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    "name": "RUSSO TIZIANO",
    "label": "Head Chef",
    "email": "tizirusso76@gmail.com",
    "phone": "+62 817-6941-001",
    "summary": "Head Chef with 30 years of international experience in Italian and Mediterranean cuisine. Proven\nability to manage teams up to 30 staff, control food cost at 26%, and increase revenue by 30%.",
    "location": "Indonesia"
  },
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    {
      "company": "Various Restaurants",
      "position": "Head Chef / Senior Chef",
      "location": "Milan Area, Italy",
      "startDate": "1995",
      "endDate": "2003",
      "highlights": [
        "Worked in Starlight, Il Palio, Vecchio Convento, Da Maria restaurants, leading teams of up to 30 staff",
        "Ensured food costs remained at 26% through effective menu planning and inventory management"
      ]
    },
    {
      "company": "Le Moulin d'Aure",
      "position": "Executive Chef",
      "location": "France",
      "startDate": "2003",
      "endDate": "2004",
      "highlights": [
        "Managed kitchen operations and created menus, increasing revenue by 20% during tenure"
      ]
    },
    {
      "company": "Aquarius Pizzeria",
      "position": "Owner & Manager",
      "location": "Italy",
      "startDate": "2006",
      "endDate": "2012",
      "highlights": [
        "Managed full restaurant operations and consistently achieved good revenue growth over 7 years",
        "Oversaw all aspects of service and ensured high customer satisfaction"
      ]
    },
    {
      "company": "La Braceria",
      "position": "Executive Chef",
      "location": "Singapore",
      "startDate": "2012",
      "endDate": "2014",
      "highlights": [
        "Managed kitchen and developed menus"
      ]
    },
    {
      "company": "Al Borgo",
      "position": "Executive Chef",
      "location": "Singapore",
      "startDate": "2014",
      "endDate": "2023",
      "highlights": [
        "Oversaw kitchen operations and led team",
        "Controlled food cost and improved processes"
      ]
    },
    {
      "company": "Tibene Restaurant",
      "position": "Executive Chef",
      "location": "Bogor, Indonesia",
      "startDate": "2024",
      "endDate": "2025-12",
      "highlights": [
        "Managed full kitchen operations and menu engineering",
        "Led and developed kitchen staff",
        "Controlled costs to improve profitability"
      ]
    },
    {
      "company": "",
      "position": "Consulting Chef (Freelance)",
      "location": "Indonesia / International",
      "startDate": "2026-01",
      "current": true,
      "highlights": [
        "Consulted restaurants on operations and menu development",
        "Optimized food cost and trained staff to improve efficiency"
      ]
    }
  ],
  "education": [
    {
      "institution": "Hospitality School",
      "degree": "Bachelor of Arts",
      "field": "Hospitality",
      "startDate": "1993"
    },
    {
      "institution": "Albena Hotel School",
      "degree": "Bachelor of Arts",
      "field": "Hospitality",
      "startDate": "2012"
    },
    {
      "institution": "Hospitality School",
      "degree": "",
      "endDate": "1993"
    },
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      "institution": "Albena Hotel School",
      "degree": "",
      "endDate": "2012"
    }
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    "Team Leadership",
    "Revenue Growth",
    "Italian Cuisine",
    "HACCP",
    "Food Cost Control (26%)",
    "Team Leadership (30 staff)",
    "Revenue Growth (+30%)"
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      "language": "Italian",
      "fluency": "Native"
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    {
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      "fluency": "Fluent"
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      "language": "Bahasa",
      "fluency": "Basic"
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    "yearsOfExperience": 32,
    "seniority": "lead",
    "highestEducation": "Bachelor's"
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