Antonio Bitetto

Antonio Bitetto

Head chef at Bulgari Resorts
Lives in Dubai, United Arab Emirates
over 6 months ago

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Passionate and highly professional Italian Chef, able to combine different styles and cuisines developed along my 18-year journey from Apulia,through Europe, to Middle East.
My dishes represent myself: authentic, traditional but at the same time curious about innovation, quality-focused.

Experience

  • Head chef

    Bulgari Resorts - Dubai, United Arab Emirates

    F&B kitchen
    October 2018 - Now · 2 months

  • HEAD CHEF

    Radisson Blu Media City Dubai - Dubai, United Arab Emirates

    F&B kitchen
    September 2016 - October 2018 · 2 years and 2 months

    Chef in charge for a team of 10 chefs. Busy restaurant specially in lunch time, occupancy is around 100/140 cover a day. Manager of all kitchen activites, creating menu following italian taste and healthy concept , engineering cost, recruitment and staff management , food cost control, direct purchaising ,supplier management and selection, cooperation with other head office departments, support executive chef activities.

  • Sous chef

    Grosvenor House Dubai - Dubai, United Arab Emirates

    F&B kitchen
    September 2015 - September 2016 · 1 year and 1 month

    I was the second chef in charge, italian fine dining cuisine with cooperation with Crudo japanese bar, where we served different kind of japanese sea food and tapas. I supervises the standard and chefs performed , I toke care of orders suppliers and HACCP documents, training, internal format and support chefs all team.

  • Chef de partie

    Jumeirah Emirates Towers - Dubai, United Arab Emirates

    F&B kitchen
    January 2015 - September 2015 · 9 months

    Fine dining italian restaurant, in charge for pasta section.

  • chef de partie

    Hotel Danieli, A Luxury Collection Hotel - Venice, Italy

    F&B kitchen
    April 2014 - September 2014 · 6 months

    Luxury property with a la carte restaurant in one of the best terrace in the world with many different dishes and preparation, busy lunch and dinner , room service, bar service, banqueting and every two times a week I worked as breakfast chef. The restaurant offers a high quality service (five luxury star) with standard features business, with care for details and customer satisfaction.

  • chef de partie

    borgoegnazia resort - Savelletri, Italy

    F&B kitchen
    April 2013 - September 2013 · 6 months

    5*lux (Best hotel of the world 2014) I worked for the first two months as a chef de partie to main course section. The resort was divided in two different cuisines and offered services à la carte , bar service room banqueting, i learned how to cut and cook fresh and big size of fish like tuna, swordfish, red snapper. Fine dinining regional cuisine for international high profile guest.

  • internership

    Devero hotel - Lombardy, Italy

    F&B kitchen
    August 2012 - December 2012 · 5 months

    2 michelin **restaurant (Enrico Bartolini chef) by ALMA culinary school. I was in training as commis tournant trough all section.

  • chef garde manger

    Bluserena - Marinella, Italy

    F&B kitchen
    May 2011 - September 2011 · 5 months

    I managed the starters section for 1400 guest lunch and dinner with a team of 6 demi chef in my section, purchase, inventory and food cost control . It was buffet restaurant with a focus on presentation and esthetics as well with quality local product.

  • 2nd cook

    Princess Cruises - Caribbean Netherlands

    F&B kitchen
    September 2010 - May 2011 · 9 months

    I worked in beginning as demi chef in the Italian restaurant (Sabatini), then i was moved in different outlets to give more support.

  • chef garde manger

    bluserena - Marinella, Italy

    F&B kitchen
    May 2010 - September 2010 · 5 months

    I managed the starters section for 1400 guest lunch and dinner with a team of 6 demi chef in my section, purchase, inventory and food cost control . It was buffet restaurant with a focus on presentation and esthetics as well with quality local product.

  • chef de partie

    villaggio olimpico - Bardonecchia, Italy

    F&B kitchen
    December 2009 - May 2010 · 6 months

    Chef of starters section for 2 buffet restaurants 1200 people, management of the food and staff.

  • chef de partie

    manicomio restaurant - London, United Kingdom

    F&B kitchen
    May 2009 - September 2009 · 5 months

    Buffet restaurant with a la càrte choice too, in the heart of chelsea with high profile guest , I was in charge for all food preparation, at the counter with 50 seats, (salads, show cooking, pasta, sandwiches, different preparations of meat and fish , soups, etc. ..)

  • chef garde manger

    nova yardinia Kalidria hotel - Apulia, Italy

    F&B kitchen
    May 2008 - September 2008 · 5 months

    5 * lux In charge for starter section , basically regional gourmet dishes with great products km0.

  • demi chef de partie

    galvin bistrot de luxe - London, United Kingdom

    F&B kitchen
    January 2008 - June 2008 · 6 months

    One of my best experience, i love french kitchen and i saw and taste a really gourmand food in that restaurant. I was in charge of all the food preparations at starters section and occasionally worked in pastry, I learned preparations of French haute cuisine, and after 1 month got promoted as chef de partie starter section.

  • demi chef /chef de partie

    clubmed - Vittel, France

    F&B kitchen
    December 2005 - April 2007 · 1 year and 5 months

    1600 buffet restaurant guest with show cooking with international cuisine, in charge for pizza and pasta and support main kitchen team during setup preparation.

Education

  • diploma professional chef in Italian cuisine

    ALMA - Parma, Italy

    January 2011 - January 2012

    International school of italian cuisine Gualtiero Marchesi(Head Master)

  • diploma of hotellerie and restaurant service

    Ipssar Perotti - Bari, Italy

    September 1999 - August 2004

Languages

  • Italian
    Native or fluent
    100%
  • English
    Full professional
    80%
  • French
    Limited working
    40%

Skills

  • Controlling food cost
  • Exellent computer skills
  • Good relation
  • Hiring, training staff
  • Leader
  • Menu ideas
  • New ideas
  • Passionate about food
  • tourisme
  • Wine and food pairing
Connections
Fabrizio Pavlic
Restaurant Operations Manager at Grosvenor House Dubai
Kasun Harsha De
F&B Waiter at Metropoliton Hotel Dubai
Zuhaib Qureshi
Team leader PPM at Grand Mumtaz Hotel & Resorts
View 18 connections
Following
Ducasse Paris
Paris, France
Hilton Dubai Al Habtoor City
Dubai, United Arab Emirates
Other members
Elena Smirnova
Dubai, United Arab Emirates
Sabrina De Carlo
Dubai, United Arab Emirates
Abigail Okech
Dubai, United Arab Emirates
Giuseppe Giliberto
Dubai, United Arab Emirates
Subodha Pokhrel
Al Ain, United Arab Emirates
View 325955 members