le pre-catelan beijing gastronomique restaurant · 2019. 9. 2. · sgamba.conseils@hotmail.fr...

Sandro Gamba

Address 29 rue Romain Rolland

Le Guilvinec 29730 France

Mobil +33 6 37 82 50 01

Email Sgamba.conseils@hotmail.fr

Passion , professionalism , loyalty , consistency , are key words to express my work commitment.

All over the years, I have worked very hard in order to get knowledge and respect in our business industry.

By chosing to hire me , you will not only receive support for your F&B department but you will also bring a great

source of idea and leadership for your company

Looking forward to working with you,

Sandro Gamba

Professional Experience

Corporate Chef/Corporate F&B Assistant

Management of the 200 chefs of the Sofitel Company. In charge of:

All luxury hotels openings – Culinary & F&B standards vision and implementation for the brand –

Culinary & F&B audit- Quality inspection-

Culinary new program implementation

Chefs & F&B director recruitment – worldwide training development –

F&B meeting organization and presentation. Etc.....

Open more than 20 hotels around the world including

Park Hyatt Chicago/ Four Seasons Los Angeles,/ Victor Hotel Miami/

Sofitel Beijing/Sofitel Dubai/Sofitel Mauritiuss/ Sofitel Brussel/

Grand Hyatt Eliot Seattle /St Regis Washington DC/ Etc....

Food & Beverage director

Managing all the F&B operation, including menu engineering, Budget,cost control and price vision

development, menu’s concept and quality development, service standard program, marketing and PR plan.

Etc.....

Executive chef

Twelve years of Executive Chef experience managing hotels and restaurants such as

Four Seasons Los Angeles, Park Hyatt Chicago Nomi restaurant, Lespinasse Washington DC,

Chateau de Lignan and la Cabro d’Or (France).

Chef

Twelve years of professional experience in the finest French restaurants

one-, two- and three-stars Michelin.

Worked with world-renowned chefs, including Alain Ducasse, Roger Vergé, Joël Robuchon,

Gaston Lenôtre, Jacques Maximin.

Quality:Quality, Quality. Only the best is good enough in everything we do

Simplicity: promote the product and don’t overcomplicate menus, keep them guest

friendly

Authenticity: only the freshest local products, traceable and seasonal

Connectivity: service above all, make a connection with the guest so that he can

completely relax, tell a story

Respect:total respect for the Guest Talk to him find out what he doesn’t like and what

he would like to see

Wine program is not only about

bringing big names on the wine list…

Chosing the wine labels products that

will please the customers at the right

price is more important that pleasing

the ego of the sommelier…

Market survey research Orientation & conception phase Selection operating equipment Food concept & F&B Menu

development Service standards manual Promotion strategy and planning Pre - opening and opening Recruitment of all senior F&B

team members

Menu’s profitability merging control

Food cost control implementation

Beverage cost control implementation

Labor cost control

cost saving plan

Supplier relationship control

Restaurant Concept

Banquet style

Special events

That I have created, worked very closely and managed over time