Justin Ranghell
Lorena
Summary
Culinary Professional with strong track record in leading kitchen operations and producing high-quality dishes. Adept at team collaboration, ensuring smooth service, and adapting to changing needs. Highly skilled in menu development, food safety, and cost management. Known for reliability and achieving results in high pressure environments.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Chef de Cuisine/ Pastry Chef
The Hotel 1928
01.2024 - Current
- This job entails controlling inventory, Scheduling, Menu curation, The costing of goods, and delegating responsibilities and standards amongst the line staff and Sous Chef’s
- Total control over the pastry department
- A thorough line of communication directly to the Executive Chef
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Monitored food production to verify quality and consistency.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Created signature desserts that increased repeat customer visits, making them favorites among clientele.
Task Force Sous Chef
Graduate Hotels
11.2023 - Current
- Task Force Sous Chef at the Brasserie at the Hotel1928 that was recently re-renovated by Chip and Joanna Gaines from the Magnolia Network
- My job was to help manage and Train the BOH line staff and assist the chef with a thorough line of support for their day-to-day duties temporarily during opening for both restaurant outlets
- One 225 seat French American brasserie and another 100 seat fine dining rooftop dining experience
Business Owner / Executive Pastry Chef
Papi’s Pastries
01.2021 - 11.2024
- Built a private pastry business on the east end of Long Island, NY that has blossomed through a fruitful social media following
- Exercised my pastry experience through wedding cakes, local wholesale, and birthday parties
- Handled all of the product sourcing, accounting, data entry , marketing, production, and all menu curation by myself
- The business is still in my possession and is still accumulating a great social media following throughout my travels.
- This was a large scale small business opportunity that did 175k is gross profit with a 27 percent Cost in the first 15 months part time.
- Established strong customer relationships through excellent communication and attentive service.
- Strengthened company reputation by consistently meeting or exceeding customer expectations in terms of quality products/services offered.
- Boosted revenue by identifying new business opportunities and diversifying product offerings.
- Implemented efficient systems for inventory management, order processing, and shipping logistics.
- Achieved consistent growth in annual revenue through strategic planning and execution of sales initiatives.
- Increased client satisfaction by implementing innovative business strategies and streamlining processes.
- Conducted market research to inform product development decisions and identify potential growth areas.
- Increased customer satisfaction with personalized service offerings, addressing specific needs and preferences.
- Expanded into new markets, conducting thorough analysis to ensure compatibility and potential for growth.
- Built robust network of industry contacts, leveraging relationships for strategic partnerships and opportunities.
Task Force Executive Chef
TPG Hotels & Resorts
06.2023 - 10.2023
- The Executive Chef walked out on this restaurant opening, I picked up where he left off for this seasonal waterfront restaurant when called upon by the company that managed the property .
- Managed product sourcing and ordering
- Wrote standard operation procedures, handled the hiring process, controlled the inventory and receiving, Data Entry, delegated responsibilities amongst line staff and Sous Chef’s, applied basic sanitation safety and did all menu curation and achieved budget requirements for the food operation
- This Operation was a 150 room island resort with 4 main food outlets a cafe kitchen , food truck, a 100 seat restaurant and 100 seat pool area.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- 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.
Executive Chef
TPG Hotels & Resorts
03.2023 - 06.2023
- Led a huge kitchen re-renovation and restaurant re-opening for the Ferrymens grill a huge economic structure in the town of Port Jefferson , NY
- Managed my own checkbook, scheduling, controlled inventory, Induced hiring interviews, daily schedules,data entry, Invoice Coding, managed ordering and receiving, delegated responsibilities, basic sanitation principles amongst line staff and Sous Chefs, Wrote SOP
- Over saw a large Catering banquet operation
- Managed a lot of product sourcing within the community and had large menu curation creativity
- The Restaurant opening was a huge success, and I was able to leave the property in sustainability to join the company’s Task Force Team to help other properties across the board
- This was a 125 room luxury hotel with multiple food outlets including a 280 person dining room and dock bar
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Executive Sous Chef/ Pastry Chef
The Soundview Inn Hotel
05.2019 - 10.2022
- Worked in this kitchen for many of years started off as an intern on garde manger then onto saut'e, followed by grill
- Assumed a management role as Executive Sous chef towards the end of my journey there
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Helped control the inventory, cost of goods, schedule, and responsibility delegation amongst line staff
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Also had small menu curation responsibilities
- Enhanced dining experience by creating innovative and visually appealing menu items.
- This was a very large 225 seat fine dining restaurant called the Halyard also paired with an ongoing beach food program , room service , and food truck
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Disciplined and dedicated to meeting high-quality standards.
Executive Chef
Montauk Distilling Company
01.2022 - 07.2022
- Full menu curation, oversaw full food operation including ordering, receiving, back of house staff management, wrote SOP’S, schedule, Product sourcing and food catering events
- Also got to curate small beverage menu curation for craft cocktails within the Distillery
- Controlled labor costs and food inventory costs of goods
- Small 50 seat distillery and bar
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
Dishwasher/Food Runner
Northwell Health
01.2017 - 12.2019
- A part time floor server, delivering food and taking patient meal orders, pot and dishwashing for the immediate kitchen and all floors of the hospital
Manager
Snowflake Ice cream Shoppe
01.2019 - 05.2019
- Oversaw the flow of the ice cream production, while managing a young team of motivated individuals, clean up, prep, inventory, opening and closing procedures
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Improved safety procedures to create safe working conditions for workers.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Streamlined workflows by identifying bottlenecks in existing systems and implementing appropriate solutions.
