Italian Restaurant Quality Control
Resume:
Ronald Baldasseroni
Canandaigua, NY 14424
ad0fub@r.postjobfree.com https://cateringbyronnieb.wordpress.com/ Employment History
Owner, Catering by Ronnie B’s, Canandaigua, NY (January 2019 – Current)
• Private event catering for functions of up to 200 people.
• Customized dinners, desserts, and wedding cakes. Cook, Ray’s Restaurant, Canandaigua, NY (October 2017 – Current)
• Assist in all back of house operations and private parties for busy breakfast and lunch restaurant, including soups, desserts and daily specials.
Chef, Cosentino’s Ristorante, Geneva NY (April 2013 – October 2017)
• Responsible for all in-house procedures involving food purchasing, event scheduling, menus, hiring and training procedures.
• Created financial budgets for all food outlets while responsible for profits and loses (P&L)
• Hired, trained and supervised staff members on company procedures.
• Updated operational policies and procedures.
Chef, Ashton Place, Clifton Springs, NY (January 2010 – February 2013)
• Formulated and designed the entire menu.
• Created and prepared daily specials.
• Created catering menu and prepared all food for catering orders.
• Managed inventory and purchase of food and beverage.
• Demonstrated technique and preparation of foods for local broadcast companies. Chef, The Cobblestone Restaurant, Geneva, NY (May 2000- January 2010)
• Supervised 4 cooks and over 15 staff from different countries.
• Managed back of house operations.
• Performed purchasing functions.
• Established menu and ensured quality control and minimized waste. Chef, Salute Ristorante, Tiburon, CA (December 1998 – May 2000)
• Managed all purchasing, inventory, and food cost control.
• Trained staff in preferred methods and delegated daily preparation lists for over 2,400 meals and courses per day, extensive line cooking-grill, sauté and wood-fired brick pizza oven.
• Prepared all sauces, dressings, and marinades on a daily basis. Chef, Marriott’s Frenchman’s Reef, St. Thomas, USVI (August 1993 – December1998)
• In charge of all back of house operations for busy Italian Restaurant, including breads, desserts, soups, sauces, stocks
• Responsible for scheduling, profit & loss, ordering, recipe development Education
Apprenticeship, Del Quattro Leon, Florence, Italy, 1996. Associates Degree, Specialized Technology, The Restaurant School, Philadelphia, PA, 1992.
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