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Chef. Gianfranco Chiarini

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  • CURRICULUM VITAE 2011.

    PERSONAL DATA.
     
    Name: Gianfranco Chiarini.
    Nationality: Italian / Holding an E.U. valid passport.
    Date of birth: 08 / 01 / 1966.
    Status: Married.
    Mobile: +49 (0) 176-7012-6025.
    E-mail address: Chef.Gianfranco@hotmail.com
    Home address: Aprikosenweg 71- 22175, Hamburg Germany.
     
    Web page: http://www.executivechefgianfrancochiarini.com
     
    Blog: http://executivechefgianfrancochiarini.blogspot.com
     
    Facebook Culinary Page: http://tinyurl.com/brc9vz
     
    Preview the book: http://www.blurb.com/bookstore/detail/1658620
     
    DESIRED POSITION. 
     
    International & Italian Executive Chef or Italian Specialty Chef.

    OBJECTIVE. 
     
    To offer to my employer a creative, loyal, and highly specialized Executive Chef with front and back of the house skills, who uses very accurate leadership principles to motivate his people in order to provide low staff turnover & signature service along with ideal customer experience.
     
    SPECIAL SKILLS. 
     
    Particular expertise: Multi disciplinary. Very creative and consumer culture driven. Multi-ethnic buffets and setups, homemade Italian pastas, Expert in international fusion cuisine, Expert in Middle Eastern & Lebanese Cuisine. Computer literate and knowledge of MS & Mac applications, Micros-Fidelio & FMC. Also fluent in written and spoken English, Italian, Spanish, and German and broad knowledge of French & Portuguese. Currently studying Arabic, excellent P.R. and customer interaction skills. Book writer, just have released the first edition of a Michelin rated trilogy book. Michelin trained and starred chef.
     
    CULINARY EDUCATION.

    ·       Culinary College: Instituto de Alta Gastronomia - Caracas, Venezuela.  Graduation July 1990 with a Bachelor of Culinary Arts Degree.  Specializing in Classic/Modern European and International Cuisine.
     
    ·       Pennsylvania Culinary Institute & Cordon Bleu - Pittsburgh, PA. Graduation September 1998 with an Associate of Specialized Technology & Masters Degree.
     
    ·       Istıtuto Alberghiero “Orıo Verganı” di Ferrara - Fe, Italia & Federazione Italiana Cuochi. Equivalence of all the titles and approved by the Alberghiera in 2001 as Certified Italian Executive Chef de Cuisine approved by. The Italian Chefs Federation. F.I.C.
     
    PROFESSIONAL CULINAIRE EXPERIENCE.
     
    ·       National Starch Food Innovation.
    ·       Present in 5 continents.
     
    Hamburg, Germany. 16/02/09 – Present. Role: EMEA Corporate Executive Chef and Culinary Development Leader. Hired by: National Starch Food Innovation, to develop, supervises & enforces strong culinary capabilities. To display excellent communication and team working skills incorporating the competencies of other functions into creating consumer preferred recipes and food experiences. From brainstorming to interactive workshops, dedicated to building exclusive, valuable partnerships with key customers and retailers on 5 continents. Joining a global team, working in a fast-paced, diverse, multi-cultural, and international environment. Recently, National Starch Food Innovation has made a multi-million dollar investment in a new state-of-the-art development kitchen. This Center links the culinary arts with food science and technology, sensory and textural innovation, and marketing expertise. Our new culinary center works closely with an on-site fully equipped technical center. This enables rapid scale-up of concepts under first class industrial processing conditions. The combined facilities offer a unique end-to-end service from initial concept to finished product. Responsibilities, but not limited to:
    ·       Culinary Director for the regions of: Europe, Africa and the Middle East.
    ·       Design and development of exciting new food concepts.
    ·       Close collaboration and networking with numerous global consultancy chefs.
    ·       Build close strategic relationships with key customers and retailers.
    ·       Complete management of customer visits to the Culinary Center i.e. recipes, concept and preparation, presentations, etc.
    ·       Lead external culinary events and seminars.
    ·       Full response for the Culinary Center Headquarters and procedures.
     
  • Rixos Belek Premium, Super deluxe Hotels - (7 stars) Resort. CONSULTANCY JOB.
  •  
    Antalya, Turkey. 01/05/08 – 10/02/09: Hired by Rixos deluxe Resort & Hotel Group as Italian & International Specialties Exe. Chef, to oversee the daily operations and improve customer quality experience in their extra deluxe signature & fine dining restaurants. Mediterranean, Northern Italian, French, Caribbean, Asian, Turkish & Arabic / Middle Eastern cuisines with rated Michelin dishes, with emphasis on fresh pastas, fresh seafood & imported beefs. And a wide range of international products. Responsible for inventory, menu planning, development, food researching, training, cost control, enforcing international HACCP standards as well as front of the house training into menu knowledge, up sales, customer service, public relations & in rare cases disciplinary actions.
     
    ·       Al Fadheela International Trading Co. F&B  Brands & Franchising.
    Diva’s Restaurants, Bakeries, Catering & Coffee shops.  CONSULTANCY JOB.
     
           Kuwait City, Kuwait.  01/01/08 – 30/04/08. Role: International & European Corporate Executive  
           Chef.  Hired by: Al Fadheela International Trading Co, to supervise & develop their F&B brands &  
           franchising Restaurants, Bakeries, and Catering & Coffee shops all over the Middle East & Persian
           Gulf region.
            • Develop & maintain culinary relationships with strategic accounts.
            • Lead in culinary capabilities presentations to key accounts.
            • “Gold Standard “prototypes and working as a liaison between customer and R & D staff.
            • Provides culinary guidance to food scientists on specific accounts.
            • Develop and execute training programs for company personnel.
            • Assisting in ideation /creativity protocept sessions for key customers.
            • Contribute to corporate chef’s performance reviews.
            • Provide culinary support to other departments for special projects.
            • Manages multiple priorities and timelines.
            • Keep up to date on culinary skills and memberships to key food organizations.
     
