Anthony Angelini

• Bartender for two different locations. The Iowa Taproom and Ken’s Speakeasy
• Beer and prohibition cocktail knowledge
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers
• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.

• Acted as head chef when required to maintain continuity of service and quality.
• Collaborated with staff members to create meals for large banquets.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Oversaw operations for restaurant and banquet kitchens.

• Oversaw the two most profitable restaurants on the mountain “Bulls Tooth Restaurant “ and “Cascadian Kitchen “.
• Supervised and enhanced work of 16 person team to accomplish a $20k daily food revenue.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Trained, scheduled and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Collaborated with Resort Executive Chef in production or modification of menus and selections.
• Oversaw preparation of creatively-designed recipes for both kitchens.
• Restaurants served breakfast, lunch and dinner
• Winter Seasonal Job

• Planned and directed high-volume food preparation in fast-paced environment.
• Reached Food Sales from $12k to $15k on a daily basis
• Restaurant ranked #1 in Ketchikan and Southeast Alaska on TripAdvisor
• Acted as head chef when required to maintain continuity of service and quality.
• Ran the “Cook your Catch” kitchen, where guests would charter are fishing excursions and would bring their fresh Alaskan seafood for a six course meal
• Designed and executed new menus every day for the “CYC “ kitchen
• Foraged items from around the island in help pair with fresh customer caught seafood.
• Our goal is to “Rediscover Alaskan Cuisine “
• Summer Seasonal Job

• Hired, trained and managed all Union kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Set performance expectations and provided honest feedback.
• Kept facility compliant with health codes, sanitation requirements and license regulations.
• Conducted performance reviews.
• Maintained complete knowledge of restaurant menu, including daily specials.
• Menu engineering and design
• Pricing, Daily Product Ordering
• Assisting Executive Chef with P&L
• Scheduling
• Ran restaurant and all Banquet functions
• Had the opportunity to work with chef Melissa King

• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
• Comprehensive knowledge of food and catering trends

Banquet supervisor over 16 cooks in the kitchen. Ensure great food quality, cleanliness, and low food cost for the company. Ordering for the "hot" side kitchen daily. Inspiring and maturing young professionals for their career. Update haacp, WIG, and BEO. Help with schedule weekly. Lead team lineups for daily progress. Help develop special menus with the banquet chef.

Worked in both sides of the banquet kitchen. Helped with butcher, making stocks and sauces, and all other food production. Top 10 food quality scores in banquet and club. Main prep and station cook also.

Responsible for all hot food banquet production, Club, and cafeteria. In charge of mass quantities of sauces, stocks, chilis, and soups.

Employed in the garde manger kitchen for the most part. Working overnight and breakfast to start Ritz career. Helped with Sunday brunch and holiday buffets.

Prep cook.