Anthony Padro
Chef
Ozone Park,NY
Summary
Experienced Executive Chef | Culinary Innovator with 20 Years of Mastery Highly accomplished and dynamic Culinary Professional with over a decade of expertise in orchestrating high-volume production and crafting diverse cuisines. Committed to continual growth and innovation within the dynamic realm of the hospitality industry.
Overview
12
12
years of professional experience
1
1
year of post-secondary education
3
3
Certifications
1
1
Language
Work History
Chef
World Trade Center, FLIK Hospitality Group
Manhattan, NY
12.2022 - Current
- Collaborated with staff members to create meals for large banquets.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Executive Chef/Consultant
Mia Marie’s
Brooklyn, NY
04.2020 - 03.2023
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed close relationships with suppliers to source best ingredients.
Chef de Tournant
Russo's On The Bay
Queens, NY
04.2018 - 09.2020
- Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
- Trained, supervised and relieved chefs at variety of food preparation stations.
- Offered prompt, friendly customer service at buffet and in dining room to promote pleasant dining experiences.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
Culinary Supervisor
Levy Restaurants
Brooklyn, NY
09.2012 - 01.2018
- Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
- Anticipated guest's needs and responded to and acknowledged guests and resolved concerns.
- Followed company, safety, security policies and procedures.
- Planned and executed promotions and special events in close collaboration with management.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Cook
Centerplate Jacob Javits Center
New York, NY
06.2011 - 09.2013
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
Certificate in Culinary Arts -
S.T.A.R. Academic Center
02.2014 - 11.2014
Diploma - undefined
The Door Academy
Manhattan, NYSkills
Performance assessments
Forecasting and planning
Payroll and scheduling
Recipes and menu planning
Sanitation guidelines
Kitchen equipment operation and maintenance
Signature dish creation
Food plating and presentation
Company quality standards
Budgeting
Employee training and development
Food inventories
Menu planning
Vendor relations
Steady food flows
Problem-solving
Equipment Maintenance
Performance improvement
Fine-dining expertise
Order delivery practices
Made-to-order meals
Operations management
Workflow Optimization
Utensils and equipment
Hospitality service expertise
Food preparation and safety
Food spoilage prevention
Certification
Nyc Food Handler
Timeline
Chef
World Trade Center, FLIK Hospitality Group
12.2022 - Current
Executive Chef/Consultant
Mia Marie’s
04.2020 - 03.2023
Chef de Tournant
Russo's On The Bay
04.2018 - 09.2020
Certificate in Culinary Arts -
S.T.A.R. Academic Center
02.2014 - 11.2014
Culinary Supervisor
Levy Restaurants
09.2012 - 01.2018
Cook
Centerplate Jacob Javits Center
06.2011 - 09.2013
Diploma - undefined
The Door Academy