Dario Tosto
Dubai,UAE
Summary
Accomplished culinary professional with extensive expertise in procurement, culinary techniques, and quality control. Demonstrates exceptional skills in food preparation, inventory management, and financial analysis. Proficient in applying HACCP standards and utilising inventory management software to optimise operations. Adept at organising banquets and catering services while maintaining budgetary constraints. Committed to excellence with a strong analytical mindset and perseverance, aiming to enhance operational efficiency in the culinary industry.
Overview
14
14
years of professional experience
Work history
Chef de cuisine
Gloria Dubai (BigMamma Group)
Dubai, UAE
2025.10 - Current
- Designed daily specials that increased restaurant's reputation for creativity and flavour diversity.
- Trained sous chefs leading to safer work practices and less wastage in preparation stages.
- Managed inventory control, reducing waste and ensuring freshness of ingredients.
- Ensured consistent food quality for enhanced customer enjoyment.
- Effectively managed a team of 64 people
- Streamlined operations by training junior chefs in advanced culinary skills.
- Collaborated closely with suppliers ensuring delivery of top-quality produce every time.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
Chef de cuisine
Libertino (Bigmamma Group)
Paris, France
2025.06 - 2025.09
- Pioneered farm-to-table concept in the menu enhancing restaurant's eco-friendly image.
- Revamped presentation styles, contributing significantly to positive diners' feedback.
- Implemented new recipes which resulted in an expanded menu offering.
- Collaborated closely with suppliers ensuring delivery of top-quality produce every time.
- Managed inventory control, reducing waste and ensuring freshness of ingredients.
- Effectively managed a team of 35 people
Sous chef
Libertino ( Bigmamma group )
Paris, France
2024.10 - 2025.05
- Assisted in creating menus that reflect seasonal trends and various culinary styles.
- Supported inventory management by ensuring the procurement of fresh, high-quality ingredients while monitoring costs.
- Helped train and guide a team of 35 cooks, promoting adherence to hygiene and food safety standards.
- Aided in conducting regular maintenance of kitchen equipment to uphold functionality and prolong lifespan.
- Mentored new staff, encouraging skill development and fostering team integration.
- Collaborated with front-of-house teams to enhance service and improve guest dining experiences.
- Maintained compliance with quality hygiene, safety, and environment (QHSE) regulations.
Executive Chef
Il Grano
Paris, France
2021.09 - 2024.09
- Created innovative and flavourful menus, incorporating seasonal trends and diverse culinary styles.
- Managed inventory and procurement, securing fresh, high-quality ingredients while controlling costs.
- Supervised and supported the development and training of a team of 15 cooks, ensuring adherence to hygiene and food safety standards.
- Conducted regular maintenance of kitchen equipment to guarantee proper functionality and extend lifespan.
- Trained and mentored new staff, fostering skill development and smooth team integration.
- Collaborated with front-of-house teams to ensure seamless service and a positive dining experience for guests.
- Ensured strict compliance with Quality, Hygiene, Safety, and Environment (QHSE) regulations.
Head Chef
La Famiglia
Paris
2020.09 - 2021.09
- Monitored stock levels in storage and cold areas to ensure ingredient availability.
- Enforced strict hygiene and cleanliness standards in the kitchen.
- Designed menus.
- Managed weekly supplier orders, negotiating prices and delivery schedules.
- Prepared and plated dishes with a focus on flavour and presentation.
- Managed a team of 6 kitchen staff, overseeing task allocation and performance tracking.
Head Chef
La Famiglia
Paris
2020.09 - 2021.09
- Monitored stock levels in storage and cold areas to ensure ingredient availability.
- Enforced strict hygiene and cleanliness standards in the kitchen.
- Designed menus
- Managed weekly supplier orders, negotiating prices and delivery schedules.
- Prepared and plated dishes with a focus on flavour and presentation.
- Managed a team of 6 kitchen staff, overseeing task allocation and performance tracking
Chef de partie
Il Grano
Paris
2019.10 - 2020.08
- Received and inspected goods, ensuring accurate quantities and quality before storage.
