Gym, reading books, holistic medicine
Massimo Santovito
Chef
Hong Kong
Summary
Expert Chef de Cuisine with exceptional skills in managing staff of 30 chefs, ordering and controlling inventory, scheduling, and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.
Overview
31
31
years of professional experience
2
2
Certificates
3
3
Languages
Work History
Chef de Cuisine
Villa Haven 5 star Resort
11.2024 - Current
- I work as Chef de Cuisine at Villa Haven 5 star Resort in Maldives for pre-opening. In charge of two restaurants: Solara (Mediterranean) and Husk (Argentinian-Maldivian). Menu design, recipes and costing. I give weekly menu training and supporting all day dining outlet for main sauces productions.
Head Chef
El Grande Group at Grappa’s restaurant
01.2023 - 08.2023
- In charge of the kitchen operation. Promotional monthly events, weekly lunch menu, ordering, inventory. Supervising the hot kitchen, pizza station, cold kitchen.
- Reason for leaving: company financial restructure.
Private Chef
12.2021 - 12.2022
- I work as private chef for events, private home, consulting, cooking classes with the use of a private kitchen.
Italian Head Chef
Hong Kong Football Club
01.2018 - 11.2021
- I have started to work for the new Italian Restaurant concept with F&B director from appetizers, pizza, pasta, meats, and seafood to desserts. I have formed the kitchen team and organized the kitchen operation. Ensuring the quality and standards all the times. I have helped other outlets to develop new ideas and training. I have negotiated with food vendors for better products and costs. Time to time, I was supervising other outlets kitchens, developing special recipes for special diets. During the time I have developed special menus for private room and monthly promotions for wine dinners. The restaurant has gained good reputation among the members and other clubs in the city.
- Reason of leaving: COVID-19
Chef Consultant
Simply Italian Restaurant
07.2016 - 12.2017
- I have worked as chef consultant for the opening of the Simply Italian Restaurant in Lai Chi Kok. During the per-opening I have designed and planned the kitchen, build up and train the kitchen team, designing menus, planning promotions for PR and journalists. Keeping costs under controls, monitoring the inventory. The cuisine is modern Italian but remaining traditional. I have developed Homemade Gelato and sorbets. I have also developed some confectionery pastries and packaging.
- Reason of leaving: company financial issue.
Hotel Chef
Hotel Panorama/Mondrian
09.2013 - 06.2016
- I am in charge of 2 outlets: Ava Restaurant slash Bar is an European fine dining, and Café Express is an international all day dining buffet. The daily operation is breakfast, lunch and dinner. My duties: Menu planning, monthly promotions, banqueting and events, supervising and monitor the overall operation, costs control according to budgets. It was a very challenging experience and actually very good, especially to lead and build a team. I have contributed to improve food quality and the reputation of the restaurant among tourists and local customers as well improved revenue and GOP.
- Reason of leaving: Assisting a friend for new opening.
Group Head Chef
Il Bel Paese
09.2011 - 12.2012
- Supervising the overall kitchen operation of the outlets, included buffets, a la carte and catering; to make sure accuracy in the recipes and hygiene maintained to high standard. I plan menus for all types of events and budget. All menu and recipes are my own creations. I am teaching for cooking classes weekly and privately (Italian, western and technical). I design menu and recipes for restricted diet persons. I am responsible for the operation of the main outlets, in Wan Chai & Discovery Bay.
- Reason of leaving: closed down the main restaurant in Wan Chai.
Head Chef
Peccato Italian Restaurant (Café Deco Group)
12.2010 - 08.2011
- Job Duty to manage the kitchen, designing menus for weekly set lunch, la carte and monthly promotions, I develop my own recipes and I take part in food preparation, cooking and giving staff training, cost control, stock ordering, preparing kitchen roster, organizing the work between restaurant manager and kitchen, I organize private parties.
- Reason of leaving: budget restructured
Head Chef
iL Bel Paese Italian Restaurant
04.2008 - 07.2010
- Responsible to all food preparation, and maintaining high quality, planning menus, and tailors-made dietary menus and menu in general for private events, training kitchen team new recipes. I give weekly cooking classes. Responsible for the catering area and menus, cost control. I have contributed to open new three concepts outlet restaurant in Wan Chai in 2009.
