Matthew Gigli

This was/is a startup company in its infancy. I helped open the store that I managed with 3 other manageing staff.

• Facilitated a new store opening that included highering, training and implementing work culture.
• I owned Inventory management, creating a new budget from scratch and tracking P&L.
• Helped with scheduling and creating shifts aligned with hours of operation.
• We became the first training store in our region within the 1st 6-months of operation, setting an unwavering standard for excellence.
• Helping facilitate the training of over a dozen MIT postions, including all in house managerial rolls. We trained on the ever changing standards of Wonder HDR (High Density Restaurant) and SOP's

• Managed multi-unit student center generating $3 million annually.
• Operated and crafted menus including all major ethnic and american holidays within 120-seat catering buffet four days weekly.
• Assisted with year-round campus events, including Red Bull-sponsored sports activities.
• Supported private events for students and faculty to enhance community engagement.
• Oversaw inventory management to ensure adequate supplies and minimize waste.

• Managed food truck operations while preparing diverse menus including Indian, Italian, American, and Mexican based on daily allocation and location.

• Coordinated all kitchen activities to enhance operational performance.
• Assumed role of acting sous chef, facilitating communication between kitchen staff and management.
• Prepared dishes with precision, adhering to established recipes and standards.
• Handled inventory control, emphasizing quality and efficiency in supplies.

• Built fire to optimal temperature for cooking various pizza styles and breads.
• Prepared pizza dough, focaccia, sourdough sandwich rolls, pretzels, gnocchi, and ravioli.
• Maintained cleanliness of workstations throughout shifts to ensure food safety standards.
• Managed high-volume pizza orders and station items to meet restaurant quality standards.

• Conducted food preparation for full-service catering and seasonal buffets.
• Focused on char grilling proteins to elevate menu offerings.
• Crafted sandwiches and salads, maintaining high standards of freshness.
• Managed sautéing on 12-burner station to optimize cooking processes.

• Executed all duties of entire line and kitchen (including but not limited to fry, pantry, prep, mid, sell, expo, grill)

• Executed all kitchen and line operations, including fry, pantry, prep, mid, sell, expo, and grill roles.
• Conducted frequent in-store training for General Managers, Front of House Managers, Line Cooks, Sous Chefs, and Executive Chefs.
• Served as New Store Opening trainer in North Carolina and Long Island.