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Certified Swiss Federal Chef
Graduated at the ÉcoleHôtelièrede Lausanne
IMPZ, Dubai – UAE
Mobile: +971/ 56-480 8166
Mastering lean management and quality controls for continuous improvement
Systematic approach, consistently increasing productivity and reducing costs
Multiple experience on opening within hospitality and healthcare catering services
Hands on leader, guiding the team by example and delegate responsibilities by giving clear
objectives with measurable results
November 2015, Chef Trainer @ ICCA
International Centre for Culinary Arts, Dubai - UAE –www.iccadubai.ae
I have recently started the program of teaching future professionals, advance
and amateurs cooking classes at the prestigious ICCA in Dubai, recently
awarded with the International City & Guilds Lion Award 2016 and Best
Education City & Guild Award of Middle East 2016.
This is a new learning step to refine my training capacities.
Opportunity to participate at the F1 Abu Dhabi 2015 Gran Prix, coordinating the service and
kitchen of the Italian restaurant Amici at the Yas Viceroy Hotel, Yas Island- Abu Dhabi.
Participate at the Taste of Dubai 2016, having the opportunity assisting Michelin starred
Chefs such as Nathan Outlaw, Tom Aikens, Alfredo Russo and Alfred Prasad, as well
celebrity chefs such as Luke Thomas, June Tanaka, Bobby Griffin, Paul Frangie, Reza
Mohammed and Jenny Morris, to mention.
April 2014 /October 2015, General Manager Catering @ F&B Specialist
FASSCO Catering Services LLC, Abu Dhabi, UAE - www.fasscointernational.com
FASSCO is the Service Catering provider for the prestigious Cleveland Clinic
Abu Dhabi, UAE, started as GM leading a TEAM of 109 employees and
managers of the project on the opening stage, from forecasting, budgeting,
mock and real operation set up. My expertise was focused in setting up
kitchen facilities in different sections, responsibilities and menu engineering.
Assisting procurement to quote and purchase all specific equipment,
necessary utensils/service ware and market lists. Consolidate recipes and
rectify in order to prepare the nutritional software (Food Works) for label
During the last 6 month of my employment with FASSCO,I have consulted
and guided the production and the delivery system into safe and systematic
procedures following the principle of lean management and continuous
Jan. 2011/April 2014, Executive Chef in Charge of the F&B operation (3 different operations)
THE EVERLY GROUP, Kuala Lumpur& Borneo, Malaysia - http://everlyhotel.com/
The operations I have worked and developed have mainly similar set up,
business hotels with 300-350 rooms, banqueting and outside catering
services up to 1500PAX, 1 coffee shop with 180 seats and a bar with 100
seats, serving international and local cuisine, in sequence Park City Everly
Bintulu, The Everly Putrajaya and Sabah Oriental at Kota Kinabalu.
Achieve better operation F&B cost with budgeted man power and better
productivity. Within the few months we managed to reduce and stabilize the
cost of operation just by applying systematic controls, re-costing the recipes
correctly, and better management of raw material within the operation. The
standards were maintained by applying regular QA controls and Audits,
achieving best performances, safety and ownership of the operation.
I have participated as well at the opening and readiness of The Everly
Putrajaya operation; taking care of all the F&B subjects including recruitment,
procurement department, menu planning and engineering, recipes and
costing, training the staff, handing over the premises and report any
Aug. 2009/Dec. 2010, General Manager of Catering Operation and CPU plant cooridnator,
BESTA FOOD SERVICES SDH, Kuala Lumpur, Malaysia -firstname.lastname@example.org
Maintaining the books of the operation following budgets and objectives fixed
yearly and half-yearly, making necessary changes and innovate the
production and distribution on site. Implement the cook and chill meals
production from the Central Production Unit with a systematic and lean
management concept. My major contribution at the Central Production Unit
has been to redesign the plant activity in order to improve the food quality
served to 14 Hospitals patient, cater for 4 different outlets and contracts such
as Air Asia, KTMB, and other food related businesses.
July 2007/July 2009, Operation Manager
SWISS CONCEPT SDH, Kuala Lumpur, Malaysia - www.zeepearl.com
Planned, rectified and launched the Prince Court Medical Centre F&B
services,a unique 5 stars hospital own by Petronas Group in KL
(www.princecourt.com)addressing the services overseas for all health
care specific areas. The structure has 254 rooms, a 90 seats staff
cafeteria, open kitchen contemporary restaurant up to 120 seats, healthy
bar and banquet services up to 450 people. Manning power of 67 F&B
Feb. 2006/June2007, Food Services Director
SAAD SPECIALIST HOSPITAL, Al Khobar, Saudi Arabia - www.saad.medical.com
Achieved increasing food revenues and reduce costs for the staff
canteen, banquet services and open a new coffee shop outlet.
Reorganize the F&B TEAM and introduced new Food services standards
and procedures, technologies improving customer satisfaction.
