Andrea Labriola
Brooklyn,NY
Summary
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Innovative Executive Sous Chef known for high productivity and efficiency in task completion. Possess specialized skills in menu development, kitchen team leadership, and inventory management. Excel in time management, problem-solving, and communication, ensuring seamless kitchen operations and superior dining experiences.
Overview
22
22
years of professional experience
Work History
Executive Sous Chef
La Voglia
New York, NY
03.2024 - 11.2024
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Head Chef
Fasano
New York, NY
09.2023 - 01.2024
- Created menus with seasonal produce while maintaining a budget.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Provided detailed instructions on plating techniques to kitchen staff prior to serving guests.
- Monitored inventory levels of food items and placed orders with vendors accordingly.
- Ensured compliance with all local health department regulations regarding food handling procedures.
- Collaborated with waitstaff to ensure prompt delivery of dishes during service periods.
- Established relationships with vendors to obtain competitive pricing on supplies needed for operations.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Administered compensation distribution to all line workers.
- Conducted conference meetings with managers and senior staff.
Sous Chef
Gabriel's bar and restaurant
New York, NY
03.2022 - 09.2023
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Chef
Mezza Luna Cafe
New York, NY
03.2021 - 03.2022
- Monitored quality, presentation and quantities of plated food across line.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Chef
Nonna Beppa
Manhattan, NY
03.2020 - 02.2021
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Established controls to alleviate supply and food waste.
Sous Chef
BLACKBARN Restaurant
Manhattan, NY
09.2019 - 08.2020
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Liaised closely with kitchen and front-of-house personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Assisted with interviewing, hiring and training kitchen personnel.
- Checked quality of food products to meet high standards.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Distributed food to service staff for prompt delivery to customers.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Line Cook
Cardoncello Divino
Manhattan, NY
04.2019 - 04.2019
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Kept stations stocked and ready for use to maximize productivity.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Grilled and deep fried various foods from meats to potatoes.
- Set up and performed initial prep work for soups, sauces and salads.
- Adhered to portion controls and presentation specifications.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Sous Chef
Toruccio Restaurant
Bari, Italy
02.2017 - 08.2018
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Performed as head chef to maintain team productivity and restaurant quality.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Assisted with interviewing, hiring and training kitchen personnel.
- Liaised closely with kitchen and front-of-house personnel.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Sous Chef
Villa Degli Arceri
Bari, Italy
03.2016 - 02.2017
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Performed as head chef to maintain team productivity and restaurant quality.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Assisted with interviewing, hiring and training kitchen personnel.
- Liaised closely with kitchen and front-of-house personnel.
- Improved performance of team members resulting in high-quality meals produced daily.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked quality of food products to meet high standards.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared workstations with ingredients and tools to increase efficiency.
- Monitored temperatures of prepared food and cold-storage areas.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Sous Chef
Villa Morisco
Bari, Italy
01.2014 - 01.2016
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Assisted with interviewing, hiring and training kitchen personnel.
- Liaised closely with kitchen and front-of-house personnel.
- Improved performance of team members resulting in high-quality meals produced daily.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Distributed food to service staff for prompt delivery to customers.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared workstations with ingredients and tools to increase efficiency.
Sous Chef
Park Hotel Mater Dei
Pozza Di Fassa (TN), Italy
05.2013 - 09.2013
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Assisted with interviewing, hiring and training kitchen personnel.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Distributed food to service staff for prompt delivery to customers.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Sous Chef
Park Hotel Mater Dei
Pozza Di Fassa (TN), Italy
10.2012 - 03.2013
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Improved performance of team members resulting in high-quality meals produced daily.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Supervised food preparation staff to deliver high-quality results.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Sous Chef
Park Hotel Mater Dei
Pozza Di Fassa (TN), Italy
05.2012 - 09.2012
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Distributed food to service staff for prompt delivery to customers.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sous Chef
Park Hotel Mater Dei
Pozza DI Fassa (TN), Italy
10.2011 - 03.2012
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sous Chef
Hotel D' Oriente
Cesenatico, Italy
05.2011 - 09.2011
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Distributed food to service staff for prompt delivery to customers.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Sous Chef
Park Hotel Mater Dei
Pozza Di Fassa (TN), Italy
12.2010 - 03.2011
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Observed food safety and sanitation protocols to reduce germ spread.
- Distributed food to service staff for prompt delivery to customers.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sous Chef
Hotel D' Oriente
Cesenatico, Italy
05.2010 - 09.2010
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Assisted with interviewing, hiring and training kitchen personnel.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Observed food safety and sanitation protocols to reduce germ spread.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Monitored temperatures of prepared food and cold-storage areas.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Sous Chef
Park Hotel Mater Dei
Pozza Di Fassa (TN), Italy
12.2009 - 03.2010
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Distributed food to service staff for prompt delivery to customers.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Line Cook
Park Hotel Mater Dei
Pozza Di Fassa (TN), Italy
05.2009 - 09.2009
- Cooked multiple orders simultaneously during busy periods.
- Kept stations stocked and ready for use to maximize productivity.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Grilled and deep fried various foods from meats to potatoes.
- Set up and performed initial prep work for soups, sauces and salads.
- Adhered to portion controls and presentation specifications.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
Line Cook
Park Hote Mater Dei
Pozza Di Fassa(TN), Italy
05.2008 - 09.2008
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Followed proper food handling methods and maintained correct temperature of food products.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
Line Cook
Park Hotel Mater Dei
Pozza Di Fassa (TN), Italy
05.2007 - 09.2007
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Followed proper food handling methods and maintained correct temperature of food products.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Adhered to portion controls and presentation specifications.
