Summary
Overview
Work History
Education
Accomplishments
References
Timeline
Generic
Chef Angelo Faoro

Chef Angelo Faoro

Summary

Higher Aim Food & Beverage Operation Consultant October 2020 to November 2021, Philippines F&B consultant for boutiques hotels pertaining Food & Beverage SOP’s, production procedures, HACCP sanitation practices, menus assessments, and costing, improvements of products, and profitability calculation while delivering value to guests in Culinary, and Service.

Overview

41
41
years of professional experience

Work History

Executive Chef

Jack La Briola
Orlando
08.2017 - 01.2017
  • Wyndham Grand Xi’an South, Executive Chef in Charge of F&B, FB Director, 2020 Xi’an, China
  • Have influenced, monitored, and managed many aspects of the business Hotel wide, i.e
  • Business practices of the whole F&B units functionality, and how, they relate to one another providing the final product, In respect to culinary and, food and beverage departments
  • With a continuous emphasis to achieve guest satisfaction, financial results, guest retention index, while observing the operation financial results from GOP and NOP statistics; cost factors, manning, calibration, product evaluation, and actual delivery, maintaining the daily operation practices in the outlets running seamlessly.

Director

Phuket, Atlantic City
06.2016 - 07.2017
  • Swissotel Phuket, re branded from Raffles to Accor Executive Chef in charge of F&B, Re branding of a Swiss-hotel to an Accor Hotel which took place when the Raffles brands were purchased by the latter group, recreating, revising operational procedures, changing the system of the existing Hotel under the directions of the new owning company as well as resetting the operational practices in service procedures, purchasing, operation hours, kitchen & service staff management re calibration pertaining employees in the F&B department as a whole while creating with sale a new products list given that the market had changed, as well as the creation of a new banquet venue for the Hotel
  • Reference: Mr
  • David Jamieson, Cluster area GM

Culinary F&B Consultant

Perhentian Island Resorts
02.2023 - Current

Clusters Executive Chef

Sunshine General Trading LLC
Dubai
12.2021 - 01.2022
  • Hired for a full F&B culinary evaluation, and operation practices assessment in behalf of investors for an existing Hotel property, and one recently opened
  • While reporting the current relative operation procedures to the investors for the older property, standard operation procedures implementation for the newly opened property, and relative F&B task requirements.

Group Concepts Consultant

Omran Kenan
Kuala Lumpur
02.2020 - 04.2020
  • Hired to reevaluate, and Internationalize the current concepts with implementation of new menus, and operational practices of the restaurants group due to a patronage shift from the Middle Eastern clientele to a more varied international presence; while bringing an Asian, Italian, and Middle Eastern mix
  • However, with the ascension of the Corona virus business dropped to a minimum, therefore, the contract was rendered obsolete due to force majeure.

GM

Pasta & Basta Concept
Zurich
11.2015 - 05.2016
  • Creation of, and, initial development of a brand new franchise concept for a company owned by a Swiss Banker to set up an initial operational store, implementation, and standard procedures, opening of the master store from which it would have been turned into a franchise later on
  • Procedures, health regulations, government requirements, design input with the architect, various involvement with departments pertaining to the creations, and licenses of operation & actual initial implementation of the concept., Shangri-La, Rasa Sentosa Resort, Singapore

Executive Chef

Crowne Plaza & Holiday Inn Manila Galleria
08.2008 - 10.2015
  • Manila, Philippines In charge of the culinary department for two establishments managed by the IHG Hotels group, In the Crowne Plaza with an extensive banquet facility geared towards plating, coffee breaks, and buffets, and customized meeting rooms
  • At the Holiday Inn with medium size banquet events and coffee breaks, often themed with a lesser check average as having 2 properties were able to capture the upper, and the budgeted events
  • Managing a great team this position involved a level of exposure with the local media since the F&B department generated revenue equal to the revenue of rooms in 2011 and 2012, and it has been consistently one of the top best performers in F&B revenue in the Asian AMEA region.

Executive Chef

Mr, R
Istanbul, Seattle
05.2003 - 02.2005
  • Hired to change the food concepts in the F&B kitchen department for the 585 business & conventions Hotel, the biggest banquet room at the time in Europe with large banquets and outside catering facilities, with a capacity of banqueting up to 3000, and outside caterings up to 1500, 32 meeting rooms, 3 specialties restaurants, Asian, Italian, International Coffee shop with International and Turkish cuisine room service and others Asian specialties, 2 pools, indoors and outdoors with a SPA cuisine concept, and a new addition of 2 V.İ.P
  • Executive floors with butler service
  • In addition, a private events boat, the “Lamia '' Yacht Conrad, used for in-house group’s events or catering to VIP to up to 300 people on the Bosporus strait
  • The Hotel has proudly hosted groups such as the IH&RA, International Hotel, and Restaurant Association, the NATO Summit, the UEFA cup final, Formula 1 Grand Prix, and The Islamic world organization, and others major governmental & international meetings
  • Reference: Mr
  • Asaad Farag, GM, .J
  • Bellanca, OM, Athletic Club, U.S.A.

