Mirko Squadroni Email and Phone Number
Mirko Squadroni work email
- Valid
Mirko Squadroni personal email
I've always had two passions in my life:• The culinary world, Hospitality and food & beverage business• The communication, connections and relationship with the people The combination of practical experience, the graduation at the Chef Academy and my commercial and economics studies has provided me with all round knowledge and great insight into this industry and sales in this sector and areas.I have extensive and varied operational experience from within the catering industry, Hotel ranging from successful restaurant concepts to start up and consulting services. Over the years I worked in different roles: in the kitchen, as F&B manager, as Chef consultant and food consultant.I am an out-going, vivacious and result oriented person, passionate about create relations and interaction with people, inspire, motivate and lead, set goals, delivering results. Key words: Ambitious, driven, positive, service & people focused, curious, open minded, enthusiastic. Having a positive impact on my surroundings is the best reward possible. Below is a short summary of my competencies: Sales and Sales managementNetworking and connections in the food business companiesTrouble shooting Management of multi-cultural teams Products, Project and Concept development Multi-site experience Excellent organizational skills and leadership
A. R. Tartufi Srl
View-
Food Service Sales ManagerA. R. Tartufi Srl Jul 2024 - PresentUmbria, ItaliaVendita e consulensa - Tartufo e prodotti derivati per il settore HoReCa e Food Service -
Proprietario Di AziendaTaverna La Mola Mar 2023 - PresentStroncone, Umbria, Italia
-
Kitchen ManagerArp-Hansen Hotel Group Dec 2021 - Mar 2023Copenhagen Metropolitan Area -
Sales And Concept Development ManagerCasa Italia A/S Aug 2020 - Oct 2021Farum, Capital Region, Denmark -
Corporate Chef - Food Concept DeveloperCasa Italia A/S Aug 2020 - May 2021Farum, Capital Region, Denmark -
Executive ChefScandic Hotels Sep 2018 - Mar 2020Ringsted, Zealand Region, Denmark -
Executive Chef - Kitchen Manager - Start Up - Meyers Blox EatsMeyers Apr 2018 - Aug 2018Copenhagen, Danimarca -
Executive Chef - Concept Development - Mazzolis Restaurant -Tivoli Feb 2015 - Apr 2018Copenhagen, Hovedstaden, DanimarcaStaff rostering, budget management and food cost, menus, hygiene protocols, staff training, selection of suppliers and products. Service a la carte for average daily customers 500 pax, average daily customers on weekends 800/900 pax. Management catering and buffet services for parties, conferences and events -
Corporate Executive ChefI.C.S. – Restaurant Management & Consulting Oct 2010 - Jun 2015Copenhagen, DanimarcaConsulting services, staff training, menus planning, supplier selection, concept development, recruitment. works organization, customer care activities.www.consultingrestaurantservice.com
-
ChefScandic Hotels May 2014 - Jan 2015Copenhagen, Danimarca -
Executive Chef - Consultant"La Rustica" Group Dec 2013 - May 2014Ringsted - DanimarcaExecutive Chef & Consulting service - Selection of suppliers, Project new menus. Start-up, staff training & management -
Head Chef: Development And ConsultingL'Astice Blu May 2013 - Nov 2013Roma, ItaliaTraditional Italian cuisine, seafood dishes.Consulting service - Selection of suppliers, Project new menus. Start-up, staff training & management
-
Executive Chef - F&B ManagerSummit Park Hotel Feb 2012 - May 2013Gaeta, ItaliaManagement all F&B and day-to-day operations within budgeted guidelines and to the highest standardsDesigning menus, purchase goods and continuously make necessary improvementsIdentification customers needs and respond proactively to all of their concernsLead F&B team by attracting, recruiting, training and appraising talented personnelProvide a two way communication and nurture an ownership environment with emphasis in motivation and teamworkComply with all health and… Show more Management all F&B and day-to-day operations within budgeted guidelines and to the highest standardsDesigning menus, purchase goods and continuously make necessary improvementsIdentification customers needs and respond proactively to all of their concernsLead F&B team by attracting, recruiting, training and appraising talented personnelProvide a two way communication and nurture an ownership environment with emphasis in motivation and teamworkComply with all health and safety regulationsReport on management regarding sales results and productivity Show less
-
President - CeoF.N.P.C - Personal Chef National Federation Aug 2009 - Nov 2012Brand development. Consulting for new companies and associated personal chef. Generating new business development opportunities. Training sessions (food cost / restaurant management and Chefs training). National gastronomical & culinary events: planning, management and realization..
