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
Southampton, PA
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
Philadelphia, PA
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
Philadelphia, PA
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
Huntingdon Valley, PA
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
Dresher, PA
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
Harrisburg, PA
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
Philadelphia, PA
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
Philadelphia, PA
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
Philadelphia, PA
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
Philadelphia, PA
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