Experience

General Manager/Chef Manager

2021-07 - Current

Sodexo USA, Schenectady, NY

Travel to multiple facilities throughout the country, adapting to any role that needs to be filled. Established and administered annual budget with controls to prevent overages, minimizing burn rate, and support sustainability objectives.
Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
Applied performance data to evaluate and improve operations, target current business conditions, and forecast needs.
Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
Reduced costs, managed delivery schedules, and performed risk analysis to improve profitability.
Organized budgets, oversaw P&Ls, and achieved margin targets consistently to stay on track with growth plans.

Chef De Cuisine

Cardona's Market, Albany, NY

Monitored line processes to maintain consistency in quality, quantity, and presentation. Oversaw scheduling, inventory management, and supply orders to keep a fully stocked kitchen. Hired, trained, and managed all kitchen staff, including employee development, issuing disciplinary action, and conducting performance reviews. Coordinate and execute all aspects of the catering division within the market. Modernized processes for kitchen staff to reduce guest wait times and boost daily output. Generated employee schedules and work assignments and determined appropriate compensation rates. Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas. Conceptualized menus for dietary restrictions and personal requests, including food allergies. Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

Head Chef

College Chefs, Troy, NY

2018-08 - 2020-05

Schedule and receive food and beverage deliveries, adhering to food costs and budget.
Properly handle and store food to eliminate illness and prevent cross-contamination.

Met with the client and discussed the types of meals that would be required and if any household members had dietary restrictions or food allergies.
Plan menus incorporating healthy, fresh food sourced from local farmers and stores.

Prepare meals using various cooking techniques, including baking, braising, roasting, frying, and sautéing.

Sous Chef

Black and Blue Steak and Crab, Albany, NY

2016-01 - 2017-01

Documenting and inputting inventory weekly.
Created weekly specials.
Maintained well-organized mise en place to keep work efficient and consistent. Established and updated staff schedules and assignments to optimize coverage of peak times.
Planned and directed high-volume food preparation in a fast-paced environment.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Mentored more than 15 kitchen staff at all levels to prepare each for demanding roles.

Executive Chef

Bellini's Italian Eatery, Clifton Park, NY

Building an optimal inventory control model increased profits and efficiency by 5%. Had the lowest food cost percentage of the entire company.
Implemented all relevant Food Hygiene and Safety requirements.
Created daily specials. Monitored line processes to maintain consistency in quality, quantity, and presentation.
Hired, trained, and managed all kitchen staff, including employee development, issuing disciplinary action, and conducting performance reviews.
Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.

Executive Chef

Tin Pan Galley, Sackets Harbor, NY

2006-04 - 2015-12

Menu development, including weekly specials and seasonal menu items. Recruited, trained, and directed numerous cooks/chefs, garde managers, and dishwashers.
Responsible for lowering food cost percentage resulting in increased sales Experience with off-site and on-premises catering with a range of up to 300 guests.

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Supervised and enhanced the work of a 30-person team producing more than 800 plates per day.
Estimated food consumption, requisitioned food, selected and developed

recipes, standardized production recipes for consistent quality, and established presentation technique.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

ServSafe Manager Certified

AlleTrain: gluten-free and food allergy Certified

Payroll and scheduling

Team leadership
MS Office
Customer service Budgeting and cost control Banquets and catering Inventory control

Menu development