Thomas Federico
Reading,PA
Summary
A seasoned Head Chef with a proven track record at Saycheese & Nitro Bar, I excel in culinary expertise and leadership, significantly enhancing kitchen efficiency and staff proficiency. My innovative menu development and dedication to food safety have consistently elevated dining experiences, earning substantial positive feedback and repeat clientele.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Fusion cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
25
25
years of professional experience
Work History
Head Chef
Saycheese & Nitro Bar
12.2021 - 08.2025
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Obtained fresh, local ingredients to lower grocery costs.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
Head Chef
West Reading Tavern
07.2017 - 05.2020
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
Banquet Sous Chef
Doubletree By Hilton
12.2014 - 10.2017
- 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.
- Assisted in budget management by monitoring banquet food costs closely, identifying areas for potential savings without compromising quality.
- Conducted regular inventory checks, properly managing ingredient orders to maintain optimal levels while minimizing food spoilage costs.
- Developed new recipes that enhanced the overall dining experience for guests at various functions and celebrations.
- Supervised kitchen staff both in restaurant and for catering work.
Personal Chef
Self-employeed
11.2011 - 05.2013
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Provided attentive service during meal preparation and presentation, ensuring an enjoyable dining experience for clients.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Received consistently positive feedback from clients for exceptional taste and presentation of prepared meals.
- Utilized advanced techniques such as sous-vide cooking or molecular gastronomy to create innovative dishes that impressed even the most discerning clients.
Sous Chef
Chef Alan's American Bistro
06.2000 - 09.2010
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Education
High School Diploma -
Reading High
Reading, PA06-1999
Skills
- Food safety
- Sanitation standards
- Culinary expertise
- Menu supervision
- Leadership qualities
- Kitchen operations
- Kitchen management
- Menu development
- Purchasing
- Grilling
- Banquets and catering
- Food presentation
- Staff training
Timeline
Head Chef
Saycheese & Nitro Bar
12.2021 - 08.2025
Head Chef
West Reading Tavern
07.2017 - 05.2020
Banquet Sous Chef
Doubletree By Hilton
12.2014 - 10.2017
Personal Chef
Self-employeed
11.2011 - 05.2013
Sous Chef
Chef Alan's American Bistro
06.2000 - 09.2010
High School Diploma -
Reading High
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