Michelin Starred And Celebrity Chef.

Hired with the following responsibilities only in a Consultant basis:

• Responsible for the development of International Culinary
• Recipe development, and test panels
• Demonstrations, and trade shows
• Responsible for the development of new projects briefs
• Responsible for the application of functional ingredients
• Responsible for the writing recipes and procedures
• Consult in the development of materials
• Consult in the development of standardized recipes
• Work with the marketing team to identify new concepts
• Work with the marketing team to develop new concepts
• Responsible for the reformulation of products
• Responsible for the reformulation of processes
• Participate in sensory and organoleptic testing of R&D
• Participate in projects of new products
• Participate in projects of reformulations
• Participate in projects of ingredient substitutions.
• Responsible for the test of raw materials
• Responsible for the test of finished products
• Culinary presentations for potential customers
• Maintain awareness of current trends in consumer buying
• Maintain awareness of current trends in retail and food

Symrise is a global supplier of fragrances, natural flavorings, food active ingredients, and raw materials as well as functional ingredients. With a market share of 11%, Symrise is the world’s fourth largest supplier in this industry. Flavor & Nutrition develops, produces, and sells natural flavors and functional aroma ingredients that are used in foods, beverages, and health products. This includes culinary products and snacks, sweets and desserts, dairy products and ice cream, and beverages and nutritional supplements.

Hired by Symrise AG Flavors and Aromas to perform and enforce the following responsibilities only in a Consultant basis:

• Consultancy Services
• Networking between Symrise and Gianfranco's Global Chefs Network
• Networking between Symrise and Gianfranco's Global Social Networks
• Trend Scouting & Trend Pushing
• Availability for special events and trade shows like “FIE” and more
• Developing of new inspiring ideas
• Testimonial for Symrise's Culinary Approach

Ka Hospitality was established on 10th May 2010 and aims at bringing into India world-class restaurants, serving authentic cuisine. Ka Hospitality are owners of the franchise for the Michelin rated Hakkasan Restaurants featuring contemporary and high-end Cantonese cuisine. Now opened in Mumbai and with seven outlets in the pipeline for the rest of India. Hakkasan has a unique combination of glamour and elegance, contemporary yet traditional food, modern yet ethnic decor and superlative food and service.

In 2003 Hakkasan was given a Michelin star, which it has retained to this year. Hired by Ka Restaurants, as a consultant, to create the full concept, culinary and service approach, and to lead the performance and operations in the following areas, but not limited to:

• Leading the Business Concept Development
• Leading the Restaurant Brand Creative Identity
• Leading the Culinary Promotions Projects
• Direct involvement in Project Design and Implementation
• Leading the Restaurant Specifications & Space Planning
• Leading Equipment Requirements & Capex
• Leading the overall Kitchen Design & HACCP controls
• Leading Food/Beverage concepts and best practices
• Leading the Menu Design & applications
• Leading the Menu Engineering and Used Records
• Leading the Standardization & Culinary Quality Control
• Leading the Product Presentation & Culinary Concept.
• Direct involvement in Human Resources & Staffing
• Leading the Culinary Training Programs for the Teams

Hired with the following responsibilities only in a Consultant basis:

• Responsible for the development of International cuisine
• Recipe development, and test panels
• Demonstrations, and trade shows
• Responsible for the development of new projects briefs
• Responsible for the application of functional ingredients
• Responsible for the writing recipes and procedures
• Consult in the development of materials
• Consult in the development of standardized recipes
• Work with the marketing team to identify new concepts
• Work with the marketing team to develop new concepts
• Responsible for the reformulation of products
• Responsible for the reformulation of processes
• Participate in sensory and organoleptic testing of R&D
• Participate in projects of new products
• Participate in projects of reformulations
• Participate in projects of ingredient substitutions.
• Responsible for the test of raw materials
• Responsible for the test of finished products
• Culinary presentations for potential customers
• Maintain awareness of current trends in consumer buying
• Maintain awareness of current trends in retail and food

Culinary Consultant:

* Responsible in a consultancy basis, for the development of International food preparation for recipe development, test panels, demonstrations, and trade shows.
* Responsible in a consultancy basis for the development of new products according to projects briefs as assigned.
* Responsible in a consultancy basis for the application of functional ingredients as it relates to the culinary development of the recipe.
* Responsible in a consultancy basis for the writing recipes and procedures for new products as well as understanding of nutritional labeling and ingredient declarations.
* Consult in the development of materials and standardized recipes for distribution to the food industry.
* Work in consultancy basis with the marketing team to identify and develop concepts for new products.
* Responsible in a consultancy basis for the reformulation of products and processes as assigned for product improvement, cost reduction process improvement and waste reduction.
* Participate in a consultancy basis of sensory evaluation and organoleptic testing of R&D projects, new products, reformulations, ingredient substitutions and competitive product evaluations.
* Responsible in a consultancy basis for the test of raw materials finished products as assigned to reduce product cost without compromising product quality, development and reformulations.
* Responsible in a consultancy basis for culinary presentations for potential customers and maintain awareness of current trends in consumer buying, retail and food service markets and "hot" food flavor and texture trends.

Chef Gianfranco Chiarini & his wife Anna Chiarini have incorporated to their arsenal, the ability to share knowledge and experience with broader audiences within the Restaurant, Hospitality and the Food Manufacturing Business. In 2011 was created CCC Chiarini Culinary Consultants.

CCC has an amazing team of professionals ranging from: Architects, Designers, Brand and Marketing Experts, Kitchen Designers, Interior Designers, Chefs, Food Technologists, Head Hunter Specialists and Training Managers in all aspects within the Food & Hospitality Industry.

