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
Stocking and replenishing
Order delivery practices
Safe handling
Sales planning
Catering background
Menu development
Performance improvement
Butchering
Food preparation and safety
Plating
Performance assessments
Workflow Optimization
Commanding leadership style
Sanitation guidelines
Baking and broiling skills
Signature dish creation
Budgeting
Work 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