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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