Bryan Fiskio
Bayonne,NJ
Summary
Dynamic Executive Chef with a proven track record at Lucky Strike, excelling in menu development and cost control. Expert in team leadership and workflow optimization, achieving significant efficiency improvements. Skilled in inventory management and vendor relations, fostering high-quality service and operational excellence across multiple locations.
Overview
12
12
years of professional experience
Work History
Executive Chef
Lucky Strike
07.2022 - Current
- Improved operational efficiency by monitoring profit and loss statements regularly.
- Supervised kitchen staff compliance with stringent food safety protocols.
- Reduced preparation time by streamlining kitchen workflows effectively.
- Established training programs for new hires to enhance skills and teamwork.
- Managed inventory systems to optimize food cost monitoring and production efficiency.
- Coordinated operations across three locations: Wallington, Fairlawn, Belleville.
- Directed scheduling and hiring processes for back-of-house teams.
Owner/Operator
Ameci Pizza & Pasta
03.2020 - 07.2022
- Drove sales growth and local brand visibility through innovative marketing strategies.
- Utilized financial report analysis to identify trends supporting profitable decision-making.
- Directed day-to-day operations, maintaining operational efficiency across all functions.
- Resolved customer issues promptly, ensuring high satisfaction rates and loyalty.
- Negotiated advantageous contracts with vendors, optimizing business terms.
Executive Sous Chef
Sawyer / Kettle Black
01.2018 - 03.2020
- Managed kitchens of two restaurants and a Cafe.
- Created daily specials for the two restaurants.
- Developed and executed diverse menu items, ensuring high-quality presentation and taste.
- Collaborated with kitchen staff to maintain efficient food preparation processes during peak hours.
- Trained new team members on culinary techniques and safety protocols to enhance operational efficiency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Fostered culture of sustainability by sourcing ingredients from local farmers markets.
Chef
Parm NYC
01.2017 - 01.2018
- Executed high-quality dish preparation using fresh ingredients and accurate cooking methods.
- Coordinated with kitchen staff for efficient, timely food service during busy periods.
- Upheld hygiene standards by maintaining cleanliness of kitchen stations.
- Participated in menu development by proposing seasonal dishes aligned with ingredient availability.
Sous Chef
Del Frisco's Restaurant Group Inc.
08.2016 - 01.2018
- Opened new location at One World Trade Center, overseeing kitchen setup and staff training.
- Butchered meat from half cow into various cuts for service efficiency.
- Supervised kitchen staff to ensure efficient food preparation and high-quality service.
- Developed and executed seasonal menu items to enhance guest dining experience.
- Maintained inventory control, minimizing waste through effective stock management practices.
- Trained new staff on food safety protocols and culinary techniques to ensure compliance.
Chef
Larsen's Steakhouss
01.2015 - 07.2016
- Produced 22 distinct cuts of dry-aged steaks through skilled in-house butchery execution.
- Collaborated with kitchen staff for efficient food service during peak periods.
- Maintained adherence to health regulations while ensuring cleanliness and organization of kitchen stations.
- Implemented rigorous quality control measures for consistent food presentation and flavor.
- Oversaw inventory management to ensure adequate stock levels of essential ingredients.
- Assisted in menu development by recommending seasonal dishes based on ingredient availability.
- Managed operations of grill stove and oven, ensuring thorough cleaning after every shift.
- Prepared high-quality dishes using fresh ingredients with precise cooking techniques.
Education
Bachelor of Arts - Culinary Arts And Business
Le Cordon Bleu
Pasadena, CABachelor of Science - Kinesiology
California State University, Northridge
Long Beach, CA05-2010
Skills
- Menu development
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Safe food handling
- Operations management
- Food preparation planning
- Vendor relationship management
- Food pairing
- Banquets and catering
- Recipes and menu planning
- Recruitment and onboarding
- Kitchen equipment operation and maintenance
- Budgeting and cost control including managing labor and food cost
- P&L review
- Butchery
- Ordering and receiving product
- Proficient in all stations
- Expediting orders
Timeline
Executive Chef
Lucky Strike
07.2022 - Current
Owner/Operator
Ameci Pizza & Pasta
03.2020 - 07.2022
Executive Sous Chef
Sawyer / Kettle Black
01.2018 - 03.2020
Chef
Parm NYC
01.2017 - 01.2018
Sous Chef
Del Frisco's Restaurant Group Inc.
08.2016 - 01.2018
Chef
Larsen's Steakhouss
01.2015 - 07.2016
Bachelor of Arts - Culinary Arts And Business
Le Cordon Bleu
Bachelor of Science - Kinesiology
California State University, Northridge