Gianluca Cazzin

Gianluca Cazzin

Executive Sous Chef at Fairmont Bab Al Bahr, Abu Dhabi
Lives in Modena, Italy

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About me

I am an extremely detailed and knowledgeable, individual who ensures high quality and maintaining high standards in operation.
Focus on leading my team trough continues training and goal setting and guiding them to maximum performance

Experience

39 years and 1 month

  • Corporate Executive Chef

    RMH HOTELS GROUP - Modena, Italy

    F&B kitchen
    March 2020 - Now · 4 years and 2 months

    ● Hiring and train head chefs and other kitchen staff for positions ● Traveling to build business relationships with food suppliers ● Staying updated on trends in the restaurant and food service industry to maintain a successful business ● Collaborating with marketing professionals to create campaigns and promotional materials ● Creating new dishes, updating and planning menus that include prices, layouts, descriptions and food images ● Overseeing the amount of revenue an establishment receives and monitoring the budget for payroll, food supplies and kitchen amenities ● Consulting with the establishment's owner to approve menu changes, supplier agreements and budget allowances

  • Executive chef

    Best Western Italy - Europe

    F&B kitchen
    October 2018 - Now · 5 years and 6 months

    • Order approval ,maintain a 28% food cost • Maintain 21% labor control of 20 employees • Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues. • Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations • Prepared and executed Banquets from 10-350 people • Implemented lunch and dinner specials on a daily basis • Managed ordering and inventory, food and labor costing, budgeting and forecasting • Menu development, Tournaments, Theme Nights, and other social events • Responsible for hiring, training and scheduling kitchen staff of 20 employees • Administered employee performance reviews and raises reflecting

  • Executive Sous Chef

    Fairmont Bab Al Bahr, Abu Dhabi - Abu Dhabi, United Arab Emirates

    F&B kitchen
    November 2017 - Now · 6 years and 5 months

    • Order approval ,maintain a 28% food cost and 14% labor control of 97 employees • Conduct Chef Demonstration promoting the Hotel & Restaurants • Ordering, Recruiting, Training, Scheduling and Annual Staff Evaluation • Responsible for the 2 highest revenue generating restaurants in the hotel • Responsible for the VIP event for the European in Banquet • Supervise the quality of the food in the 7 outlets of the hotel

  • Executive Chef

    Best Western Plus Hotel; The Hotel Bologna - Venezia, Italy

    F&B kitchen
    October 2018 - March 2020 · 1 year and 6 months

    The Hotel Bologna -127 room Venezia Italy * Order approval ,maintain a 28% food cost * Maintain 21% labor control of employees * Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues. * Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations * Prepared and executed Banquets from 10-350 people * Implemented lunch and dinner specials on a daily basis * Managed ordering and inventory, food and labor costing, budgeting and forecasting * Menu development, Tournaments, Theme Nights, andother social events * Responsible for hiring, training and scheduling kitchen staff of 20 employees * Administered employee performance reviews and raisesreflecting

  • Executive Sous Chef

    Fairmont Bab al Bahr Hotel - Al Maqta, Abu Dhabi, United Arab Emirates

    F&B kitchen
    November 2017 - October 2018 · 1 year

    The Fairmont Bab Al Bahr - 369 Rooms Abu Dhabi, UAE * Order approval, maintain a 28% food cost and 14%labor control of 97 employees * Conduct Chef Demonstration promoting the Hotel & Restaurants * Ordering, Recruiting, Training, Scheduling and Annual Staff evaluation * Responsible for the 2 highest revenue generating restaurants in the hotel * Responsible for the VIP event for the European inBanquet * Supervise the quality of the food in the 7 outletsof the hotel

  • CDC

    Fairmont Bab Al Bahr, Abu Dhabi - Abu Dhabi, United Arab Emirates

    F&B kitchen
    August 2014 - October 2017 · 3 years and 3 months

  • Chef De Cuisine

    Marco Pierre White Steak House & Frankie's Italian Restaurants - Al Maqta, Abu Dhabi, United Arab Emirates

