Delaney Lombardo
Plantation,FL
Summary
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.
Overview
3
3
years of professional experience
Work History
Sous Chef
Moxies
03.2023 - Current
- Integral member of executing successful opening of 12 Million dollar restaurant
- Managed high-volume service periods equating to an average of $100,000 food sales per week
- Acted as head chef when required to maintain continuity of service and quality.
- Trained all staff to perform various preparation tasks under pressure.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
Timpano Italian Chophouse
07.2022 - 03.2023
- Ensure a successful opening to the new business
- Training/Hiring entire staff/Team building
- Monitoring and ordering all necessary products
- Maintaining all health and cleanliness standards
- Controlling food costs
- Table touching/Speaking to VIP guests
- Maintaining the highest quality of food possible.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Casa d'Angelo
08.2021 - 07.2022
- Ultimately responsible for ensuring the kitchen meets all regulations and guidelines
- Determining food inventory needs, stocking and ordering
- Controlling and directing the food preparation process
- Hiring and developing all team members
- Proving that each dish and ingredient meets quality standards
- Monitoring food costs and labor percentages
- Repair and maintenance of all kitchen equipment
- Opening and closing the restaurant
- Assisting head chef with all kitchen operations and am ready to step in for the head chef at any time.
Sous Chef
Patrizias of New York
01.2021 - 08.2021
- All inventory ordering
- Food cost management
- Relieve each station on the line when needed
- Assisting head chef with development of menu items, creating dishes that offer variety and quality
- Scheduling
- Uphold kitchen organization and safety standards.
Education
Associate of Applied Business - Business
Harvard University
Cambridge, MASkills
- Ability to thrive and maintain high work performance during fast-paced and busy shifts
- Passion driven and prideful about my work
- Honest, hard working with strong work ethic
- Keen attention to detail
- Quick decision making
- Strong Multitasking
- Long term experience with high volume and opening new restaurants
- Attention to sales growth
- Exceptional knife skills
- Experience managing multiple locations at a time
- Creating menu items and special menu items
- Patience when teaching which allows for optimal growth amongst team members
- Desire to constantly get better at what I do everyday
Accomplishments
Have apprenticed under multiple award winning chefs.
Chef Loris Navone of Casa D'Angelo and Bravo Tv's "Best New Restraunt" for Dolce Italian in Miami.
Chef Judith Able of Swirl Wine Bistro who's been recognized in food competitions and national television for outstanding performance in Carribbean fusion food.
Instagram: @chefdelaneyy
Personal Information
Title: SOUS CHEF
Languages
Spanish
Professional Working
Timeline
Sous Chef
Moxies
03.2023 - Current
Sous Chef
Timpano Italian Chophouse
07.2022 - 03.2023
Sous Chef
Casa d'Angelo
08.2021 - 07.2022
Sous Chef
Patrizias of New York
01.2021 - 08.2021
Associate of Applied Business - Business
Harvard University