Culinary Director/Corporate chef
Allianz MICO Convention Center Compass Group
Total des années d'expérience :23 years, 2 Mois
MiCo - Milan Convention Center is the largest conference facilities in Europe. It’s able to accommodate up to 18, 000 people in 72 fully appointed conference rooms with permanent control booth. Featuring two plenary rooms, one with seating for 4, 000 and the other for 2, 000 and an Auditorium that seats 1, 500, it is the ideal venue for large-scale performances and for international conferences requiring many rooms. The exhibition halls offer 54, 000 sq.m of exhibition space and can also be set up as extra plenary rooms accommodating more than 5, 000 people. The venue has excellent high-end services, state-of- the-art technologies suitable for all international events managed by highly-experienced and skilled staff members who provide custom-tailored solutions.
Leading the culinary operations and oversee all budget operations with F&B management .Recruitment and traning of the kitchen staff.Create mediterranean and international Menu a la carte standards for the fine dining gourmet outlets.
Leading and manage the cathering and banqueting space of L'Arabesque Cult Store which is the Lounge Store of the Hotel.
-Arrangement and Management of the menus of the fine dining restaurants, all dining outlet, buffet and bars
-Menu engineering analysis, dish description, food tasting and costing
-Collaborate with Carlo Cracco(2 michelin star)for new restaurants standards
-Food and beverage cost analysis with FB department
-Supervise all culinary operations in a multi-cultural enviroment
-Recruitment of the culinary team, manage the staff turn-over in collaboration with HR office
-Calculation of the food and beverage cost with Micros
-Monitor and analyses variation from the budget
-Staff training and management
-Storage and inventory management
-H.A.C.C.P. supervisor
-Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
Leading the culinary operations of club outlets with a wide choiche of culinary options, including, japanese, thai, lebanese, indian, italian, arabic, american grill and fusion cuisine and two casual-dining outles.Oversee, Leading and traning a staff of 30 chefs more a banqueting staff extra according the event.Development and roll out plan for the group
-Arrangement and Management of the club outlets
-Oversee all outlets menu, changes four time per year, menu engineering analysis, dish description, food tasting and costing
-Food and beverage cost analysis with Assistant CEO
-Supervise all cathering and banqueting operations
-Recruitment of the culinary team, manage the staff turn-over
-Planing and carrying out of Food and labour budget with CEO
-Arrangement of outlets, meeting and banqueting service standards
-Create brand culinary standards in line with new tendencies
-Calculation of the food and beverage cost with Micros and Fidelio Software
-Monitor and analyses variation from the budget
-Marketing research and suppliers contact
-Staff training and management
-Storage and inventory management
-H.A.C.C.P. supervisor
-Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
The Melia´Hotels International is one of the most leader Hospitality Group in the world, with 350 hotels worldwide.The Spain and especially Madrid is well know for its Michelin stars restaurant and culinary tendences such as Molecular cuisine.
Leading the culinary operations of 4 outles with one multi-guide rewarded fine-dining restaurant, two casual-dining restaurants and a lounge bar with a wide choiche of culinary option such as gourmet, european, mexican, spanish, french, japanese and thai.
-Oversee all outlets menu, changes two time per year, menu engineering analysis, dish description, food tasting and costing
-Food and beverage cost analysis with Assistant CEO
-Supervise all cathering and banqueting operations
-Recruitment of the culinary team, manage the staff turn-over
-Planing and carrying out of Food and labour budget with CEO
-Arrangement of outlets, meeting and banqueting service standards
-Create brand culinary standards in line with new tendencies
-Calculation of the food and beverage cost with Micros and Fidelio Software
-Monitor and analyses variation from the budget
-Marketing research and suppliers contact
-Staff training and management
-Storage and inventory management
-H.A.C.C.P. supervisor
-Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
During this period I started working in the company based in Milan as Junior sous chef in the 2001 and executive in the 2005 with long term movement in the following company hotels.In order to keep up the High level standards in the pre-opening Hotels.I collaborated to managed a wide staff group of chefs with the supervisor of the exeutive chef.I had the pre-opening of the"Four seasons hotel Prague Veleslavinova 1098/2a, 11000 Prague, Czech "with Allegro fine-dining restaurant rewarded with one Michelin Star and George V rewarded with three Michelin star Four Season Hotel Avenue George V, 31, 75008 Paris, France.I was involved in the pre-opening of the Four Season Hotel and Resorts 5*Luxury, Hamilton Place Park Lane W1J7DR London and Florence(Italy) with his one michelin star restaurant"Il Palagio".
-Arrangment of the outlet menu with the chef de cuisine and restaurant manager
-Recuitment and manage of the staff turn-over
-Stock, order and quality control
-Coordination and arrangment of the daily duty
-Coordination Banqueting and Garde-Mangerie
-Collaboration with Executive chef and F&B manager for A là Carte Menu
-Arragement of events
-HACCP standards supervisor
-Collaboration with the Company executive chef
-Staff traning toward the company staff
-Final quality control and daily food cost
-Service supervisor of the Michelin Star restaurant *Allegro restaurant(One Michelin star)
Diploma of hotel and tourism management