Executive Chef

Shangri-la & Traders Hotels Dubai
Dubai
03.2001 - 04.2003
  • Transferred as an opening Executive Chef, supporting for the new Shangri-La Hotel in Dubai as part of the opening team, and then the Traders Hotel, a 300 rooms business Hotel with the responsibilities of the entire Culinary setting, partial design of the kitchen lay out and buffets, purchasing of equipment, selection of the kitchen team and Stewarding, Menus creation, purchasing procedures, sanitation implementation, hand over, and full operation of the entire department
  • References: Mr
  • Wolf Dieter Flecker, GM, Mr
  • Desmond Hatton, GM, Dusit Thani, Dubai, U.A.E.

Executive Sous Chef

Shangri-La Mactan Island Resort
Cebu, Philippine
05.1999 - 03.2001
  • In a 580 rooms Resort Hotel, I was assigned to various guest Chef Italian Promotions in China and South East Asia within the Shangri-La Hotels, and also operating full time, while not on promotions duties at the Cebu property with the Italian restaurant to any responsibility for banqueting, weddings, and in house groups related F&B functions
  • While assisting the Ex Chef in the daily operation of the entire resort pertaining to fine dining restaurants and key group VIP accounts.

Executive Sous Chef, GM

Mandarin Oriental Hotel, Ritz Carlton
Jakarta, Shanghai
05.1997 - 05.1999
  • In the 300 rooms business Hotel I was liable for the fine dining operations of the restaurants, mainly the Italian at first since it had the reputation of being the best in the city as well as being awarded one of the best in Asia by the Times Magazine, along with guest promotion Chef functions to other Mandarin properties in China, and Macau, while within the hotel acted as a key role to banquet functions, purchasing, cost control and crew management in support to the local Executive Chef
  • While responsible and accountable for various dignitaries’ functions; catering for Ambassadors and foreign Embassies
  • Mr
  • Alan J
  • Hepburn

Executive Chef

Landmark Private Club
Taipei
10.1995 - 05.1997
  • Responsible for the opening of a business club with 2,500 members with, design, layout and purchasing of kitchen equipment for 3 restaurants with different concepts, Cantonese restaurant, Taiwanese coffee shop, International bakery, Italian Restaurant, and banqueting
  • Hiring of kitchen personnel, creation of training manuals, menus concept and creation, hands on training, and opening of the Club, purchasing, and daily operation duties.

Executive Sous Chef

Trump “Taj Mahal” Casino Resort
Atlantic City
12.1994 - 10.1995
  • In a 1200 rooms Hotel casino Resort, liable for the fine dining operations for the fine dining Safari Steak House and the Grand opening of the Italian restaurant “Casa Nicola”, in addition, supporting other area Ex Sous Chefs for important functions for important V.I.P, and exclusive club Gambling members
  • While dealing with high-end gambling clientele due to the nature of the business itself on the culinary satisfaction aspect.

Executive Chef

Marriott Daytona Beach Resort
Daytona Beach
12.1993 - 12.1994
  • In the 300 rooms resort Hotel, liable for the kitchen operations of 4 outlets, banqueting, managing the daily operation, in addition to menus creations, customer assistance in various catering for major events such as Daytona 500 and caterings outside the property
  • Managing the branding from Marriott to Adams Mark as the property was purchased by Adams Mark Hotels & Resorts
  • Reference: Mr
  • David Trotter, F&B Director

Italian Chef

Sheraton Walt Disney World Dolphin Resort, Multi Units Chef
Orlando
05.1990 - 12.1993
  • In the 1200 rooms resort Hotel I was coached in various departments within the kitchen with large operations management, volume production, banquet, catering, buffet set ups and fine dining
  • In addition, I spent the last year and a half at the property managing and purchasing for 3 of the 7 resort outlets under the business units concept embraced by Sheraton.

Chef de Cuisine

Aurora Spa Resort, Italian
Aurora
09.1988 - 05.1990
  • In this 60 rooms upscale City Spa resort I was accountable as Italian Chef for the kitchen operation of the restaurant “Il Forno”, after, promoted to Chef overseeing the resort French Restaurant, bakery, and banqueting up to 300 people.

