Marisa DiGirolamo
Waikoloa,HI
Summary
High-performing food service professional offering 25 years of industry experience in restaurants, catering, private client dining, large event management. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
25
25
years of professional experience
Work History
Executive Chef Manager
Acre Gourmet
San Francisco, United States
09.2013 - 06.2021
- Supervised and enhanced work of 30+-person team producing more than 2400 plates per day of dynamic, local, organic based dining program for independent schools, robust catering program, and large event management.
- Developed and implemented entire at-home food delivery program to maintain continuity of service during 12 month Covid shutdown.
- Inspected kitchens and dining rooms to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to lower grocery costs.
- Aligned seasonal menus with ingredient availability and key area events for optimal promotions.
- Verified compliance in preparation of menu items and customer special requests including highly intricate Special Diet Program.
Executive Chef
Williams Sonoma Inc
San Francisco, CA
06.2011 - 08.2013
- Oversaw business operations, inventory control, and customer service for Executive Dining Room at Corporate Offices, serving 300+ per day.
- Modernized processes for kitchen staff of 20+ to reduce guest wait times and boost daily output.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Produced menu offerings to put featured products on local, regional and national map.
Owner/Operator
DSD 2103 Restaurants Inc
Sydney, Australia
11.2003 - 12.2010
- Managed day-to-day business operations of 4 restaurants.
- Assessed supplier quality to maintain tight cost controls and maximize business operational performance for varying dining concepts.
- Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
Executive Chef
Ritz Carlton/Fairfax Embassy Row Hotel
Washington, DC
05.2000 - 09.2001
- Oversaw transition of food and beverage related programs during brand shift from Marriott to Starwood property
- Developed all menus, performed business operations, inventory control, and customer service for new concept fine dining restaurant and bar, as well as in-room dining programs.
- Established high food quality standards by checking delivery contents to verify product quality and quantity.
- Kept labor at or below 27% to support business profit targets
Education
Grand Diplôme -
Le Cordon Bleu College of Culinary Arts
Sydney, Australia04.1999
Major - Communications
University of North Carolina At Wilmington
Wilmington, NC1995
Skills
- Hospitality Services
- Standards Compliance
- Supply Ordering
- Vendor Relationships
- Quality Control and Oversight
- Performance Improvement
- Team Building and Development
- Project Management
Timeline
Executive Chef Manager
Acre Gourmet
09.2013 - 06.2021
Executive Chef
Williams Sonoma Inc
06.2011 - 08.2013
Owner/Operator
DSD 2103 Restaurants Inc
11.2003 - 12.2010
Executive Chef
Ritz Carlton/Fairfax Embassy Row Hotel
05.2000 - 09.2001
Grand Diplôme -
Le Cordon Bleu College of Culinary Arts
Major - Communications
University of North Carolina At Wilmington
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