1. ATTN: To the Head of HR Department
Dear Mr/Mrs, I would like to send you my CV for consideration for theposition of Executive Chef in your organization
I believe that my experience as Executive Chef and instructor, accompanied with skills in financial management, training, logistics
and human resources accompanied with my knowledge of English, French and Italian language as well as wide international
experience meets your requirements. Furthermore, my background in economics and accounting could proveto be an additional
asset to theposition. So far, I have acquired a significant working experience in various parts of the world such as United States,
Japan, Saudi Arabia, France, Belgium etc. and I have been exposed to various culinary influences and able to develop further my
skills. I am used to adapting to different job requirements, flexible hours and working under pressurein order to meet tight
deadlines.
And it will be with a great pleasure to be part of your organization .
At the moment I working as Executive Chef consultant and manager in Bahrain Manama. On my previous job I was employed by
Sandals Group and I was working as an Executive Chef in the Sandals Grande Resort, Rodney Bay, St Lucia.. As such, my duties
include supervising thework of chefs in all outlets, food cost control for all outlets, following up and implementation of HACCP
procedures, devising menus and constant innovation, organizing special events for theVIP clientele, upgrading the Toscanini fine
dining restaurant, participation in the long term planning and implementation of strategies aimed at improving the overall score of
the resort etc.
Prior to this I was 6 months based in Belgrade, Serbia working as independent consultant and Executive Chef for boutique hotel in
Belgrade participating in all aspects related to food and beverage set up and organization in thehotel prior to the opening.
On my previous posting I was employed as Executive Chef and Instructor for the “Falcone” restaurant in Minsk, Belarus (for
further information please look at the web site www.falcone.by).This was a new restaurant and I have participated in all the steps
prior to opening such as kitchen and service staff selection and training, kitchen set up, I have devised menu and entire food costs,
organized opening event with the participation of theSecretary of theItalian Chef Federation etc.
Furthermore, I have been appointed President of the Italian Chef Federation for the Region of Belarus (which now I revoked due to
my departure), while I still hold thesame title for theregions of Serbia, Croatia, Montenegro and Greece and as such I am in charge
of recruiting new members and various promotional activities on behalf of the Federation, as well as food quality control. The
Federation has also included me as a special member of theCollegium Cocorum. Furthermore, I have been awarded Cordon Bleu
from Paris for my exceptional contribution to cuisine during my long standing career.
On my former position in New York, as Executive Chef in “Harvest on Hudson River” restaurant, I was in charge of overall
supervision of the kitchen, menus, budget costs, staff development and promotional activities. At the same time, I was doing a live
cooking show on the Food Network in partnership with thefamous chef Emerill Lagasse, 3 times a week in the period of 2 years.
Prior to this employment, I was posted for four years in Japan, working for Nagoya Castle Hotel, as Executive Chef in the
Mediterranean Restaurant and I was in charge of Italian food promotion in theperiod of 3 years for the Pacific le Meridian Hotel
in Tokyo.
All of my positions have been those of high responsibility and exposure, involving working for the renowned restaurants and
catering to demanding clientele. Enclosed you will find my CV.In case you need any additional information, I am at your disposal.
Sincerely,
Valter Piergiovanni
Address :TalaIsland,Amway
Garden view 2 apt 12
Cell phone: +97335036257
E-mail:w.piergiovanni@tiscali.it

2. Date of birth: 26 June 1963, Rome, Italy
Marital status: Married, two children
[From 1987 to 1988] Escoffier Academy, Paris, France-specializationcourse in chocolate and
Education glace preparation
[From1984-1986] Enrico Fermi,Rome, Italy-Awarded diploma of highereducation in
Accounting
[From 1979-1983] Tor Carbone Culinary School, Rome, Italy-awarded diploma of high
education- Chef degree.
Special awards and achievements:
4 November 2007, awarded title President of Delegation, forthe region of Belarus, Italian Cook
Federation, FIC
April2007, Award of Merit, by Italian Cook Federation (FIC) for deep involvement
in the development of the Federation and the legislation in the periodfrom 2003 till
2006.
January 2007, awarded honorary membershipby the Serbian Chef Association CAS for
contribution and development of culinary art in Serbia.
21 November 2006, awarded Collegium Cocorum membershipby Italian Cook
Federation (FIC) to honor25 years of professional development andoperating in
the best tradition of Italian cuisine
July 2004 food world promotion as executive chef coordinator with the pleasure to
work with Alain ducasse,GualtieroMarchesi andJoel robuchon At the Hotel Plaza
Athénée in Paris
19 October 2006, Cordon Bleus, Paris, Awarded membershipafter intense evaluation
22 May 2006, awarded title President of Delegation, forthe region of Serbia, Montenegro,
Croatia, Greece, Italian Cook Federation, FIC

