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Francois.giussani director cv-july2016-icca

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Francois.giussani director cv-july2016-icca

  1. 1. 1 FRANCOIS GIUSSANI  Certified Swiss Federal Chef  Graduated at the ÉcoleHôtelièrede Lausanne IMPZ, Dubai – UAE Lakeside A-1410 Mobile: +971/ 56-480 8166 Skype: Frangius69 Private: francois.giussani@gmail.com LinkedIn: https://ae.linkedin.com/pub/francois-giussani/17/292/143 Istagram: FranGius69 Blog: fran-gustibus.tumblr.com PROFESSIONAL CHARACTERISTICS  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 information purpose 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 improvement. Jan. 2011/April 2014, Executive Chef in Charge of the F&B operation (3 different operations)
  2. 2. 2 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 anomaly. Aug. 2009/Dec. 2010, General Manager of Catering Operation and CPU plant cooridnator, BESTA FOOD SERVICES SDH, Kuala Lumpur, Malaysia -info@besta.net.my 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 employees. 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.
  3. 3. 3 April 2002 /Jan.2006, Food and Beverage Manager ENTE CANTONALE OSPEDALIERO, Lugano, Switzerland - alberghiero.lugano@eoc.ch 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 swissotel@com/pdf/Lima 1996/ 1998 Italian Chef – La Veranda, Sheraton Doha Hotel & Resort, Doha-Qatar. starwood@com/sheraton/search/hotel 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: starwood@com/sheraton/search/hotel 1993/ 1994 F&B Assistant Trainee – Villa Vera Resort & Racquet Club, Acapulco, GRO. Mexico. PERSONAL ENHANCEMENT 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
  4. 4. 4 PROFESSIONAL TRAININGS: 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, Malaysia sarawak 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 INTERESTS: Modern culinary techniques, travelling, motorbikes, football soccer, gardening and hiking PERSONAL INFORMATION Family Name: Francois First Name: Giussani Date of Birth: October 14th 1969 Citizenship: Swiss Mother Tongue: Italian and French Other Languages: English, Fluent Spanish Fluent German Advanced Tagalog Basics Bahasa Melayu Basics Marital Status: Separated  Valid UAE driving license
  5. 5. 5 REFERENCES 1. FASSCO Catering Services, present Project Director Sanjay Krishnan, Abu Dhabi UAE HP: +971 56 3664940 Email address: sanjay.krishnan@fasscointernational.com 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 Email: michid_70@yahoo.it 3. Former co-worker @ PCMC, Kuala Lumpur Malaysia 2007-2009 Adam Gaffey, Corporate Executive Chef, Prima Food Malaysia HP: +60-12 3949925 Email: adam.gaffey8@gmail.com 4. Former Director of Facilities and boss @ OspedaleRegionale di Lugano Ticino, was my director 2002-2006 RaffaellaMottini - Soldati HP: not updated Email: rsoldati@bluewin.ch 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 Email: mchiappo@katamail.com Copies of testimonies are available upon request.

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