Douglas Ronconi
Chef & Production Manager
Dallastown,PA
Summary
Experienced chef and manager with over 25 years of experience in the hospitality industry. Excellent reputation for resolving problems, improving customer satisfaction and driving overall operational improvement. Consistently saved costs while increasing profits.
Overview
18
18
years of professional experience
2
2
year of post-secondary education
Work History
Production Manager
Canteen / Compass Group
Middletown, PA
01.2021 - Current
- Oversaw 5 production lines and 50 to 60 employees producing an average of 40 to 50 thousand pieces every two days for Canteen Vending
- Determined suitable crew requirements, scheduled employees and worked with Human Resources temp agencies to meet changing production schedules.
- Reviewed work for quality and compliance with company standards.
- Resolved issues quickly to maintain productivity goals.
- Worked closely with our Purchasing Manager to determine correct amounts of product to receive based on daily projections
Chef Manager
Aramark
New Freedom, PA
06.2018 - 06.2020
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Instituted positive kitchen atmosphere for all staffers through effective communication, consistent training and accountability.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Kept labor at or below targeted % to support business profit targets.
Chef Manager
Compass Group
Lititz, PA
02.2008 - 06.2018
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Kept labor at or below targeted % to support business profit targets.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Reduced food costs 6% by using seasonal ingredients, setting standards for portion size and minimizing waste.
Executive Chef
J.H.U. Applied Physics Lab, Sodexho
Laurel, MD
06.2005 - 01.2008
- Kept labor at or below targeted % to support business profit targets.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Mentored more than 30 kitchen staff at all levels to prepare each for demanding roles.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Oversaw business operations, inventory control, and customer service for the operation.
- Interacted with guests to obtain feedback on product quality and service levels.
Executive Chef
American Red Cross H.Q, Aramark – Washington D.C
12.2003 - 06.2005
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Education
Associate of Arts - Culinary Arts
Baltimore International College
Baltimore, MD 10.1991 - 06.1992
Business Administration And Management
College of Staten Island of The City University of New York
Staten Island, NYHigh School Diploma - Business Administration And Management
Port Richmond High School
06.1988
Skills
- Production Oversight
- Critical Thinking
- Resource Management
- Production Schedule Review
- Quality Assessment
- Recordkeeping and Documentation
- Menu Planning
- Recipe Development
Timeline
Production Manager
Canteen / Compass Group
01.2021 - Current
Chef Manager
Aramark
06.2018 - 06.2020
Chef Manager
Compass Group
02.2008 - 06.2018
Executive Chef
J.H.U. Applied Physics Lab, Sodexho
06.2005 - 01.2008
Executive Chef
American Red Cross H.Q, Aramark – Washington D.C
12.2003 - 06.2005
Associate of Arts - Culinary Arts
Baltimore International College
10.1991 - 06.1992
Business Administration And Management
College of Staten Island of The City University of New York
High School Diploma - Business Administration And Management
Port Richmond High School
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