Daniele Chiari

•. In charge of the Officials Government Events catering
• Built a comprehensive F&B manual for all palaces
• Developed kitchen standards procedures
• Part of the culinary commission for Vision 2030
• Organizer of kitchen plans for government missions across various regions of the Kingdom
• Developed new catering concepts for all palaces
• Implemented modern cooking technology

• Consulting for restaurants, hotel and catering company, developing new projects, menus and recruitment to improve quality food service.
• Carried out day-to-day duties accurately and efficiently.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Supported team by demonstrating respect and willingness to help.
• Increased customer satisfaction by resolving issues.
• Improved efficiency and productivity by acquiring new skills.

• Developed comprehensive kitchen standards for all-day dining, banqueting, lobby bar, and room service operations.
• Built and fostered a strong, cohesive team, ensuring high-quality production across all culinary outlets.

• Led the development and standardization of all culinary operations within the kitchen, ensuring consistency and excellence across all aspects.
• Responsible for hiring, training, and mentoring chefs and local employees to meet the required standards.
• Developed diverse and innovative menus for various outlets, including all day dining, an Italian restaurant, Turkish restaurant, lobby bar, spa healthy bar, and room service.

• Developed and standardized authentic Italian recipes for Trattoria La Cucina, a high-volume restaurant serving 300 covers daily.
• Contributed to making the restaurant the most profitable outlet within the F&B department, with continuous operations throughout the day.

• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Created recipes to maximise profit by delivering on target food costs per dish.
• Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.

• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.

• Followed recipe specifications strictly to produce high volume of food orders.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Supervised and trained junior chefs cook assigned dishes.
• Monitored line production to achieve consistent quality.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.