Antonino Bartolone
Executive Chef
Gent
Summary
Accomplished Executive Chef with a proven track record at NH-Hotels Belfort Gent, specializing in innovative menu development and effective team leadership. Expert in culinary techniques and food safety, I excel in creating signature dishes that elevate the dining experience. My strategic approach to cost control and talent for fostering collaborative environments have consistently enhanced kitchen operations and profitability. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
15
15
years of professional experience
Work History
Executive Chef
NH-Hotels Belfort Gent
GENT
01.2023 - 10.2024
- . *Advanced Culinary Skills*: Thorough knowledge of cooking techniques, food preparation and presentation. 2. *Menu Development*: Ability to create innovative menus that meet customer needs and adapt to culinary trends. 3. *People Management*: Ability to recruit, train and supervise kitchen staff, as well as foster a collaborative work environment. 4. *Cost Control*: Experience managing kitchen budgets, including ingredient sourcing, portion control and waste reduction. 5. *Health and Sanitation Regulations*: Ability to maintain high standards of hygiene and food safety to ensure compliance with regulations. 6. *Leadership and Communication*: Ability to lead and motivate the team, communicating effectively with staff, suppliers and customers. 7. *Operations Management*: Ability to coordinate kitchen operations during service, ensuring efficiency and consistent quality. 8. *Creativity and Innovation*: Ability to experiment with new ingredients and techniques to keep the menu fresh and interesting. 9. *Problem Solving*: Ability to solve problems quickly and effectively, especially during high-pressure periods. 10. *Attention to Detail*: Precision in the preparation and presentation of dishes to ensure a high-quality culinary experience.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Tracked sales figures for each dish served in order to identify popular items.
Sous Chef /First Line Cook
PILLOW REYLOF HOTEL
GENT
02.2021 - 01.2022
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Assisted in menu development and recipe testing.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Performed weekly inspections of all equipment for safety compliance.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Distributed food to service staff for prompt delivery to customers.
Executive Chef
EATLOVE MERCATO
Gent
01.2018 - 02.2019
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Executive Sous Chef
Costa Crociere cruise
Genova
02.2010 - 08.2017
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Trained new employees in food safety and sanitation regulations.
- Checked quality of food products to meet high standards.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Education
High School Diploma -
Istituto Professionale Pietro Piazza
Palermo08-2005
Skills
- Food and beverage pairing
- Recipes and menu planning
- Budgeting and cost control
- Forecasting and planning
- Food preparation techniques
- Food spoilage prevention
- Signature dish creation
- Food plating and presentation
- Banquets and catering
- Sanitation coordination
- Sanitation standards
- Culinary techniques
- Creative thinking
Languages
Italian
First Language
English
Beginner
A1
Spanish
Beginner
A1
Dutch
Advanced (C1)
C1
Websites
References
References available upon request.
Timeline
Executive Chef
NH-Hotels Belfort Gent
01.2023 - 10.2024
Sous Chef /First Line Cook
PILLOW REYLOF HOTEL
02.2021 - 01.2022
Executive Chef
EATLOVE MERCATO
01.2018 - 02.2019
Executive Sous Chef
Costa Crociere cruise
02.2010 - 08.2017
High School Diploma -
Istituto Professionale Pietro Piazza
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