Antoniela Saglimbeni

Experience

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  Piccola Italia

  Jan 1990 - Jan 1999

  Executive Chef

  Supervised 20 cooks/chefs. Executive Chef for restaurant serving Italian cuisine. Managed all back house and kitchen operations. Responsible for proper preparation of daily menu Items. Instructor in the kitchen for all new hires.

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  Hotel Kennedy

  Jan 1999 - Jan 2000

  Sous Chef

  Supervised cooks/chefs when executive chef was not onsite. Charged with placing food and inventory orders. Responsible for preparing seasonal menus. In charge of selection of regional wine pairings Assisted executive chef on all kitchen management.

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  Basilico Organic

  Jan 2008 - Jan 2010

  Executive Chef

  Executive Chef for restaurant serving Italian and Continental organic cuisine. Hired, trained, and directed cooks/chefs and general staff members. Artisanal pizza and bread making. Developed menu for the bakery and the entire restaurant. Maintained quality control assurance and waste minimization. Created and developed Basilico Organic Team Member Hand Book. Received the handling of USDA/ORGANIC Certification from CCOF. Received the Food Service Operation License.

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  Kroger

  Apr 2010 - Jul 2015

  Sous Chef

  Helped, managed, oversaw and trained all Meat/Fish department personnel at Harper's Point and Madeira Locations. Assist the Executive Chef on a daily basis on the Deli and Bistro. Managed the bakery and pastry sections for Executive Chef. Responsible for conducting weekly cooking lessons. Conduct Gourmet Grill demonstrations to Kroger customers. Created recipe and menu selections for wine tastings every Friday. Ensure that all staff members adhere to all Kroger food and safety regulations, HACCP, and sanitation procedures. Complete and order kitchen inventory on a weekly basics including food and supply ordering. Show less

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  Marriott Hotels

  Jul 2015 - now

  Chef

  Help manager and executive chef. Accountable for overall success of the daily kitchen operations. Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Show less

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  Compass Group USA

  Feb 2017 - now

  Sous Chef