3. April11, 1996, Green Ribbon of Europe for professional excellence andcollaboration
provided
June 1995, Award for Professional Merit, Association of Italian Maitres, Restaurants
and Hotels (A.M.I.R.A)
19 December 1987, Roma, Award of Merit, for the contribution to the success of Italian
cuisine, Italian Cook Federation ( FIC) and Association of Meat Production (VICAR).
22 June 1987, Award for Professionalism for significant collaboration to attain high
level of prestige in all categories and maintain the best tradition and art of the
Italian cuisine, Regional Union of Cooks in Lazio.
April1987, Award for Professionalism forthe participation in national competition
"Chicken andturkey, one big cuisine" organizedby the Italian Ministry for
Agriculture and Forestry
Medals:
2010 World Association Chef Society (WACS) appointed judge representing Italy
2006 , Special award for contribution to Serbian Chef Association. Serbian Culinary Association,
CAS.
2000, American Culinary Federation, Silvermedal on professional chef competition,
Birmingham, Alabama.
Professional experience From January 2011 till present Executive Chef Instructor Nicole’s Restaurant in Bahrain
Manama in charge of opening new Mediterranean restaurant in charge since the construction
of the planning of the restaurant menu’ planning team training kitchen instructor develop new
modern Mediterranean concept and supervision of catering division ,supervision of 35 staff
organizing cooking classes and privatedinners.
[From January 2010] till December2010 : Sandals Grande St. Lucian Spa and Beach
resort
Executive Chef for theentire resort overviewing French, Oriental and Seafood
restaurant and Italian restaurant Toscanini and Mediterranean Bistro in the Sandals
Grande Resort, Rodney Bay, St Lucia, West Indies, Caribbean
Number of staff supervising: 67
 Overall supervision of the kitchen operation for all outlets: menu set up and
updates, food quality control, requisitions and procurement control, following up
HACCP procedures
 Upgrade and innovations at Toscanini restaurant and Mediterranean Bistro:
organization of special events, devising new menus and daily suggestions, improving
the overall quality of food and service, training the staff in executing the changes etc.
 Strategy planning andimplementation:
Devising long and short term strategy to upgrade the overall operation of the outlets
and score and supervising the implementation of the stated above.
[From July 2007-July 2009] Falcone Restaurant,Minsk Executive
Chef and Instructor
Number of staff supervising: 32

4.  Overall supervision of the kitchen: menu set up and updates, food quality control,
procurement overview, health and safety control and implementation of HACCP
procedures
 Staff development (Recruitment of new kitchen employees, training of existing staff,
and updateon new cooking techniques and influences in the world.
 Financial Management (preparebudget/food costs forecasts on monthly basis,
procurement control, preparation of menus, suggestions on updateof kitchen
equipment and accessories and other advice as necessary.
 Marketing and promotion- organizing various promotionalactivities for theFalcone
Restaurant, such as Live Cooking Show and participation in various interviews.
[From July 2005-July 2007],Execuitve chef
 Overall supervision of the kitchen: food quality control, procurement overview,
health and safety controland implementation of HACCP procedures
 Staff development (Recruitment of new kitchen employees, training of existing staff,
and updateon new cooking techniques and influences in the world.
 Financial Management (preparebudget/food costs forecasts on monthly basis,
procurement control, preparation of menus, suggestions on updateof kitchen
equipment and accessories and other advice as necessary.
 Marketing and promotion- organizing various promotional, such as Live Food Show
and participation on culinary shows such as Food and Wine on Studio B Network.
[From September2003-July 2005), Hilton International in Rome I
Executive Chef and Food Cost Manager
Number of staff supervising; 30
 Overall supervision of the kitchen:food quality control, procurement overview,
health and safety controland implementation of HACCP procedures
 Food Costs preparation on monthly basis,
[From August 2002-August 2003] ExcelsiorWestin grand hotel in rome , Italy
Executive Chef
Number of staff supervising; 85
 In charge of day to day kitchen operations by overseeing Kitchen Team, cleaning
staff, suppliers, storage clerks etc.
 Implementation of grand hotel food standards and health and safety and other relevant
policies,