    ·       Sheraton the Luxury Collection (6 Stars) / Restaurant Stagioni. 
     
             Addis Ababa, Ethiopia. 01/01/07 - 30/11/07. Role: Specialty Chef de Cuisine Manager Hired by
              Starwood Hotel Group to oversee daily operations and improve advertising and customer experience
              in the (110 pax), Signature & Fine Dining Italian restaurant of the hotel. Nouvelle Northern Italian
              cuisine with emphasis on fresh seafood and homemade pastas. Supervising 24 Chefs. Responsible for
              inventory ordering, HACCP standards, advertising, customer service, public relations and menu
              planning overtaking additional authority after two months in the other outlets and F&B operations.
              Working as right hand of the Deputy Executive Chef. John Welton in the following tasks & to
              develop skills in massive operations and pave my way to become an Executive Chef.
     
  • Helping overseeing & coordinating a Team of 150 Chefs.
  • Banquet and Catering up to 5000 pax with 9 Function rooms.
  • Catering up to 15.000 pax per day during 3 days for the Ethiopian Millennium.
  • United Nation Head Quarter with Additional 6 Functions Rooms and Banquet up to 800 pax.
  • Italian restaurant (110 pax) / Summerfield’s 24 Hours (200 pax) / Indian restaurant (80 pax) Seafood restaurant (200 pax) / Pool restaurant (80 pax).
  • Salon de The (100 pax) / Preopening of Asian restaurant (150 pax) / 5 Bars were we served theme food and Buffet for weekly and special events with additional (80 pax).
  • Budget of 750.000 Covers a Year. Presently above Budget by 12%.
  • Best GSI and second LRA Result for the Division.
  •  
    ·       Courtyard by Marriott (5 Stars) / Restaurant IL Forno. 
     
                Kuwait City, Kuwait. 01/07/05 - 31/12/06. Role: Specialty Chef de Cuisine Manager. Hired by
                Marriott Hotel Group to oversee daily operations and improve advertising and customer service in
                the signature Fine Dining 55 sitting deluxe Italian restaurant at the 5 stars Courtyard Marriott.
                Classic Northern Italian cuisine with an emphasis on fresh seafood &homemade pastas. Overseeing
                a staff of 14. Responsible for inventory ordering, HACCP maintenance, advertising, customer
                service, public relations, and menu planning.
     
    Additional work experience in Michelin Starred Restaurants across: Asia, Italy, Germany, Ireland, The United States, South America, & the Caribbean.
     
    ADDITIONAL ACHIEVEMENTS.
     
    ·       2005 - C.I.A. & W.A.C.S. Honorable recognition Award given at headquarters in New York.
     
    ·       2005 - Manager of the Quarter. Three times nominated by Marriott.
     
    ·       2006 - The Spirit to Serve Award. Received by the Marriott Headquarters.
     
    ·       Apr/2006 - Chaine Des Rotisseurs. Chosen by Marriott as the Chef in charge to design, create, and execute a five-course gourmet dinner in the venue that hosted the acclaimed culinary organization in Kuwait.
     
    ·       2006 - Celebrity Chef. Also chosen by Marriott Kuwait as the image for the brand exposed massively across the Middle East in magazines, banners and all media.
     
    ·       2006 - Al Rai TV & Wataniya T.V. More than 50 TV cooking shows with the broadcast throughout the entire Middle East & Persian Gulf region.
     
    ·       Jul/2007 - Ex-President of the United States of America. Jimmy Carter. Chosen at the Sheraton Addis the Luxury Collection as the Chef de Cuisine in charged to cater the private dinners for the, ex president his wife and the Secret Service.
     
    ·       Nov/2008 - Festival Gourmet International @ Puerto Vallarta, Mexico
    where participated as Guest Chef exposing his trademark. Renaissance Cuisine.
     
    ·       Nov/2009 - FiE 2009 (Food Ingredients Europe), Representing National Starch Food Innovation @ the Mess Halle in Frankfurt, Germany on the biggest food ingredients show globally held every two years. Chef. Gianfranco did participate as Culinary Leader for the team.
     
    ·       Feb/2010 - LSG Sky Chefs / Lufthansa Headquarters @ Alzey, Germany. Executed as a Consultant Chef for the important airline & mega air units food distributor Gold Standard recipes for their partnership with Delta airlines.
     
    ·       May/2010 - PLMA (Private Label Manufacturers Association), Representing National Starch Food Innovation, @ the RAI Expo Complex in Amsterdam, Holland on the biggest fair of this nature in the world. Chef Gianfranco did participate as Culinary Leader for the team.
     
    ·       Jul/2010 - Invited by the Intercontinental Hotel Group as the Michelin starred Chef in charge to design, create, and execute the Deluxe gala dinner and Haute Italian Cuisine promotion @ the Intercontinental Citystars. Cairo, Egypt.
     
    ·       Nov/2010 - Invited by the Czech television channel ìPrimaî and their national prominence TV presenter and fitness icon Petr HavlÌček, as the Chef starred in the TV show "Souboj v těûkÈ v·ze" in charged of live cooking, and talked about nutrition and cutting edge fiber starches and its applications to the culinary arts. Prague, Czech Republic.
     
    ·       Jan/2011 - The New Renaissance of Italian Fusion Cuisine 1.0. The international launching of Chef Gianfranco’s first culinary book (