John Fiorello

• Managed kitchen operations to ensure quality and consistency in food preparation.
• Collaborated with suppliers to source high-quality ingredients for menu development.
• Trained and mentored kitchen staff on cooking techniques and safety protocols.
• Developed innovative recipes aligned with BrewDog's unique culinary vision.
• Streamlined food production processes to enhance kitchen efficiency and service speed.
• Ensured compliance with health and safety regulations in food handling practices.
• Conducted inventory management to maintain adequate stock levels for kitchen needs.
• Coordinated with front-of-house staff to deliver an exceptional dining experience.
• Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
• Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
• Monitored food costs on a weekly basis to maintain target profit margins.
• Trained new employees in food safety and sanitation regulations.
• Ordered food supplies, maintained inventory, and managed budgeting of resources.
• Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
• Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
• Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
• Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
• Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
• Resolved conflicts between kitchen staff members and provided guidance as needed.
• Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.

• 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.

• Directed culinary operations, ensuring quality and consistency across multiple dining venues.
• Collaborated with executive chef in menu development, enhancing seasonal offerings and guest experiences.
• Mentored kitchen staff, fostering skills in food preparation and presentation techniques.
• Implemented inventory control systems, reducing waste and optimizing ingredient usage.
• Streamlined food safety procedures, ensuring compliance with health regulations and standards.
• Coordinated special events and banquets, delivering exceptional service to high-profile clientele.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Generated employee schedules and work assignments and determined appropriate compensation rates.

Executive sous chef for all purpose dining experience. that serves upscale comfort food.

Vida is an American brasserie

My duties include to assist the chef in all aspects of the back of the house from

ordering to menu development as well as hiring and training. I oversaw a team of 32

line cooks and two sous chefs.

Developed all SOP’s for stations as well as Front of House staff.

Managed and developed teams fostering and employee centric-culture with

emphasis on employee engagement and retention.

Developed menus to meet customers needs of diversity and allergies as well,

Integrated seasonal and regional ingredient

• 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.

• 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.
• Created innovative menus reflecting seasonal ingredients and culinary trends.
• Implemented efficient workflows to enhance kitchen productivity during peak service times.
• Prepared and presented diverse dishes for high-volume dining experiences.
• Assisted in training new kitchen staff on food preparation techniques and safety protocols.