Summary
Overview
Work History
Education
Skills
Timeline
Generic

Joseph Carrano

Morganton,NC

Summary

Dynamic Executive Chef with a proven track record at Abernethy Laurels, excelling in menu development and cost control. Enhanced kitchen efficiency and staff morale through effective training programs, resulting in improved service quality. Renowned for crafting unique dishes that elevated the restaurant's reputation and customer satisfaction. Strong leadership and culinary expertise drive success.

Overview

36
36
years of professional experience

Work History

Executive Chef

Abernethy Laurels
06.2022 - 07.2023
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Implemented staff training programs, raising bar for service excellence and culinary skills.
  • Crafted unique dishes that significantly increased restaurant reputation and customer base.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.
  • Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
  • Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
  • Streamlined kitchen processes for improved efficiency and faster service times.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed close relationships with suppliers to source best ingredients.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Executive Chef

HHS ( Frye Hospital )
04.2021 - 05.2022
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Collaborated with front of house to ensure cohesive and superior guest experience.
  • Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
  • Boosted staff morale and reduced turnover by implementing recognition and rewards system.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Restaurant Owner

LOCAL SLICE PIZZA
02.2018 - 03.2020
  • Analyzed customer feedback to refine menu offerings and improve dining experience.
  • Managed financial operations, including budgeting, forecasting, and cost control measures.
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
  • Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
  • Supervised daily activities of restaurant and [Number] employees.
  • Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
  • Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
  • Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
  • Implemented effective inventory management systems to minimize waste and control food costs.
  • Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
  • Managed staff schedules and maintained adequate coverage for all shifts.

Executive Chef

Holiday Retirement
03.2015 - 01.2018
  • Oversaw food safety compliance, maintaining strict adherence to health regulations.
  • Evaluated vendor relationships, negotiating contracts to secure quality supplies at competitive prices.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.

Executive Chef

Timberline Lodge and Ski Area
09.2008 - 02.2013
  • Directed culinary operations, ensuring high standards of food quality and presentation.
  • Developed seasonal menus featuring locally sourced ingredients to enhance guest experience.
  • Managed kitchen staff, fostering teamwork and improving workflow efficiency.
  • Implemented cost-control measures, reducing waste and optimizing inventory management.
  • Collaborated with event planners to create customized dining experiences for special occasions.
  • Trained new chefs in techniques and standards, enhancing overall kitchen performance.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.

Restaurant Owner

Mamma Lenas
11.2001 - 06.2004
  • Established operational policies to enhance service quality and customer satisfaction.
  • Implemented inventory management systems, optimizing stock levels and reducing waste.
  • Trained and mentored staff on best practices for food safety and customer service.
  • Developed marketing strategies to increase brand awareness and drive foot traffic.
  • Cultivated relationships with local suppliers to ensure high-quality ingredient sourcing.
  • Managed payroll, daily deposits, and cost controls.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
  • Planned and executed strategies to increase customer loyalty and retention.

General Manager

Salvatores Pizzaria
04.1987 - 09.1997
  • Learned operational processes and safety protocols to ensure workplace compliance.
  • Assisted in team coordination and scheduling for daily activities.
  • Supported inventory management tasks to maintain stock levels efficiently.
  • Collaborated with team members to enhance workflow and communication.
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Formulated policies and procedures to streamline operations.
  • Contributed to staff training sessions, improving overall team performance.
  • Engaged in problem-solving discussions to improve service delivery processes.

Education

Culinary Arts -

Le Cordon Bleu
Portland, OR
05-1997

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • Hiring, training, and development
  • Kitchen management
  • Safe food handling
  • Customer service
  • Staff training
  • Banquets and catering
  • Staff scheduling

Timeline

Executive Chef

Abernethy Laurels
06.2022 - 07.2023

Executive Chef

HHS ( Frye Hospital )
04.2021 - 05.2022

Restaurant Owner

LOCAL SLICE PIZZA
02.2018 - 03.2020

Executive Chef

Holiday Retirement
03.2015 - 01.2018

Executive Chef

Timberline Lodge and Ski Area
09.2008 - 02.2013

Restaurant Owner

Mamma Lenas
11.2001 - 06.2004

General Manager

Salvatores Pizzaria
04.1987 - 09.1997

Culinary Arts -

Le Cordon Bleu

Similar Profiles

CREATE PROFILE
Joseph Carrano