Simona Bonelli

• 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

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.

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

Certificate in Modern Italian Cooking