Tom Ferrone
Westlake,OH
Summary
I began my career in the culinary arts in NYC 23 years ago. I have a passion for leadership and working with others. I am very dedicated to my work and am willing to go the extra mile for my team and guests, insuring that co workers and guests leave with the best experience possible.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Hyde Park Prime Steakhouse
Westlake, OH
09.2023 - 07.2024
- In charge of over seeing daily prep, meat fabrication, and fish butchery
- Lead a team of 10 employees to succeed and improve overall quality and health
- Prepared nightly meat sales total to send to the front of house corporate
- Ordering and maintaining food quality throughout the establishment
SOUS CHEF
GIANNA
New Orleans
03.2019 - 02.2021
- Oversee team of cooks responsible for food preparations for catering and special events
- Critical role in ordering and menu development
- Responsible for all kitchen staff schedules (32 employees), expediting orders, line management and prep kitchen.
SOUS CHEF
TRENTINA
Cleveland
09.2018 - 01.2019
- Oversee team of cooks responsible for food preparations for catering and special events
- Critical role in ordering and menu development.
SOUS CHEF
PIG BEACH
Brooklyn
03.2017 - 08.2018
- Oversee team of cooks responsible for food preparations for catering and special events
- Critical role in ordering and menu development
- Responsible for all kitchen staff schedules (17 employees), expediting orders, line management and prep kitchen.
EXECUTIVE CHEF
SYNDICATED
Brooklyn
12.2015 - 03.2017
- Re-invented a 6,ooo sq foot warehouse from raw space to a fully operational kitchen
- Oversee team of cooks responsible for food preparations for catering and special events
- Critical role in ordering and menu development; as well as, back of house financials
- Responsible for all kitchen staff schedules (17 employees), expediting orders, line management and prep kitchen
- Ensured seamless execution of food and beverage for both theater guests and bar/restaurant patrons.
CHEF
DEL POSTO
New York
08.2014 - 12.2015
- Promoted three times, holding the positions of: Fish Entremets, Meat Entremets, Fish Roast and Meat Roast
- Responsible for managing station prep cook and station's menu components
- Daily butchery duties as related to position (meat and fish)
- Catering and special events kitchen support, as needed.
SOUS CHEF
ROSE WATER
Brooklyn
09.2011 - 08.2014
- Responsible for end-to-end dinner service preparations (butchering, prep, cooking)
- Expediting and managing the kitchen when Executive Chef was not present
- Critical role in managing food costs, ordering/receiving
- Training and management of all kitchen staff.
Education
DIGITAL DESIGN DIPLOMA -
ART INSTITUTE OF PITTSBURGH
01.2008
Skills
- Catering and special events
- Butchery (meat and fish)
- Menu development
- Line management
- Ordering and management of inventory
- Training and scheduling
Certification
NEW YORK FOOD HANDLER'S LICENSE, New York Department of Health, 2012
Ohio ServSafe food handlers 2024
Timeline
Executive Sous Chef
Hyde Park Prime Steakhouse
09.2023 - 07.2024
SOUS CHEF
GIANNA
03.2019 - 02.2021
SOUS CHEF
TRENTINA
09.2018 - 01.2019
SOUS CHEF
PIG BEACH
03.2017 - 08.2018
EXECUTIVE CHEF
SYNDICATED
12.2015 - 03.2017
CHEF
DEL POSTO
08.2014 - 12.2015
SOUS CHEF
ROSE WATER
09.2011 - 08.2014
DIGITAL DESIGN DIPLOMA -
ART INSTITUTE OF PITTSBURGH