Summary
Overview
Work History
Education
Skills
Websites
Hobbies and Interests
Timeline
Generic
CRISTIAN PARISI

CRISTIAN PARISI

Stockholm,Sweden

Summary

Experienced Executive Chef, Food Development and Hospitality consultant with several years of career in Australia, New Zealand, Japan, United Kingdom and Sweden. I consider myself a high-performing employee with more than 15 years of Restaurants, Private club, and Hotels experience across different countries, with a demonstrated culinary background in both 2AA and 1 Hat restaurants. Having excellent understanding of cooking method, during my career I’ve navigate between many different styles of cuisine, developing my own style, whilst paying attention of sustainability and ethical sourced product. I’ve achieved through experience a strong level of communication, leadership and problem-solving skills, I can demonstrate a true talent for building collaborative teams, whose members do support and push each other to perform at the best of their capabilities. Throughout my years of experience, I’ve also been part of a new opening, involved in both the recruitment and training process, and usefully managed large Events or banqueting. Having excellent understanding of finance, GP, Staff cost, and capable of using Stock management program such as Fourth Analytics, Tevalis, KitchenCut , and Jelly, Millum, Timeplan

Overview

12
12
years of professional experience

Work History

Group Executive Head Chef

Strawberry group
01.2024 - Current
  • Currently overseeing the operations for Nordic Choice Hotels and Resorts.
  • Supporting the executive chefs of Yasuragi, Hotel at Six, and Riviera Hotel with all the daily operations.
  • Support the creation of menus, new concepts, recipes, stock reconciliation, and inventory.
  • Creating strategies to tackle wastage and find sustainable practices to help the company achieve its 2030 target for zero emissions.
  • Contract the best pricing with the supplier and transfer the new ingredient in Millum, a purchasing market tool for whole strawberries.

Executive Head Chef

Strawberry Group
Yasuragi Spa Hotel
01.2024 - 09.2024
  • Oversaw food department operations for hotel, managing a team of 30+ staff.
  • Developed and created innovative menus, ensuring alignment with guest satisfaction goals.
  • Managed recipe creation and accurate costing using Millum software.
  • Monitored cost of goods sold, revenue per occupancy, and pricing strategies.
  • Supervised menu preparation and presentation to maintain high culinary standards.
  • Conducted inventory management and budget-compliant ordering processes.
  • Led recruitment, onboarding, and contract drafting for kitchen personnel.
  • Facilitated departmental meetings to enhance communication and strategy development.

Head of Food Development

Spanish Group Restaurants
UK
09.2022 - 11.2023
  • Company Overview: Includes Tapas Revolution and Lavinia’s portfolio
  • Full accountability for the Department of food operation across 15 venues widely located in UK
  • Leading the food development and commercial process from ideation to launch, working closely with the Food Ops teams to bring new products to market
  • Complete understand of Fourth, including Analytics’ and Inventory, Costing and Recipes Development
  • Creation of detailed Spec Book to distribute in each site
  • Providing consultation to the Managing Director and Marketing Manager on Menu offer and promotion
  • Creation and Presentation of Monthly Board report to Investors
  • Conducting market research and analysis to identify brand relevant trends, consumer preferences, and potential areas for growth
  • Collaborating with the Finance team to develop and implement pricing and promotional strategies
  • Ensuring that all products are developed and manufactured in compliance with relevant food safety regulations and standards
  • Involved in recruitment, training, and personalised career development opportunities
  • Directly involved in purchasing of BHO equipment and consumables
  • Controlling and authorizing repairs and expenses using ProNett and Pleo
  • Planning a 3-month strategy sales growth, combining creativity with expertise to attack current challenges
  • Cook off for Head Chefs when New Menu Launch occurred
  • Includes Tapas Revolution and Lavinia’s portfolio

Executive Chef

Mortimer House
London
06.2021 - 09.2022
  • Full accountability for the kitchen department & food operation across a four-storey building, reporting directly to Ops Manager and Director
  • Maximising guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the kitchen
  • Overseeing inventory disbursement of all food supplies
  • Managing a team of 20 people distributed across 3 Kitchen
  • Involved in recruitment, training and personalised career development opportunities
  • Collaborating closely with finance, HR, events and marketing departments
  • Developing a sustainable system of recycling focusing on a meticulous turnover of ingredients with the aim of reducing waste and plastic consumption
  • Collaborating with local British producers across the board of kitchen supplies, with the objective of highlighting the importance of locally sourced product and reducing carbon emissions
  • Menu developments for Mortimer kitchen restaurant, All day dining, breakfast, rooftop bar, canteen and club
  • Menu developments for a varied range of events as weddings, drink receptions with canapés, or tailored parties requiring involving dietary restrictions

Executive Head Chef

Salt yard group
London
03.2018 - 06.2021
  • Full accountability for the kitchen management & food operation across 4 restaurants venues in Central London: reporting directly to the Food Director
  • Managing a team of 40
  • Conducting regular budgeting & financial cost analysis
  • Establishing & maintaining recipes costing and allergen records across all sites
  • Holding food tastings with Head Chefs across 4 sites to maintain food quality, ethos and menu balance
  • Collaborating in regular marketing initiatives, such as ‘Croquetas Challenge’
  • Ensuring high levels of food safety and kitchen hygiene are maintained
  • Responsible for recruitment & retention of kitchen team members at all levels
  • Developing & incentivising kitchen team across Salt Yard Group

