Evelio Cocone-Tochimani
Staten Island Apt. # 2,NY
Summary
With a proven track record at Casa Belvedere, I excel in menu development and team management, enhancing kitchen efficiency and customer satisfaction. My expertise in culinary arts and strong leadership skills have significantly contributed to innovative dining experiences, with a focus on quality and creativity.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Chef De Partie
Casa Belvedere
07.2024 - 10.2024
- Created innovative menu items by experimenting with seasonal ingredients.
- Reviewed customer feedback to refine and improve menu selections.
- Conducted regular inventory checks to ensure freshness of ingredients.
- Trained junior cooks for improved kitchen efficiency and skill development.
- Prepared daily specials with cost-effective ingredients to maximize profitability.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
Chef Assistant
La Frontana Restaunt
2879 Amboy Rd Staten Island NY. 10306
03.2024 - 06.2024
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
- Supported senior chefs with creative meal planning and recipe development.
- Provided support during special events and catering functions, ensuring consistent quality across all offerings.
- Trained new kitchen staff on proper food handling and preparation techniques.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
- Replenished food and ingredients supplies to meet service demand.
- Worked closely with front-of-house staff to address customer feedback or concerns promptly, fostering strong cross-functional teamwork within the restaurant setting.
- Developed new recipes by incorporating seasonal ingredients, resulting in increased positive feedback from customers.
- Trained new staff members on kitchen procedures, contributing to the growth of a cohesive culinary team.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
- Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
- Adhered to dietary restrictions and accommodated allergies as necessary, fostering an inclusive dining experience for all guests.
- Cleaned and oiled kitchen equipment to maintain optimized function.
- Assisted in budget management by monitoring food costs and portion control measures for greater financial efficiency.
- Improved kitchen efficiency by proactively identifying areas for process improvement and implementing changes as needed.
Manager
Statue Of Liberty
Ferry Terminal
01.2019 - 07.2020
- Implemented training programs for enhanced employee skills.
- Streamlined communication processes to foster transparency among departments.
- Coordinated recruitment efforts to attract top talent.
- Managed budgets for various departmental initiatives.
- Conducted performance evaluations to identify areas for employee growth.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Improved safety procedures to create safe working conditions for workers.
- Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Improved marketing to attract new customers and promote business.
- Reduced operational costs through comprehensive process improvement initiatives and resource management.
- Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
Manager
Waters Café
Staten Island Ferry Terminal
01.2005 - 05.2019
- Implemented training programs for enhanced employee skills.
- Managed budgets for various departmental initiatives.
- Streamlined communication processes to foster transparency among departments.
- Conducted performance evaluations to identify areas for employee growth.
- Coordinated recruitment efforts to attract top talent.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Improved safety procedures to create safe working conditions for workers.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Improved marketing to attract new customers and promote business.
- Reduced operational costs through comprehensive process improvement initiatives and resource management.
- Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
- Streamlined workflows by identifying bottlenecks in existing systems and implementing appropriate solutions.
- Oversaw inventory management, optimizing stock levels, and reducing waste.
- Led cross-functional teams to achieve project goals, fostering collaboration and innovation.
- Coordinated with IT department to upgrade technology infrastructure, enhancing operational efficiency and data security.
- Facilitated team brainstorming sessions that led to innovative solutions for long-standing operational challenges.
- Streamlined project delivery processes, significantly reducing time to market for new product launches.
- Achieved significant cost savings by renegotiating contracts with key vendors, without compromising service quality.
- Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
- Fostered partnerships with industry leaders, enhancing company's reputation and creating new business opportunities.
- Negotiated favorable terms with suppliers, cutting operational costs while maintaining quality of service.
- Developed comprehensive risk management plan, minimizing potential disruptions to business operations.
- Boosted employee morale and reduced turnover through development and implementation of comprehensive rewards and recognition program.
- Enhanced team productivity by implementing agile methodologies, leading to more efficient project completion.
- Increased market share with strategic business development efforts, expanding into untapped markets.
- Organized professional development programs for staff, leading to improved performance and skill sets.
- Spearheaded transition to remote work during global health crisis, ensuring business continuity and employee safety.
- Conducted market research to identify customer needs and adjusted product offerings accordingly, increasing customer satisfaction.
- Implemented customer feedback mechanisms to gather insights, using this information to guide strategic planning and decision-making.
- Managed budget allocations to prioritize spending on high-impact projects, optimizing resource utilization.
- Enhanced product quality by instituting rigorous quality control procedures, resulting in fewer customer complaints.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Established team priorities, maintained schedules and monitored performance.
Chef
Café Europa
205 7th Ave Manhattan NY
01.1997 - 01.2015
- Mastered various cooking techniques by preparing diverse cuisines and menu items.
- Implemented strict food safety protocols by monitoring kitchen sanitation practices.
- Researched food trends to inspire innovative menu concepts and seasonal specials.
- Responded to customer feedback, improving menu offerings and service quality.
- Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Stock making
- Plating and presentation
- Sauce preparation
- Grilling techniques
- Menu development
- Recipe creation
- Frying techniques
- Roasting methods
- Portion standards
- Sanitation practices
- Nutrition principles
- Appetizer creation
- Entree preparation
- Recruiting and training
- Vegetable cookery
- Pasta making
- Special diets
- Special events
- Culinary math
- Meat cookery
- Fish cookery
- Legume cookery
- Grain cookery
- Dessert creation
- Poultry cookery
- ChefTec
- Skilled in skill
- Soup preparation
- Cold food preparation
- Salad preparation
- Proficiency in skill
- Culinary arts
- Food preparation
- Cooking techniques
- Cost control
- Customer service
Certification
Culinary Arts Certification
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Chef De Partie
Casa Belvedere
07.2024 - 10.2024
Chef Assistant
La Frontana Restaunt
03.2024 - 06.2024
Manager
Statue Of Liberty
01.2019 - 07.2020
Manager
Waters Café
01.2005 - 05.2019
Chef
Café Europa
01.1997 - 01.2015