Federico Parravicini

• Ensuring culinary standards and responsibilities are met for restaurant
• Supervises restaurant kitchen shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures and maintains food preparation handling
and correcting storage standards
• Coordinates menus, staffing and food preparation
• Assists in developing daily and seasonal menu items for the restaurant and determines
how food should be presented and creates decorative food displays
• Recognizes superior quality products, presentations and flavour and communicates
production needs to key personnel
• Plans and manages food quantities and plating requirements for the restaurant
• Personally performing tasks while leading the staff and managing all food related
functions, develops and trains team to improve results
• Understanding employee positions well enough to perform duties in employees absence
• Accountable for the quality, consistency and production of the restaurant kitchen
• Ensure sanitation and food standards are achieved and follows proper handling and right
temperature of all food products

• Developing new menu (A la Carte, Seasonal specialty, Monthly promotion, Menus for
function and Groups)
• Implementing step by step recipes system for the Italian restaurants of the group and
food cost control awareness for Chef de Cuisine Sous Chef and Restaurant Managers
• Implementing Hygiene system control based on HACCP
• Accountable for the quality, consistency and production of the restaurants kitchens
• Ensuring culinary standards and responsibilities are met for restaurants

All Day Dining, RIVA Restaurant:
• Ensuring culinary standards and responsibilities are met for restaurant
• Supervises restaurant kitchen shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures and maintains food preparation handling
and correcting storage standards
• Coordinates menus, staffing and food preparation
• Assists in developing daily and seasonal menu items for the restaurant and determines
how food should be presented and creates decorative food displays
• Recognizes superior quality products, presentations and flavour and communicates
production needs to key personnel
• Plans and manages food quantities and plating requirements for the restaurant
• Personally performing tasks while leading the staff and managing all food related
functions, develops and trains team to improve results
• Understanding employee positions well enough to perform duties in employees absence
• Accountable for the quality, consistency and production of the restaurant kitchen
• Ensure sanitation and food standards are achieved and follows proper handling and right
temperature of all food products

• Due to my experience in the Gulf area, I was contacted by Cecconis Restaurant group
Executive, that asked me to help with the opening of their new venue in Doha, Qatar. I
help them with contractors, suppliers, understanding of local hygiene and labor law. Train
the staff, implement the recipes from the corporate office and help the appointed Chef
with the building of the kitchen team.

• Developing new menu
• Implementing step by step recipes system and food cost control awareness for the
Restaurant Manager and Owner
• Implementing daily briefing between Kitchen staff and Floor staff and on a weekly base
with the Owner
• Helping purchasing material for the Kitchen and the Front of the House at the best cost
quality rapport possible
• Developing new business strategy for the future of the Company

• Prego Restaurant serving 30-60 covers for lunch and 40-110 covers for dinner.
• Works with team to improve guest satisfaction while maintaining the operating budget
• Ensuring culinary standards and responsibilities are met for restaurant
• Supervises restaurant kitchen shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures and maintains food preparation handling
and correcting storage standards
• Coordinates menus, purchasing, staffing and food preparation
• Assists in developing daily and seasonal menu items for the restaurant and determines
how food should be presented and creates decorative food displays
• Recognizes superior quality products, presentations and flavour and communicates
production needs to key personnel
• Plans and manages food quantities and plating requirements for the restaurant
• Personally performing tasks while leading the staff and managing all food related
functions, develops and trains team to improve results
• Utilizes interpersonal and communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates honesty/integrity;
leads by example
• Understanding employee positions well enough to perform duties in employees absence
• Accountable for the quality, consistency and production of the restaurant kitchen
• Ensure sanitation and food standards are achieved and follows proper handling and right
temperature of all food products
• MICHELIN PLATE Restaurant
• All the Expatriate Employees were made Redundant

• Developing new menu (A la Carte, Seasonal specialty, Monthly promotion, Menus for
function and Groups)
• Implementing step by step recipes system for the Italian restaurants of the group in
Shanghai and food cost control awareness for Chef de Cuisine Sous Chef and Restaurant
Managers
• Implementing Hygiene system control based on HACCP
• Accountable for the quality, consistency and production of the restaurants kitchens
• Ensuring culinary standards and responsibilities are met for restaurants
• The restaurant ceased activity due to COVID19 on March 29th 2020

