Richard Aiello
Edison,NJ
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with various cuisines, sourcing ingredients, controlling budgets and boosting guest satisfaction.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
Pyramid-Benchmark Hospitality, The Heldrich Hotel
11.2021 - Current
- Oversaw food & beverage operations for a 200-person restaurant, 50-person Bar and 25,000 sq.ft. of conference space with all-day food and beverage options.
- Through detailed inter-departmental communication and team meetings, coordinated and executed food & beverage functions from 20 to 400 people
- Acquired new vendors to work closely with price, availability and variety of products
- Re-created and re-priced detailed menus for catering and Christopher's Restaurant & Bar
- Created a new market-style lunch concept for corporate lunch guests which has received high guest score satisfaction
- Created order guides for multiple departments in the hotel to control ordering and expenses
- Worked closely with union shop Stewart to ensure rules and regulations were met
Associate Team Leader
Wholefoods Market
10.2020 - 07.2021
- Daily huddle with the staff about general information concerning sanitation, policies and goals
- Weekly conference calls with regional team to keep up with specials, promos and seasonal menus
- Passed routine Everclean audits
- Hands on in production and in the department to keep a team mentality atmosphere
Executive Sous chef
Compass Group – Flik/Restaurant Associates Hospitality Group, NY American Express
04.2018 - 11.2021
- Achieved multiple “A” statuses with New York board of health
- Oversee staff of 75 team members culinary and non-culinary
- Strict enforcement of sanitary standards to which allows the team to meet and exceed weekly sanitation inspections from the client
- 8 million annual revenue responsibility
- Routinely meet with every station during peak hours to assist with training opportunities
Executive Chef
Sodexo, Sanofi
03.2014 - 04.2018
- Maintained communication with 25 employees with daily huddles
- Responsible for maintaining food cost by way of trail blazing a new purchasing program for the company
- Scored double gold on yearly audit from Ecosure
- Assisted in creating trendy action and pop-up stations to drive sales
- Revamped deli station at satellite location to boost revenue and increase creativity
- Lead Task Force Chef at a smaller local location to bring the unit back up to Sodexo standards
Executive Chef
Ericsson
- Supervised and motivated staff of eight full time employees
- Placed weekly orders with eight mainline vendors and distributors
- Lowered food cost by 10% in six months by effective use of PAM program
- Re-opened a popular action station that was closed for two years and was able to charge a higher price point for an additional entree which helped drive daily revenues
Sous Chef
Sanofi Pharmaceuticals
- Managed hotline operations that served main café, satellite café, and coffee shop
- Ensured staff was wearing and properly using their personal protective equipment at all times and reduced the number of accident injuries by 30% in one year
- Inspected the kitchen daily to ensure cleanliness and organization while always being prepared for any type of inspection
First Cook
Compass Group - Flik International
10.2011 - 03.2014
- In charge of daily operations of the busiest and highest grossing station in the cafeteria
- Appointed executive chef responsibilities during construction months
Catering Chef/Bartender
Morris County Country Club
06.2012 - 10.2014
- Assisted club members with drink and food orders using POS system
- Regularly supported executive chef and his staff during large functions
Tournant
Shoprite Supermarket
06.2009 - 09.2011
- Directly worked with Sous Chef and Executive Chef in all areas of kitchen
- Stations – Pizza, Hot Buffet, Deli, Hot/cold Production, Rotisserie Chicken
- Delivered, setup and worked catered functions for corporate, private and Wakefern events
- Co-managed catering functions of 500+ people including the LPGA '09, and the Food Network Food and wine show ‘11
Education
Associate of Arts - Culinary Arts
Institute of Culinary Education
New York06.2006
Associate Degree - Hospitality Management
County College of Morris
Randolph, NJ01.2002
Food Handlers Certificate NY, Serve Safe, MICROS, TIPSIndustry Related Events -
Skills
Core Competencies
- Kitchen Leadership
- Hiring, Training, and Development
- Staff Scheduling
- Payroll and Scheduling
- Coaching and Mentoring
- BOH Operations
- Food Plating and Presentation
- Guest Satisfaction
- Recipes and Menu Planning
- Order Management
- Safe Food Handling
- Menu Planning
- Inventory Management
- Food Spoilage Prevention
- Food Stock and Supply Management
- Sanitation Guidelines
- Vendor Relationship Management
- Forecasting and Planning
- Food Prep Planning
- Quality Assurance
- Order Delivery Practices
Certification
- ServeSafe Certified
Languages
Spanish
Professional Working
Timeline
Executive Chef
Pyramid-Benchmark Hospitality, The Heldrich Hotel
11.2021 - Current
Associate Team Leader
Wholefoods Market
10.2020 - 07.2021
Executive Sous chef
Compass Group – Flik/Restaurant Associates Hospitality Group, NY American Express
04.2018 - 11.2021
Executive Chef
Sodexo, Sanofi
03.2014 - 04.2018
Catering Chef/Bartender
Morris County Country Club
06.2012 - 10.2014
First Cook
Compass Group - Flik International
10.2011 - 03.2014
Tournant
Shoprite Supermarket
06.2009 - 09.2011
Executive Chef
Ericsson
Sous Chef
Sanofi Pharmaceuticals
Associate of Arts - Culinary Arts
Institute of Culinary Education
Associate Degree - Hospitality Management
County College of Morris
Food Handlers Certificate NY, Serve Safe, MICROS, TIPSIndustry Related Events -
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