Edward Vighetto

• Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
• Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
• Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.

Responsible for all preventative maintenance/ repairs to main estate, beach house and all vehicles.

In charge of all outside contractors working on property.

Prepared and executed all meals for homeowner, family and house guests.

Purchasing of all household items, personal items, keeping house fully stocked at all times.

• Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
• Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.

• Conducted regular property inspections, identifying areas for improvement and proactively addressing potential safety hazards.
• Created and executed menus for house guests and family. Meals from 4-200 people.
• Oversee outside contractors for large projects. Maintained proper documentation and time logs for all visitors/workers on property.

• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.

• Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation. New menu creations for Club Level, Lobby Lounge Tea, and Banquets.
• Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
• Pre-screened and interviewed kitchen candidates for opening team

• Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
• Implemented cost-control measures by accurately portioning ingredients according to standardized recipes, minimizing waste without compromising product quality.
• Developed customized catering menus for special events, accommodating dietary restrictions and client preferences while showcasing culinary creativity.
• Production of melon, vegetable and ice carvings for special events and guest.

• Collaborated with culinary team to create seasonal menus, showcasing fresh produce and innovative flavor combinations.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.