Ryan Maggio
Brooklyn
Summary
Passionate and driven individual seeking to learn, grow, and develop new skills in the restaurant service industry.
Overview
1
1
Certification
10
10
years of professional experience
Work History
Prep Cook
Ruffian Wine Bar
04.2025 - Current
- Sourdough Bread Baking
- Monitored inventory levels, notifying management of shortages to facilitate timely reordering of supplies.
- Implemented food storage procedures to enhance freshness and minimize waste across the kitchen operations.
- Trained new kitchen staff on prep techniques and safety protocols to ensure consistent quality and performance.
- Evaluated daily prep lists, prioritizing tasks effectively to optimize workflow within the kitchen environment.
Chef De Cuisine
Alphaville
09.2025 - 05.2026
- Led kitchen operations, ensuring high-quality food preparation and presentation standards
- Menu and recipe development
- Prep work and line cooking
- Weekly meetings with Bar & Kitchen management
- Upheld NYC Health Code requirements, this includes leading health inspections when required
- Food and cleaning supply ordering
- Ticket expediting
Lead Line Cook
Lori Jayne
12.2023 - 09.2025
- Multitasking in a fast paced environment while ensuring quality standards.
- Manage a kitchen including, but not limited to opening up the kitchen, setting up stations, organizing prep for the day, taking inventory and overseeing/operating the kitchen during service.
- Maintained walk-in inventory, communicated with vendors about required items, made necessary orders, oversaw delivery and receiving of items.
- Able to work within a budget and assure profit margins are correct.
- Interview, train and manage staff along with scheduling and delegating duties.
- Maintain a space that operates within NYS Department of Health standards.
Line Cook
Saraghina Caffè
01.2024 - 04.2024
- Grill Station (Brunch & Dinner)
- Pasta Station (Dinner)
- Able to maintain quality and execute dishes properly in a high volume restaurant (240 covers at its busiest).
- Kept station clean and able to operate according to Department of Health standards.
- Familiarized with Fish, Beef and Poultry.
- Balanced a station with first, second and third course menu items.
Line Cook
Llama San
09.2023 - 01.2024
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Line Cook
LaLou
06.2022 - 09.2023
- Progressed through stations from garde manger and middle stations to roast. Currently able to run all stations effectively and efficiently.
- Prepares dishes in a fast-paced environment.
- Organizes and preps station in order to be prepared for service on time.
- Maintains cleanliness and organization of all prep areas and station before and during service.
- Regularly organizes and cleans the walk-in.
- Keeps inventory of stock so that orders are made on time.
- Keeps superiors informed of low stock in a timely manner.
- Works cooperatively and collaboratively with fellow cooks as a team.
- Assists in preparing family meals.
Prop Master - Head Of Operations
Mary Howard Studio
09.2018 - 10.2021
- Managed a set design studio including, but not limited to overseeing props, prop rentals, and the fabrication and studio spaces.
- Multi-tasked in an extremely face-paced environment while ensuring client satisfaction.
- Maintained an inventory of props which consisted of 5,000+ items.
- Oversaw sales and billing, using Quickbooks to create invoices and bill clients in a timely manner.
- Oversaw website design and maintenance.
- Coordinated logistics including collection and delivery of props and equipment.
Line Cook
Mirabelle Tavern
07.2017 - 08.2018
- Worked as a line cook at a French restaurant run by Chef Guy Reuge, focusing on the (garde manger) station.
- Refined skills necessary to efficiently and independently manage a station with cleanliness and order.
- Managed prep list and kept station stocked and ready for use throughout service.
- Prepared and assisted in creating hot and cold appetizers.
- Created omelette specials for lunch service.
Line Cook
American Dream Pizza
08.2016 - 06.2017
- Worked as a line cook under a chef-owned pizza restaurant that has been in business for 30+ years.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Kept stations stocked and ready for use.
- Worked the line and cooked various toppings for the pizza including sauces, sausage, beef, etc.
- Operated the oven.
Education
Bachelor Of Arts - Photography
SUNY Purchase
Purchase12-2013
Skills
- Organized
- Good at multitasking
- Maintains a positive attitude
- Strong listening and communication skills
- Ability to stay calm under pressure
- Maintains tidiness and cleanliness
- Quick learner
- Team player
- Respectful
- Focused
- Efficient
- Passionate
- Hardworking
- Resourceful
Certification
NYS Department Of Health Food Handler's Certificate
Timeline
Chef De Cuisine
Alphaville
09.2025 - 05.2026
Prep Cook
Ruffian Wine Bar
04.2025 - Current
Line Cook
Saraghina Caffè
01.2024 - 04.2024
Lead Line Cook
Lori Jayne
12.2023 - 09.2025
Line Cook
Llama San
09.2023 - 01.2024
Line Cook
LaLou
06.2022 - 09.2023
Prop Master - Head Of Operations
Mary Howard Studio
09.2018 - 10.2021
Line Cook
Mirabelle Tavern
07.2017 - 08.2018
Line Cook
American Dream Pizza
08.2016 - 06.2017
Bachelor Of Arts - Photography
SUNY Purchase