Executive Chef Blue Mountain

Simona Bonelli

**-**** **** **, ***********, BC V0N 1H0

Tel: 778-***-****

Email: adp0ug@r.postjobfree.com

Summary

Self-motivated professional with outstanding skills as both Chef and Manager. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure challenging and deadline-driven environments. Seeking to bring strong supervisory food prep and organizational skills to the table with a respected organization that values hard work commitment and vision.

Proven expertise in:

Creative Menu Development

Specialty Cuisine and Presentation

Purchasing and Inventory Control

Special Event Planning

Cost Containment and Reduction

Food and Kitchen Safety

Staff Leadership and Training

Experience

Executive Chef

The Salted Vine

Dec 2021 – Present

Manage day to day activities of the kitchen, plan and assign work and establish performance and goal for the team members. Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment. Schedule and receive food deliveries adhering to food cost and budget.

Executive Chef

Sunwolf Resort and Fergie’s Cafe

June 2020-December 2021

Managed daily kitchen operations and wedding facility, maintaining exceptional profitability achieving all financial goals and standards set forth by the company.

Oversaw food preparation and production, ensuring food safety procedures are always 100% adhered to

Redeveloped menu, reduced food cost by 5%.

Interviewed, hired and trained all staff members.

Managed relationships with vendors negotiating prices of ingredients.

Consistently kept a clean and safe environment by adhering to all f sanitation and safety requirements.

Executive Chef

Dalina

August 2017 – April 2020

Managed daily kitchen operations and productions for two units with 12 staff members, instilling a focus on attention to detail with staff.

Redeveloped menu and improved kitchen production efficiency contributing to a remarkable increase in food sales.. Improved food cost by negotiating prices of ingredients with vendors and restructuring menus and recipes. Achieved 100% guest satisfaction by providing employees with training and resources needed to deliver exceptional service and teamwork.

Executive Chef

The Italian Kitchen @ Glowbal Group/ Vancouver, BC

December 2016-July 2017

Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems. Played integral role in improving and maintaining food quality. Controlled and managed purchases and inventory, reduced food cost by 7% by accurately monitoring and reporting food waste. Implemented lunch and dinner specials on a daily basis. Conducted interviewing, hiring, and training functions, ensuring that individual performance met the highest possible culinary standards.

Executive Chef

Jamie's Italian Canada/ Toronto, ON

September 2015 – November 2016

Opened the two locations of the joint venture between Rob Gentile from the King Street Food Co and celebrity chef Jamie Oliver. Ensured that in the preparation and presentation of food, the highest standards were maintained at all times.

Constantly focused on guest care and service, ensuring that everything was done according to company's values and vision in order to constantly improve and enhance guests' experience.

Responsible for purchasing of goods, inventory, hiring and scheduling of all kitchen staff.

Sous Chef

Whole Foods Market Canada/ Ottawa, ON

October 2014 – September 2015

Worked as opening sous chef for Whole Foods Ottawa location. Assisted the Prepared Foods Team Leader to plan, organize, direct and control all culinary operations. Supervised, coached, and coordinated all culinary staff. Ensured compliance with standards of operation, sanitation, and safety. Ensured all culinary offerings were of exceptional quality to maintain customer satisfaction. Handled all catering inquiries.

Executive chef

Sisi's Trattoria/Thornbury, ON

The Mill, Thornbury, ON

November 2012 – September 2014

Reorganized kitchen operations of both restaurants. Hired and trained new staff and made sure that both kitchen brigades worked to the highest culinary standards. Created new menus to improve the standards of cuisine and to operate it at a healthy profit margin. Responsible for ordering, scheduling, training, food and labor costs, inventory.

Executive Sous Chef

Oliver & Bonacini Café and Grill, Blue Mountain, ON

November 2007-November 2012

Responsible for overseeing all aspects of the daily operation of the kitchen and banquet department. Ensured that all Standard Operating Procedures were complied with. Kept within budget when ordering food stock. Implemented all relevant Food Hygiene and Safety and Food Hygiene requirements. Recruited, hired and scheduled staff. Conducted regular staff performance reviews, maintained and updated employee files.

Awards and Acknowledgements

2004 @ THE ARK, London, UK -AA Rosette Award

2009 @ Oliver & Bonacini, Toronto - ‘Outstanding Quality and Consistency Award’

2017 @ The Italian Kitchen -Award ‘Ospitalita’ Italiana’(Certified Italian Quality) from the Italian Chamber of Commerce for the creation of authentic and traditional Italian dishes

2020 and 2021 @ Fergie’s - Award ‘Best Breakfast in Squamish’

Education

ICIF-Italian Culinary Institute for Foreigners/ Castiglione D’Asti, 2005

Certificate in Modern Italian Cooking

SSIT- School for Interpreters and Translators/ Rome, 1997

Diploma in Interpretation and Translation, English and German

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