Chef Restaurant
Resume:
Curriculum vitae
PERSONAL INFORMATION Samuele Crestale
Milano (Italy)
ac4zuc@r.postjobfree.com
Sex Male Date of birth 12/08/1981 Nationality Italian EDUCATION AND TRAINING
1995–1998 Food & Beverage Manager
International Hospitality Management Academy " E.Maggia ", Stresa (Italy) www.alberghierostresa.it
Management - F&B organization and technique
Legislation & finance
Law & economics
HACCP and authority requirement
Food chemistry
Earth sciences and biology
Culture of products and environment
Human resource management
Marketing and customer orientation
2008–2009 Master Pastry Chef Master
Higher Institute of Culinary Arts " Etoile Academy " - Chef Stefano Laghi, Venice (Italy) www.scuoladicucinaetoile.com
Pastry
Bakery
Chocolate - Ice cream
Products knowledge
Development of techniques
History of pastries
2009–2010 Professional Chef of Italian Cuisine Degree International School of Italian cuisine "ALMA" - Chef Gualtiero Marchesi, Parma (Italy) www.alma.scuolacucina.it
History of Italian cuisine
Italian cooking & sensory analysis - Oenology
Haccp - Food Cost
Management of elements
New technologies & development
Quality control - Food Nutrition & natural gourmet Page 1 / 4
Curriculum vitae Samuele Crestale
WORK EXPERIENCE
2017–Present Corporate Executive Chef
BATEEL International, Dubai (United Arab Emirates)
30 Cafe' Bateel across GCC - www.bateel.com
Business or sector F&B chain
2013–2017 Director of Culinary and Concept Development Q-Gourmet, Dubai (United Arab Emirates)
25 Pizzaro - www.pizzarouae.com
3 Leopold's of London - www.leopoldoflondon.com
MSQ - Production center
MSQ - Catering division
Business or sector F&B chain
2010–2013 Brand Chef
Land Mark Group International - Food Mark, Dubai (United Arab Emirates)
10 Carluccio's across GCC - www.carluccios.com
Business or sector F&B chain
2005–2010 Executive Chef
Luxury Golf Resort & Spa " Bogogno ", Milano (Italy) Business or sector Resort & Golf Club - Fine dining restaurant 2004–2005 Head Chef
**Michelin Star Restaurant " Il Canto " - Chef Paolo Lopriore, Siena (Italy) Business or sector Relais & Chateaux - Fine dining restaurant 2003–2004 Cook - CDP
**Michelin Star Restaurant " La Madia "- Chef Pino Cuttaia, Agrigento (Italy) Business or sector Fine dining restaurant
2002–2003 Cook - CDP
* Michelin Star Restaurant " Caffè Groppi " - Chef Fabio Barbaglini, Novara (Italy) Business or sector Fine dining restaurant
1998–2002 Cook - DCDP
Luxury Golf Resort & Spa - " Bogogno " - Chef Pino Cuttaia, Milano (Italy) Business or sector Resort & Golf Club - Fine dining restaurant Page 2 / 4
Curriculum vitae Samuele Crestale
1997–1998 Cook - Commi
Hotel "Concorde" - Chef Marco Bruschini, Arona (Italy) Business or sector Hotel
1995–1997 Cook - Commi
* Michelin Star Restaurant " Osteria Il Gatto & la Volpe ", Milano (Italy) Business or sector Fine dining restaurant
PERSONAL SKILLS
Mother tongue(s) Italian
Organisational / managerial skills Leadership
Team player
Determined
Strategic planner
Dedicated in quality, costumer satisfaction and success Job-related skills Product knowledge
Development of SOP
Kitchen manuals policy
Recipes and operating booklets
ERP system analysis
Development of cooking technique and efficiency
COGS analysis
Inventory strategy
Training
Operation duty and vacation planner
Quality control process
Monthly audits
HACCP standards
Authority requirement and bacteriological laboratory test
Products shelf life analysis and municipality approvals (GCC)
NCR tracker
OOS
Menu engineering
P&L analysis
Market trend, statistics & costumer orientation
Development of concepts
New opening of restaurant
New opening of commissary kitchen
BOH start-up and logistic
Development of menus, recipes, promotions and limited time offer
Recruitment and orientation
Page 3 / 4
Curriculum vitae Samuele Crestale
Cooking classes, wine dinners, events, catering; participant of Taste of Dubai / AbuDhabi, Dubai One TV cooking show, Antonio Carluccio cooking demo.
Education – drive the team in a correct process of training and reporting system
Training calendar
Line spot check, food taste, monitor operation requirement
Ambassador of brands standards
Asset KPI for business and employees career grow
Drive, supporting and motivating employees
Department activity calendar
Labor cost management
Kitchen layout and equipment efficiency
Improve managerial skill of signor employees
KOT standards and speed of service
Mail and communication ethic
Cost analysis of goods
Negotiation of price and contracts with suppliers
Planner for brands yearly budgets
Review of BOQ and new opening tools start-up
Market research of new products/quality/price/consistency
Command of outlook (word, excel, powerpoint, mail)
Command of ERP (Navision, Omega, Microsoft, FNB, Oracle, AX) Driving licence A, B
ADDITIONAL INFORMATION
Courses Indian cuisine - Zafran Restaurant - Dubai (UAE)
Pastry & bakery - Artisan Factory Bertoni Goup LLC - Dubai (UAE)
Italian cuisine - Carluccio's Restaurant - London (UK)
Thai cuisine - Mango Tree Restaurant - Dubai (UAE)
Greek cuisine - Pefcos Restaurant - Rody (Greek)
Ice cream - Artisan Factory Stragelato - Arona (Italy) References Olga Sharman - HR Director ac4zuc@r.postjobfree.com
Naveed Dowlatshahi - CEO ac4zuc@r.postjobfree.com
Chris Poole - Operations Director ac4zuc@r.postjobfree.com
Gian Luigi Orecchioni - COO ac4zuc@r.postjobfree.com
Fabio Testolin - CEO ac4zuc@r.postjobfree.com
Rebecca Light - Head of Operation ac4zuc@r.postjobfree.com Page 4 / 4
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