Tanner Biondo
Executive Chef
Nashville,Tennessee
Summary
Forward-thinking professional offering more than 12 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
12
12
years of professional experience
Work History
Sous Chef
The Palm Restaurant
Nashville, TN
12.2021 - Current
- Maintained a consistent 31-33% food cost thru actively working with vendors on pricing, taking inventory of proteins daily, waste log tracking, & strictly following recipe adherence.
- Coordinated the schedule each week, managing 15+ BOH team members and maintaining a sub-11% labor average with just over $10 million in sales in 2022.
- Instilled cross-contamination practices that kept utensils, surfaces, and pans clean when cooking and plating meals for food allergy sufferers and maintained a 98+ rating from the Tennessee Department of Health.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured all private dining events & requests of all sizes ran smoothly alongside regular food service.
Kitchen Manager
Ruth's Chris Steakhouse
Nashville, TN
07.2020 - 12.2021
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Checked and tested foods to verify quality and temperature.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Coordinated and organized restaurant inventory.
- Hired and managed entire kitchen staff.
- Motivated staff to perform at peak efficiency and quality.
Line Cook Supervisor
Ruth's Chris Steakhouse
Destin, FL
05.2015 - 03.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Skills
Staff Management
undefinedTimeline
Sous Chef - The Palm Restaurant
12.2021 - Current
Kitchen Manager - Ruth's Chris Steakhouse
07.2020 - 12.2021
Line Cook Supervisor - Ruth's Chris Steakhouse
05.2015 - 03.2020
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