Antonio Petrafesa
Sitka,AK
Summary
Culinary leader with experience directing high-volume kitchen operations, menu planning, and staff training across restaurant, catering, and health care settings. Brings strong food safety, inventory control, and cost management skills, with a focus on guest satisfaction, dietary needs, and consistent service quality.
Overview
4
4
Languages
1
1
Certification
38
38
years of professional experience
Work History
Food Service Director
Pioneer Home Health Care
Sitka, Alaska
01.2026 - Current
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
- Supervised the daily operations of the kitchen, cafeteria, and catering services.
- Directed meal service operations for Pioneer Home Health Care resident care programs.
- Planned therapeutic menus aligned with home health care dietary requirements.
- Supervised kitchen staff in safe food handling and service procedures.
- Monitored inventory levels and ordered food supplies for daily operations.
- Coordinated sanitation practices to meet health and safety standards.
- Trained food service staff on preparation, portioning, and patient service.
- Ensured compliance with local health codes and other applicable regulations.
- Maintained accurate records of sales, labor costs, food costs, and waste management data.
Chef Manager
Aramark
Sitka, Alaska
09.2024 - 12.2025
- Coordinated catering events and special meals while managing high-volume production schedules to meet client needs.
- Led culinary staff in food preparation, service, and closing routines to ensure efficient operations.
- Prepared menus to meet Aramark standards, guest needs, and dietary requirements.
- Trained staff on recipes, portion control, and customer service practices.
- Monitored food safety, sanitation, and HACCP compliance across kitchen areas.
- Monitored food safety, sanitation, and HACCP compliance in kitchen areas to uphold health standards.
- Oversaw inventory levels to ensure adequate food supplies for daily operations., ordering, and receiving for Aramark food supplies.
- Supported kitchen operations for Aramark dining services and daily meal service.
Executive Sous Chef
Unisea Aleutian Grand Hotel
Dutch Harbor, AK
07.2022 - 07.2024
- Supervised hotel kitchen operations across dining, banquet, and room service service lines.
- Oversaw daily operations to ensure seamless kitchen functionality
- Coordinated overall processes to enhance service delivery and maintain quality standards
- Coordinated executive chef menu planning using seasonal seafood and local ingredients.
- Directed line cooks and prep staff during busy hotel meal periods.
Sous Chef
Lakewood Medical Center
Lakewood Ranch, FL
06.2020 - 01.2022
Executive Sous Chef
Grand Living
Lakewood Ranch, FL
05.2019 - 05.2020
Sous Chef
Tampa General Hospital
05.2013 - 05.2019
Executive Sous Chef
The Meadows CC
Sarasota, FL
10.2010 - 12.2012
Executive Chef
Toscanini rest In Sandals Grande
St. Lucia, W.I.
09.2009 - 09.2010
Executive Chef De Cuisine
IL Giardino Ristorante Italiano Half Moon Resort
Montego Bay, Jamaica, West Indies
12.2008 - 09.2009
- Directed kitchen operations for Italian fine dining at Half Moon Resort.
- Planned seasonal menus featuring authentic Italian cuisine and fresh resort ingredients.
- Supervised culinary staff across restaurant service and special event preparation.
- Oversaw Italian restaurant operations and coordinated resort events, including beach BBQs, ensuring high guest satisfaction and seamless service.
Executive Chef
Peridia Golf Country Club
Bradenton, FL
12.2007 - 12.2008
- Directed kitchen operations for Toscanini restaurant at Sandals Grande resort.
- Designed Italian-inspired menus aligned with luxury all-inclusive dining standards.
- Supervised banquet, à la carte, and special event meal preparation.
- Oversaw daily kitchen activities to maintain workflow and operational efficiency.
Executive Sous Chef
TPC Prestancia-Heritage Golf Group Inc
Sarasota, FL
03.2006 - 12.2007
- Oversaw food preparation, ordering, staff management, and execution of events and buffets. Coordinated a la carte dinner and developed daily specials.
- Supervised kitchen operations across hotel dining, banquets, and room service at Unisea Aleutian Grand Hotel.
- Coordinated menu planning with executive chef for seasonal hotel and event service.
- Directed line cooks and prep staff through daily service and banquet production.
General Manager, Executive Chef
Piazza Roma Italian Ristorante
Tampa, USA
12.2002 - 03.2007
- Directed daily operations for Piazza Roma Italian Ristorante dining room and kitchen.
