Marc Palandri
PLAINFIELD,IL
Summary
Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
11
11
years of professional experience
Work History
Quality Control Manager
National Engravers
St. Charles, IL
12.2022 - Current
- Developed and implemented Quality Control policies and procedures.
- Monitored product standards and conducted quality assurance tests.
- Coordinated with production team to ensure products meet specifications.
- Reviewed customer complaints and took corrective action when necessary.
- Trained staff on quality control principles, techniques, and processes.
- Performed regular inspections of raw materials, components, and finished products.
- Prepared detailed reports on quality performance metrics for management review.
- Collaborated closely with other departments to ensure high levels of customer satisfaction.
- Supervised and guided inspectors, technicians and other staff.
Sous Chef
The Graceful Ordinary
03.2022 - 07.2022
- 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.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
Executive Chef
Sovereign Tap
12.2020 - 03.2022
- In partnership with the General Manager, maintained labor costs for each day of operations with projections made for each week with a goal of sub 30%
- Maintained sub 30% cost of goods sold spending percentage
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Controlled labor costs through effective use of staff scheduling techniques.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Coordinated with front-of-house staff regarding reservations and table management.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques.
Sous Chef- Prep Manager- Lead Line Cook
Sovereign
05.2016 - 12.2020
- As a Sous Chef (12/4/19- 12/21/20) reported directly to the head chef to aid in his responsibilities including ordering, food prep, sanitations management, employee development, intercompany communications, and menu development
- As a Prep Manager (3/3/2019 to 12/21/20) responsibilities included assessing prep day to day by crafting an itemized list and executing prep according to established food safety and sanitations laws
- Other responsibilities included: food storage organization, performing opening and closing procedures, and employee development, menu development
- As a Lead Line Cook (5/16/2016 to 3/3/2019) responsibilities included performing opening and closing procedures, stocking and maintaining cleanliness of all stations, mastering of all line cooking stations with a focus on expediting the inside line, prepping food according to the chef's standards, and employee development.
Bartender Shift Manager
Tin Roof
10.2017 - 03.2018
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Inspected dining and serving areas for cleanliness and proper setup.
- Monitored bar inventory levels, ordered supplies, and maintained cleanliness of all glassware.
- Planned special events such as promotions, happy hours, live music nights., to increase sales revenue.
- Provided exceptional customer service by addressing customer complaints promptly and efficiently.
Manager
Peter Rubi Produce/ Grocery
04.2013 - 12.2016
- Established processes to ensure efficient workflow throughout the organization.
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
- Exercised good judgment and decision-making in escalating concerns and resolving issues.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
Prep Cook
Barolo Ristorante
12.2015 - 02.2016
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Followed recipes to prepare meals according to customer specifications.
- Checked freshness of food and ingredients prior to use.
- Stocked kitchen with necessary supplies, including food items and utensils.
Line Cook/ Garde Manger Chef
Scofflaw Group
04.2015 - 12.2015
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
Education
HSD -
PLAINFIELD CENTRAL HIGH SCHOOL
02.2011
ASSOCIATE'S DEGREE - English
J.J.C.
Skills
- Operational Improvements
- Budget Preparation
- Operation Monitoring
- Team support and oversight
- Documentation Control
- Product Development
- Employee Training
- Customer Service
- Interpersonal Communication
- Quality assurance experience
References
- Dakota Defever, dakota@mt-rg.com, 1 (630) 465 6421
- Gary Tinker, National Engravers, 1 (630) 514 1184
- Chris Villareal, Tin Roof, 1 (779) 225 7756
- Kacie Graves, Peter Rubi,1 (312) 841 9060
Timeline
Quality Control Manager
National Engravers
12.2022 - Current
Sous Chef
The Graceful Ordinary
03.2022 - 07.2022
Executive Chef
Sovereign Tap
12.2020 - 03.2022
Bartender Shift Manager
Tin Roof
10.2017 - 03.2018
Sous Chef- Prep Manager- Lead Line Cook
Sovereign
05.2016 - 12.2020
Prep Cook
Barolo Ristorante
12.2015 - 02.2016
Line Cook/ Garde Manger Chef
Scofflaw Group
04.2015 - 12.2015
Manager
Peter Rubi Produce/ Grocery
04.2013 - 12.2016
HSD -
PLAINFIELD CENTRAL HIGH SCHOOL
ASSOCIATE'S DEGREE - English
J.J.C.