Summary
Overview
Work History
Education
Skills
Education
Consulting
Timeline
Generic

Vincent Ricciardelli

Deltona,FL

Summary

Seasoned creative chef with 28 years of experience in upper culinary management. Specializing in creating delicious, attractive, and healthy menus for world-renowned restaurants and elite clientele. Strong influence on classical French technique with a modern approach to keep up with food trends. Offering outstanding presentation, communication, and cross-cultural team management skills. High-energy, results-oriented team leader with an entrepreneurial attitude and a mindset where failure is never an option.

Overview

18
18
years of professional experience

Work History

Sous Chef

Alaqua Country Club
10.2024 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Banquet Chef

Union League Cafe
07.2023 - 03.2024
  • Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
  • Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.
  • Increased overall productivity by implementing new technologies and software systems for improved communication and organization within the kitchen.
  • Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence.
  • Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
  • Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.

Executive Chef /Consultant

O'Shaughnessy's Distilling Company
10.2020 - 10.2021
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Executed and created all banquet menus for elite cliental according to extensive dietary restrictions.

Chef De Cuisine

The Grand Tier Restaurant @ The Metropolitan Opera
10.2017 - 12.2019
  • Minimized loss and misuse of food through proper restaurant supervision and staff training.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and Grand Tier guests as well as Met Opera Cafe' dining areas.
  • Executed daily operations of the full kitchen brigade managing 60 + employees.
  • Consistently strides for perfection each day to become better.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Trained numerous kitchen personnel from ground up to take on challenging stations.
  • Managed budget, labor and direct operating expenses for the culinary operation.
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Maintained the "A" letter grade in compliance with NYCDOH
  • Managed all kitchen employees on a daily operational basis to ensure seamless service.

Executive Chef

Village Prime
09.2014 - 10.2017
  • Increased profits by 20% in one year through restructure of operations involving food cost, menu development , staff development.
  • Strengthened company's business by leading implementation of farm to table ingredients.
  • Managed team of 15 professionals.
  • Maintained the "A" letter grade in compliance with NYCDOH
  • Generated new business giving customers satisfactory and seamless dining experience.
  • Developed seasonal menus to insure only the freshest possible ingredients.

Executive Chef

Grape & Vine @ The Jade Hotel
02.2012 - 09.2014
  • Created and initiated the entire culinary department from the start of the kitchen construction phase ranging from equipment purchasing, staffing, recipes, food inventory systems, food cost analysis , human resources, NYCDOH and HACCP.
  • Supervised a team of 30 employees.
  • Overseen kitchen employee operations to ensure production levels and service standards were maintained.
  • Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Performed financial analysis and recommended effective methods to cut costs.

Executive Sous Chef

Artisanal Bistro & Fromagerie
01.2010 - 02.2012
  • Managed a staff of 35 kitchen employees daily.
  • Scheduling, food costing, kitchen management, expediting daily lunch & dinner service were my daily operations.
  • Meeting any request made possible for dining room guests.
  • Working extremely well under pressure with a high volume 180 seat restaurant.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.

Sous Chef

Bouley
02.2007 - 01.2010
  • Fabricated seafood from all over the world.
  • Recorded daily food inventory and was responsible for purchasing and maintaining products.
  • Observed master chefs from Japan at the Bouley test kitchen.
  • Executed extensive wine tasting menus on a daily basis for elite clientele.
  • Motivated employees to work as a team and provided one-on-one training to key personnel.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Purchased ingredients from local farms to benefit the environment.

Education

Bachelor of Science - Hospitality Management & Culinary Arts

Daytona State College
Daytona Beach, FL
06.2003

Skills

  • ServSafe food handlers certificate
  • New product rollout
  • Strategic project oversight
  • Seasonal menu planning
  • Business operations management
  • Respects diverse perspectives
  • Strategic business growth initiatives
  • Vendor negotiation skills
  • Custom recipe formulation
  • Team development
  • Inventory control
  • Talent acquisition
  • Reliable and diligent approach to work
  • Team management
  • Operational management
  • Cross-departmental team leadership
  • Effective organizational capabilities
  • Developing restaurant concepts
  • Comprehensive kitchen build-out management
  • Garnishing techniques
  • Kitchen organization

Education

Bachelor of Science: Hospitality Management & Culinary Arts, 06/2003 

Daytona State College - Daytona Beach, FL  

Related coarse work in nutrition 

Professional training in baking and pastry  

Consulting

  • Merchants Hospitality Group, New York, N.Y 2014, 2015, 2016
  • Gastro Pub & Azuca Restaurants, Stamford, C.T. 2015
  • The Lure Group, New York, N.Y 2014, 2016, 2017
  • Ruschmeyers Montauk, Montauk, N.Y. 2017
  • Slyce Restaurant, Thornwood, N.Y. 2016
  • Harvest on the Hudson, Hastings on Hudson, N.Y. 2015
  • Battaglia's Market, Bronx, N.Y. 2019
  • Tsion Cafe', New York , N.Y. 2017
  • Cafe' Azul, New York, N.Y. 2019
  • Copa Tapas & Wine Bar, Bridge Hampton, N.Y. 2008
  • Food Smith Gastro Pub, St.Paul, M.N. 2020
  • Home Grown Foods, Edina, M.N. 2021

Timeline

Sous Chef

Alaqua Country Club
10.2024 - Current

Banquet Chef

Union League Cafe
07.2023 - 03.2024

Executive Chef /Consultant

O'Shaughnessy's Distilling Company
10.2020 - 10.2021

Chef De Cuisine

The Grand Tier Restaurant @ The Metropolitan Opera
10.2017 - 12.2019

Executive Chef

Village Prime
09.2014 - 10.2017

Executive Chef

Grape & Vine @ The Jade Hotel
02.2012 - 09.2014

Executive Sous Chef

Artisanal Bistro & Fromagerie
01.2010 - 02.2012

Sous Chef

Bouley
02.2007 - 01.2010

Bachelor of Science - Hospitality Management & Culinary Arts

Daytona State College

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