-
Corporate Executive ChefA.I.A. Associazione Italiana Allevatori - Italian Breeders Association Jun 2008 - Oct 2012Roma, ItaliaConsulting, organization and coordination tasting and gastronomic international events & expo - Development Chef - Banqueting service for corporate events and entertainment. -
Private Chef & Personal Chef - Restaurant Management & ConsultingFree Lance Jan 1995 - Aug 2012
-
Executive Chef & Start-UpHotel Restaurant "Relais Todini" Sep 2011 - Jun 2012Umbria, ItalyExecutive Chef & Consulting service - Selection of suppliers, Project new menus. Start-up, staff training & management
-
F & B Manager, Events Coordinator, Sales ManagerTenuta Astolfi 4132 Oct 2011 - May 2012Terni, ItaliaPersonal Chef Factory - training Center Tenuta Astolfi 4132
-
Consulting Chef & Restaurant Management• Restaurant “Il Tino Di Bacco” Rome - Italy Jun 2010 - Sep 2011Roma, ItaliaExecutive Chef & Consulting service - Restaurant management Selection of suppliers, Project new menus, organization of work. Start-up, staff training & management
-
Consultant & Executive Chef• “Memoria Temporum” Group Nov 2008 - Jun 2010Roma, Italia- Executive Chef & Start-Up – Memoria Temporum Group – Consultancy and project start-up medieval cuisine concept
-
Consigliere NazionaleA.I.P.C. Associazione Italiana Personal Chef May 2005 - Oct 2008
-
Chef• Restaurant “Aroma” Jan 2003 - Oct 2003Lisbon Area, Portogallo-Chef & start-up Ristorante Italiano –Cucina regionale Italiana-Chef & start-up Italian Restaurant – Italian regional cooking
-
Chef• Enoteca “Le Mille E Una Botte” Jan 2002 - Jan 2003Roma, Italia- Chef e Start-up Enoteca
Mirko Squadroni Skills
Mirko Squadroni Education Details
-
Chef AcademyCulinary Arts/Chef Training -
Economy Commercial InstituteAccounting And Business/Management
Frequently Asked Questions about Mirko Squadroni
What company does Mirko Squadroni work for?
Mirko Squadroni works for A. R. Tartufi Srl
What is Mirko Squadroni's role at the current company?
Mirko Squadroni's current role is Proprietario e Ristoratore presso - TAVERNA LA MOLA - Restaurant Owner - Food Specialist- Sales & Food Concepts Development.
What is Mirko Squadroni's email address?
Mirko Squadroni's email address is mi****@****chef.it
What schools did Mirko Squadroni attend?
Mirko Squadroni attended Chef Academy, Economy Commercial Institute.
What are some of Mirko Squadroni's interests?
Mirko Squadroni has interest in Angelo Spadari, Tattoo And Piercing Shop, Paolo Cappuccio, Chefstalk, Vin O, Community, Fatto In Casa Da Benedetta, Seafood Restaurant, Ristorante Operaprima, Health/beauty.
What skills is Mirko Squadroni known for?
Mirko Squadroni has skills like Gestione Ristoranti, Ristorazione, Cucina, Ricette, Alimenti E Bevande, Alimenti, Restaurant Management, Gestione Eventi, Hotels, Customer Service, Food And Beverage, Alta Cucina.
Free Chrome Extension
Find emails, phones & company data instantly
Download 750 million emails and 100 million phone numbers
Access emails and phone numbers of over 750 million business users. Instantly download verified profiles using 20+ filters, including location, job title, company, function, and industry.
Start your free trial