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

adcn3s@r.postjobfree.com

+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

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