Richard Auterio
Woburn,Massachusetts
Summary
Professional Chef offering 10+ years of culinary experience. Excellent communication, leadership and problem-solving skills. with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
Birdie Bar
11.2022 - Current
- Developed and designed kitchen from scratch
- Created all menu items and overall kitchen development.
- Initiated all food safety and kitchen rules and requirements
- Evaluated food products to verify freshness and quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Modernized work processes to reduce guest wait times and boost daily output.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed and designed kitchen from scratch
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
Executive Personal Chef
On Call Treatment
03.2021 - 11.2022
- Planned, shopped for, and cooked different menus for each week
- Cleaned meal preparation areas and washed hands frequently to promote hygienic and sanitary practices.
- Developed recipe inventory to offer meal options for variety of tastes and needs.
- Recorded favorite meals of clients and worked continuously on new recipes and repertoire.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
- Maintained food inventories to support efficient cost management.
- Cooked 2 meals per day for 50+ people and served at residences or delivered to requested locations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Designed and prepared all menu items for private home/office setting.
- Verified proper portion sizes and consistently attained high food quality standards.
- Recommended menu items for new dish development, holidays and special events.
- Sanitized kitchen surfaces and equipment and cleaned grills, griddles and ovens.
- Labeled food to include reheating and safe storage and handling instructions.
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
First Cook
Hobbs Brook Management
05.2015 - 08.2020
- Oversaw the ordering and receiving of all food for 4 years
- prepped and cooked breakfast and lunch for 200+ people a day
- Enforced health and safety regulations, optimizing adherence to quality standards.
- Assembled and served dishes consistently with commitment to flavors and quality presentation.
- Minimized waste via effective planning, forecasting and stock control.
- Followed food production and handling guidelines.
- Addressed customer needs and dietary restrictions, adjusting dishes to maintain satisfaction.
- Planned and prepared menu items, continuously surpassing guest expectations.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Placed orders to restock items before supplies ran out.
- Maintained food safety and sanitation standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- oversaw and executed documenting all inventory
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
Cook
Hobbs Brook Management
05.2012 - 09.2015
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Education
Bachelor of Arts - Restaurant And Culinary Management
Southern New Hampshire University
Hooksett, NH05.2016
Skills
- Purchasing and Receiving Management
- Menu and Recipe Development
- Inventory Management
- Catering
- Food Stock and Supply Management
- Food Service Safety Training
- Food Plating and Presentation
- Food Service Safety and Training
Accomplishments
- Designed whole new menu, including meal selections and pricing.
- Designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
Certification
- Serve Safe certified
- Tips Certified
Timeline
Executive Chef
Birdie Bar
11.2022 - Current
Executive Personal Chef
On Call Treatment
03.2021 - 11.2022
First Cook
Hobbs Brook Management
05.2015 - 08.2020
Cook
Hobbs Brook Management
05.2012 - 09.2015
Bachelor of Arts - Restaurant And Culinary Management
Southern New Hampshire University
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