- Led kitchen staff, servers, and bartenders; coordinated staff schedules to ensure optimal coverage during shifts., Processed weekly payroll for all kitchen and service staff. and Managed P&L accountability; ordered food and beverage supplies to sustain inventory levels. Create new dishes and daily specials Trained new employees on kitchen procedures and service standards. Opening and closing responsibility Completed cash-out procedures at end of shifts to verify accuracy. and balanced cash draw, prepared Bank deposits
- Supervised front-of-house staff, scheduling coverage and service standards.
- Managed guest relations, resolving concerns with calm, professional communication.
Part-Owner General Manager
Per Bacco Italian Restaurant
Wilton, US
01.1995 - 12.2001
- Oversaw daily kitchen functions to enhance operational flow as Executive Chef. Scheduled team shifts for optimal coverage while managing payroll and supply ordering. Developed menus and daily specialties to attract and delight customers.
Executive Sous Chef
Costa Cruise Line
Genoa, Italy
01.1993 - 12.1994
- Supervised kitchen operations at Aleutian Grand Hotel dining and banquet services.
- Coordinated menu planning with hotel leadership and culinary team.
- Managed food preparation, plating, and quality control standards.
- Supervised team of 15 staff members on Costa Cruise Ship, ensuring smooth kitchen operations and high culinary standards.
line cook
Apulia Ristorante Italiano
Norwalk, USA
02.1989 - 11.1992
- Started as line cook in high-pressure kitchen environment, honing culinary skills and teamwork Finished comprehensive training program, earning promotion to Sous Chef Promoted to Chef, managing all kitchen operations and staff coordination
- Executed grill, fryer, and broiler orders with steady timing.
- Prepared pasta, sauces, and sauté items for Apulia Ristorante Italiano service.
- Plated entrées following Apulia Ristorante Italiano presentation standards.
Education
Associate of Arts - Culinary
Culinary Institute of America
New York, New York01-1989
Associate of Arts - Culinary
Aimo&Nadia Accademia Della Cucina Italiana
Milano, Italy06-1988
Associate of Arts - Culinary
Nicola Di Fronzo Accademy Of Culinary Arts
Bari, Italy06-1986
Carlo Del Prete HS
Bari, Italy06-1984
Skills
- Budget administration
- Inventory control
- Cost control
- Menu development
- Nutritional menu development
- Culinary trend awareness
- High volume cooking
- Meal preparation
- Food safety
- HACCP compliance
- Quality assurance
- Staff training
- Team leadership
- Fine dining
- International cuisine
- Allergen awareness
Languages
Italian, English, Spanish.
Accomplishments
- Certified Chef De Cuisine
- Executive Sous Chef Experience 30 years Executive Chef.
Languages
English
Professional
Spanish
Professional
Italian
Professional
Portuguese
Professional
Certification
- Serve safe Manager
- CDM Certificate
Timeline
Food Service Director
Pioneer Home Health Care
01.2026 - Current
Chef Manager
Aramark
09.2024 - 12.2025
Executive Sous Chef
Unisea Aleutian Grand Hotel
07.2022 - 07.2024
Sous Chef
Lakewood Medical Center
06.2020 - 01.2022
Executive Sous Chef
Grand Living
05.2019 - 05.2020
Sous Chef
Tampa General Hospital
05.2013 - 05.2019
Executive Sous Chef
The Meadows CC
10.2010 - 12.2012
Executive Chef
Toscanini rest In Sandals Grande
09.2009 - 09.2010
Executive Chef De Cuisine
IL Giardino Ristorante Italiano Half Moon Resort
12.2008 - 09.2009
Executive Chef
Peridia Golf Country Club
12.2007 - 12.2008
Executive Sous Chef
TPC Prestancia-Heritage Golf Group Inc
03.2006 - 12.2007
General Manager, Executive Chef
Piazza Roma Italian Ristorante
12.2002 - 03.2007
Part-Owner General Manager
Per Bacco Italian Restaurant
01.1995 - 12.2001
Executive Sous Chef
Costa Cruise Line
01.1993 - 12.1994
line cook
Apulia Ristorante Italiano
02.1989 - 11.1992
Associate of Arts - Culinary
Culinary Institute of America
Associate of Arts - Culinary
Aimo&Nadia Accademia Della Cucina Italiana
Associate of Arts - Culinary
Nicola Di Fronzo Accademy Of Culinary Arts
Carlo Del Prete HS