Summary
Overview
Work History
Education
Skills
Languages
Languages
Timeline
Generic

DANTE RESTELLI

Mesquite

Summary

Line cook/Sue Chef/ NRO/Shift lead with 20 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment. Also, I take much pride in my plate presentation, making sure every dish is properly plated and visually appetizing... and a culinary masterpiece

Overview

18
18
years of professional experience

Work History

Key Hourly/ NRO Corporate Trainer

Fox Concepts/north Italia
06.2019 - 01.2025
  • Conducted evaluations and observed employee performance to identify areas of needed improvement.
  • Enhanced corporate culture by conducting team-building activities and workshops.
  • Developed engaging and entertaining presentations to maintain employee attention and improve impact of training.
  • Developed training programs to meet company objectives.
  • Monitored compliance with mandatory training requirements, reducing regulatory risks for the organization.
  • Supervised a team of trainers, providing guidance on instructional design techniques and delivery methods that maximized learner outcomes.
  • Evaluated employee performance and provided actionable feedback for improvement, leading to higher overall success rates.
  • Monitored employee progress and gave feedback to management and additional training requirements.
  • Increased overall job satisfaction through the delivery of personalized career coaching sessions.
  • Collaborated with management to identify company training needs and scheduling.
  • Collaborated with department managers to identify skill gaps and develop tailored training solutions.
  • Leveraged industry best practices to continuously update and refine training content, ensuring relevance and applicability in a dynamic business environment.
  • Facilitated open communication between employees and leadership by organizing regular feedback sessions and focus groups.
  • Created training programs and instructional materials to further educate personnel.
  • Prepared educational materials such as module summaries, videos and informational packets.
  • Optimized training materials using a variety of multimedia formats, such as video presentations, e-learning modules, and written manuals.
  • Improved employee retention rates with ongoing professional development opportunities.
  • Conducted needs assessments to tailor training programs, ensuring alignment with business goals.
  • Developed e-learning content to provide flexible learning options, accommodating diverse learning styles.
  • Customized leadership development programs, fostering pipeline of future leaders.
  • Enhanced company culture by developing and implementing innovative training programs.
  • Led cross-functional training initiatives, bridging knowledge gaps across departments.
  • Streamlined compliance training, ensuring all employees were up-to-date with regulatory requirements.

Sue Chef

Savor
09.2018 - 01.2019
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Line cook

Paravicinis Italian Bistro
09.2016 - 01.2017
  • Saute', broil, pasta, fry, pantry

Chef

Grand Lux Cafe
03.2014 - 07.2015
  • Saute, fry, pasta
  • I prepared food from scratch per order including shrimp scampi, jambalaya, chicken parmesan, beef wellington, almond encrusted trout and others

Brunch cook

Sunbird
04.2011 - 09.2011
  • Prepared food items for omelette and pasta staion witch i would run by myself on the weekends

Line cook

Macaroni Grill
02.2007 - 08.2008
  • Saute', broil

Line cook

02.2007 - 08.2008
  • Macaroni Grill
  • Saute',broil

Education

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Hanks high school

Skills

  • High volume production capability
  • Focus on portion and cost control
  • Contemporary sauce work
  • Strong butchery skills
  • Skillful kitchen staff trainer
  • Food handling knowledge
  • Knowledge of basic food preparation
  • Plate presentation skills
  • Proficiency in inventory and ordering
  • Proven leadership skills
  • Reliable, punctual and committed to customer service
  • Food handlers card
  • Inventory management familiarity
  • Well-tuned palette
  • Italian cuisine expertise
  • Ethnic foods preparation
  • Ability to handle fast-paced environment
  • Ability to handle/resolve problems
  • Successful kitchen staff supervisor

Languages

  • Bilingual (English/Spanish

    • Languages

    Spanish
    Full Professional
    English
    Native or Bilingual

    Timeline

    Key Hourly/ NRO Corporate Trainer

    Fox Concepts/north Italia
    06.2019 - 01.2025

    Sue Chef

    Savor
    09.2018 - 01.2019

    Line cook

    Paravicinis Italian Bistro
    09.2016 - 01.2017

    Chef

    Grand Lux Cafe
    03.2014 - 07.2015

    Brunch cook

    Sunbird
    04.2011 - 09.2011

    Line cook

    Macaroni Grill
    02.2007 - 08.2008

    Line cook

    02.2007 - 08.2008

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    Hanks high school

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