Ryan Vargo
Chef
Clifton,NJ
Summary
Adaptable and enterprising Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 8-year background in high-end restaurant industry. Innovative Chef with more than 8 year's experience supporting kitchen operations, adept in preparing a wide variety of unique appetizers, soups, entrées, sauces and desserts with a cooking approach that adds a modern touch to classic dishes. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world. Proven leadership skills with a track record of training, developing and creating strong teams focused on quality, presentation, cost containment and safety. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 8-year background in high-end restaurant industry.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
Work History
Sous Chef
Del Friscos Grille
Manhattan, NY
06.2022 - Current
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
The MC Hotel
Montclair, NJ
01.2022 - 05.2022
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Assisted with menu development and planning.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
Catering Chef/Private Chef
Chef Ryan Catering And Star Studded Catering
Manhattan, NY
04.2021 - 01.2022
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
- Ordered food items and supplies needed to fulfill catering jobs.
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Cooked for large groups of people and managing various types of food for large events.
- Crafted exciting catering options for clients.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef De Cuisine
Nostra Italian Eatery
Totowa, NJ
09.2020 - 04.2021
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Mentored kitchen staff to prepare each for demanding roles.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to lower grocery costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Created menus and designed corresponding recipes for pizza nostra
- Cooked memorable dishes that brought new customers into establishment.
- Interacted with guests to obtain feedback on product quality and service levels.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated employee schedules and developed staff teams to boost productivity.
Executive Chef/Owner/Operator
Punto Rosso Ristorante
Montclair, NJ
01.2017 - 01.2020
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Utilized culinary techniques to create visually appealing dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored food production to verify quality and consistency.
Chef De Cuisine
Rouge NYC Organic French Cusine
Manhattan, NY
02.2015 - 10.2016
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to lower grocery costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained well-organized mise en place to keep work consistent.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cooked memorable dishes that brought new customers into establishment.
Sous Chef
Galway Irish American Gastropub
Manhattan, NY
01.2013 - 04.2015
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Monitored food and labor costs to verify budget targets were met.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed close relationships with suppliers to source best ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
Education
Associate of Arts - Business Administration
Montclair State University
Montclair, NJ 09.2000 - 06.2002
Certificate - Culinary Arts
Institute of Culinary Education
New York, NY 09.2006 - 09.2007
Skills
Recipes and menu planning
undefinedWork Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Sous Chef
Del Friscos Grille
06.2022 - Current
Sous Chef
The MC Hotel
01.2022 - 05.2022
Catering Chef/Private Chef
Chef Ryan Catering And Star Studded Catering
04.2021 - 01.2022
Chef De Cuisine
Nostra Italian Eatery
09.2020 - 04.2021
Executive Chef/Owner/Operator
Punto Rosso Ristorante
01.2017 - 01.2020
Chef De Cuisine
Rouge NYC Organic French Cusine
02.2015 - 10.2016
Sous Chef
Galway Irish American Gastropub
01.2013 - 04.2015
Certificate - Culinary Arts
Institute of Culinary Education
09.2006 - 09.2007
Associate of Arts - Business Administration
Montclair State University
09.2000 - 06.2002
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