Alessandro Obili

• Fine Dining, Mediterranean Bistro, Nikkei Fusion, Beach Restaurant & Room Service, Pizzeria, and a Golf Course Restaurant.
• Full coordination of Kosher kitchen operations, as well as private dining and event catering.
• Expertise in menu engineering, seasonal concept development, and culinary innovation.
• Direct supervision of kitchen operations, ensuring consistency in food quality, presentation standards, and guest satisfaction.
• Rigorous control over food and labor costs, purchasing, inventory, and vendor relations.
• Implementation of service protocols and team training to maintain high-efficiency workflows across all outlets.

Head chef of Blue Restaurant (all day restaurant), a multifaceted culinary operation comprising a Nikkei fusion restaurant, grill & robata, beach bar, pizzeria, room service, and breakfast services within a five-star luxury resort.

• Directed the full culinary management of the Kosher kitchen, ensuring strict adherence to dietary laws and premium quality standards.
• Oversaw all kitchen operations including mise en place planning, team scheduling, and staff development through hands-on training and culinary workshops.
• Spearheaded menu development with a focus on innovation, seasonality, and guest satisfaction.
• Managed cost control systems for both food and labor, optimizing resources while maintaining excellence.
• Utilized Oracle and SAP software daily for inventory management, purchasing, and reporting.

Successfully led consulting projects across four distinct culinary formats:

Asian Fusion at Qor Restaurant -Parco Sushi (2017 - 2019): developed innovative menus blending Eastern techniques with Western trends, and implemented efficient kitchen workflows and plating standards.

Healthy Cuisine at Bianco Latte Restaurant (2018 ): Created nutritionally balanced menus focused on fresh, seasonal ingredients, and modern wellness trends; trained staff in health-conscious preparation methods.

Catering Operations at Area Kitchen (2021): Designed scalable menus for private events and corporate clients; optimized production systems for high-volume execution, without compromising quality.

Food Retail at I love Poke (2020): Advised on back-of-house setup for a fast-casual poke concept; structured prep lines, portioning systems, packaging protocols, and supply chain coordination.

Oversaw all aspects of menu engineering, staff training, cost control, and kitchen logistics, delivering operational excellence tailored to each unique concept.

• Developed Mediterranean, Asian fusion food recipes.
• Organized kitchen staff to ensure efficient operations during peak service hours.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Suggested and prepared promotional dishes according to ingredient availability and customer preferences.

Sous Chef – Dolce Vita (Italian Restaurant) & Embu (All-Day Buffet Restaurant)

Dolce Vita: An upscale Italian restaurant, where I supported menu execution, ensured authenticity in Italian preparation techniques, and maintained high standards of presentation and flavors.

Embu: A high-volume all-day dining restaurant with buffet service, overseeing daily operations, food safety protocols, and timely replenishment across multiple international cuisine stations.

• Coordinated kitchen brigades, supervised mise en place, and ensured seamless service between shifts.
• Collaborated closely with the Head Chef on menu planning, staff training, and maintaining quality control in both à la carte and buffet formats.

• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures of brazilian - japanaise kichen
• Inspected ingredients and equipment to ensure they meet quality standards.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
• Contributed innovative ideas and solutions to enhance team performance and outcomes.

• Prepared variety of foods according to exact instructions and recipe specifications.
• (chef consulting Heston Blumenthal 3 *MIchelin )
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• Assisted restaurant in meeting financial targets by achieving food quality objectives.
• Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.

• Organized the daily mise en place in order to prepare meals efficiently.(Chef Giorgio Locatelli 1*Michelin)
• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.

• Chef Antony Genovese 2 * Michelin
• Prepared sauces, soups and hot entrees according to set recipes.
• Monitored temperatures of prepared food and cold-storage areas.
• Maintained cleanliness and hygiene standards throughout the kitchen area.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Prepared workstations with ingredients and tools to increase efficiency.

• Chef Giuseppe Troiani 1 * Michelin
• Prepared sauces, soups and hot entrees according to set recipes.
• Kept accurate records of food consumption levels for inventory purposes.
• Prepared workstations with ingredients and tools to increase efficiency.
• Maintained cleanliness and hygiene standards throughout the kitchen area.
• Set up workstations with needed ingredients, utensils and cooking equipment.

• Ensured that all necessary equipment was available and properly functioning before service began.
• Abided by company standards in terms of portion and serving sizes.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Prepared workstations with ingredients and tools to increase efficiency.

• Monitored stock levels of food items and ordered more when necessary.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.

• Chef Matteo Vigotti 1 Michelin Star
• Determined schedules and staff requirements necessary to prepare and plate food.
• Resolved customer complaints regarding food quality or service promptly and professionally.
• Cleaned and sanitized kitchen equipment, utensils and work stations.