Open To Work
ROMANO THOMAS
Chef/baker.
Summary
Chef with over 11 years of extensive expertise in culinary arts, specializing in baking, grilling, and menu development. Proven track record of enhancing team productivity through innovative menu creation and effective inventory management. Passionate about delivering exceptional service and fostering a supportive and collaborative kitchen environment.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Head Chef
Apex picklydillys
12.2025 - 06.2026
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
EXECUTIVE SOUS CHEF
SAGE Dining Services
Austin, TX
08.2024 - 08.2025
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed daily kitchen operations, ensuring high
-quality service and efficiency. - Collaborated with head chef to streamline processes, enhancing team productivity.
- Implemented cost-effective strategies, optimizing resource utilization.
- Trained and mentored junior staff, fostering a supportive team environment.
- Oversaw daily culinary operations, enhancing team efficiency and ensuring high standards of food quality and presentation.
- Analyzed inventory levels to optimize stock management, reducing waste and ensuring timely availability of fresh ingredients.
- Collaborated with the head chef to develop innovative menu items, driving customer satisfaction and increasing repeat visits.
- Mentored junior kitchen staff, fostering skill development and promoting a positive team environment.
MANAGER
Trinity Food Service
Austin, TX
01.2023 - 07.2023
- Overseeing an assistant, The residence in making daily meals, making sure everyone is following the safety guidelines.
- Making sure all residents are counted for all meal periods.
- Overseeing the service of the residence, servant, breakfast lunch, or dinner to the other residence to make sure they're getting their required portions.
LEAD SUPERVISOR
Airmark
Houston, TX
05.2021 - 01.2023
- Collaborate with the Kitchen Manager to develop well-balanced meal plans that minimize food waste.
- Assist in managing all incoming and outgoing food items. This includes weighing and logging all incoming and outgoing food, and recording on the in-kinds tracking form.
- Ensure that all incoming food is stored correctly in the appropriate location (pantry, freezer, walk-in), and maintain a continuous inventory of food and supplies.
- Verify that necessary food and material goods are available for daily meals.
- Assist with the preparation, serving, and cooking of all food items.
- Ensure that each meal served to clients meets the highest quality and presentation standards.
- Maintain cleanliness in the kitchen work area, dining room area, food preparation area, refrigerator, walk-in freezer, pantry, and other designated areas.
- Ensure that all kitchen equipment is operating properly and is used safely and efficiently.
- Report any issues or problems to the Kitchen Manager for appropriate action.
COOK 2
Houston Methodist
Houston, TX
05.2018 - 03.2021
- Prepare a diverse range of food items in a timely manner, ensuring that each patient's dietary requirements are met.
- Ensure that each parent receives the appropriate quantity and type of food prescribed based on their specific dietary needs during their hospital stay.
- Managed daily kitchen operations, ensuring high-quality service and efficiency.
- Collaborated with head chef to streamline processes, enhancing team productivity.
- Implemented cost-effective strategies, optimizing resource utilization.
- Trained and mentored junior staff, fostering a supportive team environment.
- Oversaw daily culinary operations, enhancing team efficiency and ensuring high standards of food quality and presentation.
- Analyzed inventory levels to optimize stock management, reducing waste and ensuring timely availability of fresh ingredients.
- Collaborated with the head chef to develop innovative menu items, driving customer satisfaction and increasing repeat visits.
- Mentored junior kitchen staff, fostering skill development and promoting a positive team environment.
- Prepare specialized food items for patients with dietary restrictions or preferences that may not be available on our standard menu.
LINE COOK/PREP COOK
Como Park Zoo and Conservatory
Minneapolis-Saint Paul, MN
04.2017 - 03.2018
- Exhibit exceptional culinary presentation, ensuring food quality, plate aesthetics, and product display through professional service.
- Cultivate robust culinary skills.
- Engage with the public and demonstrate culinary expertise.
