BALDARI MAURO
DOHA
Summary
An experienced, honest and hard working professional person highly motivated with good experience in the hospitality. Possesses good interpersonal skills with the ability to work confidently at all levels. I am a reliable, self starting person, who has lots to offer in terms of enthusiasm for life with the ability to bring high standards to the workplace. My work experience has demonstrated my ability to work well within teams as well as being confident to use my own initiative. Enthusiastic CHEF eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
2
2
years of professional experience
Work History
Chef De Cuisine
Nobu
05.2024 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, ingredients.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
Sous Chef Speciality
NOBU/ atlantis the palm
- Produced innovative menu offerings to promote company awareness and customer satisfaction
- Cultivated positive relationships with vendors to source best ingredients at best prices
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Sous chef senior
SLS HOTEL/ CARNA BY DARIO CECCHINI
09.2022 - 05.2023
- Planned and directed high-volume food preparation in fast-paced environment
- Produced innovative menu offerings to promote company awareness and customer satisfaction
- Cultivated positive relationships with vendors to source best ingredients at best prices
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Sous Chef senior
SUSHISAMBA 2AA ROSETTES, LONDON
- Developed team communications and information for meetings
- Offered friendly and efficient service to customers, handled challenging situations with ease
- Prepared variety of different written communications, reports and documents
- Worked flexible hours across night, weekend and holiday shifts
- Maintained excellent attendance record, consistently arriving to work on time
- Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
Head Chef
Skew, Bishop Storford
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Sous Chef Junior
sushisamba, LONDON
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Monitored recipe portioning to control food costs
- Acted as head chef when required to maintain continuity of service and quality.
Robata Sous chef
Sushi and Robata, LONDON
- Proved successful working within tight deadlines and fast-paced atmosphere
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution
- Offered friendly and efficient service to customers, handled challenging situations with ease.
Sr Chef De Partie
Wagamama, london
- Exceeded goals through effective task prioritization and great work ethic
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record
- Maintained excellent attendance record, consistently arriving to work on time
- Offered friendly and efficient service to customers, handled challenging situations with ease.
Chef de partie Kimchee
KOREAN/CHINESE RESTAURANT
Education
ALBERGHIERO - BRINDISI -
High School Sandro Pertini
09.2021
Skills
- LANGUAGES
- ITALIAN
- SPANISH
- ENGLISH
- Flexible and Adaptable
- Dependable and Responsible
- Stocking and replenishing
- Food preparation and safety
- Safe handling
- Forecasting and planning
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Allergen awareness
- Kitchen Management
- Cost Control
Languages
ENGLISH
SPANISH
Locations
DUBAI
Personal Information
Title: CHEF
Timeline
Chef De Cuisine
Nobu
05.2024 - Current
Sous chef senior
SLS HOTEL/ CARNA BY DARIO CECCHINI
09.2022 - 05.2023
Sous Chef Speciality
NOBU/ atlantis the palm
Sous Chef senior
SUSHISAMBA 2AA ROSETTES, LONDON
Head Chef
Skew, Bishop Storford
Sous Chef Junior
sushisamba, LONDON
Robata Sous chef
Sushi and Robata, LONDON
Sr Chef De Partie
Wagamama, london
Chef de partie Kimchee
KOREAN/CHINESE RESTAURANT
ALBERGHIERO - BRINDISI -
High School Sandro Pertini
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