ANTHONY COLONTONIO
Executive Chef
Philadelphia,PA
Summary
Executive Chef with 11 years of comprehensive experience working in the restaurant and farm to table food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Strong organizational, leadership and management skills.
Overview
11
11
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work History
EXECUTIVE CHEF
Alimentari At DiBruno Bros
Philadelphia, PA
06.2020 - Current
- Oversee daily operations and mealtime services for store's 80 seat restaurant
- Prepare additional menu items and run service for private events and parties upwards of 4x/week
- Coordinate employee schedules and develop staff teams to boost productivity
- Develop recipes and standardize production for consistent quality
- Schedule and receive food and beverage deliveries, adhering to food cost and budget
- Execute food inventory on a monthly basis
EXECUTIVE CHEF/OWNER
Prime Nutrition
Philadelphia, PA
09.2020 - 06.2021
- Company started during pandemic furlough
- Responsible for all orders from start to finish: recording, shopping, prepping, cooking and delivery of weekly reheatable meals to clients
- Delivered high quality, healthy meals with chef-based culinary skill
- Developed positive client relationships with multiple consistent clients
CHEF DE CUISINE
Talula's Daily/Talula's Garden
01.2018 - 03.2020
- Created seasonal menus and designed corresponding recipes on a monthly basis for 5 course prefix evening supper club
- Prepared packaged to-go items for daytime market
- Catered to private parties and buyout events
- Oversaw scheduling, inventory management and supply ordering
- Interacted with guests via open kitchen layout
EXECUTIVE CHEF
Wyebrook Farm
Honeybrook, PA
08.2016 - 11.2017
- Created and implemented new weekly brunch, lunch and dinner menus with seasonality as the top priority
- Executed a wide variety of private parties, theme nights and social events up to 3500 guests
- Oversaw quality, sanitation and safety processes
- Handled daily ordering, receiving and inventory
SOUS CHEF
Brick Farm Tavern
Hopewell, NJ
11.2015 - 08.2016
- Supervised and worked a 6 station line for dinner services of up to 200 covers nightly
- Utilized whole-animal, no-waste techniques to keep food waste to a minimum
- Designed dishes for daily tasting menu
- Inspected kitchen to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Trained and managed kitchen personnel to ensure efficiency
SOUS CHEF
Juniper Commons
Philadelphia, PA
11.2014 - 07.2015
- Member of opening team tasked assisting with putting together kitchen and its equipment
- Promoted from line cook to sous chef after 4 months
- Expedited services of up to 350 covers
- Responsible for assembling and working wood-fired grill/hearth
LINE COOK
El Vez
02.2011 - 03.2014
- Prepare stocks and sauces in a fast paced environment
- Highly skilled in setting and working stations like grill, saute, and garde manger
- Worked meal services of up to 600 covers
- Responsible for preparing staff meals
Education
Associate of Science - Culinary Arts
The Restaurant School At Walnut Hill College
Philadelphia, PA 05.2010 - 05.2013
Skills
Fine-dining expertise
undefinedCertification
ServSafe Certification
Timeline
EXECUTIVE CHEF/OWNER
Prime Nutrition
09.2020 - 06.2021
EXECUTIVE CHEF
Alimentari At DiBruno Bros
06.2020 - Current
ServSafe Certification
02-2020
CHEF DE CUISINE
Talula's Daily/Talula's Garden
01.2018 - 03.2020
EXECUTIVE CHEF
Wyebrook Farm
08.2016 - 11.2017
SOUS CHEF
Brick Farm Tavern
11.2015 - 08.2016
SOUS CHEF
Juniper Commons
11.2014 - 07.2015
LINE COOK
El Vez
02.2011 - 03.2014
Associate of Science - Culinary Arts
The Restaurant School At Walnut Hill College
05.2010 - 05.2013
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