emiliano cv- updated - jan-2016

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  • EMILIANO BERNASCONI Dubai, United Arab Emirates

    1407, the Loft West / Downtown Dubai P.O. BOX 888333

    Mob: +971 50 4763118 Born in Italy on 23-05-1978

    [email protected] Skype : Emiliano.Bernasconi1

    GROUP DIRECTOR OF CULINARY

    OBJECTIVES

    To join a dynamic and rewarding team as a Director of Culinary / Corporate Chef for a luxury hospitality brand where my passion and strengths in developing high quality standards, growing internal talent and creating exquisite cuisine will lead to both company and personal success

    SUMMARY OF QUALIFICATIONS

    25 years of experience in the Culinary and Hospitality field | Exceptional ability to plan and create a variety of menus | Broad knowledge in creative food preparation and presentation | Immense knowledge of catering set-up procedures | Multi-outlet and high volume operation | Budgeting and food cost management | Banquet operation and outside catering functions | Practical and training cooking classes | Special event planning and conferences | Excellent knowledge in Italian, French, European , Asian, Indian and Middle Eastern cuisine | Proven ability to operate in a high pressure environment | Ability to manage and support chefs development | Proved preopening experience for 4 properties and 10 standing alone restaurant

    mailto:[email protected]

  • CAREER SUMMARY

    GROUP DIRECTOR OF CULINARY August 2015 to Present JAS HOSPITALITY GROUP Leading the culinary operation, development and roll out plan for the Group. JAS hospitalitys core business is to develop, launch, manage and operate each unique concept. It thrives on brand diversity from luxury fine dining to casual eateries to nightlife spots and so much more. Jas Hospitality has over 300 employees on board and growing as more concepts develop. Jas Hospitalitys mission is to create out of the norm, edgy and innovative concepts with a twist. Qbara Restaurant Lounge and Bar is a contemporary Middle Eastern restaurant located in Wafi City. Fm Neighborhood Eatery is a casual neighborhood eatery located in Pier 7 Dubai Marina Downtown, Beef & Bass brand under development will be an upmarket venue featuring unique taken on 2 great products, located in Sheraton Sheikh Zayed road. DIRECTOR OF CULINARY March 2014 to May 2015 ARMANI HOTEL DUBAI, ARMANI HOTEL MILAN, ATMOSPHERE BURJ KHALIFA, THE BURJ CLUB ARMANI HOTEL DUBAI Nestled in Burj Khalifa, the worlds tallest building, Armani Hotel Dubai lies at the epicenter of the city Downtown Dubai. Featuring a wide choice of Culinary options including Japanese, Indian, Mediterranean and Authentic fine dining Italian, Armani Hotel Dubai is a destination designed to reflect the cosmopolitan nature of the City. 11 F&B revenues: $36 million; GOP 45%; 160 rooms & suites, 140 residences, 180 chefs & Stewards Armani/Ristorante, Armani/Amal, Armani / Hashi, Armani /Deli, Armani /Lounge, Armani/Prive, Armani /Mediterraneo, Armani / Oasi, Armani/Banqueting, Armani/IRD, Armani / Dolci, ARMANI HOTEL MILAN The Armani style and philosophy defines every detail of the 95 guestrooms and suites. Each element has been personally designed by Giorgio Armani and chosen for sculptural, aesthetic and sensual qualities. 3 F&B revenues: $ 2 million; GOP: 15 %; 95 rooms & suites, 40 chefs & Stewards Armani/Ristorante, Armani /Bamboo Lounge, Armani/IRD AT.MOSPHERE BURJ KHALIFA Situated at a height of 442 metres (1,350 ft), At.mosphere, the Highest Restaurant from Ground Level, is an exclusive fine dining restaurant and lounge, located on Level 122 of Burj Khalifa, the worlds tallest building. 2 F&B revenues: $14 million; GOP: 50% 45 Chefs & Stewards At.mosphere Restaurant, At.mosphere Lounge

  • THE BURJ CLUB The Burj Club is one of the finest health clubs in the world; a 60,000 sqft of health and fitness wonderland. Comprising a 25m indoor pool, a rooftop outdoor pool with stunning views of the Burj Khalifa and Downtown Dubai, 4 Beautiful Studios, a Spinning Deck, an all-female fitness floor comprising gym, studios lounge changing rooms and spa, a mixed gymnasium to rival any in the world. F&B revenues: $ 300.000; GOP: 20% , 10 Chefs & Stewards EXECUTIVE CHEF ARMANI HOTEL DUBAI, ATMOSPHERE BURJ KHALIFA, THE BURJ CLUB May 2011 to March 2014 14 F&B revenues: $50 million; GOP: 45%; 160 rooms & suites, 140 residences Armani/Ristorante, Armani/Amal, Armani / Hashi, Armani /Deli, Armani /Lounge, Armani/Prive, Armani /Mediterraneo, Armani / Oasi, Armani/Banqueting, Armani/IRD, Armani / Dolci, Atmosphere Lounge, Atmosphere Restaurant, Burj Club

