Ronald Gravina
Wakefield,MA
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
25
25
years of professional experience
Work History
Executive Chef
The neighborhood tavern
Northborough, MA
04.2021 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Tracked sales figures for each dish served in order to identify popular items.
Executive Chef
Max & Leo
Chelmsford, MA
10.2019 - 05.2020
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Controlled labor costs through effective use of staff scheduling techniques.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
Executive Chef
biltmore & main
Reading, MA
04.2015 - 09.2019
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
Manager's Assistant
Tuscan Kitchen
Burlington, MA
08.2014 - 03.2015
- Organized and scheduled meetings, conferences, travel arrangements, and other administrative activities.
- Provided general administrative support including answering phones, typing letters, reports and memos.
- Maintained confidential records such as personnel files, contracts and customer accounts.
Restaurant Owner
Pizzaria Formagio
Wakefield, MA
12.2012 - 09.2014
- Established standards for quality control, customer service, health and safety regulations.
- Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
- Negotiated contracts with vendors for food, equipment and supplies.
Executive Chef
Minsi Trail Inn
Bethlehem, PA
11.2008 - 11.2012
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
Kitchen Manager
Romanos Macarone Grill
Burlington, MA
03.2000 - 10.2008
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
Education
Some College (No Degree) - Chemical Engineering
Gremio Santos Dumont
BrazilSkills
- Kitchen Staff Management
- Safe Food Handling
- Banquets and catering
- Food spoilage prevention
- Budgeting and cost control
- Sanitation Guidelines
- Recipes and menu planning
- Restaurant Operations
- Menu Planning
- Staff Scheduling
- Ingredients Selection
- Food and beverage pairing
- Food Prep Planning
- Hiring, Training, and Development
- Team Leadership
- Customer Service
- Signature dish creation
- Performance Assessments
- Food preparation techniques
- Forecasting and planning
- Order Management
- Food plating and presentation
- BOH Operations
- Sanitation coordination
- Vendor Relationship Management
- Inventory Management
- Quality Assurance
- Business operations oversight
- Catering and Events
- Fine-dining expertise
- Food Safety
- Food Service Safety Training
- Staff Management
- Problem and Complaint Resolution
- Dish preparation
- Hygiene Policy Implementation
- Cost Control
- Menu Supervision
- Strong Work Ethic
- Recipe Management
- Recipe Development
- Culinary techniques
- Allergy awareness
- Recipe creation
- ServSafe Certification
- Delegating Work
- Kitchen equipment operation and maintenance
- Meal Preparation
- Menu pricing
- Performance Improvement
- Kitchen Management
- Kitchen Operations Oversight
- Menu development
Languages
English
Professional
Portuguese
Native/ Bilingual
Spanish
Professional
Timeline
Executive Chef
The neighborhood tavern
04.2021 - Current
Executive Chef
Max & Leo
10.2019 - 05.2020
Executive Chef
biltmore & main
04.2015 - 09.2019
Manager's Assistant
Tuscan Kitchen
08.2014 - 03.2015
Restaurant Owner
Pizzaria Formagio
12.2012 - 09.2014
Executive Chef
Minsi Trail Inn
11.2008 - 11.2012
Kitchen Manager
Romanos Macarone Grill
03.2000 - 10.2008
Some College (No Degree) - Chemical Engineering
Gremio Santos Dumont
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