Vito Scoppino

• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Assisted in menu development and recipe testing.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Complied with all health department regulations regarding proper food handling methods.
• Performed weekly inspections of all equipment for safety compliance.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Monitored inventory levels to ensure adequate supplies on hand.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Created a positive work environment by encouraging teamwork among staff members.
• Supervised cooks and other kitchen personnel during meal services.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Monitored food products, driving quality, freshness and integrity.
• Trained kitchen workers on culinary techniques.

▪ Developed my sense of vegan / plant-based tricks, tools and methods.

▪ Grew my knowledge and understanding further of vegan ideals and notions.

▪ Inventory of all kitchen items and responsible for ordering produce and equipment

▪ Responsible for prepping and restocking the line

▪ Directly responsible for opening and closing the line

▪ Responsible for prep and cleaning lists

▪ Worked both prep and line shifts

▪ Prepared family meals

▪ Working with servers to ensure that orders are completed according to request and on time

▪ Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations

▪ Monitor and evaluate staff and coordinate break schedules

▪ Responsible for opening and closing the restaurant and all necessary functions of the kitchen during

business hours.

▪ Refined my knife skills.

▪ Used different cooking methods; sweating, braising, steaming, frying, saute

▪ Responsible for opening and closing the restaurant and all necessary functions of the kitchen during

business hours.

▪ Learned over my 3 year tenure how to efficiently complete orders in a high volume environment.

▪ Prepared many types of cuisines, primarily a fusion between Eastern European and American.

▪ Solidified and enhanced my knife skills.

▪ Used different cooking methods; sweating, braising, steaming, frying etc.

▪ Developed a firm understanding of spices and how to create consistency while cooking.