Giuseppe Randazzo

Chef di cucina at Greenblu Hotels & Resort
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Contact Information
us****@****om
(386) 825-5501
Location
Greater Syracuse, Italy Area, IT
Languages
  • Inglese -
  • Greco mediocre -
  • Francese mediocre -
Skills

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Kastriot Kodra

I know Giuseppe from over five years.It is always a pleasure to work with him.He is very diligent, responsible and professional Executive Chef.One of exemplary qualities of Giuseppe is to teach and guide his team and helps them to improve their skills in kitchen.

harikumar thenganathu

chef Giuseppe is the person is an example for attitude as well he is very talented chef

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Credentials

  • Certificate of Achievement Italian Chef
    Princess Cruises
    Jan, 2001
    - Nov, 2024
  • Traning course Executive chef
    Scenic River Cruise
    Feb, 2022
    - Nov, 2024
  • Food&Beverage Manager from Domina Hospitality School Milano
    Domina Hotel Group
    Oct, 2007
    - Nov, 2024

Experience

  • Greenblu Hotels & Resorts
    • Italy
    • Travel Arrangements
    • 1 - 100 Employee
    • Chef di cucina
      • Mar 2023 - Present

  • FUTURA VACANZE Tour Operator
    • Italy
    • Travel Arrangements
    • 1 - 100 Employee
    • Chef di cucina
      • May 2022 - Oct 2022

      Summer seasonal employment contract. Summer seasonal employment contract.

  • Bestar Hotels & Resorts
    • Italy
    • Hospitality
    • 1 - 100 Employee
    • Italian Chef de Cuisine
      • May 2021 - Nov 2021

      Hotel Resort All Inclusive Formula 900 guest. Hotel Resort All Inclusive Formula 900 guest.

  • Sheraton Cairo Hotel & Casino
    • Egypt
    • Hospitality
    • 1 - 100 Employee
    • Head Italian Chef
      • Mar 2020 - Apr 2021

      PLEASE NOTE THAT..; NORMALLY I NEED START WORKING IN THIS PLACE FROM MARCH 2020 with fixed job contract,, BUT World PANDEMIC COVID SITUATION BLOCK EVERITHING UNTIL TODAY....! I HOPE EVERITHING IS FINISH SOON AND VERY FAST, FOR MUCH BETTER WORK BUSINESS AND ONE GOOD FUTURE !! PLEASE NOTE THAT..; NORMALLY I NEED START WORKING IN THIS PLACE FROM MARCH 2020 with fixed job contract,, BUT World PANDEMIC COVID SITUATION BLOCK EVERITHING UNTIL TODAY....! I HOPE EVERITHING IS FINISH SOON AND VERY FAST, FOR MUCH BETTER WORK BUSINESS AND ONE GOOD FUTURE !!

  • Viking
    • Switzerland
    • Travel Arrangements
    • 700 & Above Employee
    • Executive chef
      • Jun 2018 - Oct 2019

  • VOIhotels
    • Italy
    • Travel Arrangements
    • 100 - 200 Employee
    • Executive Italian Chef Cunsulting service
      • Feb 2018 - May 2018

  • Urth Caffe
    • United States
    • Restaurants
    • 100 - 200 Employee
    • Executive italian chef
      • Feb 2017 - Feb 2018

      Pre Opening Team Project,Training in Los Angeles Main Brands ,Menu',Work Production Brands system. Pre Opening Team Project,Training in Los Angeles Main Brands ,Menu',Work Production Brands system.

  • Ballaro' Restaurant & Pizzeria
    • --( Sicily) Italy---
    • Executive Italian Chef
      • Oct 2015 - Feb 2017

      New Restaurant & Pizzeria concept,Menu' Engineering,food cost,full cost,Supplier, Kitchen Staff,,Haccp,Marketing,Guest Relation,Pizzeria Menu' wood Oven&gas,Chef Consulting for Start Up for All,,Training Kitchen staff for full Operation,Menu' Promotion and cost,for only Start UP,,,for this project. Partner ship owner 30%. New Restaurant & Pizzeria concept,Menu' Engineering,food cost,full cost,Supplier, Kitchen Staff,,Haccp,Marketing,Guest Relation,Pizzeria Menu' wood Oven&gas,Chef Consulting for Start Up for All,,Training Kitchen staff for full Operation,Menu' Promotion and cost,for only Start UP,,,for this project. Partner ship owner 30%.

  • NORDOTEL S.A.
    • Hospitality
    • 100 - 200 Employee
    • Executive suos Chef
      • Mar 2015 - Sep 2015

      Seasonal Summer Work Contract, to 30 September 2015 Sardinia Italy. Seasonal Summer Work Contract, to 30 September 2015 Sardinia Italy.

