Fabiana Miccoli
Hong Kong
Summary
Motivated and dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Love to create exciting and innovative menus based on in-season ingredients. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service.
Overview
9
9
years of professional experience
Work History
Executive Chef
1880 Hong Kong
Hong Kong
11.2023 - 03.2024
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided guidance and support for Sous Chefs during peak service hours.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Trained kitchen workers on culinary techniques.
- Checked quality of food products to meet high standards.
1er Sous Chef
Anne sophie Pic** Lausanne
Lausanne
05.2021 - 10.2023
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Assisted with interviewing, hiring and training kitchen personnel.
Sous Chef
Atelier Etoile Joel Robuchon*
Paris
12.2018 - 04.2021
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Trained kitchen workers on culinary techniques.
Chef De Partie Sur Mesure** Thierry Marx
Mandarin Oriental
Paris
11.2018 - 12.2018
Chef De Partie
Atelier Etoile Joel Robuchon*
Paris
01.2018 - 11.2018
Sous Chef
Saint george restaurant Heinz Beck***
Tarmiona
03.2017 - 12.2017
Chef
Acqua di pomodoro Heinz Beck***
Poltu Quatu
07.2016 - 02.2017
Sous Chef
La Veranda
Rome
06.2015 - 01.2016
Education
PROFESSIONAL COOKING COURSES
Coquis Ateneo Italiano Della Cucina
Turin04.2015
Bachelor Degree - Psychology
Turin University
Turin11.2013
High School Diploma -
Liceo Classico E Musicale "G.Palmieri"
Lecce 06.2008
Skills
- Restaurant Operations
- Team Leadership
- Recipe Development
- Staff Supervision and Coordination
- Team Collaboration
- Instruction and Delegation
- Staff Scheduling
Languages
Italian
First Language
English
Intermediate
B1
French
Advanced
C1
Timeline
Executive Chef
1880 Hong Kong
11.2023 - 03.2024
1er Sous Chef
Anne sophie Pic** Lausanne
05.2021 - 10.2023
Sous Chef
Atelier Etoile Joel Robuchon*
12.2018 - 04.2021
Chef De Partie Sur Mesure** Thierry Marx
Mandarin Oriental
11.2018 - 12.2018
Chef De Partie
Atelier Etoile Joel Robuchon*
01.2018 - 11.2018
Sous Chef
Saint george restaurant Heinz Beck***
03.2017 - 12.2017
Chef
Acqua di pomodoro Heinz Beck***
07.2016 - 02.2017
Sous Chef
La Veranda
06.2015 - 01.2016
PROFESSIONAL COOKING COURSES
Coquis Ateneo Italiano Della Cucina
Bachelor Degree - Psychology
Turin University
High School Diploma -
Liceo Classico E Musicale "G.Palmieri"
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