Antonio Carlos Pedrotti
Boca Raton,USA
Summary
Executive Chef, passionate about cooking, motivated, technical and happy to do what I love.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
Nauti Dawg Marina Cafe
Lighthouse Point, FL, US
11.2024 - Current
- 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.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Executive Sous Chef
JB's on the beach
Deerfield Beach, FL, US
10.2023 - 08.2024
- As a Executive Sous Chef I was responsible with the Head Chef to developing and designing new menu
- Leader at the expo station
- Managed the schedule of the line of cooks
- Stock control
- Receipt of goods from suppliers
- Daily meetings with managers
- Ordered and Purchasing
- Food quality control and rotation
Executive Chef
Bistro do Mar
Balneário Camboriú, SC, Brazil
12.2010 - 09.2023
- Motivated staff through acknowledgment of hard work
- Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards
- Priced and ordered food products, kitchen equipment and food service supplies
- Scheduled and directed staff in daily work assignments to maximize productivity
- Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils
- Uphold restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences
Education
College - Business Marketing
Anhembi Morumbi
São Paulo, SP12.2016
Skills
- Event Planning
- Accounts Payable
- Analytics
- Microsoft Outlook
- Budget Management
- Labor Cost Analysis
- Restaurant Management
- Purchasing & Ordering
- Culinary Experience
- Inventory management
- Invoices control
- Hot Schedule
- Hospitality
- Kitchen management
- Customer service
- Supervising experience
- Financial acumen
- Communication skills
- Guest services
- Dining Room/Kitchen Operations
- Leadership
- Microsoft Excel
- Analysis skills
- Menu Design
- Staff Leadership
- Guest Relations
- BOH & FOH Supervision/Management
- Safety/Sanitation/HACCP
- Regulatory/OSHA Compliance
- Analysis skills
- Menu Design
- Staff Training
- Staff Leadership
- Guest Relations
- BOH & FOH Supervision/Management
- Safety/Sanitation/HACCP
- Regulatory/OSHA Compliance
Certification
Food Handler Certification
Additionalinformation - Experience
14 years of experience in the kitchen, such as Brunch, South America, Mediterranean and American Coastal Food. As an Executive Chef and manager at Bistro do Mar SC in South Brazil and Sous Chef at JB's On The Beach in Deerfield Beach.
Personal Information
- Willing To Relocate: Anywhere
- Authorized To Work: US for any employer
- Title: Executive Chef
Golf, Tennis and Jiu Jitsu
•Golf Player with 9 handicap score.
•Advanced Tennis Player.
•Jiu Jitsu Black Belt.
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Portuguese
Native or Bilingual
Italian
Elementary
Timeline
Executive Chef
Nauti Dawg Marina Cafe
11.2024 - Current
Executive Sous Chef
JB's on the beach
10.2023 - 08.2024
Executive Chef
Bistro do Mar
12.2010 - 09.2023
College - Business Marketing
Anhembi Morumbi