Anthony Rotondo

• Supported kitchen staff training on food preparation, service standards, sanitation, and safety procedures.
• Checked quality control for raw and cooked food across walk-ins, dry storage, and line stations.
• Assisted with scheduling, onboarding, and training for new kitchen associates.
• Helped direct culinary operations across employer food service kitchen and service teams.

• Controlled food and labor costs through strategic inventory management and efficient staff scheduling.
• Planned and executed catering operations for special events ranging from 10 to 500 guests, ensuring all dietary requirements were met.
• Monitored daily food preparation, production, and plating to guarantee optimum quality control.

• Trained and mentored kitchen staff to perform high-quality preparation tasks under high-pressure, fast-paced environments.
• Modernized kitchen workflows and sourced local, fresh ingredients to elevate menu offerings.
• Developed menus, recipes and ordering systems to maximize efficiency in the kitchen.
• Maintained a well-organized kitchen environment to ensure seamless consistency across all three meal periods.
• Monitored line processes to strictly maintain consistency in quality, portion control, and presentation.
• Trained cooks and kitchen staff on safety, sanitation, and service procedures.
• Addressed dietary concerns and food allergies, crafting customized dishes to meet diverse guest palates.
• Supervised line cooks and coordinated daily kitchen service during peak periods.
• Managed food preparation for banquets, buffets, and guest dining.

• Assisted with the development of new menu items by researching and testing recipes compatible with the restaurant concept.
• Reduced costs and product loss through regular rotation of fresh items and the implementation of waste-reduction food preparation techniques.
• Prepared station mise en place for Dalmar Hotel banquet and à la carte service.
• Supervised line cooks during service shifts in Dalmar Hotel kitchen operations.

• Supervised daily station prep, led line cooks during service, and assisted the Sous Chef with inventory tracking and ordering.
• Supervised hotel kitchen line during breakfast, lunch, and dinner service.
• Prepared banquet menus for luxury guest events and private functions.
• Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.

• Oversaw station operations, maintained peak presentation standards, and ensured rapid ticket times during high-volume shifts.
• Supervised line stations in Faena Hotel kitchen during busy service periods.
• Plated dishes to Faena Hotel presentation standards and recipe specs.
• Maintained sanitation standards across work areas, tools, and equipment.

Graduate