Dear HRD good afternoon and greeting from the Philippines,
I’m Chinellato Giampaolo an executive Italian chef I would like to introduce my self by this letter and my curriculum in attachment
I’ve 28 years of cuisine international experience and pre-opening team I would like to co-operate in Your hotel because I thought I’m the right person to handle Your Kitchen in the best way with my work skill and personality.
My main goal is to support my employer to be able to reach together the highest standards: controlling the workforce for maximum performance with minimum effort; streamline the production; heavy attention on food waste; maintaining consistency on HACCP standards; improving the teamwork; introducing 100% from-scratch culinary mentality; teaching Italian and international technique and food philosophy.
My preferred work location is South Asia and the Indian Ocean but I don't have any problem to relocate
Highly acknowledged about dry age and steak house, Classic Italian, Mediterranean and International cuisine
I know to use Platform 250, Fidelio, Opera, POS , Carmen purchase order system, Microsoft Office, outlook, and MAC system
Thanks, You since now to take into consideration my application for any more inquiry don’t hesitate to contact me at any time
Sincerely with regard
September 2019 - December 2020 (1 Year)
memoriesgroupo, Myanmar In charge of the Island as Culinary and FB Director Menu planning and food cost control in pre-opening team. Creating new menus and special events. Increase and control the HACCP standard in the kitchen. Quality and consistency control of the kitchen. Improve the standards in the kitchen and lower the food cost for the kitchen. Overview of the daily kitchen and steward operation. Brigade of 11 chefs and 4 stewards. Enhance the food presentation for the restaurant. Increased total guest satisfaction. Reporting direct to the RM. Luxury resort with 24 villa.
December 2018 - August 2019 (1 Year)
BV hotels and resort, Malaysia In charge as culinary and Fb director for Bella Vista waterfront, Bella Vista Express, Bella Vista Resorts Koh Lipe, Lili Marleen seal yacht, and pre-opening Splash Out water park with 5 outlets and 12 kiosks.
February 2017 - October 2018 (1 Year)
Anantara Maldives, Italy I lead the kitchens day-to-day operations to guarantee consistently high-quality products are produced. My passion is to create and implement new menus, recipes for all outlets, to improve guest and employee satisfaction while maximizing the financial performance in all areas of my responsibility. I keep close supervision on purchasing and receiving to control department stocks and lead times. As a member of HACCP and Fire life and Safety committee team, I regularly train all the kitchen supervisors, rank and file employees regarding essentials of hygiene, food preparation, and safety to maintain high service standards. With my support, our kitchen employees achieved various medals and awards in many food competitions. Ensure all employees receive training to understand guest expectations.
December 2015 - December 2016 (1 Year)
B-Lay hotels and resort, Thailand I am in charge of the brigade composed of about 35 chefs. I do handle monthly purchases and related FC while reporting to the general manager.
March 2014 - November 2015 (1 Year)
Marinisgroups, Malaysia Marble 8 restaurant , cafe Marini ( pre-opening team )