Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

John Fiorello

Las Vegas

Summary

Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.

Experienced with managing high-volume kitchen operations and ensuring top-quality food production. Utilizes leadership skills to motivate culinary teams and maintain seamless kitchen workflows. Track record of creating innovative dishes that enhance dining experience while upholding strict health and safety standards.

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

23
23
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Aria Las Vegas
12.2023 - 03.2024
  • Executive sous chef for all purpose Main kitchen & Production
  • Over saw a staff of 25 cooks throughout cold and hot production
  • My job included the following but was not limited to helping and aiding the staff with juice production orders for various outlets including sandwiches and salads
  • Help with mass production with stocks and sauces as well
  • Aided with invoices, purchasing & receiving.
  • Helped with last minute issues with other outlets that included juice orders and fulfillment of orders sent by outlets.
  • Helped with creating pool menu and aided and was in charge when the executive chef was absent.
  • Assisted in menu development, aligning offerings with seasonal ingredients and customer preferences.
  • Collaborated with culinary team to maintain high standards of food safety and sanitation practices.
  • Managed inventory control, ensuring timely procurement of quality ingredients for kitchen operations.
  • Contributed to cost control efforts by monitoring portion sizes and minimizing waste during food production.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.

Executive Chef & Executive Sous Chef Task Force

Four Seasons Hotels and Resorts,
05.2010 - 11.2023
  • Restaurant Chef For various Outlets throughout my tenure with the company
  • Specializing with Food cost and and menu creativity.
  • Hiring of staff and training. Over saw a team of 54 cooks and 13 prep cooks
  • Aid with special menus for Holidays and unique events. Work with line cooks to help them grow into higher roles by teaching and coaching them showing them new skill sets and how to improve.
  • In addition, I oversee ordering, negotiating with vendors and find better cost-efficient products without loosing quality.
  • My job also consists of scheduling and coaching attending meetings.
  • Restaurant sales over 10 million annually. Providing an incredible experience for over 1000 guests daily.
  • Chef for Pool Restaurant, Italian Concept, all purpose kitchen, and members only golf course restaurant in charge of VIP cabanas and dedicated events associated with pool area and golf courses.
  • Train, Mentor and Coach all team members.
  • Create a safe and healthy environment for team and guests.
  • Evaluated supplier performance, establishing strong relationships for consistent ingredient sourcing.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.

Chef De Cuisine

Walt Disney World Resort
08.2001 - 04.2010
  • Developed seasonal menus that enhanced guest experiences and culinary offerings.
  • Oversaw kitchen operations, ensuring adherence to safety and sanitation standards. 40 line cooks and 14 prep cooks
  • Mentored junior chefs, fostering skill development and teamwork within the kitchen brigade.
  • Collaborated with management to streamline inventory processes and reduce waste.
  • Implemented new cooking techniques, improving efficiency and food quality across all outlets.
  • Evaluated staff performance, providing constructive feedback to promote professional growth.
  • Established relationships with local suppliers to source fresh, high-quality ingredients sustainably.
  • Led culinary events and demonstrations, showcasing culinary expertise to guests and enhancing brand reputation.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.

Education

Bachelor Of Applied Arts - Culinary Arts, Pastry Arts, Business Management

Culinary Institute of America
Hyde Park, NY
06.2021

Skills

  • Kitchen management
  • Menu development
  • Sanitation standards
  • Allergy awareness
  • Waste reduction
  • Special event catering
  • Cost control
  • Food pairing
  • Recipe creation
  • Nutrition
  • Forecasting and planning
  • Safe food handling
  • Inventory management
  • Fine-dining expertise
  • Coaching and mentoring
  • ServSafe certification

Certification

Serve safe

Timeline

Executive Sous Chef

Aria Las Vegas
12.2023 - 03.2024

Executive Chef & Executive Sous Chef Task Force

Four Seasons Hotels and Resorts,
05.2010 - 11.2023

Chef De Cuisine

Walt Disney World Resort
08.2001 - 04.2010

Bachelor Of Applied Arts - Culinary Arts, Pastry Arts, Business Management

Culinary Institute of America

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