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Customer Service Executive Chef

Location:
Manila, National Capital Region, Philippines
Posted:
October 06, 2016

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CURRICULUM VITAE

FULL NAME : CHINELLATO GIAMPAOLO

DATE OF BIRTH : 26 NOVEMBER 1972

MARITAL STATUS : ENGAGE

CITIZEN : ITALIAN

CURRENT ADDRESS : *** ********* ****

CITY : PATONG - PHUKET

COUN TRY : THAILAND

HOME ADDRESS : 2 STREET SAN JOSE –CONCEPTION-TARLAC-PHILIPPINES

WORK VISA : 1 YEARS THAILAND

CONTACT NUMBER : +66936951038

CONTRACT TYPE : PERMANENT,EXPATE PAKAGE(MEDICAL AND DENTALINSURANCE,

ACCOMODATION, TWO WAYS TICKET AFTER 1 YEAR WORK

SALARY : 150000,00 PHP NEGOTIABLE

EMAIL : acwxt1@r.postjobfree.com or acwxt1@r.postjobfree.com

LINKEDIN : https://th.linkedin.com/in/giampaolo-chinellato-77b8b233

SCHEDULARE DROPBOX : https://www.dropbox.com/sh/hih30vzv6w8qy1k/AABi6Vdqc9aawOT_JvIfxjVJa?dl=0

https://www.dropbox.com/s/xjari4wduz3wpdw/S.O.P.xlsx?dl=0

https://www.dropbox.com/sh/3tpkz215o7pc8x0/AABMsh3GemgIayl4kXm2AIE7a?dl=0

OBJECTIVE : my main goal is to support my employer to be able to reach toghether the highest standards: controlling the work force for maximum performance with minimum effort ; streamline the production; heavy attention on food waste; maintaining consistency on HCCP standards; improving the team work ; introducing 100% from scratch culinary mentality ;teaching Italian technique and food philosophy.

WORK EXPERIENCE :

PATONG – THAILAND

Hotel B-laytong fom December 2015 till present

Contract permanent as Executive Chef

Last December for the restaurant tot sales a months was 350000 thb now we are 1000000 thb

Pevious was only thai food now I introduced one area for fine dining, one area as bistro and normal restaurant a la carte

Medium cover a days 70-80 pax

Employed 35

Art gallery restaurant

MALAYSIA – KUALA LUMPUR

Marinisgroup Kuala Lumpur

Marble 8 restaurant

I introduced the first steak house in Malaysia with dry age beef in the first floor

Second and third floor classic fine dining and VIP lounge

In the start the restaurant make 350000 myr a months before I leaving we reach 800000 myr every months. Medium cover a day 75

I supervised 25 employed

Collaboration with icone Chef Federico Michieletto in Malaysia

REF CONTACT acwxt1@r.postjobfree.com co-operation fo Bocus d’Or Lyone 2015

Awards in Bocus d’Or Malaysia and in MIGF best expat chef 2014

FROM febraury 2014 till October 2015

Permanent contract as Head Chef

Budget 33% cost 29%

Dubai Office: permanent contract as executive chef

from October 2012 until december 2013as Executive Chef and F & B manager at the restaurant of the Villa restaurant & lounge Santa Maria in Cape Verde

I opened the kitchen with only 6 team member and after 1 years I hired a total of 9 team member

After 1 year the restaurant make medium sales a day around 7000 usd

Medium cover a day 80 pax

Beach restaurant lounge in fine dining situation

Interview with the National Geographich Traveller

The NGT came to have dinner with his family and had a excellent food and customer service and they decide to make the interview for the magazine with me and the owner about the restaurant,about our work life and culinary philosophy.

budget 30% cost 26%

from September 2011 to September 2012

Apavuo hotel le Morne Mauritius

permanent contract as Executive Italian chef

one Italian restaurant in fine dining and one sea food restaurant in the beach

both I make the opening medium cover par day 120

medium sales fo the fin dining 5000 usd and 3500 for the bach restaurant a days

I manage 35 employers

contact acwxt1@r.postjobfree.com mrs. Swapna

budget 35% cost 28% BB budget 25% cost 23%

from June 2004 to May 2011

Antica Coronarestaurant in Venice Dolo Italy – 1 star michelin

Permanent contract as the executive chef

6 employer in the kitchen

interviews with "Il Gazzettino" and "La Nuova Venezia" national newspapers

Reviews in the national website "www.Il Mangione.it"

Contact +39041411608

Budget 33% cost 25%

from October 1999 until May 2004 at www.boscaratoristorazione.it at the following restaurants:

- Trattoria dall'Amelia mestre venice, Italy

Permanent contract as Sous Chef,** 2 Michelin Stars

25 employer medium cover a days 150

Me and the new chef we renovate the menu with local food in nouvelle cuisine evolution;I worked with icone Chef Ettore Alzettta in Italy which is the one invented the famous Cipriani beef Carpaccio

- Restaurant ai Molini Mirano Venice

Permanent contract as head chef

I manage 16 employer

I have participated in the publication of two recipes book with the journalist Giampiero Rorato "La Grande Cucina Veneta" and Baccalà&stoccafisso"

2 position in the san Pellegrino cooking cup

Contact on web site and Marco or Diego Boscarato at +39041913955

Budget 30% cost 26%

From 1992 to 1999 Club Vacanze and Hotelplan

As sous-chef – head chef – executive chef

Maldives:

Dhigufinolhu – boduhuraa – boduhiti – kuda rah

Seyschelles:

Cote d’Or and CheauveSauris

Africa:

Tanzania

1985 to 1989

I attended the Hotel School in Castelfranco Veneto Technical in F&B from 1985 till 1989 I attended

the Hotel School in Castelfranco Veneto as Technical hotel

V.I.P GUEST customer service experience

Ornela Muti (Italian actress )Dario Argento(movie Italian director) Asia Argento (Italian actress) Eros Ramazzoti (Italian singer) Ligabue (Italian singer) marco Masini (Italian singer) Robert de Niro (usa actor) Pope Giovanni Paolo II(pope) Ronald Regan (usa president ) francois Mitteran(French president) Vasco Rossi ( Italian singer) Nelson Mandela(south Africa president)MaxBiaggi (Italian moto racing driver)Eleonora Pedron(ex miss Italia)Marco Melandri(Italian moto raicing driver)

All Malaysia VIP Tan Sri, Dato, Tenku,Sultan

Languages:

- Italian mother toungue

- fluent spoken English ;written sufficient for my work

- fluent spoken French;Written sufficient for my work

- fluent spoken French creole

- fluent spoken Dhivhei

seminary,training and courses:

- every year HACCP training course

Computer skills:

- Window packet good

- Mac sufficient

- Platform 250 good

- Fidelio good

- Amadeus good



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