Waiter/Server/Bartender
Digger odells
11.2012 - 01.2017
- Managed high volume of customers during peak hours, maintaining prompt and efficient service.
- Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
- Utilized strong multitasking skills to manage multiple tables simultaneously while maintaining a high level of attention to detail.
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Remained calm and poised when dealing with difficult customers or during busy shifts.
- Provided support during busy periods by assisting other servers in cleaning tables and resetting them quickly for incoming guests.
- Handled customer complaints diplomatically, working towards satisfactory solutions that ultimately retained loyal clientele.
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Handled cash transactions accurately, ensuring proper accounting and minimizing discrepancies at the end of shifts.
- Complied with all company policies regarding uniform standards, punctuality, and professionalism.
- Communicated with kitchen staff to enable accurate food preparation.
Laborer
Terry Construction
05.2015 - 09.2016
- Loaded, unloaded, and moved material to and from storage and production areas.
- Expanded skill set through continuous learning of new techniques, tools, and equipment related to laborer tasks.
- Improved worksite efficiency by maintaining clean and organized work areas.
- Performed general housekeeping and cleaning tasks.
- Contributed to successful completion of projects by following instructions from supervisors and adapting to changing priorities.
- Promoted a positive work environment by demonstrating strong teamwork and communication skills.
- Demonstrated flexibility with shifting responsibilities based on project needs, contributing to overall productivity levels.
- Maintained high-quality workmanship through attention to detail and adherence to industry standards.
- Supported construction projects by assisting with heavy equipment operations and manual labor tasks.
- Upheld company reputation for quality workmanship through dedication to best practices within the laborer role.
- Delivered consistent results under challenging weather conditions or other external factors affecting productivity.
McDonalds Crew Member
McDonald's
12.2010 - 11.2012
- Worked front counter, drive-thru and other areas.
- Took orders, prepared meals, and collected payments.
- Demonstrated strong multitasking abilities, handling multiple orders simultaneously without compromising quality or efficiency.
- Worked well with teammates and accepted coaching from management team.
- Collaborated with team members to complete orders.
- Improved customer satisfaction by providing friendly and efficient service at the register.
- Cleaned and maintained all areas of restaurant to promote clean image.
- Provided excellent customer service by greeting customers and meeting quality expectations.
- Kept food preparation area, equipment, and utensils clean and sanitary.
- Provided exceptional customer service, addressing concerns or issues promptly and professionally.
- Promoted a positive work environment through effective communication and teamwork among staff members.
Education
Associate's degree - Culinary Arts/ Restaurant Management
Suffolk County Community College
Riverhead, NY08.2020
Skills
- Kitchen experience
- Food handling
- Human Resources
- Leadership
- Strong work ethic
- Menu Planning
- Supervising experience
- Management
- Restaurant Management
- Inventory Control
- Team management
- Food Production
- Pricing
- Culinary Experience
- Cooking
- Catering
- Kitchen Management Experience
- Kitchen Experience
- Culinary experience
- Recipe Writing
- Food Preparation
- Busser
- Machine operative / environmental clean up
- Recruiting
- Host/Hostess
- Time management
- Adaptive/problem solving
- Product sourcing
- Shift management
- Restaurant Experience
- Serving Experience
- Banquet Experience
- Great communication skills
- Microsoft Office
- Restaurant experience
- Labor Cost Analysis
- Food Safety
- Critical thinking
- Profit & Loss (6 years)
- Food industry
- Food Service
- POS
- Menu planning
- Baking
Certification
ServSafe March2023 to March2025
Languages
Spanish - Intermediate
Publications
- Https://www.danfords.com/press/danfords-completes-full-refresh-including-launch-of-new-restaurant/
- Meet Justin Ranghell, the chef taking the helm at Montauk Distilling Co. in Riverhead/ The North Forker.com
- Suffolk Culinary Student Thanks Medical Workers – Dan’s Papers
Additional Information
Currently searching for a new full time opportunity at the mid senior management level. Looking to challenge and develop my career and skills, while bettering the operation around me.
Timeline
Chef de Cuisine/ Pastry Chef
The Hotel 1928
01.2024 - Current
Task Force Sous Chef
Graduate Hotels
11.2023 - Current
Task Force Executive Chef
TPG Hotels & Resorts
06.2023 - 10.2023
Executive Chef
TPG Hotels & Resorts
03.2023 - 06.2023
Executive Chef
Montauk Distilling Company
01.2022 - 07.2022
Business Owner / Executive Pastry Chef
Papi’s Pastries
01.2021 - 11.2024
Executive Sous Chef/ Pastry Chef
The Soundview Inn Hotel
05.2019 - 10.2022
Manager
Snowflake Ice cream Shoppe
01.2019 - 05.2019
Dishwasher/Food Runner
Northwell Health
01.2017 - 12.2019
Laborer
Terry Construction
05.2015 - 09.2016
Waiter/Server/Bartender
Digger odells
11.2012 - 01.2017
McDonalds Crew Member
McDonald's
12.2010 - 11.2012
ServSafe March2023 to March2025
Associate's degree - Culinary Arts/ Restaurant Management
Suffolk County Community College
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