PHILIP R. CANAPINI
Kingston,NY
Summary
Experienced executive chef with over 25 years of culinary experience. Dedicated and professional approach to meeting company goals through consistent and organized practices. Thrives under pressure and excels at adapting to new situations and challenges. Always striving to enhance the organizational brand. Demonstrates strong personal drive and resourcefulness, leveraging personalized techniques to improve existing culinary management procedures.
Overview
36
36
years of professional experience
Work History
Executive Chef
TRUMP NATIONAL, HUDSON VALLEY
2009.01 - Current
- Prestigious Hudson Valley golf club voted overall best golf course in Hudson Valley, with consistent food and beverage sales over million dollars annually
- Greatest strengths include strong personal drive and resourcefulness, with ability to incorporate personalized new techniques into existing culinary management procedures.
- Supervise all employees, periodic training to new and existing staff, and scheduling of staff
- Purchase equipment and supplies; improving and maintaining inventory and quality control levels
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for all three kitchens on property.
- Initiated training procedures for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Maintained safe and sanitary work environment, adhering to health department standards and regulations.
- 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.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Modernized work processes to reduce guest wait times and boost daily output.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Executive Chef
BRANTON WOODS GOLF CLUB
2007.01 - 2009.01
Executive Chef
SHIP TO SHORE RESTAURANT
2002.01 - 2007.01
Executive Sous Chef
WINGEDFOOT GOLF CLUB
1999.01 - 2002.01
Executive Chef
WYKAGYL COUNTRY CLUB
1997.01 - 1999.01
Executive Sous Chef
WACCABUC COUNRTY CLUB
1996.01 - 1997.01
Executive Sous Chef
WYKAGYL COUNTRY CLUB
1995.01 - 1996.01
Sous Chef
MILLBROOK COUNTRY CLUB
1994.04 - 1995.01
Roundsman
CIA, QUIDNESSETTE COUNTRY CLUB
1993.03 - 1993.09
Line Cook, Asst. to Chef/Owner
VILLA ROSA RESTAURANT
1989.01 - 1992.01
Education
A.O.S Degree - Culinary Arts, catering, ice carving
The Culinary Institute of America
Hyde Park, NY1994
Quantity Food Production, Menu Planning, Principles of Food Preparation, Introduction to Hospitality -
Westchester Community College
Valhalla, NY1991
Skills
- RMS Systems, MS office, yellowdog inventory software, Bev Spot inventory software
- Planning and Coordination
- Dependable and Responsible
- Team building
- Flexible and Adaptable
- Self-Motivated
- Recipes and menu planning
- Payroll and scheduling
- Kitchen equipment operation and maintenance
- Budgeting
- Cost Control
- Menu development
- Food Safety
- Menu Planning
Accomplishments
James Beard - Toast of the Hudson Valley 2016
Timeline
Executive Chef
TRUMP NATIONAL, HUDSON VALLEY
2009.01 - Current
Executive Chef
BRANTON WOODS GOLF CLUB
2007.01 - 2009.01
Executive Chef
SHIP TO SHORE RESTAURANT
2002.01 - 2007.01
Executive Sous Chef
WINGEDFOOT GOLF CLUB
1999.01 - 2002.01
Executive Chef
WYKAGYL COUNTRY CLUB
1997.01 - 1999.01
Executive Sous Chef
WACCABUC COUNRTY CLUB
1996.01 - 1997.01
Executive Sous Chef
WYKAGYL COUNTRY CLUB
1995.01 - 1996.01
Sous Chef
MILLBROOK COUNTRY CLUB
1994.04 - 1995.01
Roundsman
CIA, QUIDNESSETTE COUNTRY CLUB
1993.03 - 1993.09
Line Cook, Asst. to Chef/Owner
VILLA ROSA RESTAURANT
1989.01 - 1992.01
A.O.S Degree - Culinary Arts, catering, ice carving
The Culinary Institute of America
Quantity Food Production, Menu Planning, Principles of Food Preparation, Introduction to Hospitality -
Westchester Community College
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