Executive Head Chef

Shelter
Vicenza
01.2017 - 02.2018
  • Company Overview: Involved in renovating an old warehouse, creating a 45-seated dining area.
  • Creating a seasonal menu inspired by the diverse culinary experiences I built during the year living abroad.
  • Ensuring the quality of food was constantly maintained.
  • Sourcing and purchasing cost-effective supplies and cooking equipment.
  • Creating a seasonal menu using locally sourced stock from small producers.
  • Setting the highest culinary and service standards for the team to follow.
  • Maintaining a positive working environment for kitchen team members.
  • Coordinating and supervising the activities of all chefs and the kitchen team.
  • Involved in renovating an old warehouse, creating a 45-seated dining area.

Corporate Head Chef

Salt yard group
London
10.2015 - 01.2017
  • Moved across all four venues in the Salt Yard group, and the opening of Veneta in St. James Market.
  • Manages all activities in the kitchen, including production, stewarding, and management of food production staff.
  • Internal hygiene audits are to be conducted once a month.
  • Ensure sustainability is at the forefront of kitchen methods and practices, looking to reduce our impact on the environment.
  • Develop longstanding relationships with our suppliers.
  • Fosters and develops effective employee relations within the department and throughout the house.
  • Establishes and maintains effective internal communications, including daily meetings with own teams to ensure optimum teamwork and productivity.
  • Conducts monthly departmental meetings with all kitchen staff present.
  • Looks for ways to motivate and challenge employees.
  • Adopts work methods that actively promote a responsible business culture, e.g.
  • Turning off lights when not in use, and recycling wherever possible.

HEAD CHEF

Rockpool
Melbourne
01.2013 - 06.2015
  • Company Overview: Australia Bar and Grill Dining restaurant, located in the Melbourne Crown Casino.
  • Kitchen administration, supervising, advanced food hygiene, and food cost.
  • Menus creation, costing, ordering, stock take.
  • Helping to train, develop, and grow a kitchen team.
  • Ensuring that the presentation of food is compliant with restaurant standards.
  • Guaranteeing all kitchen team members understand the duties and tasks they need to perform.
  • Developing a food menu for events such as wedding events, corporate parties, and business functions.
  • Retaining a good relationship between the kitchen and other departments.
  • Australia Bar and Grill Dining restaurant, located in Melbourne, Crown Casino.

Head chef / Sous Chef

Australia
01.2010
  • Working in a few of the most iconic restaurant in Australia such as Rockpool from Neil Perry and Aria in Brisbane from Matt Moran, Gasolina and Hard luck café from Wylie Dean

Education

HACCP Livello 2 -

Ihasco
05.2023

Food Safety & Hygiene Level 3 -

iHasco
05.2023

COSHH Livello 2 -

iHasco
05.2023

Professional Gelato Course - The difference between artisan homemade gelato and the industrial ice cream, How to choose the best ingredients, Direct and indirect methods to produce gelato, How to balance recipes, food cost, How to cleverly plan the outlay of a Gelateria

Carpigiani Gelato
Bologna, Italy
08.2017

Degree in Surveyor -

Istituto Alberti
Abano Terme PD
06.2004

Skills

  • Goal-oriented and ambitious
  • Food safety compliance
  • Supplier negotiation
  • Inventory management
  • Cost analysis and control
  • Menu development and recipe creation
  • Culinary presentation skills
  • Employee training and development
  • Sustainability practices
  • Inventive mindset and creative process
  • Team collaboration and building
  • Dependable and communicative
  • Problem-solving expertise
  • Business development strategies
  • Growth strategy formulation

Hobbies and Interests

  • Hiking
  • Trail Running
  • Scuba Diving
  • Snorkelling
  • Natural Wine
  • Travel
  • Good Food
  • Plant based
  • Dogs Lover
  • Documentaries
  • Bread and pizza lover
  • Cheese connoisseur

Timeline

Group Executive Head Chef

Strawberry group
01.2024 - Current

Executive Head Chef

Strawberry Group
01.2024 - 09.2024

Head of Food Development

Spanish Group Restaurants
09.2022 - 11.2023

Executive Chef

Mortimer House
06.2021 - 09.2022

Executive Head Chef

Salt yard group
03.2018 - 06.2021

Executive Head Chef

Shelter
01.2017 - 02.2018

Corporate Head Chef

Salt yard group
10.2015 - 01.2017

HEAD CHEF

Rockpool
01.2013 - 06.2015

Head chef / Sous Chef

01.2010

HACCP Livello 2 -

Ihasco

Food Safety & Hygiene Level 3 -

iHasco

COSHH Livello 2 -

iHasco

Professional Gelato Course - The difference between artisan homemade gelato and the industrial ice cream, How to choose the best ingredients, Direct and indirect methods to produce gelato, How to balance recipes, food cost, How to cleverly plan the outlay of a Gelateria

Carpigiani Gelato

Degree in Surveyor -

Istituto Alberti

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