John Ciccone IV
Leominster,M.A
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
2024
2024
years of professional experience
1
1
Certification
Work History
Executive Chef
Boxboro Regency Hotel and Conference Center
Boxborough, Ma
01.2022 - 01.2024
- Creating relationships with vendor and customer
- Building a team and being a team player
- Budgeting, production, planning, multi-tasking
- Daily planning execution of FOH & BOH operations
- Employee relations
- Purchase food and nonfood products
- Inventory controls
- All food and beverage paperwork and invoices
- Over saw daily operation in kitchen, restaurant, banquets and other departments as needed
- Complete assignments and tasks throughout the hotel to assure the successful operation
Executive Chef
Doubletree By Hilton
Leominster, Ma
01.2017 - 01.2021
- All aspects of an Executive Chef Responsibilities
- Managing hourly, salary managers in the kitchen, two restaurants, banquets and CS departments
- Daily Food production, ordering, delegation to all associates in all F&B departments, prep lists daily, weekly, special’s weekly and seasonal.
- Interview, hiring, corrective action plans, employee coach and counsel, write up, suspensions pending investigation up to and including termination.
- Weekly, monthly, quarterly, and yearly meetings with all F&B Departments and Associates
- Business growth, action and Cap X plans
- Monthly Food Inventory and Analysis
- Quarterly and Annual Non Food, equipment, china-glass-silverware inventory
- Menu creation, costing, spec books, food safety procedure and execution on all
- Aspects for two restaurants, breakfast, lunch, dinner, room service and 14,000 square feet of function space
- Ordering and managing all aspects of ordering food, liquor, beer, nonfood, uniforms, equipment, china-glass-silver and anything having to do with all the F&B departments
- Daily invoice tracking, loading into spread sheets, filling, proper procedures for processing
- Food & Beverage and Non-food invoices
- Managing Food, Beverage and non-food purchases and check books to stay within budget restraints
- Ensure food cost and profit is in line
- Monthly, quarterly, yearly P&L procedure, calls, meeting and analysis
- Yearly Budget creation and explanation
- Scheduling and managing all F&B departments within budget
- Following company, franchise, state, city and federal food laws, procedures and safety
- Responsible for all aspects and execution of a 3-3.5 Million in Food & Beverage
Car Sales Associate
Baker Cadillac
Leominster, MA
2015 - 2017
- Developed strong customer relationships to enhance sales performance and client satisfaction.
- Facilitated vehicle demonstrations, effectively highlighting features and benefits to potential buyers.
- Maintained comprehensive knowledge of inventory, ensuring accurate information for customers and team members.
- Collaborated with finance team to streamline financing options, improving the customer purchasing experience.
- Use company tools to row call customer and drive new business
Culinary Arts Instructor “long term sub”
Leominster Center For Technical Education and Innovation
Leominster, Ma
01.2015 - 01.2015
- Complete all aspect of a culinary arts vocational instructor as directed by the Executive Chef and vocational Director on a daily basis.
- Worked closely with 9-12 graders on a daily basis
- Classroom activities for product and equipment identification.
- Serve safe Studding and pre test
- Text Book daily assignments
- Student Grading
- Kitchen Line work, prep, Lunch Service, Menu creation, Costing of menus
- Sanitation, HACCP controls/plan, food safety, equipment safety
- Daily work with special needs students who assist in the dishwashing and pot sink stations
- Front of house service
- Assigning tables, teaching proper service techniques from tables set, order taking, food and beverage delivery, check presentation, cashing out, cleaning and resetting tables.
- Help coordinate term and finals projects with guidance, instruction and grading.
Executive Chef
Doubletree By Hilton
Leominster, Ma
01.2012 - 01.2014
- “Previously Four Points By Sheraton” “New management property and flag/franchise”
Executive Chef
Sheraton Four Points
Leominster, MA
01.2009 - 01.2012
- All aspects of an Executive Chef Responsibilities
Sous Chef
Sheraton Four Points
Leominster, MA
01.2008 - 01.2009
Rounds Cook/Banquet Chef
Sheraton Four Points
Leominster, MA
01.2006 - 01.2008
Line Cook
Sheraton Four Points
Leominster, MA
01.2006 - 01.2006
Sous Chef/Rounds Cook
Nashua Country Club
Nashua, NH
01.2004 - 01.2004
Line Cook/rounds Cook
Sonoma Restaurant
Princeton, MA
01.2003 - 01.2004
Sous Chef/Rounds Cook
Sterling Country Club
Sterling, MA
01.2001 - 01.2003
Education
No Degree - Culinary Arts
Culinary Institute Of America
Hyde Park, NY01-2006
Diploma - Culinary Arts
Leominster High school Center for Technical Education
Leominster, MA01.2004
Skills
- Team building
- Menu planning, developing & food safety
- Hiring, training, & development
- Inventory management & cost control
- Purchasing food, beverage & no foods
- Problem solving & complaint resolution
- Customer assistance & retention
- Operations management
- Vendor relationship management & building
- Creative thinking
- Product sales
- Verbal, written & computer communication
- Detail-oriented
- Goal driven
Accomplishments
- ~Employee of the month 23 times in my career. Sterling country club 3 times, Nashua Country club 2 Times, Four Points By Sheraton/Doubletree By Hilton 18 times.
- ~Employee of the year Sheraton Four Points 2008
- ~Manager of the quarter Four Points By Sheraton 2 times.
- ~Manager of the Quarter Doubletree By Hilton
- ~9 Food Appetizers, entrees, desserts awards for multiple food competitions, Four Points By Sheraton, Doubletree By Hilton. First place, second, third place awards.
- ~Awards for Best Banquet Facilities and Food & Beverage local and Worcester County
- ~5/8/2014 Leominster Center for Technical Education Innovation
Affiliations
- ~General Advisory Member for Leominster Center for Technical Education Innovation 2002-2020
- General Advisory Wall of Fame Recipient 2013-2014
Certification
- ServSafe Certification
- Choke safety certification
- AED training certification
- First Aid Certification
- Sanitation awareness and allergy awareness certification
Timeline
Executive Chef
Boxboro Regency Hotel and Conference Center
01.2022 - 01.2024
Executive Chef
Doubletree By Hilton
01.2017 - 01.2021
Culinary Arts Instructor “long term sub”
Leominster Center For Technical Education and Innovation
01.2015 - 01.2015
Executive Chef
Doubletree By Hilton
01.2012 - 01.2014
Executive Chef
Sheraton Four Points
01.2009 - 01.2012
Sous Chef
Sheraton Four Points
01.2008 - 01.2009
Rounds Cook/Banquet Chef
Sheraton Four Points
01.2006 - 01.2008
Line Cook
Sheraton Four Points
01.2006 - 01.2006
Sous Chef/Rounds Cook
Nashua Country Club
01.2004 - 01.2004
Line Cook/rounds Cook
Sonoma Restaurant
01.2003 - 01.2004
Sous Chef/Rounds Cook
Sterling Country Club
01.2001 - 01.2003
Diploma - Culinary Arts
Leominster High school Center for Technical Education
Car Sales Associate
Baker Cadillac
2015 - 2017
No Degree - Culinary Arts
Culinary Institute Of America