- Work collaboratively within a team-oriented kitchen environment.
LINE COOK/PREP COOK
Angry nates restaurant
Virgin Islands
08.2014 - 06.2015
- Thoroughly prepared all food items in a hygienic and timely manner.
- Aligned the setup with the restaurant's guidelines.
- Maintained cleanliness and organization in the service station.
- Assisted in cleaning, hygiene, and organizing the kitchen, barge coolers, and all storage areas.
- Adhered to recipes, piece controls, and presentation specifications established by restaurant management.
- Restocked all items as necessary throughout the shift.
- Performed additional responsibilities as requested by the head chef.
LINE COOK / SERVER/WAITER
Good to chew catering
Virgin Islands
09.2014 - 04.2017
- Assist in the preparation of food dishes and clean up each catering function.
- Provide catering services for international flights with Jet Air and Privilege Airlines.
- Prepare and pack food into trolleys, clean and restack the airplane.
LINE COOK/PREP COOK
Sandcastle
Virgin Islands
07.2016 - 10.2016
- Prepare ingredients for dishes according to culinary instructions.
- Operate commercial cooking equipment, including stoves, cookers, ovens, and fryers.
- Ensure proper storage and resourceful utilization of food supplies.
- Adhere to recipes meticulously during food preparation and cooking.
- Manage portion control requirements and adhere to presentation standards.
- Arrange food items aesthetically on serving plates.
- Maintain a clean and organized kitchen environment at all times.
BAKER
PLAZA EXTRA WEST
Virgin Islands
03.2015 - 05.2015
- Measure and combine ingredients to prepare breads, rolls, pies, pizzas, and cakes.
- Accurately weigh materials to ensure the correct quantity.
- Divide dough into equal portions to maintain uniformity in each batch.
- Verify that oven temperature is appropriate for the type of product being baked.
- Monitor cleanliness and sanitation within the work area and equipment.
- Manage inventory of supplies and place orders before they become depleted.
Education
HIGH SCHOOL DIPLOMA - undefined
The St. Croix Central High School
Skills
- Knife skills
- Sautéing
- Baking
- Grilling
- Team Leadership
- Food Safety
- Inventory Management
- Recipe Creation
- Menu Development
Certification
- Food service management, 2015-06-01, Present
- Food Safety Certification, 2024-01-01, 2029-01-01
- Texas food manager certification expiration 01/25/2028
- Texas Alcoholic Beverage Commission. certificate #11122061. Expiration date 06/07/2028
References
Anton Döös III
Timeline
Executive Head Chef
Apex picklydillys
12.2025 - 06.2026
EXECUTIVE SOUS CHEF
SAGE Dining Services
08.2024 - 08.2025
MANAGER
Trinity Food Service
01.2023 - 07.2023
LEAD SUPERVISOR
Airmark
05.2021 - 01.2023
COOK 2
Houston Methodist
05.2018 - 03.2021
LINE COOK/PREP COOK
Como Park Zoo and Conservatory
04.2017 - 03.2018
LINE COOK/PREP COOK
Sandcastle
07.2016 - 10.2016
BAKER
PLAZA EXTRA WEST
03.2015 - 05.2015
LINE COOK / SERVER/WAITER
Good to chew catering
09.2014 - 04.2017
LINE COOK/PREP COOK
Angry nates restaurant
08.2014 - 06.2015
HIGH SCHOOL DIPLOMA - undefined
The St. Croix Central High School
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeLocation Preference
RemoteOn-SiteImportant To Me
Flexible work hoursHealthcare benefitsWork from home optionPaid time off401k matchPaid sick leave4-day work weekAccomplishments
- Prepared (100+)meals, including appetizers and desserts, for high-volume catering event.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 5.
- gold medal winner for Taste of the Caribbean food competition
- Rank 33 out of 140 other bakers in skills USA National baking Competition
- gold medal winner for UVI in house world food day cooking /baking competition