Christopher Zanoni
Geneva,IL
Summary
A seasoned Chef De Cuisine with a proven track record at Niche Restaurant, I excel in seafood preparation and leadership, driving kitchen efficiency and creativity. Skilled in fine-dining and kitchen sanitation, I've significantly reduced food waste while mentoring teams to excel under pressure, ensuring top-notch culinary experiences.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Niche Restaurant
02.2017 - 01.2025
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Line Cook
Mercantile Dining & Provision
01.2017 - 02.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Sous Chef
Forbidden Root
01.2016 - 01.2017
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Line Cook
Harbourside Ocean Bar Grill
01.2015 - 06.2015
- Grilled meats and seafood to customer specifications.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Monitored food quality and presentation to maintain high standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Pantry Garde Manger
Herrington Inn & Spa
03.2010 - 04.2013
- Performed timely mise en place tasks prior to service periods ensuring smooth operation during peak hours.
- Prepared various cold appetizers, salads, dressings, and garnishes for plated presentations or buffet displays.
- Managed food cost goals and minimized waste through diligent ordering, portion control, and creative utilization of ingredients.
- Supported banquet events by preparing large quantities of appetizers according to specific dietary preferences and requests.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
Education
High School Diploma -
St. Charles East Highschool
St. Charles, ILAssociate of Applied Science - Hospitality Management
Elgin Community College
Elgin, IL05-2012
Skills
- Seafood preparation
- Plating techniques
- Vegetable cookery
- Leadership qualities
- Knife skills
- Kitchen sanitation
- Fine-dining expertise
Certification
- Food Protection Manager Certification - ServSafe
Languages
Spanish
Professional Working
Timeline
Chef De Cuisine
Niche Restaurant
02.2017 - 01.2025
Line Cook
Mercantile Dining & Provision
01.2017 - 02.2017
Sous Chef
Forbidden Root
01.2016 - 01.2017
Line Cook
Harbourside Ocean Bar Grill
01.2015 - 06.2015
Pantry Garde Manger
Herrington Inn & Spa
03.2010 - 04.2013
High School Diploma -
St. Charles East Highschool
Associate of Applied Science - Hospitality Management
Elgin Community College
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