Ivan Michele Sinigaglia
London
Summary
With more than 10 years of experience, but when I started this job abroad in a very small restaurant I was scared, I was 20, but very determined to become a great chef.
Energetic culinary professional with a blend of creativity.
Open minded to the use of new technics and ingredients.
Focused, determined with a great passion for food and life.
I am seeking the knowledge to open my own place.
Growth is my life philosophy, you never stop growing, improving and learning, what keeps me humble.
I like to spend my free time traveling to different count and try different cuisines. I enjoy long walks and nature, and I keep a healthy life style practicing sport.
Overview
11
11
years of professional experience
Work History
Private Chef
Social By Max (side Job)
11.2018 - Current
- Creation, preparation and execution of 3 different menus, meat, fish and vegetarian/vegan for private dinners or supper clubs, preparing gourmet dishes for 30/50 people
Head Chef
Terra Moderna
08.2023 - 01.2024
- Supervising chefs, making sure everyone followed new established rules, everything was stored correctly, and also taking as new priority the cleaning rota
- Oversaw business operations, inventory control, and customer service for restaurant. Planned promotional menu additions based on seasonal pricing and product availability
- Effectively reached positive growth for the business after a negative income period
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Sous Chef
George
04.2023 - 08.2023
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Sous Chef
Gourmet Boutique Hotel "Orso Grigio"
05.2022 - 03.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
Chef De Partie
Sapori bar e restaurant (2 Rosette restaurant, Michelin guide mentioned)
04.2021 - 04.2022
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Cooperating with the Head Chef with creation of new dishes
Senior Chef De Partie
High Road House, Soho House
02.2019 - 03.2020
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Head Chef
The little Venice Company
10.2012 - 12.2018
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
Skills
- Passionate
- Strongly motivated
- Multitasking
- Team Leadership
- Instruction and Delegation
- Coaching and Mentoring
- Chef Consultations
- Originality
- Passion for Culinary Arts
- Great in team work
- Leading Groups
- Used to work under pressure
- Knowledge of Cooking Equipment
Timeline
Head Chef
Terra Moderna
08.2023 - 01.2024
Sous Chef
George
04.2023 - 08.2023
Sous Chef
Gourmet Boutique Hotel "Orso Grigio"
05.2022 - 03.2023
Chef De Partie
Sapori bar e restaurant (2 Rosette restaurant, Michelin guide mentioned)
04.2021 - 04.2022
Senior Chef De Partie
High Road House, Soho House
02.2019 - 03.2020
Private Chef
Social By Max (side Job)
11.2018 - Current
Head Chef
The little Venice Company
10.2012 - 12.2018
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