Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Giulio Rossi

London,England

Summary

Renowned for elevating dining experiences, I skillfully managed kitchen operations at Metropolitan LTD, showcasing expertise in menu development and cost control. My leadership fostered a culture of hospitality service excellence, significantly enhancing customer satisfaction and operational efficiency. Achievements include obtaining a Michelin star and pioneering sustainable practices, underscoring my culinary creativity and team-building prowess.

Overview

43
43
years of professional experience

Work History

Executive Chef

Brasseria
05.2017 - 08.2024
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.

Executive Chef

Metropolitan LTD
02.2006 - 03.2017
  • Manage the kitchen of 4 restaurants within a company, ensuring excellent and smooth service
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Owner/Head Chef

Il Girarrosto
10.2002 - 08.2006
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.

Head Chef

L’Acqua Cheta a Bagno
02.1999 - 09.2001
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

Head Chef

Ristorante Mario
04.1981 - 07.1998
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.

Owner/Head Chef

La Panacea
11.1989 - 11.1996
  • Successfully obtained a Michelin star and two Forchette for the Gambero Rosso Guide
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.

Head Chef

Caffé Ravagnana
07.1991 - 12.1995
  • Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
  • Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
  • Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Education

Diploma - Hospitality Administration And Management

Istituto Alberghiero Pellegrino Artusi
Chianciano Terme, Italy
07.1979

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Hospitality service expertise
  • Kitchen operations oversight

Languages

English
Professional Working
Italian
Native or Bilingual
Portuguese
Full Professional

Timeline

Executive Chef

Brasseria
05.2017 - 08.2024

Executive Chef

Metropolitan LTD
02.2006 - 03.2017

Owner/Head Chef

Il Girarrosto
10.2002 - 08.2006

Head Chef

L’Acqua Cheta a Bagno
02.1999 - 09.2001

Head Chef

Caffé Ravagnana
07.1991 - 12.1995

Owner/Head Chef

La Panacea
11.1989 - 11.1996

Head Chef

Ristorante Mario
04.1981 - 07.1998

Diploma - Hospitality Administration And Management

Istituto Alberghiero Pellegrino Artusi

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Giulio Rossi