Manager
Baribros llc
Total years of experience :21 years, 2 Months
Antonio Rosati
JVC Dubai
+971 50 2274327
+971 52 7984037
Italian
27.06.1971
Male
Coordinate the operations of company. Formulating policies, managing daily operations, and planning the use
of materials and human resources, management and administration, such as personnel, purchasing,
administrative services.
FoodStuff Trading, Food Brokerage
specialized in the placement and line expansion of retail food products
PRESENTATION: Case size, Packaging, Text, Pallet configuration.
PRICING: Retail, Distributor Matrix, FOB Pricing, and Freight costs.
ALLOWANCES: Demo Allowance, Advertising, Spoilage, Samples.
PLANNING: Financing, Commissions, Discounts, Margins,
Freight, Liability Insurance,
RESEARCH: Marketing, Vendor Competition, DSD, Warehouse, Minimums, Slotting.
Achieved additional sales in existing accounts by providing product and pricing comparisons, competitive
product cuttings and effective product selection scenarios.
Increased sales by developing recipe with a product focus, menu analysis and development.
Educated customer on reducing expenses and increasing profits, food cost consulting
- Crafting Menus & Dishes
provide menus, feature dishes, limited time promotional items, create efficiencies, simplify style menus and
dishes, maximize equipment use
- Guiding Openings / Relaunches
Renovating or re-launching an existing restaurant, finesse the menu or entirely rework concept, set
up, organization and layout
- Training Culinary Staff
culinary team hone their skills or learn new techniques
- Advising on General Strategy
maximizing utilization of equipment, staff, refrigeration and storage space. Analyze the foodservice
competitors in market and identify openings for business to excel.
- Implementing Systems & Tools
Reduce slippage or shrinkage, improvement inventory control systems, theoretical vs. actual food
cost tracking and labour productivity analysis
- Providing Operational Support
identifying operational opportunities, efficiencies and profit potential, kitchen design and construction,
supplier and service procurement
Import Agent Asia Middle East at The Manischewitz Company
1998 - 2003 (5 years)
International Trader on Frozen shark fins, sea cucumber, fish maw, jelly fish, frozen tuna whole round and
tuna loins cooked and raw, canned tuna, fish oil, shark oil.
Seafood trade and fishery development. Handling frozen and fresh tuna, mahi, groupers, snappers, mackerel,
various squids.
Corporate Executive Chef F&B Manager at Centro Hospitality
1996 - 1998 (2 years)
Maintained price controls and food cost goals.
Selected of appropriate menu items to fit each restaurant.
Supervised all kitchen staff, to include utility staff, scheduling, ordering of all kitchen supplies to include
produce, seafood, utensils, dry and canned goods, dairy products and equipment.
Conducted all inventory counts, oversaw stewarding of kitchen area, scheduled repair and maintenance of
equipment.
Chef de Partie - Chef Poissonier at Le Cirque NY
1995 - 1996 (1 year)
SeaFood Chef at Lemon Tree Bermuda
1993 - 1995 (2 years)
Commis Chef at David InterContinental Tel Aviv
1992 - 1993 (1 year)
Skills & Expertise
Financial Modeling
New Restaurant Openings
Management
Budget Process
Operating Budgets
Financial Analysis
Account Management
Sales Management
Operations Management
Food & Beverage
Restaurant Management
Restaurant Reviews
Food Preparation
foodstuff trading
food brokerage
chef consultant
Financial Forecasting
Cash Flow Forecasting
Budget Forecasts
Forecasting
Menu Development
Culinary Skills
P&L Management
Strategy
Languages
English (Full professional proficiency)
French (Limited working proficiency)
Spanish (Limited working proficiency)
Russian (Elementary proficiency)
Italian (Native or bilingual proficiency)
Arabic (Elementary proficiency)
Foodstuff Trading Food Brokerage Food Shipment
Extreme knowledge of the Italian Market: Cheese, Pasta, Sparkling Water, Wine, Sparkling Wine
Strong Experience in the SeaFood Market WorldWide
Coordinate the operations of company. Formulating policies, managing daily operations, and planning the use
of materials and human resources, management and administration, such as personnel, purchasing,
administrative services.
FoodStuff Trading, Food Brokerage
specialized in the placement and line expansion of retail food products
PRESENTATION: Case size, Packaging, Text, Pallet configuration.
PRICING: Retail, Distributor Matrix, FOB Pricing, and Freight costs.
ALLOWANCES: Demo Allowance, Advertising, Spoilage, Samples.
PLANNING: Financing, Commissions, Discounts, Margins, Freight, Liability Insurance,
RESEARCH: Marketing, Vendor Competition, DSD, Warehouse, Minimums, Slotting.
Achieved additional sales in existing accounts by providing product and pricing comparisons, competitive
product cuttings and effective product selection scenarios.
Increased sales by developing recipe with a product focus, menu analysis and development.
Educated customer on reducing expenses and increasing profits, food cost consulting
- Crafting Menus & Dishes
provide menus, feature dishes, limited time promotional items, create efficiencies, simplify style menus and
dishes, maximize equipment use
- Guiding Openings / Relaunches
Renovating or re-launching an existing restaurant, finesse the menu or entirely rework concept, set
up, organization and layout
- Training Culinary Staff
culinary team hone their skills or learn new techniques
- Advising on General Strategy
maximizing utilization of equipment, staff, refrigeration and storage space. Analyze the foodservice
competitors in market and identify openings for business to excel.
- Implementing Systems & Tools
Reduce slippage or shrinkage, improvement inventory control systems, theoretical vs. actual food
cost tracking and labour productivity analysis
- Providing Operational Support
identifying operational opportunities, efficiencies and profit potential, kitchen design and construction,
supplier and service procurement
Graduated in Business Administration, Hospitality Administration/Management, 1994 - 1994
