Executive Chef Food Service
Resume:
Anthony Giletto
Marlton, NJ 08053
Professional Experience
I present myself to you with a brief introduction of my career, followed by a resume that begins fifteen years ago.
I have over thirty four years of professional cooking experience, which includes over fifteen years as executive chef. My professional career began with two fine hotels, the Hyatt and the Four Seasons Hotel. I worked through all the departments of these hotels, including a line position in a five star restaurant within the Four Seasons Hotel located in Dallas, Texas. From there I attended the Culinary Institute of America and was employed by a fine French restaurant in the suburbs of New York City. Here I served my internship under a two star Michelin chef from France, as required by the Culinary Institute. After completing my education and employment in New York, I moved to the Philadelphia area. I gained employment as executive chef at a new Delaware Avenue restaurant. I was fully responsible for the grand opening. While working in Philadelphia I was honored by the Restaurant School of Philadelphia, as one of the top 50 chefs in the Metro area. Here my resume begins with the previous fifteen years of my career.
If the opportunity presents itself, I look forward to discussing my qualifications and our future together even further.
Shop Rite, Food Service Manager, 5/2003 - Present
I have implemented the foundation for this company which had no prior experience with a food service department. Having developed a system to produce all required product in a sanitary and safe environment. This includes the development of consistent recipes for salads, buffets, grab and go meals, catering, a sandwich program and a pizza program. I was also involved in setting up systems for controlling inventory ordering cost and labor controls. These systems are now implemented in the five stores owned by the Eichkoff family.
Lamberdi Restaurant, Executive Chef, 9/1998 - 4/2003 When I first began working and training in the Cherry Hill location I was assigned as executive chef of one of their franchises, Pasta Blitz in Lawrenceville, New Jersey. I was responsible for maintaining a sanitary, healthy, productive, profitable kitchen. Education
La Salle College - Attended one year (1977) as an accounting major on a scholarship Rutgers University - Attended three years (1978-1980) as a part time student majoring in psychology Culinary Institute of America - Attended two years (1984-1986) and graduated first in my class with an associate’s degree in culinary arts
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