Emanuele Leopardi
Miami,FL
Summary
Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with italian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational spanish and english skills.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Regional Executive Chef
First Class Hospitality
10.2023 - Current
- Oversaw business operations, inventory control, and customer service for restaurant.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Organized special events catering, coordinating with event planners to create memorable experiences for guests.
- Monitored food production to verify quality and consistency.
- Developed strong working relationships with key stakeholders such as restaurant owners, general managers, and corporate leadership teams.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Optimized resource allocation by cross-training employees for various roles within the kitchen hierarchy.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Designed seasonal menus that showcased fresh ingredients, resulting in increased customer satisfaction.
- Increased regional restaurant ratings through menu innovation and excellent food presentation.
- Coordinated with team members to prepare orders on time.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Improved overall dining experience by collaborating with other regional executive chefs to share best practices and innovative ideas.
- Led a team of chefs and kitchen staff, fostering a collaborative work environment that enhanced productivity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
Chef Manager
Il Pastaiolo
11.2022 - 09.2023
- Recruited and hired employees to build effective culinary team for $[Amount] annual revenue-producing restaurant.
- Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed close relationships with suppliers to source best ingredients.
- Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
- Disciplined and dedicated to meeting high-quality standards.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
- Utilized culinary techniques to create visually appealing dishes.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
Benihana National
10.2020 - 10.2022
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Implemented food cost and waste reduction initiatives to save money.
Education
High School Diploma -
Michele Amari
Roma06.1985
Skills
- Kitchen Management
- Staff Training
- Creativity and Innovation
- Staff Scheduling
- Vendor Management
- ChefTec
- ServSafe Certification
- Recipes and menu planning
- Cost Control
- Strong Work Ethic
- Sanitation Standards Compliance
- Recipe Development
- Recruitment and Onboarding
- Inventory Control
- Recipe creation
Certification
- Licensed servesafe kitchen manager
- sous vide cousine License -
Languages
Italian
Native or Bilingual
Spanish
Native or Bilingual
English
Professional Working
Timeline
Regional Executive Chef
First Class Hospitality
10.2023 - Current
Chef Manager
Il Pastaiolo
11.2022 - 09.2023
Sous Chef
Benihana National
10.2020 - 10.2022
High School Diploma -
Michele Amari
- Licensed servesafe kitchen manager
- sous vide cousine License -
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