Anthony Renda
Niagara Falls,NY
Summary
Experienced with operational management and team leadership. Utilizes strong organizational skills to enhance productivity and customer satisfaction. Track record of implementing effective strategies for staff development and operational improvement.
Culinary professional with extensive experience in regional operations, menu innovation, and kitchen management. Renowned for leading high-performance teams and delivering consistent culinary excellence. Collaborative mindset with focus on achieving exceptional results and adapting to evolving needs.
Overview
2024
2024
years of professional experience
1
1
Certification
Work History
Assistant General Manager
Metz Culinary Management
- Involved in menu development and event execution
- Honed skills in catering
- Oversaw daily operations and ensured compliance with health and safety regulations
- Recruited and trained a team of dedicated culinary professionals
- Developed vendor relationships and negotiated contracts for ingredients
- Strengths in leadership, organization, and team-building
- Ability to thrive in high-pressure environments
- Focus on collaboration and empowering team members
Regional Executive Chef
Metz Culinary Management
01.2016 - 02.2024
- Organized special events catering, coordinating with event planners to create memorable experiences for guests.
- Developed unique culinary concepts for various events, maximizing customer satisfaction and repeat business.
- Improved overall dining experience by collaborating with other regional executive chefs to share best practices and innovative ideas.
- Raised brand awareness through participation in local culinary events and activities.
- Streamlined kitchen operations by implementing efficient workflow processes and staff training.
- Managed multiple kitchens in the region, ensuring consistent quality across all locations.
- Led a team of chefs and kitchen staff, fostering a collaborative work environment that enhanced productivity.
- Reduced food waste and costs by implementing effective inventory control measures and vendor negotiations.
- Conducted regular performance evaluations for kitchen staff to optimize efficiency and address areas of improvement.
- Designed seasonal menus that showcased fresh ingredients, resulting in increased customer satisfaction.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
Kitchen Manager
Hard Rock Cafe
04.2014 - 01.2016
- 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.
Executive Chef
Templeton Landing Restaurant & Special Events
06.2009 - 04.2011
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Education
GED -
La Salle High School
Niagara Falls, NYSkills
- Team Leadership
- Inventory Management
- Operational Oversight
- Workforce Development
- Food Safety Compliance
- Effective Team Leadership
- Training Expertise
- Workforce Scheduling
- Financial Oversight
- Menu Planning
Accomplishments
- Ensured safe and efficient kitchen operations while managing a BOH staff of 70
- Prepared 300 meals, including appetizers and desserts, for high-volume catering event.
- Awarded Culinary Excellence in 2022 for maintaining quality and consistence of all recipes for student dining
Certification
- Food Allergy Training Certificate–Food Allergy Research & Education or MenuTrinfo.
- ServSafe Food Handler's Certification
2022 Culinary Excellence Award
I was nominated this award for my consistently outstanding culinary skills, leadership, and innovative approach to regional and plant-based cuisine. Plus my contributions to the culinary experience at Niagara University go well beyond the kitchen. My consistently works to refine and elevate the dining experience for our students, faculty, and staff by curating seasonal menus, special events for guests and exploring new regional flavors. His passion for food and hospitality is clear.
Timeline
Regional Executive Chef
Metz Culinary Management
01.2016 - 02.2024
Kitchen Manager
Hard Rock Cafe
04.2014 - 01.2016
Executive Chef
Templeton Landing Restaurant & Special Events
06.2009 - 04.2011
Assistant General Manager
Metz Culinary Management
GED -
La Salle High School
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