I am writing to explore a long-term employment opportunity within your company as the Executive Pastry Chef.

Transcription

1 BARDI Fabio 1008, Tenmabashi, Kita-ku Osaka, Japan (+81) To Whom It May Concern, I am writing to explore a long-term employment opportunity within your company as the Executive Pastry Chef. I have had a passion for food since I was a child growing up in my family s hotel where I was always surrounded by food. I am a classically trained yet creative Italian pastry chef. Post-studies I have worked in several fine pastry shops, kitchens and hotels, which has most recently culminated in my leading the pastry section of the world s only 3 Michelin starred Italian restaurant outside Italy. My work experiences have been varied and wide-ranging across three continents; working around the world has given me unique opportunities to explore and immerse myself in different cultures and cuisine styles that have encouraged me even more to understand and assimilate all of these various elements into what I believe is my international flavour on food and pastries. Although I have enjoyed and learned tremendously from my stint at 8½ Otto e Mezzo Bombana and Conrad Osaka, I feel that the time has come for me to explore new opportunities in Europe closer to home to further showcase and share what I m capable of. On a final note, I d also like to share my personal work attitude and ethos. I deeply believe in teamwork to achieve a common goal, which is the complete guest satisfaction. I m proud to claim this as my achievement numerous times at my current tenure, through careful attention to details, leaving very positive lasting impressions with the guests. Please find my résumé attached for your perusal. I d be happy to discuss my experience in greater details, and clarify any questions about what I may bring to the table. I look forward to hearing from you soon. Sincerely, Fabio BARDI

2 Versatile produce desserts for top fine dining restaurants to mass-market brands, including execution between take-away and plated dine-in options adagio: crunchy hazelnut, dark chocolate mousse, sacher sponge, hazelnut mousse, chocolate mirror glaze Fabio Bardi Career Highlights: 8 ½ Otto e Mezzo Bombana (Hong Kong) *** Bakerzin (Singapore) Prime Steak (Dublin, Ireland) plated adagio with chocolate sauce and fiordilatte gelato Hotel Paradiso (Nuoro, Italy) plated riviera with fresh fruits and cherry Ladurée passion (Paris, fruit sauce France) riviera: almond genoise sponge, cherry mousse, creamy pistachio insert San Domenico Restaurant (New York City, USA) ** Creative PRECISE using the best ingredients at the height of their seasons to showcase their best talent flavours to take inspiration from various elements to produce unique interpretations malaga wild strawberry tart: chocolate sable breton, bali 68% chocolate custard, fresh wild strawberries, wild mixed fruit sushi with caramel passion fruit sauce and pistachio wasabi strawberry meringue, wild strawberry sorbet warm ricotta tart: homemade sardinian-milk ricotta wild strawberry and ricotta gelato, inspired by Gianfranco Zappettini painting, cheese, commissioned orange, by Art pistachio, Basel Hong vanilla Kong 2018 modern tiramisu: tiramisu cream, new zealand coffee meringue, marsala sauce glaze, marsala cherry black gelato affogato forest: dark chocolate sponge, kirsch chantilly, cherry compote, homemade brandied Page cherries 2

3 WORK Versatile EXPERIENCE produce desserts for top fine dining restaurants to mass-market brands, including execution between take-away and plated dine-in options adagio: crunchy hazelnut, dark chocolate mousse, sacher sponge, hazelnut mousse, chocolate mirror glaze plated adagio with chocolate sauce and fiordilatte gelato plated riviera with fresh fruits and cherry passion fruit sauce riviera: almond genoise sponge, cherry mousse, creamy pistachio insert PRECISE using the best ingredients at the height of their seasons to showcase their best flavours malaga wild strawberry tart: chocolate sable breton, bali 68% chocolate custard, fresh wild strawberries, wild strawberry meringue, wild strawberry sorbet warm ricotta tart: homemade sardinian-milk ricotta cheese, orange, pistachio, vanilla new zealand cherry black forest: dark chocolate sponge, kirsch chantilly, cherry compote, homemade brandied Page cherries 3

