Executive Head Chef
Open To Work
ROMANO THOMAS
Apex picklydillys
Austin,US
12
years of professional experience
1
Certification
Chef with over 12 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.
Work History
Chef
3 Months- Designed rotating menus aligned with customer dietary preferences and marketplace demand.
- Developed rotating menus reflecting customer preferences and seasonal ingredients to enhance dining experience.
- Prepared large meal batches ensuring consistent taste and presentation for high-volume service.
- Prepared home-cooked dishes with consistent quality, flavor, and portion control.
- Ensured strict food safety, sanitation, and proper ingredient handling throughout prep.
Executive Head Chef
6 Months- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed food handling and storage processes to ensure safety standards and prevent cross-contamination.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented food cost and waste reduction initiatives to save money.
- Ordered ingredients to maintain inventory levels. to ensure availability of ingredients and minimize service interruptions.
- Collaborated with front-of-house staff to improve service efficiency. with front-of-house staff to enhance customer service experience.
EXECUTIVE SOUS CHEF
1 Year- Oversaw daily kitchen tasks to ensure smooth workflow and high service standards, ensuring high-quality service and efficiency.
- Oversaw daily culinary operations, enhancing team efficiency and ensuring high standards of food quality and presentation.
- Managed daily kitchen operations, ensuring high
-quality service and efficiency. - Collaborated with the head chef to develop innovative menu items, driving customer satisfaction and increasing repeat visits.
- Trained and mentored junior staff, promoting skill development and a positive team culture.
- Enhanced kitchen staff skills through targeted training and performance evaluations. through training, disciplinary action, and performance reviews.
- Implemented cost-effective strategies, optimizing resource utilization.
- Analyzed inventory levels to optimize stock management, reducing waste and ensuring timely availability of fresh ingredients.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
MANAGER
6 Months- Oversaw breakfast, lunch, and dinner service, ensuring residents received appropriate portion sizes.
- Supervised assistant in daily meal preparation, ensuring adherence to safety guidelines for residents.
- Ensured accurate resident counts for all meal periods to maintain order and accountability.
LEAD SUPERVISOR
1 Year 8 Months- Collaborated with Kitchen Manager to create well-balanced meal plans, reducing food waste.
- Managed incoming and outgoing food items by weighing, logging, and recording on in-kinds tracking form.
- Checked inventory for essential food and materials to ensure readiness for daily meal preparation.
- 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.
- Assist with the preparation, serving, and cooking of all food items.
- Ensured each meal served to clients met high 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.
- Reported issues or problems to the Kitchen Manager for resolution.
COOK 2
2 Years 10 Months- Managed daily kitchen operations, maintaining high-quality service and timely meal preparation.
- Oversaw daily culinary operations, enhancing team efficiency and ensuring high standards of food quality and presentation.
- Prepared meals according to dietary guidelines for patient care. a diverse range of food items in a timely manner, ensuring that each patient's dietary requirements are met.
- Collaborated with head chef to streamline kitchen processes, improving workflow and service delivery.
- Collaborated with the head chef to develop innovative menu items, driving customer satisfaction and increasing repeat visits.
- Trained and mentored junior staff, fostering a supportive team environment.
- Implemented cost-effective strategies, optimizing resource utilization.
- Analyzed inventory levels to optimize stock management, reducing waste and ensuring timely availability of fresh ingredients.
LINE COOK/PREP COOK
11 Months- Developed culinary skills through hands-on kitchen experience, enhancing ability to deliver quality dishes.
- Exhibited culinary presentation skills, ensuring food quality and enhancing plate aesthetics and product display during service.
- Work collaboratively within a team-oriented kitchen environment.
- Engaged with public to share culinary knowledge and showcase expertise in food preparation.
LINE COOK / SERVER/WAITER
2 Years 7 Months- Delivered catering services for international flights with Jet Air and Privilege Airlines, enhancing passenger experience.
- Prepared and packed food into trolleys while cleaning and restacking the airplane for efficient service.
- Assisted in food dish preparation and cleanup for catering functions, ensuring a smooth operation.
LINE COOK/PREP COOK
3 Months- Followed recipes meticulously during food preparation and cooking to ensure consistent quality.
- Prepare ingredients for dishes according to culinary instructions.
- Operate commercial cooking equipment, including stoves, cookers, ovens, and fryers.
- Manage portion control requirements and adhere to presentation standards.
- Arranged food items on serving plates to enhance visual appeal.
- Implemented proper storage and resourceful utilization of food supplies to minimize waste.
- Maintained a clean and organized kitchen environment to support efficient operations.
LINE COOK/PREP COOK
10 Months- Prepared food items consistently to ensure high standards of hygiene and timely service.
- Set up workstations according to restaurant guidelines to support efficient kitchen operations.
- Adhered to recipes, piece controls, and presentation specifications established by restaurant management.
- Maintained cleanliness and organization of service station to facilitate smooth workflow.
- Assisted in cleaning, hygiene, and organizing the kitchen, barge coolers, and all storage areas.
- Restocked kitchen supplies throughout the shift. throughout the shift.
- Performed additional responsibilities as requested by the head chef.
BAKER
2 Months- Weighed materials to ensure precise quantities for optimal baking results.
- Verified oven temperature for each product type to achieve consistent baking quality.
- Measure and combine ingredients to prepare breads, rolls, pies, pizzas, and cakes.
- Divided dough into equal portions to maintain uniformity in each batch.
- Monitor cleanliness and sanitation within the work area and equipment.
- Oversaw inventory levels to ensure adequate supply for operations. Placed timely orders to prevent stock shortages.
Education
HIGH SCHOOL DIPLOMA
Skills
Knife techniques
Sautéing
Advanced Culinary Techniques
Grilling
Team Leadership
Culinary Presentation
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
Work Preference
Work Type
Full Time
Location Preference
RemoteOn-Site
Important To Me
Flexible work hoursHealthcare benefitsWork from home optionPaid time off401k matchPaid sick leave4-day work week
Accomplishments
- 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
Timeline
Chef
shef
08.2026 - I currently work hereRead More
Executive Head Chef
Apex picklydillys
12.2025 - 06.2026Read More
EXECUTIVE SOUS CHEF
SAGE Dining Services
08.2024 - 08.2025Read More
MANAGER
Trinity Food Service
01.2023 - 07.2023Read More
LEAD SUPERVISOR
Airmark
05.2021 - 01.2023Read More
COOK 2
Houston Methodist
05.2018 - 03.2021Read More
LINE COOK/PREP COOK
Como Park Zoo and Conservatory
04.2017 - 03.2018Read More
LINE COOK/PREP COOK
Sandcastle
07.2016 - 10.2016Read More
BAKER
PLAZA EXTRA WEST
03.2015 - 05.2015Read More
LINE COOK / SERVER/WAITER
Good to chew catering
09.2014 - 04.2017Read More
LINE COOK/PREP COOK
Angry nates restaurant
08.2014 - 06.2015Read More
The St. Croix Central High School
HIGH SCHOOL DIPLOMA
Read More