Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Languages
Languages
Timeline
Generic

Giancarlo Cucumo

Restaurant GM / Executive Chef
Arroyo Grande,CA

Summary

Giancarlo Cucumo

Experienced in the general hospitality industry.

Restaurant GM and Chef: Passion in Culinary Arts.

Skilled with excellent customer service.

Customer-focused individual with a passion for delivering exceptional service. Strong interpersonal skills, with a talent for effectively addressing concerns. Committed to improving customer satisfaction and driving positive outcomes.

With a 25-year career front to back in the hotel and restaurant business.

Kitchen, banquet, and à la carte operations for leading hotels, resorts, and restaurants. Culinary innovator known for producing top-quality, creative products that contribute to revenue growth while simultaneously reducing food and labor costs. Formal culinary education, with extensive training and actual experience in cooking and management, demonstrates a proven ability to effectively lead multi-outlet fine dining and high-volume operations. Trained at a hotel in culinary arts. Committed to creating a memorable dining experience for all guests. Responsible for overseeing kitchen staff and ensuring the quality of food items. Hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes, and creating dishes to add to the menu.

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Duties:

Complete a variety of creative, organizational, and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Culinary expertise and leadership abilities are essential to maintaining a clean and orderly kitchen environment. Promote food safety by teaching staff about proper storage and shelf life. I often travel to meet with potential food suppliers and check the quality of their produce.

Responsibility:

  • Developing unique and cuisine-appropriate menus.
  • Collaborating with the restaurant manager to set item prices.
  • Staying current on developing trends in the restaurant industry.
  • Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
  • Monitoring inventory and purchasing supplies and food from approved vendors.
  • Hiring, training, and supervising kitchen staff.
  • Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery.
  • Identifying and introducing new culinary techniques.
  • Preparing meals and completing prep support as needed.
  • Created a financial budget while being responsible for profits and losses (P&L).
  • Hired, trained, and supervised staff members on company procedures.
  • Updated operational policies and procedures.
  • Formulated and designed the entire menu.


A variety of culinary skills and soft skills to lead kitchens and provide excellent meal service to patrons.
Expert knowledge of the restaurant or organization’s cuisine, advanced culinary skills including food preparation, flavor pairings, and other cooking best practices, ability to develop unique recipes, current knowledge of trends in the restaurant industry, in-depth knowledge of federal, state, and local food handling regulations, comfortable training, directing, and supervising kitchen staff, exceptional leadership skills including motivation and goal-setting, excellent communication and interpersonal skills, and time management and organization.

  • Manage inventory and purchase of food and beverages.
  • Assure quality control and minimize waste.
  • Expert knowledge of the restaurant's or organization's cuisine.
  • Advanced culinary skills, including food preparation, flavor pairings, and other cooking best practices.
  • Ability to develop unique recipes.
  • Current knowledge of trends in the restaurant industry.
  • In-depth knowledge of federal, state, and local food handling regulations.
  • Comfortable training, directing, and supervising kitchen staff.
  • Exceptional leadership skills, including motivation and goal-setting.
  • Excellent communication and interpersonal skills.
  • Time management and organization.

Overview

36
36
years of professional experience
1
1
Certification

Work History

GM/Kitchen Manager - Events and Marketing Coordinator

Osteria Al Mare
Monterey
01.2023 - 03.2025
  • Manage relationships with food suppliers and vendors for the kitchen and restaurant.
  • Continue the discipline of managing and creating restaurant and kitchen policies.
  • Manage, audit inventory, and create an inventory control.
  • Analyze customer feedback regarding improvements to satisfy the food, drinks, and service of the operation.
  • Hire, train, and schedule new restaurant staff members.
  • Design attractive, up-to-date menus based on food trends and beverages.
  • Plan, forecast, and execute food and beverage orders.
  • Plan alternative recipes for customers with special dietary needs.
  • Develop a relationship with regular customers to gain feedback on food and beverage offerings.
  • Developed service and sales strategies to improve retention and revenue.
  • Conducted employee evaluations to provide adequate feedback and recognize quality performance.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Oversaw daily operations including scheduling shifts, assigning tasks, resolving customer complaints.
  • Delegated work to staff, setting priorities and goals.
  • The goal is to obtain repeat consumers.
  • Handle concerns that come up, as well as proactively ensure that the customer is having the experience they are looking for.
  • Develop strategies with the general manager to market the restaurant to increase sales.

