Summary
Overview
Work History
Education
Skills
Timeline
Generic

Francesco LaRussa

Hauppauge

Summary

Dynamic Executive Chef with a proven track record at Husk and Vine, excelling in menu development and cost control. Renowned for enhancing customer satisfaction through innovative dishes and exceptional team leadership. Skilled in food safety and vendor relationship management, fostering a collaborative kitchen environment that drives operational excellence.

Overview

2026
2026
years of professional experience

Work History

Executive Chef

Husk and Vine
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.

Executive Chef

Blue Blinds Mansion
06.2022 - Current
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Crafted unique dishes that significantly increased restaurant reputation and customer base.

Sous Chef

Locale
09.2018 - 05.2019
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.

Sous Chef

Carlyle
05.2012 - 06.2017
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Set up and broke down kitchen for service.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Education

Associate of Applied Science - Culinary Arts

Suffolk County Community College
Selden, NY
06.2013

West Islip High School
West Islip, NY
06.2010

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • Hospitality service expertise
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Kitchen management
  • Safe food handling
  • Operations management
  • Customer service
  • Kitchen operations oversight
  • Food prep planning
  • Vendor relationship management
  • Catering and events
  • Coaching and mentoring
  • Special events
  • Creative thinking
  • Food pairing
  • Banquets and catering
  • Inventory management
  • Staff scheduling
  • Dietary restrictions
  • Food presentation
  • Food plating and presentation
  • Recipe creation
  • Attention to detail
  • Recipes and menu planning
  • Fine dining
  • Forecasting and planning
  • Allergy awareness
  • Restaurant operations
  • Purchasing management

Timeline

Executive Chef

Blue Blinds Mansion
06.2022 - Current

Sous Chef

Locale
09.2018 - 05.2019

Sous Chef

Carlyle
05.2012 - 06.2017

Executive Chef

Husk and Vine

Associate of Applied Science - Culinary Arts

Suffolk County Community College

West Islip High School

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