• Developing new menu ( A la Carte, Seasonal specialty, Monthly promotion, Menus for
function and Groups)
• Implementing step by step recipes system and food cost control awareness for the
Restaurant Manager and Owner
• Updating Hygiene system control based on HACCP
• Implementing daily briefing between Kitchen staff and Floor staff and on a weekly base
with the Owner
• Helping purchasing material for the Kitchen and the Front of the House at the best cost
quality rapport possible
• Developing new business strategy for the future of the Company

• Developing new menu ( A la Carte, Seasonal specialty, Monthly promotion, Menus for
function and Groups)
• Implementing step by step recipes system for all the Italian restaurants of the group and
food cost control awareness for Chef de Cuisine and Restaurant Managers
• Implementing Hygiene system control based on HACCP
• Implementing daily briefing between C.d.C and staff, and between C.d.C - Restaurant
managers of all Italian restaurants of the group and Corporate office on a weekly base

• Zafferano Restaurant serving 30 covers at lunch and 50-60 covers at dinner
• Manage to alleviate kitchen operation to achieve completion of all components
• Did all the trainings of all kitchen staff as well as setting up the menus of the restaurant
• In charge of Piazza Lounge (all day dining), Bentley Cigar Bar and In-room Dining of the
hotel
• To perform and delegate tasks to a multicultural team and to ensure a superior
production and presentation of cuisine
• Main Duties:
• Ability to handle multiple tasks with attention to detail
• Following the latest trends in cuisine and implementation of such ideas with ease
• Implement HACCP guidelines in the workplace and following these procedures
• Menu and promotional activities in conjunction with the Executive Chef. In order to meet
the target market and be in line with the operating concept of the restaurant
• Maintaining good working relations with colleagues and all other Departments especially
front of the house manager (Outlet Manager)
• Assuming responsibility for increasing Departmental sales and profit
• Minimizing payroll costs by maximizing the productivity and efficient scheduling of
employees
• Knowing all guests preferences and deliver personalized experiences
• Lead by example by demonstrating the guiding principles in their role continuously
• Able to take over duties and responsibilities of Executive Chef in case of his absence

• Pre-opening of Italian restaurant at Jumeirah at Etihad Towers i.e. BiCE Restaurant
serving 40 covers at lunch and 60-80 covers at dinner
• Manage to alleviate kitchen operation to achieve completion of all components
• Did all the trainings of all kitchen staff as well as setting up the menus of the restaurant
• Able to perform and delegate tasks to a multicultural team and to ensure a superior
production and presentation of cuisine
• Able to handle multiple tasks with attention to detail
• Progressive thinking with cuisine and able to implement such ideas with ease
• Following 100% HACCP property guidelines in the workplace and following these
procedures
• Menu and promotional activities in conjunction with the Executive Chef and/or Executive
Sous Chefs, which met the target market and were in line with the operating concept of
the restaurant
• Maintaining good working relations with colleagues and all other
• Departments especially front of the house manager (Outlet Manager)
• Assuming responsibility for increasing departmental sales and profit
• Minimizing payroll costs by maximizing the productivity and efficient scheduling of
employees
• Always deliver company Hallmarks
• Always answer the telephone in person
• Enthusiastically welcome all the guests
• Know all guests preferences and delivering personalized experiences
• Bidding farewell to the guests and inviting them to return
• Lead by example by demonstrating the Hallmarks and guiding principles in their role
continuously
• Able to perform any other duties as may reasonably be requested by the management

• For a 40 seats Italian restaurant. Dinner only, lunch previous booking
• Italian Trattoria cuisine
• Taking part in creation of the menu

• For 50 seats Italian restaurant serving 10-15 covers for lunch and to 55 covers for dinner
• Italian creative cuisine Reporting directly to Chef

• For 350 seats restaurant, 25-50 covers for lunch and to 60-120 covers for dinner
(depending of the season), some events to over 300 guests.
• Creative cuisine
• Reporting directly to Chef
• Supervising and training the staff (11).
• One star Michelin restaurant guide since 1986
• One of the top 50 restaurant in Italy.

• For a 50 seats Italian restaurant. Summer Terrace up to 100 guests Dinner only;
• Italian Fine Dining cuisine
• Taking part in creation of the menu