OBJECTIVE:Executive Chef
Work in commercial kitchen since 1980; experience as a chef of Italian and international cuisines.Experienced in the art of culinary design and the creation of new dishes.Able to teach others, create special menus, calculate food cost analysis, maintain inventory control, budgeting, business strategies, computer operation, purchasing, and confidential reviews.Respect of the budgeted P.N.L Knowledge of Microsoft excel,Microsoft word,HTML code,Java script,PDF and many more computer applications.
Fluent languages spoke and write are:Italian,English and Spanish.
ASSOTIACION:
International Professional Executive Chef
AWARDS:
Selected in the first 6 finalist for the Gualtiero Marchesi Award 2003.
Finalist of the 39 Grand Prix Culinaire "Pierre Taittinger" award culinary competition 2005 with 7 European countries.
Recognition for the participation of the semifinal world culinary contest, Bocuse D'or U.S.A in Chicago February 18,2006.
EDUCATION:
1982-1986 Hotel & Restaurant Services Diploma Aurelio Saffi Professional Hotel & Restaurant Institute, Florence, Italy.
Chef certification of Italian Institute for culinary and pastry arts."Brescia"ITALY:PROFESSIONAL ITALIAN CUISINE.
ITALIAN CULINARY ART
Certification of a National food handler as kitchen manager.
Experience
Chef Design, Inc. Professional Culinary Consulting for:
12/2011-Present
Di Carlo Neighbor Wood Fire Oven restaurant Hollywood
New core dinner menu, improve daily bake bread quality by introducing Natural mother yeast. New bakes good(flourless chocolate, cheese cake, apple tart, cream puffs, chocolate mousse, creme brule') Curing fish, fresh brioche buns, handmade artisan pasta (spaghetti,Pappardelle,Garganelli,Fettuccine.
12/2010-12/2011
Tirovino Wine Bar.
Opening the restaurant kitchen from scratch, developing the core menu with new Italian small dishes, with affordable prices and excellent variety more then 50 item in the menu prepare fresh everyday including the bake of fresh Ciabatta bread panini, and dessert.
10/2009-10/2010
IL Cielo
Reinvented the presentation of most of dishes on the core menu, update the menu with new ingredients,highlighting new flavors,reduce over time labor cost by using salary employee to work more efficient. Conduct daily stuff meeting with servers and front operation manager to bring the knowledge of the recipe use in the kitchen and pointed the key ingredients for eye catch sales at the moment customers sit on tables.Keep A grating on the kitchen for cleanness and safety. Working every day on the line for substitute other salary chef of day off on schedule. Create from scratch a Bar menu, give event manager different ideas on the daily basis for new dishes.
Ordering, Inventory, purchasing was one of my responsibility.
Keep food cost low, by giving dishes the right cooking technique for better presentation, nutrition, and execution.
07/04-07/09
Executive Chef/Owner
Fioretto Trattoria, Los Angeles,CA. Chef Design, Inc.
Create an Italian Tuscan casual dining concept, kitchen and dining room plan, submitted to approval for the local health department. Hiring employees, create the seasonal menu and weekly specials.Working in the kitchen to bring the production fro $0 to$1500.00 daily sales. running food cost at 23% and labor cost at 11%.
05/03to 07/04
Chef de Cuisine,
La Fornaretta Pasadena.
Create new special menu and recipes to update the kitchen operation, update and develop existing dishes with better presentation and taste. Rich 100% customers satisfaction without complain.Inventory control: create an ordering system easy to follow to continuing the production of the daily culinary operation.
05/02-12/02
-Chef
The Patina group, Los Angeles, CA.
Training and teaching line cooks, recipe and special menu development, catering special events, inventory and food cost analysis.
05/01-03-02
Executive Chef,
Hilton Hotel, Torrance,
Responsible for all the kitchen operations which includes banquets, buffets, restaurant and room service. Created new restaurant menu, improved the quality and consistency on a daily basis. Conducted food cost analysis, inventory, budget, employee reviews, new hires and terminations. Designed new concepts for the hotel, redesigned and improved kitchen
08/00-05/01
Chef
Padri restaurant Agoura Hills, CA.
New core menu development with daily special for lunch and dinner. Organized the kitchen and restaurant operation to a higher level of quality service. Budget and business strategies proposal. On going teaching and training of kitchen staff.& Culinary art demonstrations to restaurant staff on new dishes.
11/97-08/00
Chef-Partner,
IL Fornaio Restaurant, Beverly Hills,
Awarded for Best Food Quality, Most Authentic Regional Menu and Highest Increase Sales in the company.Received over forty reviews with a five star 100% rating. Responsible for managing all aspects of the kitchen and staff of forty employees. Create Italian regional menus, weekly special menus for breakfast, lunch and dinner with culinary demonstrations for the restaurant staff. Catering and special menus for large parties, food cost analysis, food sales reports, employee reviews, employee work schedule, and food purchasing and monthly inventory. Improve and teach the kitchen staff new culinary techniques. Maintain the restaurant facilities, invoice records and equipment. Organize and initiate new procedures to meet health department standards. Conduct safety and awareness meetings with staff.Regional menus
TUSCANYand
UMBRIA.
1993-1997
Chef
Tutto Mare Restaurant,La Jolla and Newport Beach, CA.Spectrum Food Corporation.
Responsible for managing all aspects of the kitchen and the staff of thirty-five employees. Developed new menus for lunch and dinner specials, special events, large parties and catering.Conducted a monthly inventory, maintained food cost analysis and food sales reports.Taught culinary techniques to other kitchen staff.Developed safety awareness and health department standards program. Awarded numerous five star reviews.
1991-1993
Sous Chef
Locanda Veneta Ca.Brea Restaurants, Los Angeles, CA.
Responsible for cooking on the line and food preparation.Developed daily special menu dishes.Taught other employees culinary techniques, purchasing and food inventory.
1986-1991
Chef Line Cook
Mamma Gina Ristorante, Florence, Italy
Responsible for the Pasta and Sauteed kitchen stations.
1982-1986
Line cook at
La Loggia Florence, Hotel Corona Florence Italy, Da Ganino, Ristorante "Il Cavallino" Florence Italy, Natalino florence Italy,Hotel Canal Grande Venice, Italy.