FOH/BOH Manager

OCEAN GRILL
Avila Beach
01.2021 - 01.2023
  • Company Overview: https://www.gayot.com/restaurants/ocean-grill-avila-beach-ca-93424_45cc160901.html
  • Oversee all operations in a restaurant, including the front of the house, and kitchen.
  • Organize work schedules, order food products and supplies, and hire employees.
  • Managed and trained 25 employees.
  • Https://www.gayot.com/restaurants/ocean-grill-avila-beach-ca-93424_45cc160901.html
  • Managed daily operations including staffing levels, food production, product ordering, equipment maintenance, and employee training.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Evaluated employee performance through observation and review of work samples.
  • Maintained high standards of food quality and safety by enforcing clear handling and preparation policies.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Negotiated contracts with suppliers to maximize purchasing power.
  • Organized special events related to food preparation or cooking demonstrations in order to promote restaurant services.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Created systems to track waste reduction initiatives throughout the restaurant's back-of-house operations.
  • Monitored employee performance and provided feedback on areas needing improvement.
  • Performed administrative tasks such as payroll processing and scheduling shifts.
  • Measured business levels and forecasted trends to better align supplies and employee scheduling for optimum coverage.
  • Inspected equipment regularly for proper functioning and safety hazards.
  • Performed routine inspections of kitchen equipment ensuring it is properly functioning and meets safety standards.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Resolved conflicts between kitchen staff members efficiently while maintaining a positive working environment.
  • Scheduled staff shifts based on customer demand and budget constraints.
  • Established relationships with vendors to purchase fresh produce at competitive prices.
  • Addressed customer complaints promptly in a professional manner.
  • Delegated work to staff, setting priorities and goals.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Distributed food to service staff for prompt delivery to customers.
  • Achieved cost-savings by developing functional solutions to problems.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Developed menus by utilizing seasonal ingredients while maintaining profitability goals set by ownership group.

Head Chef/Kitchen Manager

CAFE ROMA
San Luis Obispo
10.2018 - 11.2021
  • Food purchasing, quality control, portion control, food cost, lunch-dinner and banquet menu development, kitchen scheduling, labor cost, food cost, daily lunch and dinner specials, and wine and food pairing dinners.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Supervised food preparation staff to deliver high-quality results.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Trained kitchen workers on culinary techniques.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Monitored food production to guarantee quality standards were met.
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Distributed food to service staff for prompt delivery to customers.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Organized special events such as banquets or catering services when required.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.

Executive Chef/Kitchen Manager

Big Sky Café
San Luis Obispo
07.2017 - 11.2018
  • Leading control of traffic flow.
  • Hiring, firing, and training.
  • Purchasing, scheduling, daily specials, and working closely with local farmers.
  • Monitored quality, presentation and quantities of plated food across line.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Distributed food to service staff for prompt delivery to customers.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Supervised food preparation staff to deliver high-quality results.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Trained kitchen workers on culinary techniques.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Checked quality of food products to meet high standards.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Controlled labor costs through effective use of staff scheduling techniques.

Kitchen Manager

GC'S Bistro
Morro Bay
01.2009 - 06.2017
  • Prepare entrées, side dishes, and other menu items.
  • Prepare and present dishes with proper garnishments and portions.
  • Maintain the proper levels of the supplies needed to prepare menu items.
  • Place orders with vendors, including checking incoming invoices to make sure all ordered items have been delivered.
  • Oversee kitchen staff and employee schedule.
  • Ensure that food safety and sanitation standards are met.
  • Created a financial budget for food and labor outlets, while being responsible for profit and losses (P&L).
  • Hired and trained.
  • Prepared special dishes and promotional items using locally grown, organic farmers' market products.
  • Contributed innovative ideas and solutions to enhance team performance and outcomes.
  • Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
  • Collaborated closely with team members to achieve project objectives and meet deadlines.
  • Assisted with customer requests and answered questions to improve satisfaction.
  • Completed routine maintenance and repair.
  • Achieved cost-savings by developing functional solutions to problems.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.

