ANTHONY ROTONDO
Hollywood,FL
Summary
Sous Chef /Lead line cook with undeniable talents in banquet as well cost control. Passionate individual creating dishes, ready for new challenge for successful establishment. Dedicated, professional very organized in working under pressure and adapting to new team to the organization Have done tasting and I have 12 years Banquet plus experience as a lead line cook High Volume as well as a breakfast cook team player.
Experienced with coordinating kitchen operations and ensuring high food quality. Utilizes leadership skills to manage teams and maintain safety standards. Track record of enhancing efficiency and fostering collaborative environment.
Overview
14
14
years of professional experience
Work History
Culinary Supervisor
Newport Beach Hotel & Resort – Sunny Isles Beach
03.2024 - 02.2025
- As a culinary supervisor
- Check and make sure that the banquets are getting ready
- Properly, I also check it and make sure that the food is fresh on the line
- Making sure that everybody has a prep list that they need to follow Also
- Look at their time management. Having fruit trays ready for the pool side
- Making sure all trash is out of the building
- Also checking refrigerator and freezer temps
- Working as a kitchen supervisor / lead line cook job. Duties Are Making sure banquets are Ready that products are ready to go in the. Be Reheated, checking for temps on the line. Cooler temperatures running a busy breakfast and lunch.
- Making sure we have call the control working through lunch and also working in dinner I'm making your prep list or done Also jumping on the line and help and out when needed also, using time management to know when the business is dying down when to send people home.And when does send people on breaks
Sous chef
Hillsboro Beach Resort Hotel – Hillsboro Beach
02.2022 - 02.2024
- Monitored food preparation, production, and plating for quality control.
- Over seeming cooking when needed to get throw the rush
- Controlled food costs and Labor and time management
- Placed orders and restocking working line check temp check log with management
- Knowledge of Microsoft office 365
- Very detailed oriented in Banquet doing tasting for all events
- Working side by side on the line when needed and doing outside expo
- Doing small Banquets party’s for groups up to 80 people
- Working lunch and dinner shifts as a Sous Chef, making sure there's quality control and the food that goes out. Cooking on the grill as well as saute. Setting up banquets, when there is a function making sure that the guest have the best experience and quality control, Doing breakfast alcarte lunch dinner Pasta Fish steaks
Kitchen Chef
Radisson Beach Resort – Miami Beach, FL
09.2019 - 01.2022
- Covid-19 Came & was release after returned back to work
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized to keep work consistent. Breakfast &lunch and diner
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals
- Coordinated with team members to prepare orders on time.
Demi Chef De Parties
The Dal Mar Hotel – Fort Lauderdale, FL
02.2017 - 09.2019
- Assisted with development of new menu items, researching and recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meals plating and delivery to guarantee freshness and adequate food temperature. on the line
- Prompt ordering. Of food produce Banquet set up and break down
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Trained kitchen staff to perform various preparation tasks under pressure
Junior Sous Chef
James Royal Palm Hotel – Miami Beach, FL
02.2014 - 01.2017
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Planned promotional menu additions based on seasonal pricing and product availability.
Lead Line Cook
Faena Hotel – Miami Beach FL
02.2011 - 01.2014
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Collaborated with servers to collect information about specific customer desires
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening
Education
Associates - Culinary Arts
Johnson & Culinary University
North Miami, FL01.1992
Skills
- Food pairings
- Cooking methods
- Food preparation
Languages
Spanish
Full Professional
Timeline
Culinary Supervisor
Newport Beach Hotel & Resort – Sunny Isles Beach
03.2024 - 02.2025
Sous chef
Hillsboro Beach Resort Hotel – Hillsboro Beach
02.2022 - 02.2024
Kitchen Chef
Radisson Beach Resort – Miami Beach, FL
09.2019 - 01.2022
Demi Chef De Parties
The Dal Mar Hotel – Fort Lauderdale, FL
02.2017 - 09.2019
Junior Sous Chef
James Royal Palm Hotel – Miami Beach, FL
02.2014 - 01.2017
Lead Line Cook
Faena Hotel – Miami Beach FL
02.2011 - 01.2014
Associates - Culinary Arts
Johnson & Culinary University
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