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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
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Corporate Executive Chef
RMH HOTELS GROUP - Modena, Italy
F&B kitchenMarch 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
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Executive chef
Best Western Italy - Europe
F&B kitchenOctober 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
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Executive Sous Chef
Fairmont Bab Al Bahr, Abu Dhabi - Abu Dhabi, United Arab Emirates
F&B kitchenNovember 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
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Executive Chef
Best Western Plus Hotel; The Hotel Bologna - Venezia, Italy
F&B kitchenOctober 2018 - March 2020 · 1 year and 6 monthsThe 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
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Executive Sous Chef
Fairmont Bab al Bahr Hotel - Al Maqta, Abu Dhabi, United Arab Emirates
F&B kitchenNovember 2017 - October 2018 · 1 yearThe 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
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CDC
Fairmont Bab Al Bahr, Abu Dhabi - Abu Dhabi, United Arab Emirates
F&B kitchenAugust 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 kitchenJune 2014 - October 2017 · 3 years and 5 monthsThe 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
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Owner and Head Chef
Italian Trattoria "IL SOGNO" - Venice, Italy
F&B kitchenDecember 2010 - June 2014 · 3 years and 7 monthsVenice, 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)
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Owner and Executive Chef
Restaurant "LA RAGNATELA" - Venice, Italy
F&B kitchenJune 1994 - November 2010 · 16 years and 6 monthsVenice, 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)
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Head Chef
LA TEATRERIA PETROLINA - Dolo, Italy
F&B kitchenDecember 1991 - June 1994 · 2 years and 7 monthsDolo, 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
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Sous Chef
SAN CLEMENTE" Michelin Star - Padua, Italy
F&B kitchenJuly 1989 - December 1991 · 2 years and 6 monthsPadova, 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
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Sous Chef
Restaurant "GUALTIERO MARCHESI; Michelin Star - Milan, Italy
F&B kitchenJanuary 1987 - June 1989 · 2 years and 6 monthsMilano, Italy * Proposition of New trends in menu proposition. * Best Seasonal Products recognition * Preparation of Traditional and Local dishes * Gala dinners and worldwide gastronomic events
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Sous Chef
Restaurant "FREDDY GIRARDET; Michelin Star - Lausanne, Switzerland
F&B kitchenMarch 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
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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
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Italian
Native or fluent
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English
Native or fluent
Personal information
Nationalities
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Italian
Date of birth
October 08th 1966
Skills
1 skill
- Influencing outcomes and others. Result oriented,
Additional Information
1 information shared
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