Fredrick A. Biscardi
Chef
Owasso,OK
Summary
Dynamic culinary professional with extensive experience as a Chef, excelling in menu development and event planning. Proven track record in inventory management and cost control, coupled with strong team-building skills. Nationally certified food safety manager dedicated to delivering exceptional dining experiences while ensuring compliance with safety standards.
Overview
27
27
years of professional experience
Work History
Chef
Osage Casino
Skiatook, OK
01.2024 - 01.2025
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Created menus
- Determined schedules for kitchen staff
- Oversaw inventory and ordering.
- Organized special events.
Assistant to the General Manager/Lead Trainer
Rainbow Fireworks
, OK
01.2013 - Current
- Maintain state and federal permits and licenses to possess and discharge explosives
- Responsible for safety, design of the show using computer software, setting up the show, and performing the show
- Train all new shooters in the areas of safety, use of the scripting software, and use of the electric firing systems
- Assisted in the selling and costing of shows as well as maintaining ATF paperwork
Assistant Kitchen Manager
Main Event
Tulsa, OK
01.2014 - 01.2016
- Managed all back-of-house operations, including staff management, inventory control, food quality, and ensuring adherence to food safety and sanitation standards
Chef
Gemma's Wood Fired Kitchen
Tulsa, OK
01.2011 - 01.2013
- Created menus, preparing and presenting dishes, managing kitchen staff, ensuring food safety and hygiene, and overseeing kitchen operations, all while maintaining quality standards and controlling costs
Kitchen Manager
Don Guiseppe's Italian Bistro
Melbourne, FL
01.2009 - 01.2011
- Managed all back-of-house operations, including staff management, inventory control, food quality, and ensuring adherence to food safety and sanitation standards
- Awarded 'Best Italian Restaurant' by the local newspaper and multiple tourist publications during my time there
Sous Chef
The Chart House
Melbourne, FL
01.2007 - 01.2009
- Managed all back-of-house operations, including staff management, inventory control, food quality, and ensuring adherence to food safety and sanitation standards
Owner/Head Chef
FAB One Catering
Melbourne, FL
01.2005 - 01.2008
- Planned and coordinated social events, weddings, and parties for clients
- Bought and prepared all menu ingredients needed for the scheduled events
- Delivery, set up, operate and dis-assembly of events
Assistant Kitchen Manager
Carrabba's Italian Grill
Palm Bay, FL
01.2006 - 01.2007
- Supervised all back-of-house operations, including staff management, inventory control, food quality, and ensuring adherence to food safety and sanitation standards
Assistant General Manager/Kitchen Manager
Uno's Italian Grill
Vierra, FL
01.2004 - 01.2006
- Supported the restaurant General Manager by overseeing daily operations, managing staff, ensuring customer satisfaction, and maintaining inventory, while also assisting with financial tasks and adhering to health and safety regulations.
- As Kitchen Manager, duties included managing all back-of-house operations, including staff management, inventory control, food quality, and ensuring adherence to food safety and sanitation standards.
Sous Chef
Ruth's Chris Steakhouse
Columbus, OH
01.2002 - 01.2004
- Supervised a team of 10 employees
- Managed all back-of-house operations, including staff management, inventory control, food quality, and ensuring adherence to food safety and sanitation standards
Sous Chef
The Ocean Club
Easton, OH
01.1998 - 01.2002
- Managed all back-of-house operations, including staff management, inventory control, food quality, and ensuring adherence to food safety and sanitation standards
- Completed a 3 year apprenticeship under Chef Brian Henshaw
Education
Associate of Arts - Hospitality
The Ohio State University
Columbus, Ohio01.1995
University of Tennessee
Knoxville, TN01.1994
Skills
- Menu development
- Event planning
- Inventory management
- Cost control
- Hiring, training, and development
- Team building and development
- Food service operations
- Allergen awareness
- Restaurant operations and process improvements
- Nationally certified food safety manager
- Problem-solving abilities
- Ability to maintain excellent customer relations
Timeline
Chef
Osage Casino
01.2024 - 01.2025
Assistant Kitchen Manager
Main Event
01.2014 - 01.2016
Assistant to the General Manager/Lead Trainer
Rainbow Fireworks
01.2013 - Current
Chef
Gemma's Wood Fired Kitchen
01.2011 - 01.2013
Kitchen Manager
Don Guiseppe's Italian Bistro
01.2009 - 01.2011
Sous Chef
The Chart House
01.2007 - 01.2009
Assistant Kitchen Manager
Carrabba's Italian Grill
01.2006 - 01.2007
Owner/Head Chef
FAB One Catering
01.2005 - 01.2008
Assistant General Manager/Kitchen Manager
Uno's Italian Grill
01.2004 - 01.2006
Sous Chef
Ruth's Chris Steakhouse
01.2002 - 01.2004
Sous Chef
The Ocean Club
01.1998 - 01.2002
Associate of Arts - Hospitality
The Ohio State University
University of Tennessee
Similar Profiles
DOROTHY C. WARDDOROTHY C. WARD
PLAYER DEVELOPMENT MANAGER at Osage CasinoPLAYER DEVELOPMENT MANAGER at Osage Casino
Kolt HuddlestonKolt Huddleston
Security Guard at Osage CasinoSecurity Guard at Osage Casino
Joshua SmithJoshua Smith
Security Officer at Osage CasinoSecurity Officer at Osage Casino