DOMINIC DIPALMA
Nesconset,NY
Summary
Executive Chef and former Route owner with strong experience in sales. Currently in school to become an HVAC technician. Natural leader with proven record of exceeding in sales and customer service.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Excecutive Chef
Watermill Caterers
Smithtown, NY
07.2018 - Current
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Developed and prepared exciting, modern menu offerings that brought new customers into establishment and bolstered catering revenues.
- Collaborated with General Manager and Banquet Manager to create revolutionary menu choices for large banquets, including social and corporate events for up to 500 people.
Executive Chef
Compass Foods/ Culinart Divsion
Stony Brook University
08.2017 - 07.2018
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- Correctly calculated inventory and ordered appropriate supplies.
- Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
- Oversaw concessions and VIP suites at Kenneth P. LaValle Stadium and Island Federal Credit Union Arena.
Executive Chef
Compass Foods/Culinart Division
Bridghampton Surf & Tennis Club, Westhampton Bath & Tennis,, Robbins Wolf Catering, Cradle of Aviation
04.2016 - 09.2017
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering on and off premises.
- Comprehensive knowledge of food and catering trends.
- Actively involved in cost control, sanitation, menu development, training and recruitment.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Took on regional responsibilities across the country to assist with management needs in struggling accounts in order to improve customer relationships and instruct/train kitchen staff.
Special Events Chef
Presidential Kosher Holidays Caterers
Brooklyn, NY
03.2017 - 04.2017
- Prepared food items consistently and in compliance with Kosher guidelines under supervision of a Rabbi.
- Instructed new staff in proper Kosher food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Regularly interacted with guests to obtain feedback on quality and service levels.
- Planned breakfast, lunch, dinner and catering for special events.
Executive Sous Chef
Nissequogue Golf Club
NY
05.2010 - 04.2016
- Collaborated with Executive Chef in the production or modification of menus and selections.
- Catered affairs of up to 500 guests.
- Ensured personnel safety, kitchen sanitation, and proper food handling or storage.
- Planned promotional menu additions based on seasonal pricing and product availability.
Route Owner
Boars Head Provisions/Renaissance Provisions
Brooklyn, NY
09.2000 - 09.2011
- Managed a portfolio of 350 accounts
- Opened and maintained chain accounts such as King Kullen, Food Emporium and Key Food
- Formulated custom business plans for incoming account managers
- Negotiated prices, terms of sales and service agreements
- Evaluated current service needs and product satisfaction levels with established customers
Opening Executive Chef
Carlyle on the Green
Bethpage, NY
02.1999 - 06.2000
- Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down
- Consistently stayed under monthly controllable expense budget
- Managed food delivery for 500+ guests for special events
- Developed and maintained positive working relationships with others to reach business goals
- Prepared for and executed new menu implementations
- Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
Opening Executive Chef
Chez & Chez and Dorsey
New York City & Easthampton, NY
02.1997 - 02.1999
- Carefully interviewed, selected, trained and supervised staff for opening of new restaurants
- Organized special events in the restaurant, including receptions, promotions and corporate luncheons
- Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
- Prepared for and executed new menu implementations
- Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Executive Chef
Thatched Cottage
Centerport, NY
03.1997 - 04.1998
- Carefully interviewed, selected, trained and supervised staff.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Executive Chef
Huntington Town House
Huntington, NY
11.1994 - 03.1997
- Responsible for ordering and preparing food for up to 6,000 people weekly
- Organized and directed a crew of over 35 kitchen staff
- Worked side by side with a Rabbi to maintain Kosher standards
Sous Chef
Hilton Hotels
Huntington
09.1992 - 10.1994
- Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
- Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Education
Some College (No Degree) - Culinary Arts, Pastry Arts, Restaurant Management
New York Restaurant School
Associate of Arts - HVAC
Suffolk Community College HVAC
Brentwood, NY12.2022
Skills
- Natural leader
- Passion for customer satisfaction
- Business operations expertise
- Inventory control and record keeping
- Results-oriented
- Strong work ethic
- Exceptional customer service
- Excellent people skills
- Upselling
Affiliations
Member of American Culinary Federation
Certification
Certificate in Culinary Arts
- ServSafe Food Protection Manager Certification
- Suffolk County Food Handlers Certification
- Anticipated 2021 Certified Executive Chef Certification through American Culinary Federation
Timeline
Excecutive Chef
Watermill Caterers
07.2018 - Current
Executive Chef
Compass Foods/ Culinart Divsion
08.2017 - 07.2018
Special Events Chef
Presidential Kosher Holidays Caterers
03.2017 - 04.2017
Executive Chef
Compass Foods/Culinart Division
04.2016 - 09.2017
Executive Sous Chef
Nissequogue Golf Club
05.2010 - 04.2016
Route Owner
Boars Head Provisions/Renaissance Provisions
09.2000 - 09.2011
Opening Executive Chef
Carlyle on the Green
02.1999 - 06.2000
Executive Chef
Thatched Cottage
03.1997 - 04.1998
Opening Executive Chef
Chez & Chez and Dorsey
02.1997 - 02.1999
Executive Chef
Huntington Town House
11.1994 - 03.1997
Sous Chef
Hilton Hotels
09.1992 - 10.1994
Some College (No Degree) - Culinary Arts, Pastry Arts, Restaurant Management
New York Restaurant School
Associate of Arts - HVAC
Suffolk Community College HVAC
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