joseph ricci

Lead a small team of 8 Cooks to produce lunch and dinner 7 days a week. Fish and American Bistro focused menu. Weekend and weekdays events, cruise dinners, parties. Had hands on for all preparation and service

• Identified team weak points and implemented corrective actions to resolve concerns.
• Trained employees on Product or Service and assigned duties.
• Oversaw day-to-day activities of Number employees in Type establishment, fostering inspiring atmosphere to optimize employee experiences.
• Led cross-functional teams to achieve company-wide goals, fostering a culture of collaboration and innovation.
• Overcame challenging deadlines and resource limitations by reallocating personnel and focusing on priority tasks.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.

• Concepts on specials, all preparation and execution of menu items, stream line brunch menu, inventory
• Worked 2 stations fish/ specials, dessert
• Over saw 10 fellow employees
• Weekday serviced 200- plus a party or 2, weekends 300 -325 plus a party here and there

• Health focused meal prep and delivery
• Menu changed weekly, proteins from venison to tuna and everything in between
• Client list from a list entertainment to the at home mom looking to improve their eating habits
• Serviced 90 -120 people 2 too 3 meals a day

• Managed a tight nit staff in the day to day operation of the kitchen
• Preparation and cooking of all menu items, specials, inventory, cleanliness according to ny city regulations, customer relationship in the dinning room and bar
• Cost control, monthly inventory, and close relationship with all purveyors to achieve the most cost effective menu items