Gianluca Prevedello

• Developed recipe inventory to offer meal options for variety of tastes and needs.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Managed budget constraints effectively without compromising the quality of ingredients or final product.
• Attended food-related seminars and cooking classes to stay abreast of industry trends.

As Executive Chef, i was complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. The responsibilities frequently include:

• Arranged for kitchen equipment maintenance and repair when needed.
• 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

• Minimized cost overages, controlling inventory and supplies and minimizing waste.
• Trained and developed beverage staff on proper techniques, knowledge and skills.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.