Christian signorelli
DES MONIES
Summary
Innovative executive chef specializing in menu development, team leadership, and food safety compliance. Demonstrated success in crafting seasonal dishes that elevate guest experiences while optimizing kitchen operations.
Overview
1
1
Certification
11
11
years of professional experience
Work History
Executive Chef
Holiday Inn des monies airport
DES MONIES
07.2021 - Current
- Developed creative menus featuring seasonal ingredients for diverse guest preferences.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Collaborated with management on menu planning and special event catering options.
- Supervised kitchen staff to ensure high standards of food preparation and safety.
- Trained new team members on cooking techniques and restaurant protocols.
- Managed inventory and ordered supplies to maintain kitchen efficiency and quality.
- Ensured compliance with health regulations and maintained a clean kitchen environment.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Sous Chef
echo valley country club
Norwalk
04.2018 - 07.2021
- Developed and executed seasonal menus to enhance member dining experiences.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Led kitchen team in daily food preparation and service operations.
- Trained junior staff on culinary techniques and safety protocols.
- Collaborated with management to ensure quality and presentation standards.
- Monitored food safety compliance throughout all kitchen processes.
- Managed kitchen cleanliness and organization to meet health regulations.
Head Chef
south side food inc.
Des Moines
01.2017 - 02.2018
- Led kitchen staff in meal preparation and service operations, ensuring timely and high-quality dish delivery.
- Developed diverse menus and recipes for appetizers, entrees, desserts, and specialty items.
- Oversaw inventory control and supplier relations, maintaining high food quality and minimizing waste.
- Oversaw budget management for food purchases and kitchen supply allocation.
- Ensured compliance with health and safety regulations for food handling practices.
- Trained junior chefs in cooking techniques and kitchen protocols to enhance skills.
- Trained new kitchen staff on food safety regulations and proper cooking techniques.
- Partnered with front-of-house team to enhance customer dining experiences through menu insights and service coordination.
Head Chef
mullets
05.2015 - 01.2017
- Led kitchen staff in daily meal preparation and service operations.
- Trained and mentored junior chefs in cooking techniques and kitchen protocols.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Managed inventory control and supplier relations for optimal food quality.
- Ensured compliance with health and safety regulations in food handling practices.
- Oversaw budget management for food purchases and kitchen supplies allocation.
Education
High School Diploma -
Apple Valley High
Apple Valley, CA01-2006
Skills
- Menu development and planning
- Event catering
- Culinary training
- Food safety compliance
- Food sanitation
- Inventory management
- Operations management
- Recipe management
- Team leadership and staffing
- Staff training
- Problem solving
- Casual dining concepts
- Menu dietary considerations
Certification
- servsafe certification
Timeline
Executive Chef
Holiday Inn des monies airport
07.2021 - Current
Sous Chef
echo valley country club
04.2018 - 07.2021
Head Chef
south side food inc.
01.2017 - 02.2018
Head Chef
mullets
05.2015 - 01.2017
High School Diploma -
Apple Valley High