Marc Pericolosi
Barkhamsted,CT
Summary
Dynamic Executive Chef with a proven track record at Valley Catering Company, excelling in menu development and cost control. Expert in fostering team leadership and ensuring food safety compliance, I successfully streamlined operations, enhancing profitability while delivering exceptional customer service. Committed to culinary excellence and innovative kitchen management practices.
Overview
41
41
years of professional experience
1
1
Certification
Work History
Executive Chef
Valley Catering Company
01.2004 - Current
- Designed and executed diverse menus tailored to client preferences and dietary requirements.
- Managed kitchen staff, fostering collaboration and ensuring high standards of food preparation.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Oversaw food safety protocols, ensuring compliance with health regulations and industry standards.
- Implemented cost-control measures, improving profitability while maintaining quality standards.
- Collaborated with event planners to create customized catering solutions for various occasions.
- Conducted regular kitchen inspections to maintain cleanliness and operational efficiency.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Vice President
Valley Fish Company
01.1985 - Current
- Directed strategic initiatives to enhance operational efficiency and profitability across multiple departments.
- Oversaw budgeting processes, ensuring financial targets aligned with corporate objectives and stakeholder expectations.
- Fostered relationships with key stakeholders to drive collaborative efforts in product development and market expansion.
- Implemented performance metrics to evaluate team success, leading to improved productivity and customer satisfaction.
- Cultivated a culture of innovation by encouraging cross-functional collaboration on new product lines and sustainability practices.
- Demonstrated proficient leadership skills to motivate employees and build competent teams.
- Managed financial planning and budgeting processes, ensuring fiscal responsibility and maximizing return on investments.
Cook
Bricco
07.2006 - 01.2010
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Cook
Max a Mia
01.2004 - 06.2006
- Prepared and executed diverse menu items in accordance with established recipes and standards.
- Maintained cleanliness and organization of kitchen workstations, ensuring compliance with food safety regulations.
- Collaborated with team members to optimize workflow during peak service hours, enhancing overall efficiency.
- Trained new kitchen staff on proper techniques and standard operating procedures for food preparation.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Education
No Degree - Communications
Eastern Connecticut State University
Willimantic, CTNo Degree - General Studies
Manchester Community College
Manchester, CTNo Degree - Business
Springfield College
Springfield, Massachusetts, MAHigh School Diploma -
Northwest Catholic Highschool
West Hartford, CT06-1998
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Customer service
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
Certification
- Certified ServSAfe Manager, 2015-Present
Timeline
Cook
Bricco
07.2006 - 01.2010
Executive Chef
Valley Catering Company
01.2004 - Current
Cook
Max a Mia
01.2004 - 06.2006
Vice President
Valley Fish Company
01.1985 - Current
No Degree - Communications
Eastern Connecticut State University
No Degree - General Studies
Manchester Community College
No Degree - Business
Springfield College
High School Diploma -
Northwest Catholic Highschool