- Adhered to strict hygiene and food safety standards in the kitchen.
- Maintained kitchen equipment and utensils in good working order.
- Prepared daily mise en place to streamline operations during peak hours.
- Regularly monitored the quality of ingredients used in dish preparation.
Chef de partie
Il Grano
Paris
2019.10 - 2020.08
- Received and inspected goods, ensuring accurate quantities and quality before storage.
- Adhered to strict hygiene and food safety standards in the kitchen.
- Maintained kitchen equipment and utensils in good working order.
- Prepared daily mise en place to streamline operations during peak hours.
- Regularly monitored the quality of ingredients used in dish preparation.
Chef de partie
Ristorante Luna Rossa
Circello
2012.01 - 2019.09
- Prepared ingredients (peeling, washing, cutting), garnishes, and sauces.
- Strictly adhered to hygiene and food safety standards.
- Prepared dishes according to traditional or innovative recipes, maintaining hygiene standards.
- Received goods, checked the quantity and quality of products, and stored them in cold storage and reserve.
Chef de partie
Ristorante Luna Rossa
Circello
2012.01 - 2019.09
- Prepared ingredients (peeling, washing, cutting), garnishes, and sauces.
- Strictly adhered to hygiene and food safety standards.
- Prepared dishes according to traditional or innovative recipes, maintaining hygiene standards.
- Received goods, checked the quantity and quality of products, and stored them in cold storage and reserve.
Chef de partie
Ristorante Padre Pio
Pietrelcina
2013.06 - 2018.12
- Cleaned and maintained kitchen equipment, utensils, and workspaces.
- Conducted daily cleaning of equipment and maintained a clean kitchen environment.
- Prepared and cooked dishes according to technical sheets and the chef’s directives.
Chef de partie
Ristorante Padre Pio
Pietrelcina
2013.06 - 2018.12
- Cleaned and maintained kitchen equipment, utensils, and workspaces.
- Conducted daily cleaning of equipment and maintained a clean kitchen environment.
- Prepared and cooked dishes according to technical sheets and the chef’s directives.
Education
Fundamentals of Pastry
Ferrandi
Paris 1 2022 - 1 2022
Low-Temperature Cooking / Sous Vide
Crea
Paris 1 2022 - 1 2022
Baccalaureate - HoReCa Sector
Hotel School
Italy 1 2010 - 1 2015
Skills
- Procurement of products and equipment
- Excellent mastery of culinary techniques
- Food preparation techniques
- Knowledge of kitchen utensils
- Quality control of products
- Cooking techniques
- Inventory management
- Food cost calculation
- Budget establishment and cost control
- Organization of banquets and catering services
- Task delegation
- Analytical mindset
- Financial analysis
- Inventory management software
- Application of HACCP standards
- Perseverance
LANGUAGES
French - Bilingual
English - Fluent
Spanish - Intermediate
Italian - Native language
INTERESTS
Gastronomy, World cuisine
Timeline
Chef de cuisine
Gloria Dubai (BigMamma Group)
2025.10 - Current
Chef de cuisine
Libertino (Bigmamma Group)
2025.06 - 2025.09
Sous chef
Libertino ( Bigmamma group )
2024.10 - 2025.05
Executive Chef
Il Grano
2021.09 - 2024.09
Head Chef
La Famiglia
2020.09 - 2021.09
Head Chef
La Famiglia
2020.09 - 2021.09
Chef de partie
Il Grano
2019.10 - 2020.08
Chef de partie
Il Grano
2019.10 - 2020.08
Chef de partie
Ristorante Padre Pio
2013.06 - 2018.12
Chef de partie
Ristorante Padre Pio
2013.06 - 2018.12
Chef de partie
Ristorante Luna Rossa
2012.01 - 2019.09
Chef de partie
Ristorante Luna Rossa
2012.01 - 2019.09
Fundamentals of Pastry
Ferrandi
1 2022 - 1 2022
Low-Temperature Cooking / Sous Vide
Crea
1 2022 - 1 2022
Baccalaureate - HoReCa Sector
Hotel School
1 2010 - 1 2015