Salvatore Moccia
Gainesville,FL
Summary
Adept at elevating dining experiences, I significantly boosted customer satisfaction at Compass Group USA through innovative menu development and meticulous kitchen management. My leadership fostered a collaborative team environment, enhancing creativity and efficiency. Skilled in cost control and sanitation standards, I excel in optimizing operations while ensuring exceptional culinary quality.
Offering blend of culinary creativity and passion for high-quality food preparation, ready to learn and grow within dynamic kitchen environment. Brings ability to quickly adapt to new recipes and techniques, with solid skills in cooking and food presentation. Ready to use and develop skills in multitasking and teamwork in [Desired Position] role.
Overview
1
1
year of professional experience
Work History
Executive Sous Chef
Compass Group USA
12.2023 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
Education
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY04-2000
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Food presentation
- Waste reduction
- Special event catering
- Cost control
- Food pairing
- Recipe creation
- Nutrition
- Menu pricing
- Culinary techniques
- Forecasting and planning
- Safe food handling
- Inventory management
- Fine-dining expertise
- Food safety
- Coaching and mentoring
- Staff scheduling
- Attention to detail
- Kitchen staff management
- Purchasing management
- Kitchen operations oversight
- Inventory control
- Team leadership
- Food stock and supply management
- Recipes and menu planning
- Recipe development
- Food prep planning
- Ingredients selection
- ServSafe certification
- Recipe management
- Hiring, training, and development
- Catering and events
- Banquets and catering
- BOH operations
- Menu planning
- Order management
- Decision-making
- Food spoilage prevention
- Equipment maintenance
- Customer retention
- Performance assessments
- Plating and garnishing
- Delegating work
- Staff training
Languages
Italian
italian, spanish
Professional Working
Timeline
Executive Sous Chef
Compass Group USA
12.2023 - Current
Associate of Arts - Culinary Arts
Culinary Institute of America
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