Robert Nettleship
Pittsburgh,PA
Overview
11
11
years of professional experience
Work History
Executive Chef
Vallozzis Pittsburgh
07.2023 - 06.2025
- Led kitchen operations, ensuring streamlined workflow and high-quality food preparation.
- Developed and executed seasonal menus, incorporating local ingredients to enhance dining experiences.
- Trained and mentored culinary staff, fostering skills development and teamwork within the kitchen.
- Implemented cost-control measures, optimizing ingredient usage while maintaining menu quality and variety.
- Collaborated with management to ensure compliance with health regulations and safety standards in food handling.
- Oversaw inventory management, ensuring timely ordering and reducing waste through efficient stock control practices.
- Established vendor relationships, negotiating contracts that secured high-quality supplies at competitive prices.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- 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.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Sous Chef
Vallozzi's
06.2022 - 07.2023
- Developed new recipes, menus, and food concepts to promote sales.
- Monitored and controlled food and labor costs to support profitability.
- Hired and coached new personnel in restaurant and kitchen standards.
- Checked inventory and ordered supplies as needed.
- Assisted in presenting and creating decorative food displays.
- Guided kitchen personnel in line cooking, food preparation and dish plating.
- Checked quality of raw and cooked food products to meet standards.
- Operated and maintained equipment and reported malfunctions.
- Assisted head chef in creating new dishes and menu items.
- Supervised and coordinated activities of cooks and workers engaged in food preparation.
- Developed and maintained systems to ensure food quality and freshness.
Sous Chef
Il Pizzaiolo
09.2021 - 06.2022
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Working directly with the Head Chef to properly train new kitchen staff
- Making sure standards of cleanliness, stocking of stations, and execution of service is done timely and correctly.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Sous Chef
Pizzaiolo Primo
04.2021 - 09.2021
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Line Cook
Il Pizzaiolo
03.2020 - 04.2021
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Substitute for or assist other cooks during emergencies or rush periods.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Sous Chef
Molinaros
05.2019 - 01.2020
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Trained new kitchen personnel on safety standards and operational procedures.
- Streamlined inventory management processes, minimizing waste and optimizing resources.
- Coordinated with front-of-house staff to ensure seamless service during peak hours.
- Monitored food quality and consistency, maintaining restaurant's standards for excellence.
- Led daily team meetings to communicate specials, updates, and foster teamwork among staff.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Line Cook
Pizzaiolo Prumo
07.2014 - 05.2019
- Prepared and cooked menu items to maintain high-quality standards.
- Operated kitchen equipment efficiently, ensuring safety and compliance protocols were followed.
- Collaborated with team members to streamline food preparation processes, enhancing service speed.
- Mentored junior staff on cooking techniques and kitchen best practices, fostering skill development.
- Implemented feedback mechanisms for continuous improvement of food quality and customer satisfaction.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Education
High School Diploma -
Mount Lebanon High School
Mount Lebanon, PA06.2011
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Recipes and menu planning
- Butchery
Timeline
Executive Chef
Vallozzis Pittsburgh
07.2023 - 06.2025
Sous Chef
Vallozzi's
06.2022 - 07.2023
Sous Chef
Il Pizzaiolo
09.2021 - 06.2022
Sous Chef
Pizzaiolo Primo
04.2021 - 09.2021
Line Cook
Il Pizzaiolo
03.2020 - 04.2021
Sous Chef
Molinaros
05.2019 - 01.2020
Line Cook
Pizzaiolo Prumo
07.2014 - 05.2019
High School Diploma -
Mount Lebanon High School