Tony C. Pitts II
North Windham,CT
Summary
I am a professional chef with over thirty five years experience in the food service industry. I have experienced all aspects of the profession, from dishwasher to Executive Chef. I have a strong knowledge of local cuisine, and a unique ability to utilize local flavors, to our changing seasons. With strong menu development skills, fine dining is my passion with catering parties as large as five thousand guests.
Overview
33
33
years of professional experience
1
1
Certification
Work History
Executive Chef
Table Three Restaurant Group
Sturbridge, MA
01.2013 - Current
- Multiple units that include whistling swan, avillinos, Cedar Street grill, The Barn at Wright Farm and Cedar Café Responsibilities include overseeing, training, labor, food costs, hiring and day to day operations.
- Trained and mentored kitchen staff on techniques, safety protocols, and menu execution.
- Developed seasonal menus, incorporating local ingredients to enhance dining experience.
- Led kitchen staff in creating innovative dishes that reflect current culinary trends.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Executive Chef
Nora’s Restaurant
Southwick, MA
01.2010 - 01.2013
- Responsibilities include the daily operations of menu writing, scheduling, ordering, daily specials, food and labor cost.
- Led culinary team in executing high-quality menu items, enhancing guest satisfaction and dining experience.
- Implemented standardized recipes and procedures to maintain consistency across all dishes served.
Executive Chef
Tribeca Restaurant
Worcester, MA
01.2008 - 01.2010
- Voted most Romantic spot in New England. A high end fine dining restaurant with over 200 seats. I oversaw a staff of 15, where I ran a strict ship, with great food and labor cost.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented standardized recipes and procedures to maintain consistency across all dishes served.
Chef/Owner
Jonn Henry’s Restaurant
Stafford Springs, CT
01.2006 - 01.2008
- I opened this fine dining restaurant early 2006. As the owner, I have a better understanding of labor, managerial, and food cost. With many great write ups, such as Best New Restaurant in the “Connecticut Magazine”. We ran a strict tight ship utilizing the local flavors of the area, and maintained a 29% food cost.
Executive Chef
Sodexho
Hartford, CT
01.2002 - 01.2005
- As executive chef, I had to oversee twenty plus employees. I had to adhere to a strict food cost, and labor cost. A stringent HACCP program is in place at all Sodexho units and must be followed. With my strong background, I was sent all over Connecticut and Massachusetts to take part in all high end catering parties.
Chef
Wild Apples Cafe
East Longmeadow, MA
01.2000 - 01.2002
- Responsibilities include, the daily operations of menu writing, scheduling, ordering, daily specials, food and labor cost.
- Oversaw daily kitchen operations, ensuring consistent food quality and presentation standards.
- Developed seasonal menus, incorporating locally sourced ingredients to enhance customer experience.
- Implemented inventory management practices, reducing waste and optimizing ingredient usage.
- Streamlined kitchen workflows, improving efficiency during peak service hours.
Executive Chef
Hop Brook Tavern
Simsbury, CT
01.1996 - 01.2000
- I was apart of the opening of this 1600’s mill, converted to a fine dining restaurant with banquet facility. Responsibilities include, the daily operations of the business, ordering, training, scheduling, food cost, labor cost and menu development. Maintained a 30% food cost in this 275 person restaurant.
Consultant
Duke’s culinary group
Daytona, FL
01.1993 - 01.1996
- Brought on board to open two new restaurants in the Daytona Beach area, responsibilities included hiring and training of staff, scheduling, food cost, labor cost, menu development and set up standard operating procedure of each establishment.
- Led cross-functional teams to implement efficiency improvements in culinary operations.
- Developed and executed strategic plans to enhance menu offerings based on market trends.
- Streamlined project workflows, resulting in improved service delivery and client satisfaction.
- Analyzed industry data to inform decision-making and optimize operational performance.
- Assisted clients in navigating complex industry challenges with strategic recommendations.
- Identified areas of improvement for clients'' operations, implementing targeted solutions to increase productivity.
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Team leadership
- Hiring, training, and development
- Operations management
- Catering and events
- Banquets and catering
Certification
Servsafe
Allergen Awareness
Choking Certificate
HACCP
Timeline
Executive Chef
Table Three Restaurant Group
01.2013 - Current
Executive Chef
Nora’s Restaurant
01.2010 - 01.2013
Executive Chef
Tribeca Restaurant
01.2008 - 01.2010
Chef/Owner
Jonn Henry’s Restaurant
01.2006 - 01.2008
Executive Chef
Sodexho
01.2002 - 01.2005
Chef
Wild Apples Cafe
01.2000 - 01.2002
Executive Chef
Hop Brook Tavern
01.1996 - 01.2000
Consultant
Duke’s culinary group
01.1993 - 01.1996
OBJECTIVE
To be a part of a team in a high profile establishment, that will challenge my culinary skills, to bring the best out of me.