MILO BALDAZZI
Rome
Summary
I introduce myself briefly, my name is Milo Baldazzi, currently residing in Rome, Italy for most of my career I have worked abroad especially in Asia, Southeast Asia and Northern Europe.
Very experienced with mediterranean and nordic cuisine with an oriental touch gained during my experiences in southeast Asia,
Strongly Experienced in new opening and Multi-restaurant\outlet management .
If were asked my point of power i would say meticulous , strong leadership ,good organization and communication skills, empathetic and with strong attention to details in the personal interaction with other associates or customers.
During my 13 years of experience i mastered the use of advanced and traditional cooking methods including particular space for fermentation and ageing.
Always looking for new stimuli and hungry to continue learning and experimenting as much as possible to always offer competitive, creative and functional menus to the type of concept required.
Overview
14
14
years of professional experience
Work History
OWNER - EXECUTIVE CHEF
UMAMI ENOTECA
01.2021 - 01.2024
- Definition of the selling prices of food and beverages with reference to the desired costs and margins.
- Participation in fairs and events dedicated to catering to expand business opportunities.
- Management of restaurant staff and supervision of activities during service.
- Monitoring of receipts and management of payments.
- Constant update on the trends of the reference market.
- Drafting of the menu and making any changes based on seasonality and product availability.
CHEF DE CUISINE , EXECUTIVE SOUS
JW MARRIOTT
02.2018 - 09.2020
- Pre- Opening of the new outlet ( Uppercut steakhouse )
- New event launch " Ramadhan under the star "
- Developed culinary staff through training, disciplinary action and performance reviews.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Created recipes and prepared advanced dishes for all the hotel outlets
EXECUTIVE CHEF
PINKCOCO RESORT & SPA
08.2017 - 10.2018
- Hired, managed and trained kitchen staff.
- Preparation of seasonal menu based on local island products
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Developed Vegan menus
EXECUTIVE CHEF
TUNE
09.2015 - 07.2016
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
EXECUTIVE CHEF
SHILLING BEACH CLUB
02.2014 - 07.2015
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
CHEF DE PARTIE
MASTER BA
03.2013 - 04.2014
- Maintained well-organized mise en place to keep work consistent.
- Worked closely with executive chef Simone Rugiadi to create banquet menu for wedding guests.
- Prepare and store fresh truffles
- Preparation of kitchen tools, ingredients and workstations when opening or closing the kitchen.
- Preparation of starters based on fresh truffles
Commis chef
Pascucci al Porticciolo ( 1 michelin star )
05.2012 - 01.2013
- Cleaning and preparation of fish, molluscs and crustaceans meticulously following hygiene and safety standards.
- Smoking and drying of fish products with traditional procedures and modern methods.
- Sectioning, cutting and washing of fresh fish with different operating methods
- Preparation of the line according to the instructions received from the chef Pascucci
COMMIS CHEF
LA TACITA COUNTRY CLUB (Michelin guide )
03.2010 - 02.2012
- Worked closely with starred executive chef Antonio Sciullo to create banquet menu for banquet guests.
- Maintained well-organized mise en place to keep work consistent.
- Preparation of the line according to the instructions received from the chef Antonio Sciullo
- Preparation of kitchen tools, ingredients and workstations when opening or closing the kitchen.
- Preparation of starters and desserts
Education
degree culinary arts level 1 - level 1
A tavola con lo chef
degree culinary arts level 2 - master level 2
Tu chef
accounting -
istituto G. Ferro
Skills
- New opening expert
- Multi-Restaurant management
- Time-management Skill
- Budgeting and Cost Control
- Leadership
- HACCP
- Fermentation and ageing
- Staff Supervision and Coordination
- Communications skills
- Menu development
- Plating and presentation skills
- Critical Thinking
- Banquets and Catering
- Profit Target Achievement
- Cooking Technique Demonstrations
- VEGAN Menu
- Sushi Menu
Languages
Inglese
Avanzato
C1
Indonesiano
Intermedio
B1
Italiano
Bilingual or Proficient (C2)
Italiano
Bilingual or Proficient (C2)
Timeline
OWNER - EXECUTIVE CHEF
UMAMI ENOTECA
01.2021 - 01.2024
CHEF DE CUISINE , EXECUTIVE SOUS
JW MARRIOTT
02.2018 - 09.2020
EXECUTIVE CHEF
PINKCOCO RESORT & SPA
08.2017 - 10.2018
EXECUTIVE CHEF
TUNE
09.2015 - 07.2016
EXECUTIVE CHEF
SHILLING BEACH CLUB
02.2014 - 07.2015
CHEF DE PARTIE
MASTER BA
03.2013 - 04.2014
Commis chef
Pascucci al Porticciolo ( 1 michelin star )
05.2012 - 01.2013
COMMIS CHEF
LA TACITA COUNTRY CLUB (Michelin guide )
03.2010 - 02.2012
degree culinary arts level 1 - level 1
A tavola con lo chef
degree culinary arts level 2 - master level 2
Tu chef
accounting -
istituto G. Ferro
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