Anthony Cucurella

Executive Chef

Stallones Pizza And More

Las Vegas, NV

02.2021 - Current

Worked closely with purchasing manager to control food costs while maintaining product quality standards.
Planned weekly production schedules to maximize efficiency while minimizing waste.
Controlled labor costs through effective use of staff scheduling techniques.
Ensured compliance with health department regulations by implementing proper sanitation procedures.
Inspected equipment regularly to maintain safe working conditions in the kitchen.
Provided guidance and support for Sous Chefs during peak service hours.
Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
Developed and implemented menus for multiple restaurants, catering events, and private parties.
Designed innovative dishes that incorporated global flavors into traditional cuisine.
Tracked sales figures for each dish served in order to identify popular items.
Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
Supervised the selection, training, scheduling, and performance of kitchen personnel.
Established a culture of safety in the kitchen by enforcing strict safety protocols.
Analyzed customer feedback data to improve existing recipes or create new ones.
Reviewed orders from vendors to ensure accuracy and cost effectiveness.
Conducted regular staff meetings to discuss menu changes, special events, promotions.
Focused on customer satisfaction, creating delicious cuisine to impress diners.
Trained kitchen workers on culinary techniques.
Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Planned and prepared food product orders to maintain appropriate stock levels.