Experiences

• Aug 2020 - now

  Italian ChefRise Enterprise, Doha, Qatar At Rise Enterprise, I lead the culinary team in delivering authentic Italian cuisine while implementing HACCP protocols to ensure the highest standards of food safety and quality. My role involves meticulous menu planning, innovative culinary techniques, and enhancing customer dining experiences. As the Italian Chef at Sasso Restaurant, I oversee kitchen operations and craft authentic Italian and Mediterranean dishes. I focus on training and managing staff to uphold exceptional dining standards and maintain high levels of hygiene and safety.

• Feb 2020 - Aug 2020

  Kitchen ManagerAlamthal Hospitality, Doha, Qatar In my role at Cantina Laredo, I managed the pre-opening and daily operations of the kitchen, conducted employee training, and implemented effective menu engineering strategies. I was responsible for budget management and optimizing food costs to enhance profitability.

• Jan 2018 - Feb 2020

  Corporate Executive ChefPastamania, Colombo, Sri Lanka Under the commonwealth capital Singapore- brand owner for “Pasta Mania “ casual dining concept Italian restaurants franchising chain launch in Colombo Sri Lanka, as a corporate chef done my responsibilities in Kitchen Layout Implements / Staff training / central kitchen operation/ menu planning & costing etc.  Currently - Planning /implementing / Training staff on new menu rollout according to the company promotional plane and achieving Company Sales target and maintaining high quality standard in production and service.

• Dec 2014 - Nov 2017

  Group Executive ChefCASA Colombo Collection, Colombo, Sri Lanka I was responsible for daily operations across five restaurants at Casa Colombo Collection (located Colombo, Ambalangoda, Mirissa and Weligam), ensuring world-class culinary experiences. My duties included inventory management, plate and recipe costing, menu design, budget management, opening new outlets, and staff recruitment and training.and menu planner and F & B in charge doughnuts and chop chop food outlets

• Mar 2013 - Dec 2014

  Corporate Executive ChefMare in Bocca Srl, Siena, Italy At Mare in Bocca, I developed fresh seafood and oyster bar concepts, managing kitchen operations under high pressure. I maintained productivity and profitability while delivering exceptional culinary experiences.

• April 2012 - Feb 2013

  Executive ChefIL VENETO, Rome, Italy Serving as Executive Chef at IL VENETO, an 80-year historical restaurant and pizzeria, I created systems to control spoilage and preserve foods. I managed daily kitchen operations, aligning them with financial goals and ensuring high-quality food preparation.

• Mar 2010 - Apr 2012

  Executive ChefRestaurant Malafemmena, Piazza Spagna, Rome, Italy At Restaurant Malafemmena, I headed kitchen operations, menu planning, staff training, and promotions. I was renowned for delivering fine signature dishes, especially in the fresh seafood range, creating a memorable dining experience.

• Jun 2008 - Jan 2010

  Executive ChefTrattoria Della Torre Argentina, Rome, Italy I managed operations for Trattoria Della Torre Argentina, a historical restaurant with a coffee and wine bar. My responsibilities included menu creation, budgeting, training, and ensuring smooth operations to cater to over 500 customers daily.

• May 2006 - Jan 2008

  Executive ChefRistorante Bettola dell Pescatore, Rome, Italy At Ristorante Bettola dell Pescatore, I specialized in fresh seafood, serving raw and cooked dishes in an open kitchen environment. I showcased the value of continental culinary skills in seafood preparation, enhancing the dining experience.

• Mar 2004 - May 2006

  Sous ChefLocanda dell Gusto, Rome, Italy Managing a seafood restaurant beside Lake Bracciano, I delivered exceptional culinary experiences featuring traditional Roman dishes. I ensured smooth lunch and dinner services for this 30-cover establishment.

• Jun 2001 - Mar 2004

  CookTrattoria dell Ponte, Ancona, Italy I was responsible for preparing first and second plates in a restaurant with a pizzeria and wooden grill oven. My role involved maintaining high standards of food preparation and quality in a fast-paced environment.