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Claudio Dieli

claudiodieli@yahoo.it

TEL: (852)91094107 Skype: claudiodieli69

Personal details Date of birth: 16/02/1979 Nationality: Italian

Personal Background International Executive Chef deliver High standard kitchen for luxury property around the world. Specialist in Mediterranean fine dining kitchen, Buffet, Banqueting/Catering operation, Food Cost, Working Plans, Marketing and Hygienic Control.

Understand Chinese culture and kitchen.Able to work with multi-cultural people, with very good management experience around Europe, Middle East and Asia.

Job Experience

The Hong Kong Jockey ClubThe Catering Department manages one of the largest and most diverse catering operations in Hong Kong. Provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses. In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organizations for a variety of functions

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01/03/2013Executive Chef (The Hong-Kong Jockey Club Sha-Tin Clubhouse)Executive chef in charge of an exclusive operation which includes:

• One fine dining restaurant offering several promotions with three Michelin Star Chefs each year

• One whole day operation coffee shop restaurant serving both a la carte and buffet (we do several promotions with different chefs with Asian and Western food)

• One banqueting facility with capacity of 400 people• One noodles Bar• One Chinese Restaurant • Maintain high hygiene standard (The Club achieved ISO 22000) in all kitchens • Attend different F&B meetings • Create new menus` and follow new kitchen trend• Train the local staff (total of 60 chefs ) • Food cost control

01/09/2010 to 28/02/2013Executive Sous-Chef (The Hong-Kong Jockey Club Happy Valley and Sha-Tin Racecourses)

• Responsible for Western kitchen production, including banqueting operation and high volume of outside catering

• Manage big buffet operations for different Restaurants in the Club• Manage breakfast operation• Maintain high hygiene standard (The Club achieved ISO 22000) in all kitchens • Attend different F&B meetings • Create new menus` and follow new kitchen trend• Train the local staff (total of 200 chefs ) • Food cost Control • Organize different promotion with Michelin Stars Chefs • Part of the opening team for different outlets within the Racecourse, like a la carte

coffee shop, tapas restaurant, western restaurants a la carte and several buffet restaurants in different venue

11/06/2007 -/31/06/2010 Intercontinental Grand Stanford Hong Kong

Executive Sous chef position start 11/06/2009After two years as Chef De Cuisine at The Mistral and one year of fullF&B training operation, I was promoted as Executive Sous Chef, hotel-wide.

• Still in charge of the restaurant, plus supporting western VIP functions, knowledge in Breakfast and buffet operation, attend different F&B meeting, maintain high hygiene standard, food cost control, working on promotion and supporting the Executive chef in the daily operation.

Chef de cuisine in Mistral,Italian casual restaurant at Intercontinental Grand Stanford HotelFeature in the first edition of the Michelin guide of Hong Kong 2008

• Recognized as the most popular Italian restaurants in Hong Kong serving Italian Mediterranean kitchen; open lunch and dinner 160 covers a day.

• Responsible for composition of menu, training the 12 local staff, food cost control, hygienic control, monthly promotion, and marketing promotion with the

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cooperation of PR, local and international Magazine and newspapers.• Chef in charge of Italian banqueting operation and catering.

20/05/2006-30/05/2007 Four Seasons Jordan (Amman)

Italian speciality chef in charge in Vivace RestaurantVoted as Best Italian restaurant in Amman for Grumpy Gourmet 2006

Italian fine dining, with capacity of 60 covers open lunch and dinner • Responsible of composition of menu, training the local staff, food cost control,

hygienic control, and Serving Modern Italian kitchen. • I supported banqueting operation and Italian live station for the Friday brunch.

09/04/2005-09/04/2006 Madinat Jumeirah, DUBAI

Junior sous chef in “SEGRETO” Italian restaurant, (In the top 5 Italian restaurant in Dubai)

• 5*****Deluxe Resort in Dubai, (same company of Burj al Arab 7 STARS HOTEL)United Arab Emirates. One of the luxury hotels under the JUMEIRAHINTERNATIONAL group of Companies. A fine-dining Italian restaurant with 120covers, third on a team of 16 chefs, from August second in charge

LONDON EXPERIENCE:

16/12/2004 – 02/04/2005INIGA Restaurant and Cocktail Bar, London.Head chef in “INIGA” restaurant; Mediterranean modern Italian cuisine with 60 covers.

• I was responsible for the pre-opening and opening of the restaurant, composition ofmenu, food cost control, and training a team of 7 chefs working in the kitchen.

• We had very good articles and reviews written by TIME OUT MAGAZINE in London.The manager patron of this restaurant is a good friend and I was asked to give mysupport, expertise and raise standards for the initial set up and running of therestaurant.

• Reason for leaving: An unique opportunity to widen my horizons and developmentby making a career move to the Middle East to work with one of the biggest andmost established companies namely the Jumeriah Group

05/06/2004 – 30/12/2004 contractJunior sous chef in “Brunello” restaurant in BAGLIONI LONDONHOTEL*****Deluxe. An Italian fine dining restaurant with 80 covers,third on a team of 12 chefs, and was the second chef in-charge of thepastry department for two months from November to December2004

Page | 406/03/2003 – 01/06/2004 Company AZ (same company of Zafferano Italian Restaurant, one Michelin star)Junior sous chef (internal company promotion after 6 months at Al Ducarestaurant)atROSMARINO restaurant, LONDON. An Italian fine-dining restaurant with 2Rosettes, served Italian Mediterranean cuisine for 120 covers, working with a team of 11staff. THE BESTItalian restaurant in LONDON in 2000.

Chef Tournant in AL DUCA RESTAURANT. An Italian fine-dining restaurant servedMediterranean modern cuisine, catering for around 70 covers per service, working with ateam of 12 staff.

1995 – 2002LA BUSSOLA Restaurant (Sicily Italy)Started as apprentice and grew to a Chef de Partie position. Traditional Italian cuisine,catering around 180 covers per services

EDUCATIONAL BACKGROUND

1994 – 2000 GIOVANNI FALCONE HOTEL and CATERING SCHOOL(Diploma in Food and Beverage Management)2006 Foundation Certificate in Food and Hygiene Juimerah2007 Certificate of Achievement, Behavioural Based Interviews Four Seasons2008 Certificate of Achievement Advanced English Business Writing Intercontinental2008 Certificate of F&B Manager Supervisor Hong Kong Culinary School2011 ICMC (Italian Cuisine Master Chef) certificate by Accademia Barilla

Computer knowledge:, Internet, Office, Outlook, Camms.LANGUAGES SPOKEN Italian mother tongue, English Fluent

Chef associations:

GVCI (Virtual Group Italian Chefs) The Hong Kong Chefs Association

Reference contact:

Ex. Chef Shangri LaWarren Brown wleebrown2@googlemail.com

Ex. Chef Four Seasons HotelGiancarlo GottardoGiancarlo.Gottardo@fourseasons.com Giancarlo.gottardo@yahoo.com

Human Resources Director Grand Stanford Intercontinental HotelMazy Cheng cheng.mazy@gmail.com

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