Garrison Cossu
Haverhill,MA
Summary
Seeking a position in which can utilize and contribute education, experience and skills to the success of facility and contribute to culinary career, I am a Professional Chef with many years of experience in banqueting, menu development, and back of house management. Extensive background designing and implementing updates menus and work under high-pressured.
Overview
15
15
years of professional experience
Work History
Executive Chef
Gourmet Caterers Inc
3867 Washington St Roslindale Ma 02131
01.2021 - 12.2023
- Maintain the kitchen and surrounding areas in conditions that exceed industry standards and meet local health code regulations
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Mandarin Oriental
220 Boylston St Boston Ma 02130
10.2012 - 06.2018
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored food and labor costs to verify budget targets were met.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef De Tournant
Intercontinental Hotels Group
Boston Ma
07.2011 - 10.2012
- Lifted and carried items weighing up to Number pounds to set up for meal production.
- Shared Area of expertise knowledge with others to improve efficiency and quality of food served in Type environment.
- Created innovative recipes for tasty, well-presented Type dishes to complement existing menu.
- Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
Butcher/ Tournant
Market By Jean Georges
Boston Ma
12.2008 - 07.2010
- Followed recipes and presentation guidelines to assemble high-quality Type fare.
- Trained, supervised and relieved chefs at variety of food preparation stations.
- Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
Executive Sous Chef
David Vardo Catering
Walpole, MA
12.2023 - Current
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
Education
Atlantic Culinary Academy Food Science
Dover, De, NHSkills
- Order Management
- Performance Assessments
- Customer Service
- Safe Food Handling
- Vendor Relationship Management
- Payroll and Scheduling
- Inventory Management
- Ingredients Selection
- Signature Dish Creation
- Quality Assurance
- Food Plating and Presentation
- Kitchen Staff Management
- Recipes and Menu Planning
- Banquets and Catering
- BOH Operations
- Menu Planning
- Food Prep Planning
- Food Spoilage Prevention
- Restaurant Operations
- Hiring, Training, and Development
- Coaching and Mentoring
- Kitchen Equipment Operation and Maintenance
- Cost Control
- Inventory Control
- Purchasing Management
- Catering and Events
- Problem and Complaint Resolution
- Recruitment and Onboarding
- Fine-Dining Expertise
- ServSafe Certification
- Strong Work Ethic
- Menu Development
- Purchasing
Timeline
Executive Sous Chef
David Vardo Catering
12.2023 - Current
Executive Chef
Gourmet Caterers Inc
01.2021 - 12.2023
Sous Chef
Mandarin Oriental
10.2012 - 06.2018
Chef De Tournant
Intercontinental Hotels Group
07.2011 - 10.2012
Butcher/ Tournant
Market By Jean Georges
12.2008 - 07.2010
Atlantic Culinary Academy Food Science