Antonio Gonzalez
Naples,FL
Summary
Chef offering 30 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Energetic Chef Manager known for building dynamic culinary teams and being an effective recruiter and mentor. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
18
18
years of professional experience
Work History
Executive Chef Manager
Cafe Verona
Naples, FL
05.2016 - Current
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Worked collaboratively with other departments within the organization to maximize overall business performance.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Established a comprehensive staff training program that emphasized both technical skills as well as customer service excellence, resulting in high employee retention rates.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests yearround.
- Spearheaded successful special events planning.
- Optimized workflows within the kitchen environment by designing efficient workstations that maximized space utilization without compromising safety standards or regulatory compliance requirements.
- Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
- Evaluated and updated kitchen equipment regularly, ensuring that all pieces were in peak working condition for optimal efficiency.
Executive Chef
Fred's Food Fun And Spirits
Naples, FL
03.2011 - 04.2016
- 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.
Executive Chef
The Plantation Club At The Dunes
Naples, FL
10.2006 - 02.2011
- 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.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
Education
Bachelors Degree - Culinary Arts
Scottsdale Culinary Institute
Scottsdale, AZ06.2001
Skills
- Sanitation Standards
- Food presentation
- Kitchen Management
- Menu development
- Cooking skills
- Cleaning and sanitation
- Food Safety
- Food Safety Regulations
- Training and mentoring
- Team Management
- Kitchen Operations
- Recruiting and Hiring
- Customer Service
- Problem-Solving
- Reliable and Responsible
- Safe Food Handling
- Scheduling
- Quality Control
Timeline
Executive Chef Manager
Cafe Verona
05.2016 - Current
Executive Chef
Fred's Food Fun And Spirits
03.2011 - 04.2016
Executive Chef
The Plantation Club At The Dunes
10.2006 - 02.2011
Bachelors Degree - Culinary Arts
Scottsdale Culinary Institute