Executive Sous Chef
Corpus Christi College, Catering Department
04.2006 - 02.2008
- Working as Executive Sous Chef, responsible to the Executive Chef and substitutes in his absence, responsible to the catering manager. With my previous baggage of experience, I have further developed to provide fresh produce for fine dining restaurant, banqueting as conference functions, outdoors marquis functions and weddings. My responsibilities: to deal with food vendors, food preparation, and supervision of the kitchen brigade. Most of the products were in-house made.
Executive Sous Chef
Trinity Hall Catering
11.2001 - 04.2006
- My responsibilities are to supervising the kitchen team, to maintaining high standard preparation for lunch, dinner, and special events as wedding, banqueting & conferences. Assisting and responsible to Head Chef, to place food orders, cost control, training to junior chefs, and planning menus. I have developed my skills and techniques; I have explored a new field as banqueting.
Sous Chef
Loch Fyne Restaurant
03.1999 - 09.2001
- My job position was Sous Chef to prepare traditional Scottish, English and French modern fish dishes. I was in charge during the absence of the Head Chef. My duty was to prepare the mise en place for the lunch and dinner menu included pastry, supervising the junior chefs, cold seafood counter, food ordering. I have acquired new skills and developed my experience.
Chef de Partie
Mamma Amalfi Restaurant
06.1997 - 02.1999
- I moved to UK for new experiences working abroad. I started working as Chef de Partie at “Mamma Amalfi Restaurant” in Cambridge located in Grafton Shopping Centre. Duty was to produce fresh food for lunch and dinner, and private functions as party, business lunch. My duties and responsibilities for food preparation of pasta and meats; sometimes I have worked in the pizza section. I have supervised the commis and checking the food delivery, and helping the Chef de cuisine to place ordering.
Demi Chef
Madison Restaurant
07.1994 - 06.1997
- I was promoted to Chef de partie after 2 years, and my duty to cook meats dishes, pasta and fish, and once a week I have covered the pastry Chef.
Education
NVQ2 - Food Preparation And Hospitality
Cambridge Regional College
Cambridge UK 04.2001 -
Skills
Menu design
Accomplishments
I have accomplished many recognitions from customers, employers and staff. My passion, dedication and perfection are mostly the keys to achieve any objectives. I was awarded employer of the year when I was in Hotel and private club.
Certification
[Area of certification] Training - [Timeframe]
Interests
Timeline
Chef de Cuisine
Villa Haven 5 star Resort
11.2024 - Current
Head Chef
El Grande Group at Grappa’s restaurant
01.2023 - 08.2023
Private Chef
12.2021 - 12.2022
Italian Head Chef
Hong Kong Football Club
01.2018 - 11.2021
Chef Consultant
Simply Italian Restaurant
07.2016 - 12.2017
Hotel Chef
Hotel Panorama/Mondrian
09.2013 - 06.2016
Group Head Chef
Il Bel Paese
09.2011 - 12.2012
Head Chef
Peccato Italian Restaurant (Café Deco Group)
12.2010 - 08.2011
Head Chef
iL Bel Paese Italian Restaurant
04.2008 - 07.2010
Executive Sous Chef
Corpus Christi College, Catering Department
04.2006 - 02.2008
Executive Sous Chef
Trinity Hall Catering
11.2001 - 04.2006
NVQ2 - Food Preparation And Hospitality
Cambridge Regional College
04.2001 -
Sous Chef
Loch Fyne Restaurant
03.1999 - 09.2001
Chef de Partie
Mamma Amalfi Restaurant
06.1997 - 02.1999
Demi Chef
Madison Restaurant
07.1994 - 06.1997
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Languages
English
Full Professional
Spanish
Limited Working
Italian
Native or Bilingual
Holistic medicine, reading, gym
In my free time, I give therapeutic treatments as I am a qualified therapist. I like to walk in the nature, reading philosophy's books. Sometime I go to the gym. Socializing with friends.