Brian Dellosso
Amarillo
Summary
Dynamic culinary professional with extensive experience at JW Marriott and Tyson Foods, excelling in meat processing and food safety compliance. Proven track record in staff training and menu development, enhancing guest satisfaction while optimizing kitchen operations. Adept at inventory management and fostering team collaboration to achieve high-quality standards and reduce waste.
Professional with strong background in meat preparation and processing, ensuring top-quality cuts and maintaining high standards of food safety. Skilled in using various butchery tools and techniques to maximize yield and minimize waste. Demonstrates focus on teamwork, reliability, and adaptability to meet evolving demands. Known for precision, efficiency, and results-driven approach in fast-paced environment.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Butcher
Tyson Foods
05.2022 - Current
- Operated meat processing equipment to ensure efficient production flow.
- Ensured compliance with food safety regulations and sanitation standards.
- Assisted in training new staff on proper cutting techniques and safety practices.
- Prepared various meat products for packaging and distribution, maintaining quality standards.
- Implemented best practices for meat storage and preservation, reducing spoilage rates.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Wrapped meat produce to maintain quality, freshness and condition.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
Chef De Partie
JW Marriott
10.2009 - 05.2022
- Supervised daily kitchen operations, ensuring adherence to quality standards and health regulations.
- Developed and refined menu items, enhancing guest satisfaction through innovative culinary techniques.
- Trained junior kitchen staff on food preparation and safety protocols, fostering a collaborative work environment.
- Collaborated with sous chefs to optimize workflow and improve service efficiency during peak hours.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Education
GED -
Tulare Union High School
Tulare, CASkills
- Meat processing
- Food safety compliance
- Staff training
- Quality control
- Sanitation standards
- Butchering techniques
- Equipment operation
- Inventory management
- Menu development
- Culinary creativity
- Kitchen supervision
- Process optimization
- Customer service
- Waste reduction strategies
- Portion control
- Team collaboration
- Time management
- Safety protocols adherence
- Product packaging
- Knife handling expertise
Certification
- ServSafe Food Handler
- TABC, State of Texas
Languages
Italian
Native or Bilingual
Timeline
Butcher
Tyson Foods
05.2022 - Current
Chef De Partie
JW Marriott
10.2009 - 05.2022
GED -
Tulare Union High School