Summary
Overview
Work history
Education
Skills
Certification
Disclaimer
Timeline
Generic
Francesco Fardello

Francesco Fardello

Milano

Summary

Accomplished professional with expertise in client relationship management, personnel management, and supplier communication. Demonstrates a strong understanding of machinery knowledge for baking and culinary expertise, complemented by extensive travel experience. Proficient in computer use, including emails and restaurant software, with a focus on enhancing operational efficiency. Holds driving licences A and B, showcasing versatility and adaptability in various roles. Committed to leveraging skills to foster growth and innovation within the culinary industry.

Overview

30
30
years of professional experience
1
1
Certification

Work history

Executive Chef

Bellini Caffe
Dubai
09.2023 - 08.2025
  • Ensured consistency in food presentation to uphold brand reputation.
  • Achieved harmonious kitchen environment, fostering effective team collaboration.
  • Worked closely with restaurant management to boost overall performance.
  • Responded promptly to customer inquiries or complaints, thus enhancing satisfaction level.
  • Hired, trained and mentored staff resulting in a highly skilled kitchen team.
  • Maintained high food quality standards to ensure customer satisfaction.

Pastry chef

Villa Magia
Positano
05.2023 - 08.2023
  • Worked closely with kitchen staff, ensuring smooth operations and food safety protocols.
  • Upheld strict temperature control during baking process, ensuring optimal results every time.
  • Developed seasonal dessert menus for improved variety and appeal.
  • Conducted bakery workshops, promoting the art of pastry making among enthusiasts.

Sous chef

Acqua e sale
Jeddah
01.2022 - 04.2023
  • Ensured quality control with strict adherence to hygiene regulations.
  • Assisted head chef in menu development, resulting in innovative dining experiences.
  • Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
  • Ensured proper storage of raw materials adhering to health standards.

Sous Chef

Giardino dei Pini
Alliste
06.2021 - 10.2021
  • Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
  • Conducted staff training sessions to enhance culinary skills and knowledge.
  • Maintained high standards of food preparation by following recipes accurately.
  • Assisted head chef in menu development, resulting in innovative dining experiences.

Sous Chef

Caffè Milano
Montecarlo
08.2020 - 05.2021
  • Supervised daily food prep operations, ensuring consistency across all dishes served.
  • Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
  • Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
  • Conducted staff training sessions to enhance culinary skills and knowledge.

Sous chef

Bice Restaurant
Riyadh
03.2019 - 06.2020
  • Managed inventory efficiently, minimising waste and optimising resource use.
  • Implemented new cooking techniques, elevating the overall food quality and presentation.
  • Ensured proper storage of raw materials adhering to health standards.
  • Updated kitchen equipment on regular basis, improving operational efficiency.

Sous chef

Flovars of Bice Restaurant
Dubai
12.2016 - 02.2019
  • Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
  • Managed inventory efficiently, minimising waste and optimising resource use.
  • Assisted head chef in menu development, resulting in innovative dining experiences.
  • Fostered a positive working environment through clear communication and team motivation.

Bakery Consultant

A Mata and La Monaca
Milan
07.2015 - 11.2016
  • Facilitated workshops focused on skill development, boosting staff morale and productivity.
  • Ensured compliance with regulatory standards by conducting thorough audits and reviews.
  • Recommended improvements on business processes for optimised performance and profitability.
  • Developed comprehensive business strategies to deliver client objectives.

Sole owner of the bakery and pastry production

The Bread Boutique
Milan
01.2002 - 01.2015
  • Special supplies for the following premises: Caffè Ambrosiano, Chic’n quick, Sadler, Larte, Ceresio 7, Giannino, Mint Garden Café, Ristorante Borromeo, Caffè Veneziano, Gogol & Company, Woodstock, Caffè Largo Treves in Milan.
  • And for the Chefs: Giacomo Gallina del ristorante “Gold” Dolce & Gabbana, Misha Sukyas e Spice Bistrò & Bar in Milan.
  • Included in the guide “Gambero Rosso” of the red shrimp among bakeries in Milan (2014/2015)

Production Manager of bakery & pastry Laboratory

F APAC sas
Milan
01.1996 - 01.2001
  • Overcame production challenges by strategic problem-solving methods.
  • Ensured quality control by rigorous testing procedures.
  • Implemented safety protocols, improved workplace security.
  • Managed project timelines for successful product delivery.

Education

High School Diploma - Culinary Arts

Mulino di Vigevano
Italy

Skills

  • Client relationship management
  • Personnel management
  • Supplier communication
  • Machinery knowledge for baking
  • Computer proficiency in emails and restaurant software
  • Culinary expertise and travel experience
  • Driving licenses A and B

Certification

  • 2006/2007: Certificate of professional training for the mother yeast processing technique. At Mulino di Vigevano, with Chef Jose Consolandi
  • 2007: Certificate of administration course capacity.
  • 2005/2006: Certificate of professional training for the technique of chocolate processing. At Mulino di Vigevano, with Chef Luca Martersino

Disclaimer

I authorize the processing of my personal data present in the CV pursuant to legislative decree 30 June 2003 n code 196 code regarding the protection of personal data and the gdpr (Reg. EU 2016/679)

Timeline

Executive Chef

Bellini Caffe
09.2023 - 08.2025

Pastry chef

Villa Magia
05.2023 - 08.2023

Sous chef

Acqua e sale
01.2022 - 04.2023

Sous Chef

Giardino dei Pini
06.2021 - 10.2021

Sous Chef

Caffè Milano
08.2020 - 05.2021

Sous chef

Bice Restaurant
03.2019 - 06.2020

Sous chef

Flovars of Bice Restaurant
12.2016 - 02.2019

Bakery Consultant

A Mata and La Monaca
07.2015 - 11.2016

Sole owner of the bakery and pastry production

The Bread Boutique
01.2002 - 01.2015

Production Manager of bakery & pastry Laboratory

F APAC sas
01.1996 - 01.2001

High School Diploma - Culinary Arts

Mulino di Vigevano

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Francesco Fardello