4 Strategic brand builder & innovation leader; more than 10-year experience and track record on business turnaround. Focused experience and passion in brand re-definition, product innovations and communications. Deep Asian consumer market and media understanding built with global point of views and experiences. Team player through leading and influencing multi-functional stakeholders across regions. December 2017 Current March 2015 December 2017 June 14 Feb 2014 Jan 2013 Apr 2014 Executive Pastry chef Conrad Hotel Osaka 5*, Japan Sourced candidates, restructured the current team, trained the ones already presents. Set up regular sessions to guide each member of the team to ensure consistency even during my absence. Created seasonal menus throughout the hotel, customized wedding cakes and several afternoon teas to reflect the hotel's luxury style and reflect the changing seasons. Developed clear recipe sheets for easy reference. Creation of personalized wedding cakes and desserts according to the guest desire. Develop a new pastry concept for the hotel to reflect Japanese culture and aesthetics to includes entremets, mono portions and chocolate bonbons. Executive Pastry chef 8 ½ Otto e Mezzo Bombana 3* Michelin Hong Kong Sourced candidates from the talent market, trained and retained the one already presents. Put into place a regular 1on1 session to guide the pastry team, to assure a good morale and consistency even while I m away from the kitchen. Created a new line of desserts and cakes to reflect the style of the restaurant and the seasons while implementing the existing ones. Develop clear recipes sheets for an easy to use reference. Carried demonstrations and guest chefs dinners in both Hong Kong and outside the country. Created seasonal cakes and special requirements desserts (gluten free, sugar free ) Developed recipes for other restaurants belonging to the same group, trained their staff in order to keep the quality and standard across different cities/countries and implemented daily communication. Brand Development Manager for Chocolate, Gelato and Pastry Metadesign Ltd. As the Brand Ambassador, I have represented a few Italian brands to corporate customers at large, both existing and potential, to create specific brand identity and image, increase overall market awareness and presence, as well as total brand SKUs. Through direct engagement sessions and demonstrations on product use as well as professional know-how, I have helped generate new sales opportunities, from converting potentials to new customers, and deepen preference and utilization by existing customers. While representing the brands and based on customer needs, I have also rendered new menu development as well menu reengineering for key clients. Vice President of R&D for a medium size bakery and café shop Bakerzin Pte. Ltd. (Singapore) As the head of newly restructured Research & Development team, set up the R&D organization via sourcing candidates from talent market, established from scratch the process from bakery / food design to production, including all SOP, food costing, and training for both Production (central kitchen responsible for pastry) and Operations (outlet chefs responsible for dishes). Re-establish the food portfolio to reflect the brand identity of a western café, from a random selection of regional popular dishes; re-vamped the pastry collection via adopting latest global pastry trends. Created a quarterly menu on both sweet & savory items while implementing existing items; established theme-based collections with each quarter to enable Marketing & PR better commercialize the creations. Page 4

5 Directed the new items development to multiple industry partners, including Starbucks (pastries), F&N (ice-cream), etc. Developed and implemented the productivity through the company by analyzing the production flows and adapting new techniques to maximize time and wastage while ensuring stable cross-functional operations. I was personally approached to develop 2 ice creams flavors for F&N under the Inspired Chef collection. Jun 12 Dec 2012 Aug 2010 May 2012 Jan 2009 Jul 2010 Feb 2008 Nov 2008 Feb Aug 2007 Executive Pastry Chef Boathouse Pte. Ltd. (Singapore) When I joined the company I set up the central production kitchen for 3 outlets, sourced suppliers and equipment. Created a new line of plated desserts and take away cakes, established theme-based collections for holidays and such to empower marketing to better commercialize. Took care of the costing and inventory, selected candidates to work in the production kitchen for the bakery, the fine dining and casual dining restaurants. Executive Pastry Chef Prime Steak Ltd. (Ireland) I created a dessert menu based on healthy food (sugar free desserts, low fat, allergies friendly) and helped set up the restaurant. Run a small production of bread. Created a range of syrups and purees to be used at the bar. Selected candidates to work in the restaurant in the pastry department, and managed their roster. Took over the pastry of another restaurant in the same company to improve and standardize the dessert menu while helping at the same time to set up two new restaurant concepts from the construction to the selection of the equipment. Represented the restaurant at the Food and Wine Christmas Show, where I demonstrated three desserts and a holiday drink special. Pastry Chef Hotel Paradiso, Nuoro (Italy) I restructured the pastry department in the hotel, helped source candidates from market, reestablished the process from bakery/food design to production, including all Standard Recipes, food costing, and training. Updated the food portfolio to reflect the restaurant identity via adopting latest global pastry trends. Created few menus focused on the sweet & breakfast items, and implemented on existing items. Implemented productivity through the hotel by analyzing the flows and adapting new techniques to maximize time and wastage while ensuring stable cross-functional operations. Pastry Chef Laduree, Paris (France) Took the job to learn and appreciate the classic art of French desserts. Worked the night shift to learn about tarts, choux paste and little entremets. During the morning shift I learned about making macarons and entremets while helping in the Lamination department (croissants, puff pastry, etc.) Chef de Cuisine Kusmi Tea Restaurant, Paris (France) Set up a new restaurant for the company focused of food paired with premium quality tea, selected the equipment and hired a whole team to run the restaurant. Created a selection of dishes using tea and fresh produce from the market, took care of the costing and inventory management. Page 5

6 Sept 2004 December 2006 Jun Dec 2001 Head Pastry Chef San Domenico Restaurant, New York City (USA) (visa expired) After graduation I moved to New York City, the first 6 months in the company I was in charge of the Pasta and Rice section, from the mise-en-place to the lunch and dinner service for a very busy and famous Italian restaurant. I helped with the creation of seasonal menus and managed my own purchasing and inventory. After been transferred to the Pastry and Bread department within 1 month I became in charge. Responsibilities ranged from creating new desserts, sourcing new ingredients, managing the roster and to ensure quality standard. Created and produce a small range of fine dining catering pastries and breads all made in house. (Internship) CAST Alimenti (Center of Arts and Sciences and Technology of the Aliments), Brescia (Italy) Helped carrying demos with international renowned chef (like Adria, Balaguer, Massari) and work with them by preparing recipes. EDUCATION Sep 2004 Diploma in Food and Beverage, IPSSAR Brescia (Italy) Evaluation: 75/100 LANGUAGES Italian: Mother Tongue English: Fluent French: Fluent Spanish: Good Page 6