Chef De Partie, F&B Director

Movenpick Hotels and Resorts
Zurich
01.1985 - 01.1987
  • Mr
  • Kevin O’Brien, F & B Cleveland OH, Mr
  • Norbert Fontana Movenpick F&, In the 285 rooms business Hotel moved to Chef, after 1 year as Chef de Partie in the upscale Italian restaurant “Trattoria” and “Appenzeller Summer Terrace”
  • Learning as an apprentice in a medium scale kitchen brigade all the various aspects of the kitchen different stations, to the actual service to the customers, and restaurant service while supporting banqueting for various events during the weekend
  • Reference, Mr
  • Norbert Fontana

Commis/Chef de Partie

Scala & I, Restaurants
Gelsenkirchen
09.1983 - 01.1985
  • I Began my career along Chef Gian Carlo Marchesi, a star Italian Chef, as an apprentice Commis de Cuisine moving up in a small fine dining restaurant featuring Italian Northern Cuisine with 60 seats in addition helped in the opening of the sister restaurant “La Scala” along with the same Chef.

Education

Culinary, and Hotel Management Certificate, at -

E.N.A.I.P. Centre

Certification from Serve-Safe in Sanitation Science -

the Educational Foundation

Certification in HACCP sanitation Science -

Royal Institute of England

Accomplishments

  • Kharafy Hotels & Resorts-Starwood April 2005 to July 2008 Executive Chef West Africa
  • Coordination, and implementation of the properties new menus for the resorts, and for the “52 African Summit event” as a consultant basis initially due the continuous renovation of the kitchen’s areas, soft opening, and support for the Sheraton Gambia the sister Hotel
  • The F&B operation consisted of a coffee shop restaurant, Thai fusion restaurant, Mediterranean-Latino restaurant, pool side restaurant, pool BBQ open kitchen, nightly themed buffets, room service, a terrace with high tea and snack menus, banqueting up to 2000, and outside catering up to 2000 plus people as well.

References

Reference: Mr. Magdi Hinedi, CEO magdi.hinedy@ziksuhr.ch, Reference: Ms.Melanie Felonia, Business Development Melaniefelonia28@gmail.com, Reference: Mr. Kenan Omran. Owner Omrankenan@gmail.com, Reference: Mr. Frank Peter Rudis, GM frank.rudis@wyndhamgrandxian.com, Reference: Mr. Magdi Hinedy, CEO magdi.hinedy@ziksuhr.ch, References: Ms. Brigitte Trattner, GM Brigitte.Trattner@ihg.com felipe.gotor@icmidplaza.com Deputy GM, Reference: Mr. Gerard Lombardo, GM g.lombardo@kharafi.co.za, Reference: Mr. Mario Cidaria, Owner, Gelsenkirchen, Germany “The path to one learning brings you in many places in a lifetime, sometimes unexpected” Regards, Angelo Faoro

Timeline

Culinary F&B Consultant

Perhentian Island Resorts
02.2023 - Current

Clusters Executive Chef

Sunshine General Trading LLC
12.2021 - 01.2022

Group Concepts Consultant

Omran Kenan
02.2020 - 04.2020

Executive Chef

Jack La Briola
08.2017 - 01.2017

Director

06.2016 - 07.2017

GM

Pasta & Basta Concept
11.2015 - 05.2016

Executive Chef

Crowne Plaza & Holiday Inn Manila Galleria
08.2008 - 10.2015

Executive Chef

Mr, R
05.2003 - 02.2005

Executive Chef

Shangri-la & Traders Hotels Dubai
03.2001 - 04.2003

Executive Sous Chef

Shangri-La Mactan Island Resort
05.1999 - 03.2001

Executive Sous Chef, GM

Mandarin Oriental Hotel, Ritz Carlton
05.1997 - 05.1999

Executive Chef

Landmark Private Club
10.1995 - 05.1997

Executive Sous Chef

Trump “Taj Mahal” Casino Resort
12.1994 - 10.1995

Executive Chef

Marriott Daytona Beach Resort
12.1993 - 12.1994

Italian Chef

Sheraton Walt Disney World Dolphin Resort, Multi Units Chef
05.1990 - 12.1993

Chef de Cuisine

Aurora Spa Resort, Italian
09.1988 - 05.1990

Chef De Partie, F&B Director

Movenpick Hotels and Resorts
01.1985 - 01.1987

Commis/Chef de Partie

Scala & I, Restaurants
09.1983 - 01.1985

Culinary, and Hotel Management Certificate, at -

E.N.A.I.P. Centre

Certification from Serve-Safe in Sanitation Science -

the Educational Foundation

Certification in HACCP sanitation Science -

Royal Institute of England

Similar Profiles

CREATE PROFILE
Chef Angelo Faoro