Pat Ippolito

** ********* ** ****** **** NY *****

516-***-**** acvg04@r.postjobfree.com

Professional Experience

Cousins NYC, NYC, NY 10/15-Present

Executive Chef

-Opened up new restaurant on Upper East Side. Set up kitchen, ordered all opening equipment

Hired and trained staff, designed dinner, lunch and brunch menus. Set up food costs to 30% and

Labor to 15%. Established vendor lists. Worked the line, and expedited the soft opening to present.

Developed recipes and recipe costing.

Kennedy’s Restaurant Breezy Point, NY 9/14-6/15

Executive Chef

-Helped re-launch Kennedy’s Restaurant in Breezy Point after being closed due to Hurricane Sandy.

-Developed lunch, brunch and dinner menus and hired and trained 15 BOH staff members.

-Kept strict inventory control and helped keep food costs to 30%. Currently on target for $3 million in revenue through 200 seats including on premise catering.

-Executed daily specials and helped staff on the line when needed.

-Worked with FOH on parties as well as coordinating lunch, brunch and dinner.

-Set up and negotiated with all my vendors.

490 West, Carle Place, NY 2010-2014

Executive Chef

-Launched an 80 seat fine dining restaurant in Carle place, NY.

-Received 3 stars from NY Times and 2 from Newsday -

-Negotiated with vendors, kept food costs at 30% and labor at 27%.

-Developed seasonal menus and wine list based on menu and helped staff sell wine.

-Programmed POS systems and constantly worked with back of the house and the front of the house to improve productivity and service.

-Fully trained BOH staff and kept strict inventory control.

-Experience with food allergies especially Gluten Free Food preparation and execution.

-Voted best new American restaurant twice by Long Island food critics.

Tasteful Events Catering, New York 2007-2014

Executive Chef

-Started my own off premise catering company from the ground floor and executed over 400 off premise corporate and social events including corporate holiday parties, social events and weddings. Generated and event sold proposals

-Managed a staff of up to 30 employees.

Private Chef 2008-2015 Worked as a private chef for 1 client with homes in east Hampton and Manhattan. Executed dinner party’s for 4 guests up to 30 guests. Executed client events up to 150 guests.

-Line Cook, Sous chef 1999-2007

Culinary Academy Of NY, Culinary Arts and Professional Chef program

Education

-Culinary Academy of NY, Culinary Arts and Professional Chef Program

-SUNY Buffalo Multi disciplinary studies 1990, Economic, Finance, Chemistry

-Currently in training for my Private Pilot’s License and Instrument Rating

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