Working chef

MAURIZIO'S
Morgan Hill
11.2005 - 07.2008
  • Full-service destination serving an average of 250 covers per day.
  • Offers dinner, lunch, catering service, and à la carte.
  • Oversee all kitchen operations in a high-volume setting, including quality execution and financial responsibility.
  • Supervise a 15-member team and manage recruiting, training, scheduling, purchasing, inventory, sanitation, menu research and development, price structuring, and food and labor costs.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Planned special events such as banquets or receptions while adhering to budget guidelines.
  • Met with clients to discuss menus and meal options for weddings and banquets.
  • Monitored quality, presentation and quantities of plated food across line.
  • Adjusted cooking times and temperatures according to specifications.
  • Resolved customer complaints regarding food preparation or service issues promptly.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
  • Maintained kitchen sanitation standards and ensured proper food safety procedures were followed.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Performed administrative tasks such as ordering supplies or maintaining employee records.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.

Business Partner

Giancarlo's Ristorante Italiano
Morgan Hill
03.1994 - 09.2005
  • Full-service restaurant with $1.2 million in gross annual sales, serving an average of 150 covers daily.
  • Oversee all kitchen and dining operations in a high-volume setting, including quality execution and financial responsibility.
  • Supervise a team of 25 members and manage recruiting, training, scheduling, inventory, sanitation, menu planning, seasonal promotions, price structuring, and food/labor costs.
  • Full P&L responsibility, high-volume catering service, purchasing, portion, and quality control.
  • Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
  • Formed and sustained strategic relationships with clients.
  • Engaged proactively with business functions to understand needs, filter suggestions and communicate needs to help improve business outcomes.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Forecasted customer demand to set prices or credit terms for goods or services.
  • Implemented changes in internal policies to create a more efficient work environment.
  • Prepared staff work schedules and assigned team members to specific duties.
  • Identified opportunities for cost savings through process improvement initiatives.
  • Conducted routine maintenance and repairs on mechanical systems and industrial equipment.
  • Identified needs of customers promptly and efficiently.
  • Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.

Executive Chef

Howard Johnson's Hotel
Dublin
09.1992 - 02.1994
  • Full-service hotel and conference facility with over 300 rooms and multi-outlet food operations, including fine dining, café, à la carte, room service, banquets, breakfast, lunch, dinner, and theme buffets.
  • Managed the entire back-of-the-house operations for a multi-outlet facility.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Supervised a staff of 50 and coordinated all purchasing, inventory, special event planning, execution, training, scheduling, menu research, development, and sanitation.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Prepared variety of foods according to exact instructions and recipe specifications.

Chef De Cuisine

Martinelli's Restaurant
San Francisco
03.1989 - 08.1992
  • Five-star dining restaurant.
  • High-volume operation serving 300 to 500 covers per day, and offering full service of dinner à la carte.
  • Wholly responsible for all kitchen operations and the leadership of up to 30 staff.
  • Managed an $875K budget and ensured impeccable quality of back-house service.
  • Created recipes that kept customers coming back for more.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Scheduled shifts for kitchen staff according to restaurant needs.
  • Analyzed financial statements to identify cost-saving opportunities.
  • Resolved conflicts among team members quickly and effectively.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Managed all kitchen employees, including bussers, dishwashers and waitstaff.
  • Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
  • Supervised food production to ensure quality standards were met.
  • Reviewed customer feedback and identified areas for improvement.
  • Maintained a clean and organized kitchen environment.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Determined portion sizes for all dishes served in the restaurant.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Education

Master's degree - Hotel Management

Istituto Professionale di Stato per i Servizi Alberghieri e della Ristorazione "Armando Perotti"
Bari, Italy
05.1988

