Responsabile for cooking a la carte item for room service during the night.

Spearhead a tam of over 30 kitchen staff across gourmet kitchens in Il Vespaio, Il Farro, Al Mulino, Local Table, Il Grano, Rocco’s, Maddalena Winery, Tirovino Wine Bar, and Il Cielo. Manage staffing and inventory, including cost management in accordance with established budgets and various operational needs. Consistently ensure adherence to US sanitation regulations, providing guidance and training to internal teams to ensure detailed understanding. Place purchase orders of food supplies and cooking supplies based on menu options, popularity of items, and seasonality. Oversee recruiting, hiring, and on-boarding on new staff to develop efficient and collaborative kitchen teams.
Key Accomplishment:
• Streamlined workflow for service line operations during peak hours, maintaining client satisfaction for business retention.

Oversee food preparation as a line cook, Garde manager, baker, omelet chef, grill cook, and event chef.
Key Accomplishment:
• Maintained streamlined workflow in accordance with established strategies and project programs, delivering efficient and appealing food preparation.

Training and teaching line cooks, recipes and special menu development, catering special events, inventory and food cost analysis.

Responsible for all kitchen operations, which included 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

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. Created 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. Improved and taught the kitchen staff new culinary techniques. Maintained the restaurant facilities, invoice records and equipment. Organized and initiated new procedures to meet health department

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.

Chef de partie for the pasta and entree station, chef Garde manger tournant, I was replace this position during the week on the Chef Day off.