Curriculum Vitae

Informazioni personali

Name & Surname:

Conti Giuliano

Adress:

Via G. Matteotti, Solbiate Arno, 21048 (Varese, Italy)

Telephones:

+39-033*******/ Mobile: +39-335*******

E-Mail:

adhwrl@r.postjobfree.com adhwrl@r.postjobfree.com / Skype: giulianochef.conti / www.giulianoconti.it

Citizenship:

Italian

Date and place of birth:

26 July 1963, Varese

Professional experiences

Date:Executive chef MSC Cruises responsibility area Nord Europe end Caraibian -2017/18 Open Wagamama Italy- executive Corporate chef Sud Hotel Tyrol -2016-17 –

Date : 2014 At 2015, Executive chef Hotel de Charme Laveno 5*

Date:

From 2011 to 2012

Position held:

Corporate chef

Employer:

Oven Foinox Spa, end corporate chef Ligabue Catering

Date:

From 2008 to 2011 and 2012-2014

Position held:

Corporate chef

Main activities and responsabilities:

Development, planning and standardization of the menu in accordance with the quality standards required by company policy.

Calculating the cost of food to individual recipes for economic optimization of the production flow.

Research and sensory evaluation of new food products in line with production techniques and presentation of recipes.

Monitoring of suppliers.

Hygienic and culinary training of kitchen staff through regular training activities administered on board.

Monitoring of the Food Department of the cruise ships of competence (respect of the menu, the food cost, the sanitary regulations, the characteristics of the raw materials, the techniques of manipulation and production of raw materials).

Support of Food Department and Operation Manager in business start-up and daily running of the cruise ships of competence.

Employer:

MSC (Cruise company).

Work sector:

Tourism & Hotel

Date:

From 2006 to 2008

Position held:

Executive Chef

Main activities and responsabilities:

Management and control of production activities in accordance with economic objectives (food costs, monitoring of the yield of raw materials), sanitary and quality required by the company

Hygienic and culinary training of kitchen staff.

Management of shift work and preparation of the work plan of the kitchen staff.

Evaluation of the professional performance of kitchen staff.

Quality control of raw materials and management of any non-compliance.

Management and resolution of complaints of passengers.

Coordination of the start-up of new ships abroad.

Employer:

Costa (Cruise company).

Work sector:

Tourism & Hotel

Date:

From 2001 to 2004

Position held:

Executive Chef

Main activities and responsabilities:

Development of recipes and menus in accordance with the quality standards of the local.

Calculation of the food cost.

Definition and selection of suppliers, research and organoleptic evaluation of new food products in line with production techniques and presentation of recipes.

Management and control of production activities in accordance with the economic objectives (food cost, raw materials) and sanitary and quality standards required by the company.

Management of shift work and preparation of the work plan of the kitchen staff.

Selection and culinary and hygienic training of kitchen staff.

Study and definition of the lay-out of the production areas and the Equipment necessary and suitable for the production.

Employer:

Hotel la Meridiana Relax & Cheteaux 5 star, Garlenda (2004).

Hotel Splendide Royal 5 star, Lugano (2003).

Hotel Serena Majestic 4 star, Montesilvano (2003).

Beef Baron Restaurant, Niagra Falls Ontario (2002).

Romagna Mia Restaurant, Toronto (2001-2002).

Work sector:

Tourism & Hotel

Date:

From 1990 to 2001 and from 2004 to 2006

Position held:

Chef and responsible of own work activities

Main activities and responsabilities:

Development of recipes and menus in accordance with the quality standards of the local.

Calculation of the cost of individual food recipes with a view to economic optimization of the production flow.

Definition and selection of suppliers, research and organoleptic evaluation of new food products in line with production techniques and presentation of recipes.

Management and control of production activities in accordance with the economic objectives (food costs, monitoring of the yield of raw materials) and sanitary and quality standards required by the restaurant.

Management of shift work and preparation of the work plan of the kitchen staff.

Selection and training of staff.

Study and definition of the lay-out of the production areas and the Equipment necessary and suitable for the production.

Responsible for the administrative and economic management of the restaurant.

Work sector: date 1990

Refreshment and catering

Position held:

Responsible of production

Employer:

Food Service Catering, Milan.

Work sector:

Restaurant-Hotels-Catering

Date:

1989

Position held:

Sous chef

Employer:

Hotel Fiesta Americana, 5 star, Cancun.

Work sector:

Tourism & Hotel

Date:

From 1983 to 1988

Position held:

Assistant in the family gastronomy and butcher.

Work sector:

Food production and butchery

Date:

From 1983 to 1988

Position held:

Chef de Parte

Employer:

Hotel Scandinavia, 3 star (MS).

Work sector:

Tourism & Hotel

Date:

From 1980 to 1981

Position held:

Commis di cucina

Employer:

Hotel Vieste, 4 star (FG)

Work sector:

Tourism & Hotel

Date:

From 1979 to 1980

Position held:

Commis di cucina

Employer:

Hotel Pietralba Sud-Tirol, 4 star (BZ)

Work sector:

Tourism & Hotel

Education and training

Date:

From 1971 to 1976

School:

Alfieri Institute (Varese, Italy)

Graduate:

Hotel Certificate

Other qualifications:

Maestro di cucina and executive chef – Ordine dei maestri di cucina FIC.

Diploma of professional Sommelier AIS, end of grappa taster ANAG.

Collare of collegiums Cocorum FIC.

Component of Euro Toques Italy.I attended refreshers courses at Etoile Institute about buffet, ice sculptures and creative banquets.

Certificate : Governament Ministery Italy of Meat controller

Personal Skills

Linguistic Competence: Native Language: Italian

Other language (self-assesment):

Comprehension

Speaking

Written

Listening

Reading

B2

English

B2

English

B2

English

B2

English

B2

French

B2

French

B2

French

B2

French

A2

Spanish

A2

Spanish

A2

Spanish

A2

Spanish

Technical skills:

Excellent knowledge of the material properties of foods and food production techniques.

Very good knowledge of the installation, design and logistics of equipment and hotel supplies.

Excellent competence of European standards regarding Hygienic Health.

Excellent knowledge of management and administrative technical of ristorative activities.

Computer skills:

Good knowledge of Microsoft Office (Word, Excel,Power Point ) and Internet.

Other personal experience:

I made military service at Quirinale in Rome in 1982.

In 2001 I was an external teacher of Italian cuisine at George Brown College.

I participated in several culinary competitions at national and international level

I received the following awards: the trophy finalist Italian Taittinger, fourth place at the Olympic Games in Berlin in 1996, bronze medal in 1997 in Nuremberg, fourth place at the World Cup in 1998 in Luxembourg, the bronze medal in world championship in Basel in 1999, the Olympics 2000 in Erfurt in Germany and a bronze medal in Stuttgart in 2002, as well as other smaller events.

I authorize the treatment of my personal data in accordance to Legislative Decree no. 196/2003

Signature: Giuliano Conti

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