Kenneth Sullano
New York,NY
Summary
Chef with 8+ years of culinary leadership and kitchen management expertise. Demonstrates exceptional skill in managing large-scale banquet operations, menu planning, food supply logistics, and team training. Known for innovative recipe development to deliver outstanding dining experiences.
Overview
8
8
years of professional experience
Work History
Sous Chef
Park Hyatt New York
New York, NY
09.2024 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Developed daily specials utilizing seasonal ingredients.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Monitored food products, driving quality, freshness and integrity.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Head Chef
The Cloud One Hotel
New York City
02.2024 - Current
- Oversee food supply orders, ensuring freshness and quality compliance; reduced waste
- Lead and mentor a kitchen team of 10, enhancing skills and teamwork
- Develop and standardize recipes, improving consistency and guest satisfaction
- Plan and price menus based on ingredient availability, attracting new and repeat customers
- Cultivate vendor relationships for timely deliveries and competitive pricing
- Lead team in daily kitchen operations, fostering a collaborative environment that improved team efficiency and morale.
Banquet Chef & Line Cook
Hard Rock Hotel
New York City
12.2022 - 12.2023
- Prepare and execute high-quality dishes across various kitchen stations, ensuring company standards
- Innovated plating techniques, receiving positive guest feedback and enhancing hotel reputation
- Implemented new inventory management system, reducing waste by 14.7% and improving efficiency
- Collaborated on menu development, introducing seasonal specials that became guest favorites
- Conducted safety training sessions, significantly reducing kitchen accidents and improving staff awareness.
Kitchen Manager
Tops'I Beach Resort by Vacasa
Miramar Beach, FL
07.2021 - 10.2022
- Supervised meal preparation and food handling, ensuring safety and compliance with health regulations
- Implemented food safety initiatives, enhancing kitchen hygiene standards
- Designed training programs that improved employee morale and retention
- Conducted regular staff feedback sessions to promote continuous improvement
- Built strong relationships with suppliers, ensuring timely deliveries and competitive prices.
Kitchen Manager
Pelican Beach Resort
Destin, FL
03.2018 - 06.2021
- Trained staff on cooking techniques, safety rules; improved productivity and compliance
- Monitored sanitation practices, ensured adherence to health regulations; maintained high hygiene standards
- Oversaw meal preparation, monitored food handling; promoted safety and quality
- Enhanced training modules, improved staff competency and morale; increased efficiency
- Introduced new menu items, received positive customer feedback; boosted sales.
Retail Manager
Alvin's Island Beachwear
Destin, FL
03.2017 - 03.2018
- Managed daily store operations, ensuring smooth opening and closing procedures
- Optimized work schedules, significantly improving operational efficiency
- Implemented a new training program, reducing onboarding time
- Enhanced team morale by fostering a supportive work environment
- Ensured compliance with payroll regulations, minimizing errors.
Education
B.S. Hotel & Restaurant Management -
University of Cebu
Cebu, Philippines01.2014
Skills
- Culinary Leadership
- Banquet Operations
- Menu Planning
- Inventory Management
- Food Safety
- Strong Communication Skills
- Customer service orientation
- Team Management
- Recipe Development
- Menu Pricing
- Vendor Negotiation
- Attention to Detail
- Strong Problem-solving Skills
- Budget Management
Timeline
Sous Chef
Park Hyatt New York
09.2024 - Current
Head Chef
The Cloud One Hotel
02.2024 - Current
Banquet Chef & Line Cook
Hard Rock Hotel
12.2022 - 12.2023
Kitchen Manager
Tops'I Beach Resort by Vacasa
07.2021 - 10.2022
Kitchen Manager
Pelican Beach Resort
03.2018 - 06.2021
Retail Manager
Alvin's Island Beachwear
03.2017 - 03.2018
B.S. Hotel & Restaurant Management -
University of Cebu
Similar Profiles
Salvatore SullaSalvatore Sulla
Interim Director of Security at Park Hyatt New YorkInterim Director of Security at Park Hyatt New York
Art AvdijaArt Avdija
Food & Beverage Intern at Park Hyatt New YorkFood & Beverage Intern at Park Hyatt New York
Robert VanBenschoten JrRobert VanBenschoten Jr
Area Sales Manager at Hyatt Place New York City/Times Square & Hyatt Place ChelseaArea Sales Manager at Hyatt Place New York City/Times Square & Hyatt Place Chelsea