    Lead the Culinary department of the Worlds first Armani Hotel situated in the tallest tower in the world,

    Able to maintain 8 different types of cuisine: Italian, Japanese, Indian, Mediterranean, Arabic, Asian, European, Modern Grill

    Oversee the department of 160 chefs and 50 stewards within the department with more than 40 different nationalities

    Supervise all Banqueting and Catering operations with total seating capacity of more than 2000

    Manage a department budget of $10 million food budget per year Highest departmental employee retention with 80% year to date Oversee all outlet menu changes 4 times per year consisting of menu engineering analysis,

    dish description, food tasting, and costing Assist and Consulting the Armani Hotel Milano culinary operations Achieved Dubai Municipality Hygiene Award (Top 3) out of 140 hotels for the last 3 years Reduced recruitment costs by 15% by networking with top Culinary schools worldwide In charge for the culinary operations of Atmosphere the Worlds Highest Restaurant (120

    seating lounge and 75 seated fine dining restaurant) Preopening and opening support of the F&B functions of The Burj Club, which offers

    Fitness, Spa F&B facility (lounge bar 50 seating and roof top restaurant 120 seating.) Created a structured development plan for the Culinary team; consisting of 40%

    promotions within last year EXECUTIVE SOUS CHEF ARMANI HOTEL DUBAI July 2009 to April 2011

    Assisting the Director Of Culinary in pre-opening and opening of the hotel to include kitchen design, menu design, recruitment, purchasing and setting up concepts for 11 outlets

    Manage day to day operations for all Armani F&B Outlets Responsible for all outlet menu changes 4 times per year consisting of menu engineering

    analysis, dish description, food tasting, and costing Oversee all performance appraisals twice per year for over 160 chefs Achieved the highest employee and satisfaction retention rate property wide for past 2

    years Recruited all culinary positions during pre-opening within 4 months within all of Europe,

    Asia and Middle East

  • FOUR SEASONS GOLF CLUB DUBAI FESTIVAL CITY August 2007 July 2009 EXECUTIVE CHEF 5 F&B revenues: $6 million; GOP: 35% Spike, Quattro, Blades, Tee Lounge, The Lawn

    Lead the Culinary department of 40 chefs and 22 stewards with more than 16 nationality Able to maintain 8 different types of cuisine: Italian, Mediterranean, Arabic, Asian,

    European Supervise all Banqueting and Catering operations with total seating capacity of more than

    2000 Manage a department budget of $1.5 million food budget per year Highest departmental employee retention with 80% year to date Oversee all outlet menu changes 4 times per year consisting of menu engineering analysis,

    dish description, food tasting, and costing Reduced recruitment costs by 15% by networking with top Culinary schools worldwide Created a structured development plan for the Culinary team; consisting of 20%

    promotions per year

    RESTAURANT CHEF August 2006 August 2007

    Assisting Executive Chef in pre-opening and opening of the Golf club to include kitchen design, menu design, recruitment, purchasing and setting up concepts for 5 outlets

    Manage day to day operations of Quattro and the BQ operations Responsible for Quattro menu changes 4 times per year consisting of menu engineering

    analysis, dish description, food tasting, and costing Winning with Quattro the best Italian Restaurant by Timeout Dubai in 2008 and 2009.

    FOUR SEASONS HOTEL LONDON CANARY WHARF, UK May 2005 August 2006 RESTAURANT CHEF 4 F&B revenues: $10 million; GOP: 30%; Quadrato/Restaurant, Quadrato/ Bar, IRD, Banqueting

    Leading Quadrato Awards Winning 2 AA Rosettes. Dining Italian restaurant (120 seats),

    featuring traditional Italian cuisine with a contemporaneous touch ,serving breakfast ,lunch and dinner

    In charge for a team of 18 Chef and 4 stewards Responsible for Quattro menu changes 4 times per year consisting of menu engineering

    analysis, dish description, food tasting, and costing

    BANQUETING SOUS CHEF April 2004 May 2005

    In charge all for the banqueting operation and main kitchen Responsible for the Hotel food ordering budget of $ 2 million per year In charge to cater for the Arsenal FC , Chelsea FC and England National team

  • RECOGNITIONS & AWARDS

    Best Middle Eastern Restaurant by WhatOn magazine Qbara 201