    F&B kitchen
    June 2014 - October 2017 · 3 years and 5 months

    The Fairmont Bab Al Bahr - 369 Rooms Abu Dhabi, UAE * Responsible for the 2 highest revenue generating restaurantsin the hotel * Positioned both restaurant as the TOP 5 Best restaurants in the City * Conduct Chef Demonstration promoting the Hotel & Restaurants * Developed appealing , cost-effective menu' items and seasonal specials * Ordering, Recruiting, Training, Scheduling and Annual Staff Evaluation * Maintain a 29% food cost and 14% labor control of27 employees

  • Owner and Head Chef

    Italian Trattoria "IL SOGNO" - Venice, Italy

    F&B kitchen
    December 2010 - June 2014 · 3 years and 7 months

    Venice, Italy * Purchase under my direction of another catering unit * In charge of running the whole business operation * Turnover of 2.2 million Euros * Manage 30 Staff * Achieve recognition by Michelin Guide( "Bib Gourmand" ), Gambero Rosso Guide, and Slow Food Movement Guide (" Chiocciolina" best score for Trattoria)

  • Owner and Executive Chef

    Restaurant "LA RAGNATELA" - Venice, Italy

    F&B kitchen
    June 1994 - November 2010 · 16 years and 6 months

    Venice, Italy * Food preparation, stockage, budget and acquisitions * Menu Creation * Training and Recruitment * Beverage selection * Decoration and equipment acquisition * Achieve recognition by Michelin Guide ( "Bib Gourmand" ), Gambero Rosso Guide ( " 3 Gamberi" best score for Trattoria ), and Slow Food Movement Guide ( "Chiocciolina" best score for Trattoria)

  • Head Chef

    LA TEATRERIA PETROLINA - Dolo, Italy

    F&B kitchen
    December 1991 - June 1994 · 2 years and 7 months

    Dolo, Italy * Assist Owner to plan yearly food revenue targets and budgeting * Cost control and monthly menu creation * Creation of standards for recipes * Stock supervision for all 3 outlets (LIFO, FIFO) * Participating in food preparation in all sections * Monitor and check Guest Satisfaction

  • Sous Chef

    SAN CLEMENTE" Michelin Star - Padua, Italy

    F&B kitchen
    July 1989 - December 1991 · 2 years and 6 months

    Padova, Italy * Managed crew of 16 Chefs * Assist Executive Chef to run the whole kitchen operation * Developed seasonal Menu Changes * Standardized Recipes to control Food Cost and Consistency * Ensured a Safe Work Environment and Sanitary Conditions

  • Sous Chef

    Restaurant "GUALTIERO MARCHESI; Michelin Star - Milan, Italy

    F&B kitchen
    January 1987 - June 1989 · 2 years and 6 months

    Milano, Italy * Proposition of New trends in menu proposition. * Best Seasonal Products recognition * Preparation of Traditional and Local dishes * Gala dinners and worldwide gastronomic events

  • Sous Chef

    Restaurant "FREDDY GIRARDET; Michelin Star - Lausanne, Switzerland

    F&B kitchen
    March 1985 - November 1986 · 1 year and 10 months

    * Proposition of New trends in menu proposition. * Best Seasonal Products recognition * Preparation of Traditional and Local dishes * Chef Saucier

Education

  • Luiss Business School - Hospitality and Tourism Management - Rome, Italy

    September 2009 - July 2010

  • Tourism & Culinary professional institute Maffioli

    September 1979 - June 1984

  • CULINARY ART

    Ipssar "Guiseppe Maffioli"

    September 1979 - July 1984

Languages

2 languages

  • Italian

    Native or fluent

  • English

    Native or fluent

Personal information

Nationalities

  • Italian

Date of birth

October 08th 1966

Skills

1 skill

  • Influencing outcomes and others. Result oriented,

Additional Information

1 information shared

Connections
Nicole Tomamichel
Front Office Trainee at Hilton Frankfurt Airport
Krisantus Sutrisno
People and Culture Coordinator at Four Seasons Hotels and Resorts
Beatrice Rebeschini
Junior Digital Consultant at Baxi SpA
Following
Hotel Eden by Dorchester Collection Selected Jobs
Selected Jobs
Barcelona, Spain
Hilton Hotels & Resorts
Hilton Hotels & Resorts
McLean, VA, United States
Other members
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