KEVIN CORSO
Bristol,CT
Summary
Culinary professional bringing wealth of experience in high-end kitchen environments focusing on delivering exquisite dining experiences. Known for collaborating effectively with team members to achieve culinary excellence and adapt to changing demands. Proficient in menu development, kitchen operations and fostering positive team culture.
Overview
31
31
years of professional experience
Work History
Chef De Cuisine/ Sous Chef
Avon Old Farms Hotel/Seasons Restarant
05.2016 - Current
- Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
- Established and maintained open, collaborative relationships with the kitchen team.
- Maintained highest standards of product quality.
- Expert in final plate preparation with authentic presentation.
Executive Chef
The Hidden Vine Bar
11.2013 - 05.2016
- Consistently produced exceptional menu items that regularly garnered diners' praise.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Head Chef
Luca Ristorante
05.2011 - 10.2013
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Executive Chef
Hidden Vine Wine Bar
07.2008 - 04.2011
- Provided courteous and informative customer service in an open kitchen format.
- Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
- Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
Head Chef
The Grist Mill
05.2005 - 06.2008
- Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Sous Chef
Apricot's Restaurant
06.1994 - 04.2005
- Sous Chef '98-'05
- Line Cook '95-'98
Education
High School Diploma -
Wolcott High School
Wolcott, CT06-1994
Skills
- High volume production capability
- Well-tuned palette
- Inventory management
- Plating techniques
- Food safety
- Kitchen sanitation
- Team management
- Menu development
- Cost control and budgeting
- Staff training
- Purchasing
Projects
Actively involved in attending food shows and off site events., Invaluable experience setting up and executing off site events, while following proper health standards
Timeline
Chef De Cuisine/ Sous Chef
Avon Old Farms Hotel/Seasons Restarant
05.2016 - Current
Executive Chef
The Hidden Vine Bar
11.2013 - 05.2016
Head Chef
Luca Ristorante
05.2011 - 10.2013
Executive Chef
Hidden Vine Wine Bar
07.2008 - 04.2011
Head Chef
The Grist Mill
05.2005 - 06.2008
Sous Chef
Apricot's Restaurant
06.1994 - 04.2005
High School Diploma -
Wolcott High School