5.  Performs competitive procurements for goods, equipment, services and supplies and
negotiates with vendors.
 Responsible for overall facilities and asset management issues
 Coordinates with Food and beverage (FB) to promotecatering cohesiveness
 Provides support to FB teamin coordination with training, logistics and
planning/organizing special events
 Staff development-organization of staff competitions and team building events
[From January 1994-June 2002], Harvest on Hudson River Mediterranean
Restaurant, New York, UnitedStates
Executive Chef
Number of staff supervising; 42
 Overall supervision of the kitchen:food quality control, implementation of health
and safety and HACCP procedures.
 Food costs preparation on monthly basis, menu update, food and kitchen necessities
procurement and negotiation with the vendors.
 Promotional activities such as involvement in theLive Cooking show on Food
Network TV in the course of 2 years.
[From September1989-Sep1993]Pariolli restaurant, NagoyaCastleHotel, Nagoya,
Japan, Executive Chef
Number of staff supervising; 25
 Opening of the new Mediterranean restaurant in Nagoya Castle Hotel, preparation
activities, suggestions on the menu, and overall supervision of thekitchen.
[From August 1987-July 1989]Valentino restaurant, Rihad, Saudi Arabia Executive Chef
Number of staff supervising; 20
 Responsible for launching a new Italian restaurant in Rihad, overall supervision of the
kitchen, preparation of the menus etc.


6. Languages
Italian [mother tongue], English [fluent], French [intermediary level],
July 1986 to july 1987 Jake's Restaurant (Paris)
Head Chef/Manager
An Island Outpost Jamaica project, part owned by Chris Blackwell
Set up operation which served Jamaican food
This Restaurant was written up in Periscope, Time Out, The
Standard
andConde Nast Magazine.
Served Grace Jones, Catherine Deneuve, Bono, Gerald Depardieu
April 1985 to june 1986 Grand Lido Sans Souci
Executive chef– Voted best Culinary Experience Casanova Gourmet
Restaurant (Haute Cuisine) 2michelin star
Ran operations for this gourmet restaurant for one year
Averaged 100 covers per night; all five course meals
Managed staff of eight Sous Chefs
February 1984 to march 1985
Monticello Villa Chef
Manager
This job involved themarketing and over-all operations of
a Swiss-owned, 4 bedroom luxury villa located in Upton,
St. Ann as well as the management of 5 employees.Did Banquets for
up to 200 people I have catered small weddings and prepared
specialty meals for theguests, as well as training the
staff.
From September1983-July 1984), DanielliRestaurant, Antwerp, Belgium
Executive Chef and Food Cost Manager
Number of staff supervising; 20
Overall supervision of the kitchen: food quality control, procurement overview,
health and safety control and implementation of HACCP procedures Food Costs
preparation on monthly basis,
Apart from thesepositions, I have also been employed by Laura Biagotti as a Personal
Chef, Sous Chef in CasinaValadier Restaurant, Rome, Italy, Lord Byron Restaurant in
Rome as a Sous Chef, Chef at TabernaUlpia HistoricRestaurant in Rome and
Entremetier in Hilton Munich Hotel in Germany. More details on these positions upon
request.
IT skills
Windows, Word, Excel, Internet User,
Interests and activities History, politics, media, sport, traveland communication
References:
Mr. Winston Anderson
General Manager

7. Sandalsgrande St. Lucian Spa and Beach Resort
E mail: sglmail@grp.sandals.com
Mr.AlessandroCirciello
Italian Chef Federation (FIC)
E mail: fic@fic.it