JEFFREY NATALE
Doylestown,PA
Summary
Adept at most kitchen related tasks. I enhanced kitchen productivity and food quality at many restaurants over years in the industry by implementing innovative menu items and optimizing operations. With skills in kitchen leadership and operations management, I significantly improved customer satisfaction and efficiency, showcasing my ability to resolve problems and maintain high standards in fast-paced environments.
Overview
24
24
years of professional experience
Work History
General Manager
Classic Pistol
12.2008 - 08.2020
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Formulated policies and procedures to streamline operations.
- Developed and maintained relationships with customers and suppliers.
- Analyzed market trends and competitor activities to create competitive advantages. Maintained all firearm records per federal and local laws.
Line Cook
Joshuas Catering
05.2008 - 07.2012
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity. Acted as on site chef for off premises events.
Chef De Cuisine
Stogie Joes
01.2007 - 11.2008
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Chef De Cuisine
TAVOLO
04.2006 - 04.2007
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Sous Chef
Carambola
02.2001 - 09.2005
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Executive Sous Chef
PAREV
03.2002 - 01.2004
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Sous Chef
Rouge
07.1998 - 08.2000
- 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.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with vendors to order supplies and maintain high quality standards.
Cook
Kristians Restaurant
04.1997 - 06.1999
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Line Cook
The Striped Bass
08.1996 - 07.1998
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Line Cook
The Four Seasons
09.1996 - 03.1997
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America
Hyde Park, NY09.1996
Skills
- Leadership and team building
- Problem Resolution
- Operations Management
- Team Player
- Safe Food Handling
- Kitchen leadership
- Food presentation
- Food Preparation
- Kitchen Organization
- Cooking techniques
- Knife Skills
- Ingredient Knowledge
- Safe handling
- Detail Oriented
- Recipes and menu planning
- Equipment usage
- Plating
Cooking, BBQ, mechanical, mig welding.
I'm a tinkerer as they say. Usually in garage, or in the yard playing with smoking food.
Timeline
General Manager
Classic Pistol
12.2008 - 08.2020
Line Cook
Joshuas Catering
05.2008 - 07.2012
Chef De Cuisine
Stogie Joes
01.2007 - 11.2008
Chef De Cuisine
TAVOLO
04.2006 - 04.2007
Executive Sous Chef
PAREV
03.2002 - 01.2004
Sous Chef
Carambola
02.2001 - 09.2005
Sous Chef
Rouge
07.1998 - 08.2000
Cook
Kristians Restaurant
04.1997 - 06.1999
Line Cook
The Four Seasons
09.1996 - 03.1997
Line Cook
The Striped Bass
08.1996 - 07.1998
Associate of Arts - Culinary Arts
The Culinary Institute of America