Fabio Vitale Email & Phone Number

Ho Chi Minh City, Vietnam

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Saturnia, Italy

Bale,Croatia

Managing Kitchen and pastry production, supervising a staff of 18 individuals for a five-star luxury hotel ensure strong food quality standards, responsible for maintaining the quality of all kitchen services Projected annual food and labor costs, monitor financial results and implement measures to ensure that financial objectives are achieved. Recruit, trainee, supervise and schedule all kitchen staff, manage banqueting service for weddings and other corporate events. Remodel and adapt the existing kitchen with the new lay out for productive and comfortable workPrepare International and Mediterranean creative cuisine for lunch and dinner, special SPA menus, buffet breakfast, oversee Beach bar/Pool bar service and Wine tasting as well as personalized menu development. Interacting with guests enhancing their experience. Maintain alignment with HACCP Standards. Key Achievements: In short time successfully increased revenue and affluence of high end clienteleLed the restaurant to achieve 17/20 score & 3 toques in the prestigious GAULT&MILLAU gastronomy restaurant guideHotel and restaurant were included in the Michelin Guide

Riyadh,Saudi Arabia

Responsible for maintaining the quality of all kitchen services, creating daily menus, and supervising a staff of 18 individuals in a multicultural environment for a 5 star luxury hotel.Utilise culinary expertise to prepare diverse cuisine for customers. Ensure a satisfactory customer experience with meals, service, and the dining environment. Train and schedule staff, manage banqueting and catering services, and oversee inventory. Maintain alignment with HACCP Standards as well as Baladiya Standards.Key Achievements: Created a new concept with Antipasti Buffet for the restaurant, successfully increasing its revenue by 25% and leading to an increase in its clientele. Earned a Certificate of Appreciation as a team member at The Arab and Latin American League Summit. Led the restaurant to achieve the prestigious Ospitalità Italiana Seal in 2016, earning recognition as the first (and only) restaurant in the Kingdom to be endorsed with this award; the restaurant also received a Certificate of Excellence from TripAdvisor in 2016.Fully passed the Hygiene and Quality standard audit and maintained HACCP Certification. Drove quality assurance, leading the restaurant to earn a 95.6% score with Audit Brand Assurance LQA as well as a strong customer experience score (98 out of 100). Prepared Mediterranean creative cuisine (breakfast buffet, all day dining, and lunch) with premium quality products; provided 24 hour room service for the entire hotel (224 rooms and 106 suites).

Moscow, Russia

Managed kitchen service quality, supervised staff of 15 employees, created daily/private menus, and calculated food costs.Delivered personalized service and banqueting services and oversaw inventory. Developed the menu and provided in-flight catering for a private jet.Key Achievements: Utilised strategies that subsequently earned the restaurant an “Ospitalità Italiana” seal in 2013. Prepared Mediterranean creative cuisine with premium quality products (265 total covers in 4 different dining rooms with a summer terrace of 80 covers).

Rome, Italy

Managed cuisine and pastry production, ensured strong food quality standards, and maintained stellar sanitation levels while remaining compliant with all HACCP standards.Recruited, trained, supervised and scheduled all kitchen staff. Projected annual food and labour costs, monitored financial results, and implemented measures to ensure that financial objectives are achieved.Key Achievements: Oversaw all aspects of menu engineering and creation (Grand Carte, Light Lunch, Bar, Room Service, Night Room Service, Banqueting, and Customized Menus for private functions and special events). Fully passed the Hygiene and Quality standard audit and earned HACCP Certification for Italian and International Cuisine.

Rome Area, Italy

Assisted the Executive Chef in daily operations, inventory handling, pricing, cost control, food production, kitchen staff supervision, and menu planning; the hotel earned a Michelin star during tenure as an Executive Sous Chef.

Milan Area, Italy

Joia Vegetarian Restaurant, One Michelin Star Traineeship under Executive Chef Pietro Leemann

Rome Area, Italy

Positano, Italy

Assisted the Executive Chef with all daily tasks including inventory, menu engineering, food cost control, supplier relations, food production and quality control

Milan Area, Italy

Rome Area, Italy

Hotel De Russie new opening - part of the Pre-opening team

Rome

Relais Le Jardin restaurant - 2 Michelin Stars - Executive Chef Antonio Sciullo

Paris Area, France

Carré des Feuillants restaurant - 2 Michelin Stars- Executive Chef Alain Dutournier