  • Rak Hospitality Group Government of Ras al Khaimah
    • Ras al Khaimah Uae
    • Executive Italian chef
      • Jan 2012 - Oct 2014

      Executive chef for Italian Restaurant's (Pesto Restaurant) Ras al Khaimah Hospitality Group Dubai UAE. Executive chef for Italian Restaurant's (Pesto Restaurant) Ras al Khaimah Hospitality Group Dubai UAE.

  • La Vela Ristorante Malta
    • Malta
    • Chef Consulting Service
      • Nov 2011 - Dec 2011

      Elaborazione Menu',riassetto cucina,Rilancio del Ristorante con nuove strategie di mercato,e di menu'!Cucina di Pesce in quanto e sul porto turistico,un piccolo Ristorante di 40 pax. Elaborazione Menu',riassetto cucina,Rilancio del Ristorante con nuove strategie di mercato,e di menu'!Cucina di Pesce in quanto e sul porto turistico,un piccolo Ristorante di 40 pax.

  • FMTG | Falkensteiner Michaeler Tourism Group
    • Austria
    • Hospitality
    • 300 - 400 Employee
    • Executive chef Consulting Service
      • May 2011 - Jun 2011

      Hotel Porto Greco e Hotel Torre del Faro a Scanzano Jonico(Mt) Italy Hotel Porto Greco e Hotel Torre del Faro a Scanzano Jonico(Mt) Italy

  • Dario's Restaurant Geneva
    • Geneva Area, Svizzera
    • Executive Italian Chef
      • Nov 2010 - Mar 2011

      Le mie Responsabilita' nel Ristorante Dario's,sono state di Start-Up,Menu',Catering,Piccoli Banqueting,Responsabile ordini e staff! Coordinamento menu' alla carte e preparzione. Le mie Responsabilita' nel Ristorante Dario's,sono state di Start-Up,Menu',Catering,Piccoli Banqueting,Responsabile ordini e staff! Coordinamento menu' alla carte e preparzione.

  • Blue Lagoon Resort
    • Hospitality
    • 1 - 100 Employee
    • Head Italian Chef
      • Apr 2010 - Oct 2010

      Le mie Responsabilità', in questo Resort veramente bello,all Inclusive hotel club!Chef di cucina del Ristorante Italiano Karavi 150 pax.alla carte,e antipasti al Buffet!Responsabile Pool Restaurant self.service e Pizzeria,Responsabile di N°15 di staff.diurni e Notturni!Infine Coordinamento eventi con il Restaurant Manager,per la cucina Italiana.e Start Up iniziale! Le mie Responsabilità', in questo Resort veramente bello,all Inclusive hotel club!Chef di cucina del Ristorante Italiano Karavi 150 pax.alla carte,e antipasti al Buffet!Responsabile Pool Restaurant self.service e Pizzeria,Responsabile di N°15 di staff.diurni e Notturni!Infine Coordinamento eventi con il Restaurant Manager,per la cucina Italiana.e Start Up iniziale!

  • VOIhotels
    • Italy
    • Travel Arrangements
    • 100 - 200 Employee
    • Executive chef/F&B Manager
      • Apr 2003 - Oct 2008

      Coordinatore cuochi,Chef Consulting/F&B,Selezione e Formazione Chef e Cuochi Alpitour world,in collaborazione con Movida S.A Chiasso.In Capo Verde, Grecia,Cipro,Spagna,Egitto,Croazia,Italia. Coordinator cooks, Consulting Chef / F & B, Selection and Training Chef/Chefs in partnership with Movida SA Chiasso for Alpitour world Hotel club. In Cape Verde, Greece (Rhodes, Kos, Crete, Mykonos, Athens), Cyprus, Spain (Gran Canaries), Egypt, Croatia ,Italy. Coordinatore cuochi,Chef Consulting/F&B,Selezione e Formazione Chef e Cuochi Alpitour world,in collaborazione con Movida S.A Chiasso.In Capo Verde, Grecia,Cipro,Spagna,Egitto,Croazia,Italia. Coordinator cooks, Consulting Chef / F & B, Selection and Training Chef/Chefs in partnership with Movida SA Chiasso for Alpitour world Hotel club. In Cape Verde, Greece (Rhodes, Kos, Crete, Mykonos, Athens), Cyprus, Spain (Gran Canaries), Egypt, Croatia ,Italy.

Education

  • Domina Hospitality School Milano
    Corso di Food&Beverage Manager, Formativo
    2006 - 2007
  • Chefs&Hotels Institute Siracusa SicilyRegion Italy.
    Chefs & Hospitality Managemant, Chef and Hospitality school Siracusa- Sicily-Italy
    1989 - 1990
  • Istitutto Prof.Alberghiero
    Attestato di Qualifica, servizi Ristorazione e Alberghiera
    1987 - 1989

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