Giampaolo Maffini

Giampaolo Maffini

Consultant Chef at Giampaolo Maffini
Lives in Faro, Portugal
over 6 months ago

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I am an experienced Master Italian chef from Pavia, near Milano, who loves to share my passion for creating innovative culinary experiences for my guests.

I have worked around the globe including North America, Asia, Australia, Middle East and Europe for companies such as Four Seasons, Ritz-Carlton and Fairmont as an Executive Chef, Executive Sous Chef, Chef De Cuisine, Culinary Instructor, Guest Chef and as a Chef Consultant.

I have experience with pre-openings, new openings, renovations and have participated in many promotions and events. I have experience in kitchen design, menu planning, cost control, hiring and development of staff.

NEW OPENINGS:
J7 Hotel Cambodia (5 outlets)
Modo Mio, Crown Casino Australia
Frankie's, Fairmont Abu Dhabi
Bice Restaurants London, Tokyo and Singapore

CONSULTING WORK:
Ritz Carlton Bali 3 months -converting a restaurant
Royal Singi Hotel Nepal 3 weeks training and consulting
Crowne Plaza New Delhi- one month opening of new restaurant
Hokkaido Food Services- one month -new opening

Specialities: Italian fine dining cuisine; contemporary and classic Western and International dishes;
Italian Cuisine Master Chef awarded from Barilla, Winner of numerous awards for Best Restaurant.

Contact me at chefmaffini@gmail.com

Experience

  • Consultant Chef

    Giampaolo Maffini - Hebron, KY, United States

    Other
    August 2018 - Now · 6 months

    Works as a guest chef, consultant chef and trainer at various 4 and 5 star hotels -currently at One and One Mauritius Creating VIP dinners Creating and running promotional menus Revamping menus Upgrading recipes Training hotel staff on Italian cuisine Working with suppliers to find best products

  • Executive Chef

    MONTE DA QUINTA RESORT - Faro, Portugal

    F&B kitchen
    August 2017 - July 2018 · 12 months

    Create the highest possible standards throughout the three restaurants, bar, room service, conferences, events and staff restaurant Plan and design menus for all the hotel’s outlets, keeping items current and in line with market trends and seasonal produce Train cooks in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness Carry out costing and create standard operating procedures for dishes Conduct performance management reviews and work on development plans for staff including direct reports Ensure compliance with health and safety policies

  • Executive Chef

    J7 Hotel and Spa - Krong Siem Reap, Cambodia

    F&B kitchen
    September 2016 - July 2017 · 11 months

    Developing and creating new menus highlighting various international cuisines using imported and seasonal local goods Sourcing and negotiating and with suppliers Planning and designing innovative menus and SOP for all the hotel’s outlets Training of all culinary in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness Carry out costing and create standard operating procedures for dishes Monitor and develop and train 25 culinary and stewarding staff Winner of World Luxury Hotels Awards Best New Luxury Hotel Cambodia 2016

  • Executive Sous Chef

    Marriott - Ottawa, Canada

    F&B kitchen
    April 2015 - August 2016 · 1 year and 5 months

    Create excellent banquets for up to 1000 standing and 560 seated Negotiate, source suppliers and check purchase orders for all incoming culinary products Increased guest satisfaction ratings Ensured health and cleanliness at the highest level Train and mentor staff at all levels to ensure excellent food delivery

  • Seasonal Chef and Culinary Instructor

    Algonquin College and Fairmont hotels - Ottawa, Canada

    F&B kitchen
    June 2013 - April 2015 · 1 year and 11 months

    Improve Lago fine dining restaurant in Chateau Lake Louise over two summer periods (July 2013-Nov 2013 and May 2014-Sept 2014) (restaurant is closed in winter) Create seasonal menu promotions Slash food costs and ensure profitability Train and mentor staff to create highest levels of cuisine Teach a variety of culinary classes to different levels of hospitality and culinary students Prepare and guide culinary students to enter cooking competitions Lead and train culinary students to run a live onsite restaurant Represent Algonquin College at events including the Ottawa Food and Wine Show, Charity events, cooking classes and more

  • Chef de Cuisine

    Crown Casino - Western Australia, Australia

    F&B kitchen
    March 2011 - March 2013 · 2 years and 2 months

    Interview, develop and train the pre-opening team of this Italian fine dining restaurant Aid with the new kitchen design and purchasing of relevant equipment Lead extensive Italian cuisine staff training and student apprentice training Develop seasonal Italian recipes promotions to increase revenue Prepare world class weddings, galas and other banquets Lead industry cooking classes Winner of Best Italian Restaurant in Perth 2012 Winner of Ospitalità Italiana Seal. Awarded Italian Cuisine Master Chef (ICMC) by Barilla in 2011

  • Chef de Cuisine

    Fairmont - Abu Dhabi, United Arab Emirates

    F&B kitchen
    August 2009 - November 2010 · 1 year and 4 months

    Lead the new opening of Frankie’s Italian Restaurant (Marco Pierre White) Create and develop fine dining menus and recipes Trained and developed all culinary staff to ensure standardized and excellent guest experiences Develop outstanding relationships with VIP guests Lead a variety of cooking classes Support the PR department by working to develop high level promotions to increase revenue, visibility Restaurant voted Best Restaurant in Abu Dhabi 2010 Nominated as Best Restaurant Chef in Abu Dhabi Gourmet event

  • Chef de Cuisine

    Jumeriah Beach Hotel - Dubai, United Arab Emirates

    F&B kitchen
    December 2007 - May 2009 · 1 year and 6 months

    Provide ideas and inspiration during the renovation of the restaurant and kitchen redesign Lead Italian Fine dining restaurant to excellence with many events, promotions and daily award-winning food quality Provide full training for all kitchen staff on food preparation, garnishing and presentation Increase revenue by running promotions and ensuring food costs are inline with budgets Coordinate with PR department to promote reopening of the restaurant

Education

  • A Vespucci Milan

    September 1980 - April 1984

Languages

  • English
    Native or fluent
    100%
  • Italian
    Native or fluent
    100%

Skills

  • food cost
  • Menu development
  • New Opening
  • Pre opening
  • Training
Connections
Dinesh Madusanka
CDP at LUX* South Ari Atoll
Gonçalo Viterbo
Reservations Agent at São Lourenço do Barrocal
Cosmin Neag
Student from American Hotel Academy Romania
Following
Firmdale Hotels
London, United Kingdom
Other members
Giampaolo Maffini
Faro, Portugal
Kinga Simon
Brașov, Romania
Stijn Van Bleyenbergh
Brussels, Belgium
GIANCARLO PASTORE
Piedmont, Italy
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