أندرياس Rizzi

Executive Chef of Cuisine at Antonia Group UAE in Abu Dhabi and Dubai, responsible for the management of five restaurants (Antonia Mamsha, Antonia Al Zeina, Antonia Chic, Antonia MOE, and Antonia Ansam). In my role, I oversee staff across service and culinary production processes, manage purchasing and supplier relationships, and monitor and control food costs for all restaurants within the Antonia Group. I am also responsible for food cost development, recipe creation, and the definition of operational standards for each restaurant in the group.

Successfully led three restaurant openings in 18 months. Letters of reference attached with QR code.

Cooperation and drafting of new menus. Weekly and daily orders to
various suppliers.
Management of the kitchen staff in absence of the head chef. Supervision
of all mise en place in cold section, pasta section, mains section and
desserts. Development together with the head chef food costs.
Cooperation of all kitchen departments with the front of house. Banquets
mise en place.

Banquets from 1000 people to private home dinners.

Ensure smooth kitchen operations through daily supervision of product inventory and receipts. Preparation and initial preparation of foods such as soups, sauces and salads and all the basic preparations necessary for service. Maintaining a clean and tidy work environment according to HACCP criteria.

Chef de cuisine: Fabrizio Cantarutti, Gianni Sculco