Master's degree - French - Italian Bakery

Italian Institute advanced Culinary and pastry art
Bari, Italy
05.1985

Skills


  • Clear Communication Skills
  • Expert Culinary Techniques
  • Culinary Recipe Creation
  • Food Safety Compliance
  • Staff Training Coordination
  • Employee Training
  • Customer Service Management
  • Kitchen Management
  • Strategic Marketing Planning
  • Product Development Research
  • Safe Food Handling
  • Food Assembly
  • Bussing Coordination
  • Quality Assurance
  • Upscale Dining Expertise
  • Event Coordination
  • Cost Management
  • Market Pricing Evaluation
  • Market Research
  • Client Engagement
  • Individual Dish Selection
  • Sales Expertise
  • Team Supervision
  • Culinary Baking Expertise
  • Innovative Problem Solving
  • Multi-Outlet Management
  • Culinary Menu Design
  • Skilled in Food Portioning
  • Inventory Control
  • Food and Wine Pairing Expertise
  • Purchasing
  • Wine List Development
  • Profit Enhancement
  • Special Event Planning
  • Team Development
  • Scheduling staff
  • Vendor negotiation
  • Expense control
  • Staff motivation
  • Sales expertise
  • Recipes and menu planning
  • Cross-cultural communications
  • Quality management
  • Team player

Certification

  • Restaurant Food Costing & Inventory Management Certificate, 08/23
  • Manager's Food Safety Course Certificate, 08/23 to 08/33
  • Alcohol Seller/Server Training CALIFORNIA Certificate, 08/23 to 08/26
  • Driver's License, 02/21 to 12/25
  • Sexual Harassment Prevention for Managers CALIFORNIA Certificate, 08/23 to 08/25

Additional Information

https://www.huffpost.com/entry/why-your-body-mind-and-so_b_2239126

https://issuu.com/colonymagazine/docs/abl-dec22 Page 2

https://www.youtube.com/watch?v=bdVGQApRdeY&t=142s

https://www.sanluisobispo.com/news/business/article39135234.html

https://www.youtube.com/watch?v=2lTBjn9ifHQ&t=10s

https://eatdrink101.com/category/gc-bistro/

https://gourmet-restaurants.cmac.ws/giancarlos/8/

https://www.montereycountynow.com/food_wine/opening-an-understanding-of-the-way-morro-bay-oyster-company-works/article_13d8aff6-f401-54fa-b852-820342094b52.html

https://www.youtube.com/watch?v=Mfr1Flmx0g8

https://www.youtube.com/watch?v=V0i2k-xtLFg&t=218s

https://www.metroactive.com/papers/metro/01.15.98/dining-9802.html

https://www.newtimesslo.com/food/blood-sweat-and-brine-the-pitfalls-and-pleasures-of-the-almighty-oyster-2939193

https://www.facebook.com/OceanGrillAvilaBeach/

https://gilroydispatch.com/step-into-giancarlos-and-step-into-italy/

https://morganhilltimes.com/upscale-dining-comes-to-town/

https://morganhilltimes.com/delicious-destinations/

Languages

  • Italian
  • Spanish
  • English
  • French

Languages

Spanish
Full Professional
Italian
Native/ Bilingual
French
Professional
English
Full Professional
German
Elementary

Timeline

GM/Kitchen Manager - Events and Marketing Coordinator

Osteria Al Mare
01.2023 - 03.2025

FOH/BOH Manager

OCEAN GRILL
01.2021 - 01.2023

Head Chef/Kitchen Manager

CAFE ROMA
10.2018 - 11.2021

Executive Chef/Kitchen Manager

Big Sky Café
07.2017 - 11.2018

Kitchen Manager

GC'S Bistro
01.2009 - 06.2017

Working chef

MAURIZIO'S
11.2005 - 07.2008

Business Partner

Giancarlo's Ristorante Italiano
03.1994 - 09.2005

Executive Chef

Howard Johnson's Hotel
09.1992 - 02.1994

Chef De Cuisine

Martinelli's Restaurant
03.1989 - 08.1992

Master's degree - Hotel Management

Istituto Professionale di Stato per i Servizi Alberghieri e della Ristorazione "Armando Perotti"

Master's degree - French - Italian Bakery

Italian Institute advanced Culinary and pastry art

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Giancarlo CucumoRestaurant GM / Executive Chef