Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Victorio Boccadifuoco

Brooklyn,NY

Summary

Accomplished Executive Chef with a proven track record and

professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Executive Chef

DiBari's Pizza & Restaurant
04.2022 - 11.2024
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.

Executive Chef

Vetro Restaurant & Lounge
09.2021 - 04.2022
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Led kitchen operations, ensuring seamless service during high-volume periods.

Executive Chef

Gargiulo's Restaurant
10.2014 - 04.2022
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.

Education

Associate of Arts - Culinary Arts

New York Restaurant School
New York
01-1990

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • ServSafe certification
  • Hiring, training, and development
  • Inventory control
  • Kitchen staff management
  • Food prep planning
  • Catering and events
  • Recipes and menu planning
  • Fine dining

Certification

  • Food Protection Manager Certification - ServSafe or National Restaurant Association.
  • Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
  • ServSafe Food Handler's Certification

Languages

Italian
Full Professional

Timeline

Executive Chef

DiBari's Pizza & Restaurant
04.2022 - 11.2024

Executive Chef

Vetro Restaurant & Lounge
09.2021 - 04.2022

Executive Chef

Gargiulo's Restaurant
10.2014 - 04.2022

Associate of Arts - Culinary Arts

New York Restaurant School

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Victorio Boccadifuoco