Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
PAUL CHINNICI

PAUL CHINNICI

Bridgeton

Summary

Seasoned Territory Manager and exceptional sales professional with 16 years of experience. Decisive team leader and business manager with excellent attention to detail and persuasive communication style. Experienced in vendor negotiations for competitive pricing and quality, utilizing inventory management to maintain optimal stock levels and reduce costs. Proven track record of successful procurement strategies and building strong supplier relationships.

Overview

27
27
years of professional experience
1
1
Certification

Work History

Purchasing Manager/Project Manager

Safeway Fresh Foods
03.2019 - Current
  • Fostered relationships with vendors to promote positive working relationships.
  • Updated operational methods, oversaw accounting procedures, tracked information and compiled data to improve efficiency.
  • Reined in project costs while meeting key milestones.
  • Developed and initiated projects, managed costs, and monitored performance.
  • Headed project teams specializing in design and launch activities.
  • Orchestrated projects within strict timeframes and budget constraints by solving complex problems and working closely with senior leaders.
  • Managed projects from procurement to commission.
  • Monitored inventory and ordered supplies while adhering to maintenance budget restrictions.
  • Sourced vendors, built relationships, and negotiated prices.
  • Purchased new products and oversaw inventory stocking and availability.
  • Achieved cost savings by negotiating contracts and pricing with suppliers.
  • Performed monthly reconciliation of open purchasing orders.
  • Established long-term agreements with strategic suppliers, securing favorable pricing and delivery terms.
  • Implemented strategic sourcing initiatives, reducing overall purchasing costs.

Territory Sales Manager

US Foodservice
08.2004 - 03.2019
  • Monitored customer buying trends, market conditions and competitor actions to adjust strategies and achieve sales goals.
  • Established successful account relationships by building rapport and maintaining consistent communication.
  • Established and maintained 67 accounts, expanding territory to $17.2 million.
  • Managed sales pipeline effectively by prioritizing high-potential prospects while keeping track of potential opportunities at various stages of development.
  • Informed customers of promotions to increase sales productivity and volume.
  • Identified new business opportunities through cold calling, networking, marketing and prospective database leads.
  • Fostered lasting relationships with customers through effective communication and quick response, resulting in long-term loyalty and expanded client base.
  • Increased sales revenue by developing and implementing strategic territory plans.
  • Analyzed sales data to identify opportunities for improvement and implemented targeted action plans accordingly.
  • Established strong relationships with key clients, boosting customer retention rates.
  • Monitored competitor activities within the territory, adjusting sales strategies as needed to maintain a competitive edge.
  • Provided exceptional support to existing customers, leading to increased repeat business and referrals.
  • Motivated and mentored sales employees to enhance presentation, negotiation and customer relations abilities.
  • Achieved sales goals and service targets by cultivating and securing new customer relationships.

Executive Chef

Westin Hotels
02.2001 - 08.2004
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Conducted market research to keep menu fresh and aligned with current culinary trends.

Sous Chef

Trump Marina Hotel & Casino
01.2000 - 02.2001
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Line Cook

Le Bec Fin
01.1998 - 01.2000
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.

Education

Bachelor of Arts - Culinary Arts

Culinary Institute of America
Hyde Park, NY
11.1997

Skills

  • Project planning and development
  • Advanced problem solving
  • Lean manufacturing and design
  • Strong Communication and Interpersonal Skills
  • Engaging with Diverse Customers
  • Meeting Sales Goals
  • Excellent Written and Verbal Communication
  • Detail-Oriented
  • Customer Trend Analysis
  • Relationship Building
  • Sales Quota Management
  • Cold Calling
  • Purchase order management
  • Supplier relationship management
  • Vendor sourcing
  • Account management
  • Strategic sourcing

Certification

CFR - Certified First Responder Firefighter

Timeline

Purchasing Manager/Project Manager

Safeway Fresh Foods
03.2019 - Current

Territory Sales Manager

US Foodservice
08.2004 - 03.2019

Executive Chef

Westin Hotels
02.2001 - 08.2004

Sous Chef

Trump Marina Hotel & Casino
01.2000 - 02.2001

Line Cook

Le Bec Fin
01.1998 - 01.2000

Bachelor of Arts - Culinary Arts

Culinary Institute of America

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