Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline

Chris Angelone

Manahawkin,NJ

Summary

High-performing Chef offering 37 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than 37 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Culinary skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Italian and American all types cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Meticulous Executive Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with All cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational skills. Forward-thinking professional offering more than 37 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Culinary skills.

Overview

37
37
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Ocean Casino Resort
12.2022 - 07.2023
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Utilized culinary techniques to create visually appealing dishes.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Implemented food cost and waste reduction initiatives to save money.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Coordinated with team members to prepare orders on time.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Executive Chef

Osteria 511
02.2017 - 03.2022
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • 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.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Evaluated food products to verify freshness and quality.

Executive Chef/Owner

Carmines NY & Company
02.2013 - 10.2017
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • 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.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Utilized culinary techniques to create visually appealing dishes.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.

Executive Chef/Owner

Sage Italian/American Tapas
06.2000 - 03.2013
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed close relationships with suppliers to source best ingredients.

Education

Bachelor of Arts - Restaurant And Culinary Management

Culinary Institute of America , Hyde Park, NY
01.1995
  • Study Abroad: Tuscany Italy Culinary

Skills

    Kitchen equipment and tools

    Highly developed culinary expertise

    Signature dish creation

    Knowledge of a Variety of ethnic/regional cuisines

    Standardizing recipes to ensure consistent quality in preparation and presentation

    Catering

    Menu Creation

    Cost control

    Team leadership

  • Signature Dish Creation
  • Productivity Optimization
  • Proper Storage Procedures
  • Employee Training
  • Catering and Events
  • Food Spoilage Prevention
  • Cook Consistent Dishes
  • Fine Dining Expertise
  • Upscale Dining
  • Culinary Trends
  • Entrepreneurial Leadership
  • Waste Reduction
  • Creative Thinking
  • Menu Planning
  • Attention to Detail

Accomplishments

  • Designed whole new menu, including meal selections, beverages and pricing.
  • Oversaw foodservice operations for 5-star Dinning
  • Awarded 3 James Beard Awards
  • 4 Bib Gormand Awards
  • Named Top Chef Cook's Illustared
  • New York Times Top Culinary Chef
  • Youngest Sous Chef in the History of Tavern on the Green.
  • Top Chef Awarded at Gramercy Tavern in New York City.

Certification

  • Licensed Casino Chef

Timeline

Executive Sous Chef - Ocean Casino Resort
12.2022 - 07.2023
Executive Chef - Osteria 511
02.2017 - 03.2022
Executive Chef/Owner - Carmines NY & Company
02.2013 - 10.2017
Executive Chef/Owner - Sage Italian/American Tapas
06.2000 - 03.2013
Culinary Institute of America - Bachelor of Arts, Restaurant And Culinary Management

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Chris Angelone