Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Alex Signoretti

Nelson ,NSN

Summary

Dynamic Italian Sous Chef with a proven track record at Boatshed Cafe, excelling in menu planning and inventory management. Enhanced kitchen productivity through effective team leadership and innovative culinary techniques, resulting in reduced food waste and rave reviews for new signature dishes. Committed to maintaining high food safety standards and fostering a collaborative kitchen environment.

Overview

11
11
years of professional experience

Work History

Sous Chef

Boatshed Cafe
01.2023 - 10.2025
  • Assisted in food preparation and ingredient organization to ensure efficient kitchen operations.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Maintained inventory of kitchen supplies and communicated needs to management.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Sous Chef

Ristorante al Fiume
04.2021 - 12.2022
  • Collaborated with kitchen staff to streamline workflow during busy service periods.
  • Operated and maintained different kitchen section(Sautè, Grill and Larder)
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.


Chef De Partie

Hotel Oasi
10.2019 - 03.2021
  • Prepared and presented high-quality buffet dishes in accordance with hotel standards.
  • Assisted in managing kitchen operations during peak service hours.
  • Collaborated with team members to develop and refine menu items.
  • Maintained cleanliness and organization of workstations to ensure compliance with health regulations.
  • Worked and maintained the Sautè section

Commis Chef

Hotel Portici
03.2018 - 10.2019
  • Prepared high-quality dishes following established recipes and presentation standards.
  • Assisted in managing kitchen inventory, ensuring freshness and proper storage of ingredients.
  • Collaborated with team members to streamline food preparation processes during peak service times.
  • Maintained cleanliness and organization of workstation in compliance with health and safety regulations.
  • Service and maintain larder section

Commis Chef

Hotel Sole
07.2014 - 02.2018
  • Maintained cleanliness and organization of workstations in compliance with health and safety regulations.
  • Implemented efficient mise en place techniques to enhance workflow in busy kitchen environment.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Learn to work on different section( Saute, Grill,Larder and Pastry)
  • Rotated through all prep stations to learn different techniques.
  • Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

Education

Professional Diploma in Mediterranean Cuisine - Hospitality

Scuola Alberghiera C.F.P
Riva Del Garda, Italy
06-2014

Skills

  • Team leadership
  • Food safety
  • Inventory management
  • Menu planning
  • Food preparation
  • Kitchen management

Languages

English
Full Professional
Italian
Native or Bilingual

Timeline

Sous Chef

Boatshed Cafe
01.2023 - 10.2025

Sous Chef

Ristorante al Fiume
04.2021 - 12.2022

Chef De Partie

Hotel Oasi
10.2019 - 03.2021

Commis Chef

Hotel Portici
03.2018 - 10.2019

Commis Chef

Hotel Sole
07.2014 - 02.2018

Professional Diploma in Mediterranean Cuisine - Hospitality

Scuola Alberghiera C.F.P
Alex Signoretti