Beijing Financial Street, China
Chef de Cuisine – Italian
Dec 2011 to Oct 2012
5* hotel with 486 Rooms + 220 Private residences & 7 F&B outlets + In Room Dining + Large catering operation + Large Banqueting operation + 1 Staff cafeteria
https://www.marriott.com/hotels/travel/bjsfw-the-westin-beijing-financial-street/
Responsibilities:
Reporting to the Executive Chef, creating menu & recepies, maintain HACCP trough China Health Dept, Food cost control, purchasing orders, direct relations with guests
Leading a team of 12 cooks
Reason to move on: Internal promotion
Gioia Resort, Kihaaduffaro, Maldives
Jul 2011 to Oct 2011
Consultant Executive Chef - Pre Opening & Start-up
May 2011 to Oct 2011
5* hotel with 108 Rooms & 5 F&B outlets + In Villa Dining + Small catering operation in others remote Islands & 1 Staff Cafeteria
www.gioiaresort.it
Responsibilities:
Pre-opening operations and Start-up, recruiting, coaching and training staff, reporting to the F&B Director, creating menu & recepies, creating & implementing HACCP trough company higyene standards, Food cost control, purchasing orders, direct relations with guests.
Leading a team of 30 cooks & 16 Stewards
Reason to move on: End of commitment
Four Seasons, Mahé, Seychelles
Executive Sous Chef
December 2010 to Apr 2011
5* hotel with 62 rooms+25 private villas & 4 F&B outlets + In Villa Dining + Banqueting + Small catering operation & 2 Staff Cafeterias
www.fourseasons.com/seychelles
Responsibilities:
Reporting to the Executive Chef, creating menu & recepies, implementing HACCP trough PWT standards, Food cost control, purchasing orders, direct relations with guests.
Leading a team of 45 & creating Training to implement new dishes and Higyene rules
Reason to move on: Leaving Seychelles for family reasons (Father)
Four Seasons, Doha, Qatar
Jun 2008 to Dec 2010
Chef de Cuisine - Italian
5* hotel with 232 rooms & 6] F&B outlets + room service + large Banqueting operation + large outside catering + 2 staff cafeterias
www.fourseasons.com/Doha
Responsibilities:
Reporting to the Executive Chef, creating menu & recepies, maintain HACCP trough Qatar Municipality standards and SGS, Food cost control, purchasing orders, direct relations with guests
Leading a team of 9 cooks
Reason to move on: Internal transfer
Hotel Ramada Ticinum Malpensa, Oleggio, Italy
Aug 2007 to May 2008
Executive Sous chef
4* hotel with 132 rooms & 3 F&B outlets + room service + up to 400pax banqueting operation + small outisde catering + 1 Staff cafeteria
www.ramadaticinumhotel.it
Responsibilities:
Reporting to the Executive Chef, creating menu & recipies, maintain HACCP trough Italian higyene standards, Food cost control, purchasing orders
Leading a team of 7 cooks
Reason to move on: better job offer in Four Seasons
Osteria Malpensa, Castelletto S. Ticino, Italy
Feb 2006 to Jul 2007
Owner and Chef de Cuisine
Opening a new Italian Medium Level Restaurant with 120 seats
Responsibilities:
Reporting to the business partner
Responsability: creating menu & recepies, implementing HACCP trough Italian Hygiene standards, Food cost control, purchasing orders, PR
Leading a team of 5
Reason to move on: increase of 300% the profit in 1 year of previous owners and sold it
Ristorante Uva tardiva, Somma Lombardo, Italy
Jul 2005 to Jan 2006
Chef de Cuisine – Opening
Fine Dining restaurtant with 60 seats
Responsibilities:
Reporting to the owner
Leading a team of 4
Responsibility: creating menu & recepies, implementing HACCP trough Italian Hygiene standards, Food cost control, purchasing orders, PR
Reason to move on: opening an own Reastaurant
Ristorante Tre Re, Agrate Conturbia, Italy
Dec 2000 to Jun 2005
Owner and Chef de Cuisine
Italian Fine Dining restaurant with 62 seats
Responsibilities:
Reporting to the business partner
Leading a team of 2
Responsibility menu & recepies, implementing HACCP trough Italian Hygiene standards, Food cost control, purchasing orders, PR
Reason to move on: sold the properties at 200% more of the initial value
Hotel Serena, Cortina d'Ampezzo, Italy
Apr 2000 to Oct 2000
Sous Chef
Ristorante Palio, Bermuda Islands, Caribeean
Aug 1999 to Jan 2000
Sous Chef de Cuisine
Restaurant La Coquille, Bermudas Islands, Caribeean
May 1998 to Jul 1999
Sous Chef de Cuisine
Hotel Bellevue, Cortina d'Ampezzo, Italy
Nov 1997 to Apr 1998
Chef de Partie
Romantik Hotel Relais di Villanella, San Bonifacio, Italy
Feb 1997 to Oct 1997
Chef de Partie
Hotel Alexander, Abano Terme, Italy
May 1996 to Oct 1996
Chef de Partie tournant
Relais & Chateaux Bellevue, Cogne, Italy
Oct 1995 to Apr 1996
Chef de Partie
EDUCATION
1992 to 1995
High Diploma of Tourism and Hotel, Istituto de Filippi, Arona/Italy
Courses
Four Seasons Introductory Training Program - A Four Seasons Person, Service Culture Standard, Golden Habits, Handling Guest Complaints, Teamwork, Four Seasons Pursuits
Aspect Course ( Adaptability-Service passion- Professionalism-Ethic for work-Communication-Team work)
Designated training’s workshop
Supervisory development program
Cristal basic food hygiene course.
Four Seasons MSITP (Managements Skills Introductory Training Program)
SKILLS
IT Excel, Lotus Notes, Word, PowerPoint, Office
INTERESTS
Music, Cinema, Reading, Cooking, Computer, Photographs, Swim.
ACHIEVEMENT
2010 Best Continental Cuisine Il Teatro Restaurant at Four Seasons Hotel – Doha, Qatar
2011 Italian Cuisine Master Chef from Academia Barilla
Contact this candidate