Maurizio BOMBINI Putra Bali Hill - Villa D5 - Nusa Dua, Bali, Indonesia maurizio.bombini@gmail.com +62 857 38 49 57 64 32 years old, Italian Married > Executive Sous Chef with more than 12 years of experience > Talented in interacting with foreign cultures > Strong international skills with fluent English, Italian and French > My goal is to share my experience and passion in a restaurant that will fully support my ambition to earn a Michelin Star > Online Portfolio available: http://bit.ly/mbombini Work Experiences March 2013 to Today
EXECUTIVE SOUS CHEF - Bulgari Hotels & Resorts Bali, Indonesia > Assist the Executive Chef in producing and maintaining high standard of food preparation for the entire resort > Assist the Executive Chef in preparing budgets for property works, operational equipment and manpower > Execution, coordination and supervision of all banquet functions (menus, buffets and wedding events) > Monitor all kitchens operating costs > Maintain and enforce HACCP June 2011 to March 2013
CHEF DE CUISINE - Restaurant Il Ristorante - Bulgari Hotels & Resorts Bali, Indonesia 40 seats Italian fine dining restaurant serving Italian modern cuisine
> Elaboration of menus and concepts, control food cost, supervision of HACCP > In charge of Banquets related to the Italian restaurant > Ownership and accountability for the profitability of the restaurant. > Team Management of 12 people: hiring process, trainings and planning March 2010 to June 2011
CHEF DE CUISINE - Restaurant Sofia - The Ritz Carlton Sanya, Hainan, China 110 seats Italian fine dining restaurant serving lunch and dinner
> Elaboration of new menus and concepts > In charge of the Marketing plans to increase the sales and visibility of the restaurant > Control food cost, supervision of HACCP > Supervision of the Banquet kitchen > Team Management of 12 people: hiring process, trainings and planning April 2009 to March 2010
CHEF DE CUISINE Restaurant Muse - Le Méridien Beach Plaza, Monaco 150 seats Mediterranean Cuisine restaurant serving lunch, tapas and dinner, open 24h/24 (400 seats a day)
> In charge of the launching project, opening and operations development > Elaboration of the menus, cost controls, supervision of food hygiene and temperature control with HACCP standards > Team Management of 15 people: trainings and planning > Execution and elaboration of the Cooking Classes (on a monthly basis) April 08 to April 09
SOUS CHEF - Restaurant L’Intempo - Le Méridien Beach Plaza, Monaco 65 seats 24/7 Stylish French Cuisine restaurant working in collaboration with Michel Rostang Paris, Two Star Michelin
> Preparation and presentation of al food items in accordance with the hotel’s SOPS and standardized menu guidelines > Participation & creation of concept ideas for special events menu i.e Amber Lounge (400 seats during Monaco Grand Prix) > Ensure HACCP standards > Responsible for daily market lists and purchasing of the kitchen > Directing all culinary staff (hiring, training, scheduling)
May 2005 to April 2008
CHEF DE PARTIE LIVE COOKING & TOURNANT - Restaurant L’Intempo - Le Méridien Beach Plaza, Monaco > In charge of the Live Cooking, preparation the varied pasta, risotto, meat and fish (Italian Cuisine section) > Responsible tournant of the all parties (fish, meat, and garde-manger) April 2004 to April 2005
CHEF DE PARTIE - Restaurant La Trattoria - Boca Raton Miami, Florida, U.S.A > In charge of the preparation of the first dishes (Fresh pasta, sauce et antipasti) April 2003 to April 2004
DEMI CHEF DE PARTIE GARDE-MANGER - Restaurant Pain Adour Et Fantasie Chef Garret - One Star Michelin Châteaux et Hotels Collection – Grenade-sur-Adour, Bordeaux, France November 2002 to April 2003
CHEF DE PARTIE GARDE-MANGER - Hotel Restaurant Park Hotel Beausite - Wengen, Switzerland September 02 to December 02
CHEF DE PARTIE GARDE-MANGER - Hotel Restaurant MARINETTA - Marina di Bibbona, Livorno, Italy April 02 to September 02
CHEF DE PARTIE GRILLARDIN - Hotel Restaurant MONT BLANC - Courmayeur (AO) Italy Winter 2001
COMMIS DE CUISINE GARDE-MANGER - Hotel Restaurant DE LA TELECABINE - Courmayeur (AO) Italy Summer 1999
COMMIS DE CUISINE GARDE-MANGER - Restaurant LA FERMETTE - Bisceglie (BA) Italy Pre-opening team trainer February 2014 February 2013 October 2011 March 2011
The Ritz Carlton Kyoto The Ritz Carlton Abu Dhabi The Ritz Carlton Riyadh The Ritz Carlton Hong Kong
Event and promotions January 2013 Food Promotion with Chef Riccardo de Pra’ 1 Michelin Star Wine Dinner with Michele Chiarlo, Pio Cesare, Antinori, Telmo Rodriquez, Chateau Belgrave, Batasiolo Wine, Calvisius Caviar Awards,Trainings & Diplomas 2013 2013 2012 2011 2010 / 2014 2010 2009 2008 2007 2006 2000 1998
Bali’s Best Restaurant by Startle Magazine Best Chef of the year by Hello Bali (Live cooking competition Chef Wars 2013) Nomination as Chef of the year by Miele Guide and Asia’s Top 500 Finest Restaurant Best restaurant in Indonesia by Tatler Indonesia Magazine The Ritz Carlton / Marriot / Bulgari Manager training Bronze Medal Awards at the FHC International Culinary Arts Competition 2010 in Shanghai, CHINA Employee of the Month of August at Le Meridien Beach Plaza Monte Carlo STARWOOD GROUP Cooking demonstration for the Monte Carlo Gastronomy Exhibition SCT Le Méridien Training Le Nôtre Luxury Attitude HACCP Diploma of "TECNICO DEI SERVIZI DELLA RISTORAZIONE" (Institute for Hotel and Restaurant Services) at “Filippo DeCecco" of Pescara, Italy Professional Certificate of “TECHNICIAN OF FOOD AND BEVERAGE MANAGEMENT” 2nd and 3rd level of the C. C. N. L. (H. A. C. C. P. law 626, oenology, marketing, computer science)