Vincenzo Digristina
Utica,NY
Summary
Accomplished Chef / Manager with extensive experience in Italian cuisine in the food service industry. Dedicated to providing the highest level of customer service as well as the highest level of food presentation.
Overview
10
10
years of professional experience
Work History
Manager
Its A Utica Thing Kitchen + Bar
04.2023 - Current
- Onboarded new employees with training and new hire documentation.
- Developed and maintained relationships with customers and suppliers through account development.
- Effectively managed food allergen and cross-contamination concerns, ensuring safety of patrons with dietary restrictions.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning of the restaurant, including homemade pasta dishes, as well as steps of service, and bar cocktails.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Interacted with staff, as well as customers making sure food and dining experience was at a high standard.
- Assisted in staff meetings, communicating about dinner service , as well as daily specials and/or any other important matters of the night.
Culinary Assistant
Toscana Saporita Cooking School
08.2023 - 10.2023
- Assisted in cooking classes, as well as teaching different skills related to class.
- Prepared Breakfast, Lunch, and Dinner for students of the school.
- Interacted with students in and out of kitchen, making sure all of their needs were tended to.
- Assisted with preparation and serving of food in line with established nutrition guidelines.
- Maintained food and sanitation standards to prevent food-borne illness and promote health.
- Collaborated with other culinary staff through recipes of homemade pastas, breads, and many italian dishes
Pizza Maker
Charlies Pizza
02.2014 - 12.2022
- Maintained a clean and organized workspace for efficient pizza making, ensuring optimal productivity.
- Worked in Family Business along side father and brothers supervising the restaurant.
- Trained and assisted new kitchen staff members.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
- interacted with customers, making sure their food and customer experience was at a high standard.
Cook
Sage SRQ
02.2020 - 05.2021
- Stocked and rotated food items according to expiration dates.
- Assisted in daily staff meetings, describing dishes, their ingredients and the best way to sell those items.
- Prepared and cooked high quality meals in high-volume, fast-paced service environments.
- Followed dishes with recipes ranging from all across the world.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
- Assisted in setting up and breaking down kitchen stations.
- Prepared and helped assist in large events including business parties, weddings and large family events.
Culinary Intern
Toscana Saporita Cooking School
08.2019 - 11.2019
- Assisted as well as taught classes to students about recipes of the day.
- Prepared Breakfast, Lunch, and Dinners to students based on menu items of the week.
- Maintained food safety and sanitation standards.
- Developed strong communication skills by working closely with chefs and other team members during high-pressure situations.
- Monitored food quality and presentation to maintain high standards.
- Internship through the Culinary Institute of America.
- Assisted in daily pasta making, bread development, as well as assisted and/or teaching lessons to the group of the week.
- Proceeded in tours as well learning about the italian culture, as well as the local specialties including gelato making, cheeses, as well as hunting for truffles
Cook
The Dutch
04.2018 - 08.2018
- Measured and mixed ingredients according to precise recipes for best results.
- Culinary Internship during summer of my first year at the Culinary Institute of America
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Participated in food tastings, providing valuable questions and feedback to insure educational standards.
- Maintained food safety and sanitation standards.
- Developed strong communication skills by working closely with chefs and other team members during high-pressure situations.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
Education
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY03.2019
High School Diploma -
Jamesville-Dewitt High School
Dewitt, NY06.2017
Skills
- Staff Training
- Administration and Reporting
- Hiring and Training
- Menu Development
- Business Planning
- Sanitation
- Food presentation
- Employee Supervision
- Quality Control
Timeline
Culinary Assistant
Toscana Saporita Cooking School
08.2023 - 10.2023
Manager
Its A Utica Thing Kitchen + Bar
04.2023 - Current
Cook
Sage SRQ
02.2020 - 05.2021
Culinary Intern
Toscana Saporita Cooking School
08.2019 - 11.2019
Cook
The Dutch
04.2018 - 08.2018
Pizza Maker
Charlies Pizza
02.2014 - 12.2022
Associate of Arts - Culinary Arts
Culinary Institute of America
High School Diploma -
Jamesville-Dewitt High School
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