Anthony Petrecca
Tyler,TX
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Knowledgeable executive chef with solid track record in managing kitchen operations and enhancing menu offerings. Proven ability to lead culinary teams while maintaining high standards for food quality and presentation. Demonstrated expertise in streamlining kitchen processes and fostering collaborative work environment.
Overview
17
17
years of professional experience
1
1
Certificate
Work History
Executive Sous Chef
Cascades Country Club
11.2021 - 01.2025
- Managed kitchen staff team and assigned various stages of food production.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Performed financial analysis and recommended effective methods to cut costs.
- Supervised 9 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Sous Chef
Cascades Country Club
01.2017 - 11.2022
- Helping maintaining a organized kitchen making sure all proper procedures are being followed as directed by the chef and helping with ordering inventory specials and that the staff stays on task and completes it the way it is supposed to get done.
- Managed kitchen staff team and assigned various stages of food production.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Implemented and maintained excellent service to achieve guest satisfaction.
sous chef
Garden Estates of Tyler
01.2014 - 01.2018
- Inventory, help with scheduling, organizing kitchen staff making sure they execute the menu properly and in a timely manner, make a check list for staff to do while they are working and keeping a clean kitchen
- Checking in on the customers making sure they are happy with what we are putting out if something need to be corrected I take action and fix it.
Executive Chef
Portofino's Italian
01.2010 - 01.2017
- Ordering and inventory
- Daily specials, deserts, preparation
- Daily kitchen procedures and organizing
- Delegating all kitchen responsibilities to kitchen staff
- Managed kitchen staff team and assigned various stages of food production.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Supervised 8 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Sous Chef
Springmill country club
10.2010 - 01.2012
- Sous chef in charge of day to day operation some ordering, also delegation of all prep work that needs to be done for banquets and other parties. Upper buck's county technical school Broiler cook, lunch and dinner shift, salads, appetizers, sandwiches, run grill, create some daily specials for the salads and steaks and keep my station clean at all times
- Sauté, create all of the soups daily, sauces for the restaurant and for banquets, make sure all the seafood is cooked to complement the guests taste and pastas are cooked thoroughly, also come up with a fish or pasta special as well.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Supervised kitchen food preparation in demanding, high-volume environments.
delivery driver, Substitute teacher
Mama Mia
09.2008 - 01.2012
- S
- Pizza man, sauté, cold, grill, fryer, dishes, , waiter
- Make all the sauces and soups, pizza dough, prep the cold bar, make sure everything is filled and stocked, inventory and ordering, shipping and receiving, make sure all the orders are correct before signing the bill, make sure everyone shows up on time and has something to do,
- Upper bucks county technical school-, for culinary arts and baking
- Teach the students what's on the lesson plan also knife skills and safety and sanitation
- Teach how to work efficiently in a timely matter and show the students what it is like to work in a real culinary environment.
Harrah's casino and racetrack
07.2010 - 10.2010
- Was in control of the Italian station
- Made pizza and pastas for the buffet kept everything stocked and organized, made fresh pizza dough daily
- Helped with other stations at times.
01.2008 - 11.2008
Education
Associates - culinary arts
The restaurant school of walnut hi
Philadelphia, PACertificate in culinary arts -
Skills
- Quality Assurance
- Verbal and Written Communication
- Quality Control
- Inventory Management
- Current in Culinary Trends
- Food and Beverage Pairing
- Instruction and Delegation
- Customer Service
- Hiring, Training and Development
- Vendor Relations
- Restaurant Operations
- Staff Recruiting and Hiring
- Kitchen Staff Management
- Food Prep Planning
- Staff Supervision and Coordination
- Kitchen leadership
- Kitchen management
- Menu development
- Food preparation
- Operational oversight
- Valid Driver's license
- Adaptable
- Sanitation standards
- Kitchen organization
- Vendor relationships
- Teamwork and collaboration
- Food presentation
- Cooking techniques
- Food production
- Time management
Additional Information
- college Quakertown community senior high school- 0 Upper bucks county vocational technical school; Experience Anthony Petrecca Chef's Position 15136 cr 195 Tyler TX 75703 (215)-593-7511 Personal Profile Knife skills are fast and accurate Became a substitute teacher for culinary and baking. Enjoy cooking for people, always using fresh ingredients, and always doing my best Serve safe certified managers. Work well with others willing to help where needed My passion is culinary arts and try to perfect the art of the craft and to better myself and others around me.
Accomplishments
- Chef of the Year 2021
References
- Brett Keckiesen (903) 590-0049
- Nick Poccia CEC (215) 527-0457
- Robert Hale (512) 635-2569
- Nelson Herr (215) 262-6079
Certification
- ServSafe Food Handler's Certification
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Sous Chef
Cascades Country Club
11.2021 - 01.2025
Sous Chef
Cascades Country Club
01.2017 - 11.2022
sous chef
Garden Estates of Tyler
01.2014 - 01.2018
Sous Chef
Springmill country club
10.2010 - 01.2012
Harrah's casino and racetrack
07.2010 - 10.2010
Executive Chef
Portofino's Italian
01.2010 - 01.2017
delivery driver, Substitute teacher
Mama Mia
09.2008 - 01.2012
01.2008 - 11.2008
Certificate in culinary arts -
Associates - culinary arts
The restaurant school of walnut hi
Chef associations chef of the year 2021
was awarded chef of the year in 2021