April 2002 /Jan.2006, Food and Beverage Manager
ENTE CANTONALE OSPEDALIERO, Lugano, Switzerland - email@example.com
A progressive 4 years career, from Executive Chef to F&B Manager and
Regional coordinator. I haveassisted to convert in 2 hospital services from
cook and serve to cook and chill techniques, inclusive the planning of a
complete new kitchen. Training and developing the staff and implement
production line systems, such as meal order software.
Leading and coordinating the regional Executive Chefs to centralize and
standardize the purchasing system, align products reducing costs.
Nov. 1999/March 2002, Assistant Director, F&B and Room Division
MOVENPICK HOTEL AND RESTAURANTS Carcani Ascona&Oldrati Locarno, Switzerland
Taking care of the operation of both establishments, keeping company’s
hospitality standards and enhance customer service, planning menus and
costing, analyzing market room revenues and organize reception duties.
During that period we initiated the store and purchase from local suppliers
using a new Internet software for F&B and room division..
Following international HACCP values and maintaining standards
EARLIER CARREER DEVELOPMENT
1999 Italian Chef and Exec Sous Chef– OPENING Al Hamra Hotel Beach and
Resort, Ras al Khaimah, U.A.E.
1998/ 1999 Italian Chef – Ristorante La Locanda, Swissôtel Lima, Perù
1996/ 1998 Italian Chef – La Veranda, Sheraton Doha Hotel & Resort, Doha-Qatar.
1995/ 1996 Assistant Restaurant Manager – El Restaurante, Four Season Hotel,
Mexico City, DF. Mexico
1994/ 1995 Maitre D’ – Il Cardinale, Sheraton Maria Isabel, Mexico City, DF E-mail:
1993/ 1994 F&B Assistant Trainee – Villa Vera Resort & Racquet Club, Acapulco,
1984 / 1987 Hotel Corso, Chiasso Switzerland Cook apprenticeship, Federal Certificate
as Professional Chef
1988 A la carte Pastry Cook – Ristorante Al Faro, Paradiso Switzerland
1989/ 1990 Fish Seller – Supermarket La Placette, Vevey Switzerland
1990/ 1994 Cook and animator – ATGABBES association, Lugano Switzerland.
1991 / 1992 Gastronomic Restaurant San Marino, Lausanne Switzerland Dining Room
Attendant trainee in conjunction with the Hotel School
1993 Villa Vera Resort & Racquet Club, Acapulco Mexico Food & Beverage
trainee in conjunction with the Hotel School.
1999 Chef Teacher – Instituto San Ignacio de Loyola, Lima Peru
1999 Cooking in a local Television Show – Lima Peru
1995 Wine connaisseur and Service training, Four Season de Mexico, supervisory
level, 1 week course overall
1996 - 1998 Career Development Sheraton Doha, Kitchen Management,
2001 Obtain Swiss License for Restaurant and Bars management
Cantonal requirement, 6-week course
2004 Healthcare F&B interactive software for ordering and managing stocks
2 weeks course
2005 HACCP and hygiene training, Reza KSA, supervision level, Al Khobar
Saudi Arabia, 2 weeks course
2005 Balridge Excellency introduction, Al Khobar Saudi Arabia, 1 week course
2012 Molecular Cuisine training, and cooking technologies, The French Culinary
School in Asia, Kuala Lumpur Malaysia, 1 week course
2013 Finance for non-finance managers, Kuala Lumpur, 1 week course
AWARDS AND RECOGNITIONS:
2010 Invited Chef for the mexican Food Promotion at Park City Everly Bitntulu,
2012 Club Industrial de Mexico, Gastronomic Malaysian week. Coach and
coordinator of TEAM of 4 people
2013 Organiser and Team coordinator for the Borneo Hospitality Food Fiesta at
Kota Kinabalu. 1 silver, 2 bronze medals and 2 achievement certificates
2015 Fromula 1 event at Yas Viceroy Hotel, assist the operation at the Italian
restaurant by coordintating the front of the house activities
Modern culinary techniques, travelling, motorbikes, football soccer, gardening and hiking
Family Name: Francois
First Name: Giussani
Date of Birth: October 14th
Mother Tongue: Italian and French
Other Languages: English, Fluent
Bahasa Melayu Basics
Marital Status: Separated
Valid UAE driving license
1. FASSCO Catering Services, present
Project Director Sanjay Krishnan, Abu Dhabi UAE
HP: +971 56 3664940
Email address: firstname.lastname@example.org
2. Former colleague at the Sabah Oriental Hotel (The Everly Group), 2013-2014
Michele Danieli, Chef Patron at Delizia Restaurant, Kota Kinabalu, Sabah Malaysia
HP: +60-16-447 7078
3. Former co-worker @ PCMC, Kuala Lumpur Malaysia 2007-2009
Adam Gaffey, Corporate Executive Chef, Prima Food Malaysia
HP: +60-12 3949925
4. Former Director of Facilities and boss @ OspedaleRegionale di Lugano Ticino, was my director
RaffaellaMottini - Soldati
HP: not updated
5. Former Director and boss @ Hotel Ascona and Restaurant Carcani @ Movenpick Ticino, was
my director 1999-2002
Massimo Chiappo, General Manager Grand Hotel Courmayeur, Italy
HP: +39 3396475944
Copies of testimonies are available upon request.