- Set up and performed initial prep work for soups, sauces and salads.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
Line Cook
Park Hotel Mater Dei
Pozza Di Fassa (TN), Italy
05.2006 - 09.2006
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Adhered to portion controls and presentation specifications.
- Set up and performed initial prep work for soups, sauces and salads.
- Grilled and deep fried various foods from meats to potatoes.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
Line Cook
Park Hotel Mater Dei
Pozza Di Fassa (TN), Italy
05.2005 - 09.2005
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Kept stations stocked and ready for use to maximize productivity.
- Adhered to portion controls and presentation specifications.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Set up and performed initial prep work for soups, sauces and salads.
- Grilled and deep fried various foods from meats to potatoes.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
Cook Helper
Park Hotel Mater Dei
Pozza Di Fassa (TN), Italy
05.2004 - 09.2004
- Maintained order and cleanliness of work areas to conform with health codes.
- Cleaned and sterilized dishes, countertops and utensils to prevent bacteria growth.
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
- Followed recipes and customer requests to prepare meals.
- Partnered with chef to cook food and comply with food preservation guidelines.
- Acquired new skills to support team and further accommodate customer needs.
- Prepared garnishes to complement dishes on menu.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Transported trash to dumpster, properly disposing of expired food items.
- Washed and sanitized plates using industrial dishwashers according to manufacturer instructions.
- Prepared meats, vegetables or desserts according to orders or instructions.
- Observed food safety and sanitation protocols to reduce germ spread.
- Removed trash and cleaned kitchen garbage containers.
- Cleaned and sanitized utensils, dishes or silverware.
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
- Portioned and wrapped food or placed directly on plates for service to patrons.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Carried food supplies, equipment and utensils to and from storage and work areas.
- Stored food in designated containers and storage areas to prevent spoilage.
- Monitored temperatures of prepared food and cold-storage areas.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
- Distributed food to waiters and waitresses to serve customers.
- Stocked cupboards and refrigerators and tended salad bars and buffet meals.
- Took and recorded temperatures of food, refrigerators and freezers.
Cook Helper
Park Hotel Mater Dei
Pozza DI Fassa (TN), Italy
05.2003 - 09.2003
- Maintained order and cleanliness of work areas to conform with health codes.
- Cleaned and sterilized dishes, countertops and utensils to prevent bacteria growth.
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
- Followed recipes and customer requests to prepare meals.
- Partnered with chef to cook food and comply with food preservation guidelines.
- Acquired new skills to support team and further accommodate customer needs.
- Prepared garnishes to complement dishes on menu.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Checked and recorded refrigerator and freezer temperatures to maintain food quality and freshness.
- Transported trash to dumpster, properly disposing of expired food items.
- Monitored inventory to keep adequate stock of food items and supplies.
- Washed and sanitized plates using industrial dishwashers according to manufacturer instructions.
- Prepared meats, vegetables or desserts according to orders or instructions.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared workstations with ingredients and tools to increase efficiency.
- Removed trash and cleaned kitchen garbage containers.
- Cleaned and sanitized utensils, dishes or silverware.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
- Portioned and wrapped food or placed directly on plates for service to patrons.
- Placed food trays over warmers for immediate service or stored in refrigerated storage cabinets.
- Stored food in designated containers and storage areas to prevent spoilage.
- Monitored temperatures of prepared food and cold-storage areas.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
- Distributed food to waiters and waitresses to serve customers.
- Took and recorded temperatures of food, refrigerators and freezers.
- Stocked cupboards and refrigerators and tended salad bars and buffet meals.
Skills
- Culinary Preparation
- Garnishing and Plating
- Line Inspections
- Mentoring and Coaching
- Team Leadership
- Positive and Professional
- Stocking and Replenishing
- Portion Control
- Safe Food Handling
- Motivational Team Management
- Menu development
- Catering Background
- High-Quality Ingredients
- Vendor Relations
- Supervising Food Prep
- Inventory Management
- Ordering and Requisitions
- Kitchen Management
- Safety Management
- Food Safety
- Employee Scheduling
- Kitchen Equipment Operation
- Equipment Usage
Timeline
Executive Sous Chef
La Voglia
03.2024 - 11.2024
Head Chef
Fasano
09.2023 - 01.2024
Sous Chef
Gabriel's bar and restaurant
03.2022 - 09.2023
Chef
Mezza Luna Cafe
03.2021 - 03.2022
Chef
Nonna Beppa
03.2020 - 02.2021
Sous Chef
BLACKBARN Restaurant
09.2019 - 08.2020
Line Cook
Cardoncello Divino
04.2019 - 04.2019
Sous Chef
Toruccio Restaurant
02.2017 - 08.2018
Sous Chef
Villa Degli Arceri
03.2016 - 02.2017
Sous Chef
Villa Morisco
01.2014 - 01.2016
Sous Chef
Park Hotel Mater Dei
05.2013 - 09.2013
Sous Chef
Park Hotel Mater Dei
10.2012 - 03.2013
Sous Chef
Park Hotel Mater Dei
05.2012 - 09.2012
Sous Chef
Park Hotel Mater Dei
10.2011 - 03.2012
Sous Chef
Hotel D' Oriente
05.2011 - 09.2011
Sous Chef
Park Hotel Mater Dei
12.2010 - 03.2011
Sous Chef
Hotel D' Oriente
05.2010 - 09.2010
Sous Chef
Park Hotel Mater Dei
12.2009 - 03.2010
Line Cook
Park Hotel Mater Dei
05.2009 - 09.2009
Line Cook
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Line Cook
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Line Cook
Park Hotel Mater Dei
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Cook Helper
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Cook Helper
Park Hotel Mater Dei
05.2003 - 09.2003
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