Anthony Grassi
Whitmore lake
Summary
Dynamic Culinary Professional with a proven track record at Olive Garden, enhancing kitchen efficiency through standardized recipes and exceptional food presentation. Skilled in sanitation practices and fostering teamwork, I consistently elevated guest experiences while maintaining high standards of quality and safety. Adaptable and committed to excellence in fast-paced environments.
Overview
27
27
years of professional experience
Work History
Culinary Professional
Olive Garden
01.2014 - Current
- Increased kitchen efficiency by implementing standardized recipes and portion sizes, leading to reduced food costs and consistent dish quality.
- Collaborated with kitchen staff to maintain efficient workflows, reducing food preparation time and waste.
- Maintained strict adherence to food safety regulations, resulting in an exceptional record of passing health inspections.
- Promoted teamwork and collaboration within the kitchen staff leading to improved morale, increased efficiency, and higher quality outcomes.
- Trained new hires on kitchen procedures and protocols, contributing to a cohesive team environment focused on excellence in service delivery.
- Elevated guest experience by consistently providing high-quality dishes that met or exceeded expectations.
Kitchen Manager/production/ Line Cook
Outback Steakhouse
04.2006 - 07.2014
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Labor
Grassi Foundation
08.1998 - 04.2006
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Education
Diploma - Culinary Arts
John Glenn
Westland, MI06.1997
Skills
- Cooking methods
- Knife skills
- Sanitation practices
- Food presentation
- Food plating
- Sauce making
- Recipe development
- Gluten-free cooking
- Vegetable preparation
- Culinary techniques
- Cleaning and sanitizing
- Kitchen organization
- Estimating and ordering inventory
- Food preparation
- Preparing food
- Sanitation procedures
- Employee scheduling
- Sauce preparation
- Waste reduction
- Inspecting deliveries
- Sanitizing and cleaning
- Teamwork
Timeline
Culinary Professional
Olive Garden
01.2014 - Current
Kitchen Manager/production/ Line Cook
Outback Steakhouse
04.2006 - 07.2014
Labor
Grassi Foundation
08.1998 - 04.2006
Diploma - Culinary Arts
John Glenn
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