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Valter Gosatti - shanghai, China

Valter Gosatti
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About Valter Gosatti

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Valter Gosatti is currently living in shanghai, China, working as an Italian Chef in "Restaurants" and is interested in Food, Bev, Tobacco, HospitalityTravel.
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Job Title

Italian Chef

Company

Location

shanghai, China

Categories of Interest

Food, Bev, Tobacco, HospitalityTravel

Resume

Valter Gosatti

Da Ann Garden, 999 Wuning Road ( Yuyao Road ), Block 55, Room 7C,
200045 Shanghai, P.R.China


Mob: 0086 15821410276

Home: 0086 21 62307065
E-mail: vgosatti@yahoo.com
|Education |
| |Hecole Hoteliere Regional 1978 |
| |Aosta, ITALY |
| |Graduate F&B |
| |. vote 7.9/10 |
|Work experience |
| | |
| |Ivy Restaurant Executive Chef |
| |Ulaanbaatar Mongolia |
| |2009 ( Consulting Chef ) (opening |
| |business) |
| |. Open a new Restaurant in Ulaanbaatar ( Mongolia ) the first classy restaurant |
| |in Mongolia |
| |Start from the staff training , planning menu, control quality and work as Gm |
| |for coordinate |
| |also the service side, in my work I also design the position of kitchen and all |
| |the set up for |
| |the restaurant ( webside: http://www.ivy .mn ) |
| |( Reference: Alima owner of Ivy, mail: alimaa_bg@yahoo.com ) |
| | |
| |Lapis Group Executive Chef |
| |Shanghai - China |
| |2008 ( Consulting Chef ) (opening |
| |business) |
| |. Joint the Group, open a new restaurant in centre of Shanghai, open an other |
| |in Pudong (Shanghai) |
| |Follow the project and open a new Thai restaurant and also a new Italian |
| |restaurant, |
| | |
| | |
| |F&B Chef Consulting Executive Chef |
| |China |
| |2007 ( Consulting Chef ) (opening business) |
| | |
| |. Consulting for open a restaurant: work for 6/8 month in opening project: |
| |planning the project, design the kitchen structure, find staff & training, find |
| |suppliers & contacts for the operation, finally open the place |
| |(Reference: Eolo Tomassoni owner of Roma Restaurant in Sanya |
| |tel: 0086 1387506687 |
| | |
| | |
| |Mediterraneo Restaurant Executive Chef |
| |Shanghai, China |
| |2006 ( Consulting Chef ) (opening |
| |business) |
| |. Responsible for all the operation of the kitchen, staff, quality, menu, etc.,|
| |coordinate all the business |
| |Operations follow the owner instruction (as GM position), control purchasing and|
| |procedure |
| |Restaurant Villa with 40 kitchen staff and 140 staff in total |
| |(Reference: Luigi Russo owner. Mail: progetto-cina@hotmail.it |
| |tel: 00886 13482877470 |
| |http://www.mediterraneo.cn luigi_palmanova@hotmail.com |
| | |
| |MammaMia Restaurant Executive Chef |
| |Guangzhou, China |
| |2004 - 2006 (Move to Shanghai) |
| |.. Planning and open a new branch, control quality, food cost & operation of the|
| |restaurant |
| |(Reference: Nikolay Rocco, GM. Mail: rocco_sha@yahoo.com.sg) |
| | |
| |Piccolo Mondo Resort Owner |
| |Koh Samui, Thailand |
| |2001 - 2004 (Sell to my partner) |
| | |
| |. Rented a small resort with 7 rooms on the beach in Koh Samui, manage all in |
| |the Italian restaurant : |
| |PR and accounting |
| | |
| |Piccolo Mondo Restaurant Executive Chef |
| |Kuala Lumpur, Malaysia |
| |1999 - 2001 (Take over a new place in |
| |Thailand) |
| |. Responsible for the operation of 6 restaurant of the company in perfect |
| |feeling with the Gm, planning menu, quality control, food cost, training staff |
| |and open 2 new branch, from the project (with an Italian architect) |
| |To the grand opening day |
| |(Reference: Michal Leong, GM. Mail: mike_malihaus@yahoo.com) |
| | |
| |Pastafresca da Salvatore Executive Chef |
| |Singapore |
| |1997 - 1999 (Finish 2 years contract) |
| |. Responsible for the operation of 5 restaurant of the company, working in the |
| |factory in the morning us |
| |Quality control, planning menu' with the Gm and operating the restaurants in the|
| |town on the evening |
| | |
| |Mikry Platea Group Chef & Partner |
| |Aya Napa, Cyprus |
| |1993 - 1997 (Finish 4 years contract) |
| |. Control the kitchen operation of 2 restaurant of the company, Italian and |
| |Greek food (1993 - 1995) |
| | Open a new Restaurant in Aya Napa and supervision the other restaurant of the |
| |company (1996- 1997) |
| | |
| |Convitto Regionale Head Chef |
| |Aosta, Italy |
| |1991 - 1993 (Go for experience over sea) |
| |. Responsible for the kitchen operation of Government school, planning menu', |
| |diet, quality, |
| |Purchasing etc.., school with 250 students from 6 to 19 years old |
| | |
| | |
| |Ristorante Eco Head Chef |
| |Aosta, Italy |
| |1983 - 1991 (got Government Position) |
| |. Control all about the kitchen, planning menu', quality, for a Restaurant with |
| |300 customers a day |
| | |
| |Ristorante Italia Cook |
| |Ampuriabrava, Spain |
| |1982 - 1983 (Season working) |
| |. Take care the operation of the kitchen with the owner and 5 kitchen staff, |
| |same Owner of Ristorante Gemma in Italy, Restaurant on the beach with 150 seat |
| | |
| |CSI Italian Alpini Kitchen Responsible |
| |Courmayeur, Italy |
| |1981 - 1982 (Finish Army) |
| |. Responsible for the kitchen operation of Supreme command of Alpini Army and |
| |Army Sport Centre |
| | |
| |Ristorante Gemma Cook |
| |Aosta, Italy |
| |1978 - 1981 (go to Army) |
| |. Work close with the Owner and 3 kitchen staff for the operation of small |
| |restaurant (80 seat) |
| | |
| | |
| |Restaurant La Grappe Commis |
| |Neuchatel, Switzerland |
| |1978 (Summer Stage) |
| |. Summer stage in Switzerland, get certificate from Swiss Hotel Association |
| | |
| | |
| |Hotel Casale / Grand Hotel Billia / Hoteliere school |
| |Commis/Student Aosta, Italy |
| |1976 - 1977 |
| |. Work in Hotel in summer stage and Hotelier school on winter time |
|Skills |
| | |
| | |
| |? Marketing Strategy and Planning; Quality Control, Food Cost, Training, |
| |Planning Menu', Opening New Places |
|Languages |
| |
|. Fluent: Italian, French & English Proficient: Spanish |
|Personal |
| | |
| |. Born in: Aosta, Italy on 13 April 1962 |

Quick Profile Summary

Valter Gosatti
Name: Valter Gosatti
Link: http://www.salespider.com/p-7070643/valter-gosatti
Location: shanghai,China
Job Title: Italian Chef
Company: restaurants

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