For all these and many other services (CCC) has branches and offices in The Netherlands, Milan, Kuala Lumpur, Bogotá, Costa Rica, Quito, and Miami.

• Comprehensive Assistance in Restaurants & Hotels Pre-opening
• Culinary Task Force for Restaurants and Hotels Globally
• Restaurants Kitchens and Kitchen Equipment Designing
• H.A.C.C.P Standards Design, Auditing and Enforcement
• Culinary Staff Training in Continental and International Cuisines
• Culinary Staff HR and Recruitment 15.000+ Professionals in our N.W
• Menu Engineering and Menu Design in any known cuisine
• Culinary Trends Hunting and Trend Pushing
• Use, Application and Training in the latest Equipments
• Expertise & Assistance in Culinary Promotions and Trade Shows
• Food Styling & Photography
• Special Dinners and Events for VIP personalities
• In Dept knowledge in the latest Food Ingredients & Applications
• In Dept knowledge in the latest Food Manufacturing Processes
• Culinary Assistance in Clean Label Solutions for the Industry
• Expertise in Clean Label Starch Applications
• Recipe Reformulation & Engineering for Food Manufacturing
• Special Food Technology Presentations & Demonstrations
• Expertise in Tasting Panels for Finished Products for the Retail
• Culinary Presentations for Potential Customers
• Maintain Awareness of Current Trends in Consumer Buying
• Maintain Awareness of Current Trends in Retail and Food

Culinary & Scientific research for new gastronomic trends, Design and development of exciting new culinary concepts, Close collaboration & networking with numerous worldwide consultancy chefs, Build close strategic relationships with key customers and retailers, Absolute management of the European Culinary Center i.e. customer visits, recipes, concept preparations, presentations, etc. Carry out internal and external training sessions, Lead external culinary events and seminars.

CONSULTANCY JOB. Hired by: Al Fadheela International Trading Co, to supervise & develop their F&B brands & franchising Restaurants, Bakeries, and Catering & Coffee shops all over the Middle East & Persian Gulf region.
• Develop & maintain culinary relationships with strategic accounts.
• Lead in culinary capabilities presentations to key accounts.
• Developing “Gold Standard “prototypes and working as a liaison
between customer and R & D staff.
• Provides culinary guidance to food scientists on specific accounts.
• Develop and execute training programs for company personnel.
• Assisting in ideation /creativity protocept sessions for key
customers.
• Contribute to corporate chef’s performance reviews.
• Provide culinary support to other departments for special projects.
• Manages multiple priorities and timelines.
• Keep up to date on culinary skills and memberships to key food
organizations.

Hired by Rixos de Luxe Resort & Hotel Group as European & International Specialties Exe.Chef de Cuisine / Manager, to oversee the daily operations and improve customer quality experience in their fine dining and European signature outlets. Gastronomic cuisine with rated Michelin dishes, with emphasis on fresh pastas, fresh seafood & imported beefs. Responsible for inventory, menu planning, development, staff training, cost control, enforcing international HACCP standards and disciplinary actions.

Hired by Starwood Hotel Group to oversee daily operations and improve advertising and customer experience in the (110 pax), Signature & Fine Dining Italian restaurant of the hotel. Nouvelle Northern Italian cuisine with emphasis on fresh seafood & homemade pastas. Supervising 24 Chefs.

Responsible for inventory ordering, HACCP standards, advertising, customer service, public relations and menu planning overtaking additional authority after two months in the other outlets and F&B operations. Working as right hand of the Executive Chef. John Wellton in the following tasks & achievements to develop skills in massive operations and pave my way to become an Executive Chef.

* Helping overseeing & coordinating a Team of 150 chefs.
* Banquet and Catering up to 5000 pax with 9 function rooms.
* Catering up to 15.000 pax per day during 3 days for the Ethiopian Millennium.
* United Nations Head Quarter with Additional 6 functions Rooms and Banquet up to 800 pax.
* Italian restaurant 110 pax Summer fields 24 hours 200 pax, Indian restaurant 80 pax, Seafood restaurant 200 pax, and Pool restaurant 80 pax.
* Salon de The 100 pax + Pre-opening of Asian restaurant 150 pax 5 Bars were we served theme food and Buffet for weekly & VIP special events with additional 80 pax.
* Budget of 750.000 Covers a Year. Presently above budget by 12%.
* Best GSI and second LRA Result for the Division.

Hired by Marriott Hotel Group to oversee daily operations and improve advertising and customer service in the signature Fine Dining 55 sitting de luxe Italian restaurant at the 5 stars Courtyard Marriott. Classic Northern Italian cuisine with an emphasis on fresh seafood &homemade pastas. Overseeing a staff of 14.

Additional responsibilities in the supervision and staff training of the other three outlets of the property, being additionally responsible for 25 chefs in these outlets. In charged in the banqueting area of the staff training and supervision, of all the savory preparations related to European specialties.

Responsible for inventory ordering, HACCP standards maintenance, advertising, customer service, public relations, and menu planning.

In charge of the daily operations of the restaurant. Reporting directly to the Executive Chef and owner Sigmund Leypold. Supervising a team of 5 in the kitchen and responsible for maintaining our Michelin starred level.

Responsible for diverse sections of the Three Michelin stars outlet's kitchen. Cold and Hot kitchen. Under the supervision of the Executive Chef, Heinz Beck.

In charge of daily preparations and quality delivery on service. Dedicated to the area of (Primi Piatti) Pastas and Risottos.

In charge of daily preparations and quality delivery on service.
Dedicated to the area of Preps, Sauces and cold kitchen activities, after finishing my studies at Le Cordon Bleu.

Responsible for all sautéed items and sauces. Often responsible for cooking fish items, too.

In charged of the preparation of all grilled foods. Fish, Meat, Vegetables, etc.