Samuel Iacuone
Dallas,TX
Summary
Very motivated professional always looking to learn and improve my skills. I Have a lot of experience in restaurants from front of the house to kitchen, with a passion for providing the best service and experience. I have experienced working in a 3 michelin star restaurant, and have also experienced working in a family run trattoria so I have a wide range of knowledge on how various levels of restaurants work. Very detailed oriented and organized in the kitchen. I have also been trained and able to use all different kitchen equipment, from PacoJet to bimby.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Le Chat Noir
05.2023 - 07.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Created new dishes as well as revamped dishes already on the menu
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Planned promotional menu additions based on seasonal pricing and product availability.
Demi Chef (Stage)
Le Calandre
12.2022 - 05.2023
- Worked in a very High stress environment, 3 Michelin star restaurant.
- Prepared Mise-en-place with my Chef De Partie for 3 different tasting menus and a la carte menu
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Associate Director
Icon Fudiciary Trust
07.2020 - 05.2022
- Trained and developed department leaders and management staff for specific projects and ongoing operational needs.
- Assisted senior leadership in managing all aspects of operations.
- Led teams of up to [Number] personnel, supervising daily performance as well as training and improvement plans.
- Prioritized tasks and allocated resources appropriately to keep teams focused and productive.
Assistant General Manager
Wicked Butcher (DRG)
11.2019 - 03.2020
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
- Resolved problems promptly to elevate customer approval.
- Managed team schedule with eye for coverage needs and individual strengths.
Head Waiter
Dallas Fish Market (DRG)
05.2018 - 02.2019
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Supervised server staff and simultaneously served personal section of tables.
Education
Laurea Triennale (Bachelors in Culinary Arts) - Culinary Arts
ALMA International Culinary School
Parma, Italy05.2023
Skills
- Maintaining Consistency
- Banquets and Catering
- Dessert Preparation
- Freezer Temperature Oversight
- Garnishes
- Hiring, Training and Development
- Food Spoilage Prevention
- Food Stock and Supply Management
- Estimate Food Needs
- Proper Food Handling
- Plating and Presentation
Timeline
Chef De Partie
Le Chat Noir
05.2023 - 07.2023
Demi Chef (Stage)
Le Calandre
12.2022 - 05.2023
Associate Director
Icon Fudiciary Trust
07.2020 - 05.2022
Assistant General Manager
Wicked Butcher (DRG)
11.2019 - 03.2020
Head Waiter
Dallas Fish Market (DRG)
05.2018 - 02.2019
Laurea Triennale (Bachelors in Culinary Arts) - Culinary Arts
ALMA International Culinary School
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