RALPH A. ACONFORA, JR.

** ********** ***

Monroe, CT. 06468

Cell: 475-***-****

acvqy5@r.postjobfree.com

EDUCATION: JOHNSON & WALES UNIVERSITY – Providence RI

Associates Degree in Culinary Arts – 1982

CERTIFICATIONS: National Certified Professional Food Manager

Certification of Sanitation and Supervision (Serve Safe)

PC TRAINING: Proficient in: Microsoft Office; Microsoft Outlook

SKILLS: Excellent interpersonal, organizational and management skills; able to handle diverse tasks simultaneously while

providing direction and supervision in a high pressure environment; capable of working and multitasking efficiently and accurately within time constraints; able to comprehend and process large quantities of detailed information; willing and able to work as a team player or individually.

EXPERIENCE:

2016-present Roberts Food Center

Madison, CT

Food Manager

Responsible for assisting the Executive Chef, managing food service operations, overseeing banquet section and kitchen, assisting on as-needed basis for a La Carte restaurant section, interviewing, hiring, training, and supervising kitchen staff; coordinating food preparation and presentation for banquet menu items, maintaining weekly labor reports and food orders, conducting regular inspections to exceed sanitation requirements, and working in coordination with Beverage Director.

1999 to present USS CHOWDER POT III

Branford, CT

Sous Chef

Second in Charge; responsible for assisting the Executive Chef, running main line, conducting regular inspections to exceed sanitation requirements, and coordinating the preparation and presentation of banquet menu items.

2006 – 2012 US FOODS

Norwich, CT

Territory Manager

Managed sales territory to achieve sales and profit goals of annual sales budget. Credit and Collections of

accounts. Maintained client files and assisted clients with menu planning and purchasing of adequate supplies.

1999 – 2006 SYSCO FOOD SERVICES OF CONNECTICUT

Rocky Hill, CT

Territory Manager

Managed sales territory; Credit and Collections of accounts; maintained client files; assisted clients with menu

planning and purchasing; developed target accounts with District Sales Manager.

1995 – 1999 MARC ANTHONY’S

Hartford, CT

Executive Chef

Managed all aspects of kitchen operations, banquet and conference facility; hired, trained, and supervised all staff;

prepared banquet menu items; implemented inventory system, managed customer reports, recipe files and staff schedules; maintained proper sanitation; reduced food cost from 28% to 23% and labor cost from 18% to 11% through the use of Quality Management Practices.

1993 – 1995 DAKA RESTAURANTS, INC

Windsor, CT

General Manager / Chef

Supervised staff of 10; managed Stanadyne Automotive Inc. dining facility; coordinated special events, safety meetings,

monthly reports and guest forums; captured net savings of 25% in one year; hired, trained, and supervised staff; prepared special menu items; ordered stock and maintained inventory reports; managed daily cash reports, bank deposits, payroll, monthly and weekly profit and loss cost control.

1992 – 1993 FRANKS SUPERMARKETS, INC

West Hartford, CT

Assistant Head Gourmet Chef

Prepared daily lunch specials and consulted with management to create buffet lunch specials; responsible for keeping

facility up to inspection and sanitation standards at all times.

1990 – 1992 HEALTHCARE ASSOCIATES, INC.

Plainville, CT

Food Service Director / Supervisor

Responsible for hiring, supervising and training 30 employees for a 180 bed healthcare facility; Purchasing ; (writing?) weekly and monthly inventory reports for senior management; designing menus for patients and special functions; creating employee schedules; keeping kitchen up to state inspection and sanitation regulations.

1988 – 1990 ARA SERVICE, INC

Hamden, CT

Assistant Manager / Southern Connecticut State University Student Center

Assisted Manager with staff training and supervision for 14 full-time, 4 part-time, and 25 student employees; coordinated

the sanitation, menus, ordering, receiving, storing and refrigeration of supplies; supervised all food preparation and

serving for approximately 2000 people per day; catered functions daily cash reports and bank deposits.

1987 – 1988 DEPARTMENT OF JUSTICE, FEDERAL BUREAU OF PRISONS

Danbury, CT

Cook Forman

Supervised, trained, and demonstrated proper production and presentation techniques of 3 daily meals to the inmate

workforce. Guided and directed inmate cooks, bakers and meat cutters; directed service workers in sanitation control,

receiving, handling, storing and refrigeration. The total prison population consisted of 1400 inmates and 205 staff members.

1986 – 1987 CHARLIE & LEONS RESTAURANT

Ansonia, CT

Head Chef / Kitchen Manager

Prepared and cooked all food dishes; supervised and trained staff; reduced operating costs by 20 percent by

implementing an inventory control system; butchered all meat selections to appropriate portions.

1984 – 1986 MORY’S ASSOCIATION, INC on the campus of YALE UNIVERSITY

New Haven, CT

Sauté Chef

Prepared and sautéed of all specialty dishes; planned daily specials; coordinated recommendations for new items

with the Head Chef.

1982 – 1984 500 BLAKE STREET CAFÉ

New Haven, CT

Assistant Head Chef / Kitchen Supervisor

Supervised kitchen staff of 10; trained new employees; completed weekly work schedules; prepared and cooked

Italian specialty dishes; coordinated food menus for special functions.

REFERENCES: John Bencivengo, Executive Chef, Chowder Pot of Branford, CT 203-***-****

Iris Merlis, CT Hospice Food Service Director, Branford, CT 203-***-****

Edgar Ortiz, Owner of LaLuna Restaurant, Branford, CT 203-***-****

Contact this candidate