Fabio Moschini

* ***** **** *****

London - UK

SE7 8TA

+44 (0-795*******

addgjo@r.postjobfree.com

Role

Profile

Executive/Head Chef

Passionate and committed professional with wide experience in this field. Now seeking a position to apply my skills and my knowledge. During my years of ex- perience I have acquired diverse cooking techniques. I like to give the best of myself and always to improve everything I do. Consider to have strong inter- personal skills as well as the ability to multi-task and organize. Appointed Chef Alliance of Slow Food (Cuoco dell’Alleanza di Slow Food) I still work under their principles and share their cooking philosophy. EXPERIENCE

Executive Head Chef at From October 2019 to date

Figo Restaurant in Stratford, London

Italian Restaurant New opening; Creation of menus

Training and recruitment, food costs and financial budget

• New opening in busy Stratford, London

• In charge of the performing of profit and cost

• Food cost

• Supervisory of the good quality of food and market survey

• Financial target

• Budget

• Ensure the good solving of the daily training

• Elaborate and implement new menu

• Development of Recipes

• Development of Menus for the other group restaurants (additional 3)

• Ordering

• Rota

• Chefs recruitment

• Stock control

• P&L and GP

Head Chef at From 1st August 2016 to 26th May 2019 Amano Restaurant in West Malling, Kent (http://www.amanorestaurant.co.uk) Italian Restaurant New opening; Creation of menus; food degustation during private events and pop-up restaurants

Best Italian Restaurant in UK 2018; Top 10 Best Foodie Hotels UK 2018; Michelin Guide 2020 as a recommended choice and special mention of pizza dough, homemade pasta and pappardelle wild mushrooms and truffle (see below)

Training and recruitment, food costs and financial budget

• New opening in West Malling

• In charge of the performing of profit and cost

• Food cost

• Supervisory of the good quality of food and market survey

• Financial target

• Budget

• Ensure the good solving of the daily training

• Elaborate and implement new menu

• Development of Recipes

• Comtrex Implements

• Ordering

• Rota

• Chefs recruitment

• Stock control

Executive Head Chef Free Lance February 2015 to July 2016

• Catering

• Ordering

• New dishes

• Pass

• Menu development

• Staff training

Head Chef March 2014 to February 2015

Migeca Group LTD London

• New opening in Heathrow new terminal T2 The Queen’s Terminal

• In charge of the performing of profit and cost

• Food cost

• Supervisory of the good quality of food and market survey

• Financial target

• Budget

• Ensure the good solving of the daily training

• Elaborate and implement new menu

• Recipes

• F&B manager

• Fourth Manager

• Ordering

• Rota for 21 chefs

• Chefs recruitment

• Stock control

Italian Chef April 2013 to February 2014

Radisson Blu Hotel Stansted

• Menù development

• Recipes

• Stock control

• Hot section

• Pizza section

• Cold section

• Pass

Chef de Cuisine May 2012 to January 2013

Mediterraneo Restaurant, Rome, Italy

Start-up and launch of the Restaurant.

Kitchen furniture, supply, food buyer.

Purchasing.

Business development.

Creation of the menu and recipies.

Organization of the kitchen and the floor.

Food Cost.

In charge of the overall running of the Restaurant.

Bread baking.

Fresh hand made pasta.

Personal pizza dough (72 and 120 hours for rising). Sous Chef September 2011 to April 2013

Capriccio di Mare Restaurant, Montalto Marina

Chef Saucier in a seafood based kitchen.

I have specialized in diverse fields of traditional Italian cuisine.

In charge of side dishes, appetizers, pasta, main courses and desserts. Sous Chef 2009 - 2011

L’Oliveto Restaurant, Via Tuscolana 5, Rome, Italy

Chef Saucier

Chef 2006 - 2009

Collaboration with Cuisine Master Chef Alessandro Pierangeli

Starting and Re-launching diverse restaurants.

Chef de Partie 2004 - 2006

L’Oliveto Restaurant

Via Tuscolana 5, Rome, Italy

Chef Saucier

Related experience

From October 2012 to date I was in charge of the creation of themed dinners with high skilled Chefs (one of which Golden Snail Slow Food in 2009 and awarded the title of Master of the Kitchen). Education & training

Food Hygiene Certificate

June 2018

Food Allergy Certificate

August 2019

English Courses

L’English Institute of Rome, Rome, Italy

Global English Corporation (Online Teaching Leader) Accounting Diploma

High Culinary School

Languages

Italian Mother Language

English: fluent spoken and written

Spanish: elementary

French: elementary

Computer skills

Operative Systems: Vista, X Mountin Lion

Manage all the Microsoft’s Office Tools

Manage programs such as PDF writer & reader, Pages, Number and Key Note SAP Software, F&B Manager, Fourth

Other information

Interests: Reading, antiques, interior design, travel. Clean Driving Licence: A, B, C

Nominated one of the 10 best Foodie Hotels in UK from The Guardian (3 November 2018), available at

https://www.theguardian.com/travel/2018/nov/03/50-best-hotels-bed-breakfast-in-the-uk- country-coastal-city

Review from Magazine Kent Life

(9 October 2018), available at

https://www.kent-life.co.uk/food-

drink/review-new-italian-restaurant-amano-west-malling-1-5728841 Review from The Guardian, Ms

Liz Boulder (14 September 2018),

available at

https://www.google.it/amp/s/amp.theguardian.com/travel/2018/sep/14/amano-west-malling- kent-bed-breakfast-restaurant-review

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