Manager Executive Chef

Ralph Sitero

*** *. ***** ****, ****, NC *****

( I am relocating to your area in Feb.)

(***********@*****.***)

Cell 919-***-****.

ABOUT ME

I began my career in Italy. When returning to the United States I apprenticed under one of the

finest master chefs in the world, Georges Perrier of Philadelphia’s renowned Le Bec Fin. I

learned the culinary profession the “old-fashioned” way under European chefs who required

an apprentice to become proficient in each kitchen position before advancing. My mentor

instilled in me the philosophy "cooking is simply doing many things to perfection". The pursuit

of which, is what drives me every dish, every service and every day. Genuine care

and comfort for the guests is my highest mission!

In the 30 years of experience I have worked for many world class hotels and resorts as a manager.

The Ritz Carlton and Hotel Atop The Bellevue in Philadelphia, Grand Hyatt Westshore and The

Riverwalk Hotel as Executive Chef in Tampa, My resort experience includes The Golden Inn

Beach Resort in Avalon New Jersey,

I have owned two critically acclaimed Italian restaurants.

OBJECTIVE

An Executive Chef’s position bringing years of expertise in daily operations in a diverse environment with skills in food preparation, menu writing, communications, leadership, training, HR, facilities maintenance, supply line and contract management, problem solving, and financial controls.

RELATED EXPERIENCE

Culinary Services Director Preston Pointe LLC Morrisville, NC May 2015- Present

•Developed hundreds of menu items from theory to nutritional value to cost and actual production, carefully setting all prep, production, recipe and cost guidelines.

•Daily monitored food quality and consistency through hands on inspection, training and guest follow up

•Coached and mentored all new Managers, utilizing task specific training that enhanced effectiveness of new Managers and increased retention by 15%

•Utilized critical thinking process to problem solve service and food quality related issues, increasing seating area and service quality, expanding revenues.

•Directed budget planning, communicating clear financial direction to unit managers ensuring team ‘buy-in’ on cost controls.

•Conducted annual product contract management on high use market volatile items, ensuring stable costs throughout year.

•Wrote cost effective schedules that reduced labor cost below budgeted levels for 11 months straight.

•Developed diverse staff of up to 30 people and ensured comprehensive job training which resulted in high satisfaction ratings.

•Overhauled facilities service contractors and installed professional service teams with proven service records, saving over $1200 per quarter in overcharges and needless repairs

•Drastically increase quality of food as well as spearheaded special events and monthly wine dinners

Executive Chef / General Manager & Bar Manager

J H Adams Inn/ Hampton’s Restaurant

1108 North Main Street, High Point, NC 27262, United States

Nov. 2015 to May 2016

Role & Tasks:

"Hands on working executive chef", We have increased quality while increasing volume of revenue by 43% . We have reduced overall cost of goods by 20%. I oversee a staff of 20. Create fiscal budgets, food and beverage P&L. Work the line dinner service. All inventories, ordering, prep sheets, recipe creation and cost analysis for a 2 million + dollar per year operation.

(Award of Excellence) Tripadvisor 2016

Executive Chef / General Manager

Paisan's Italian Ristorante

1275 NW Maynard Rd, Cary, NC 27513, United States

Feb. 2014 to Nov.2015 Consultant Jan 2017 to Present

Role & Tasks:

"Totally hands on working executive chef" I was the main guy on a 2 man line. A pizza and

salad person to assist me in this 85 seat, high rated Italian restaurant in Cary NC. I worked 6

days a week. I butcher all meats and fish. Prepared all stocks, soups and sauces. I made all

pastry. This was a strict from scratch kitchen. Except for the bread service I prepared everything a

la minute. I created all menus and specials . (Most of which is still used today) I executed almost every

dish. I did all purchasing and inventory. My cost of goods for food averages 30 percent. My

labor cost is below 20 percent. Since my tenure began the sales have increased 30 to 60

percent per month from the previous year. (WITHOUT ADVERTISING) all by word of

mouth.

The restaurant was losing money every month and I'm proud to say we are pulled

a decent profit. We established catering and we are now gleaning results.

Award:

(Award of Excellence) Tripadvisor 2015

Executive Chef

Maloney's Uptown

142 S Tennessee Ave, Atlantic City, NJ 08401, United States

May. 2011 to Jan.. 2014

Role & Tasks:

I was hired as a consultant at first and then asked to run it. Atlantic City's premier gastro pub

on the boardwalk open 24 hours a day. I created the pro forma business plan, opening and

fiscal budgets, Purchased all equipment, small wares, china, glass and silverware. Created all

manuals, hired and trained all front of the house and back of the house staff. Programmed

micros POS system. Created all menus, standardized recipes, plating guides, order guides,

prep sheets, line check sheets, inventory sheets, declining budget program, P & L template,

HACCP program. Interfaced with the city health department for initial opening. Publicity

ambassador for charity events, ED Hitzel TV show and radio show. All food purchasing and

inventory. Butchered all meats and fish. All stocks, soups and sauces. Most pastry. I would

work the middle position (sauté and grill stations) that allowed me to expo at the same time.

All payroll/HR reports and files. All termination and progressive disciplinary actions/

documentation.

Kitchen Manager

Ruths Chris Steak House Philadelphia Pa.

Sep. 2010 to May. 2011

Role & Tasks:

Purchasing, nightly and weekly inventory, financial reports, butchering, prep sheets, nightly

reconciliation reports, labor and purchase forecasts, scheduling, training, line checks,

declining budget, payroll and HR reports

Award:

Wine Spectator Award of Excellance

Culinary Consultant

Max's Seafood Café

34 North Burlington Street, Gloucester City, NJ 08030, United States

Jul. 2010 to Feb. 2011

Role & Tasks:

Fiscal budget and accurate P &L statements, Created all manuals, hired and re- trained all

back of the house staff. Created all menus, standardized recipes, plating guides, order guides,

prep sheets, line check sheets, inventory sheets, declining budget program, P & L template,

HACCP program. Oversaw all food, equipment, small wares purchasing and inventory. . All

payroll/HR reports and files. All termination and progressive disciplinary actions/

documentation. I reduced both food and labor costs as well as all controllable expenses .

Bottom line profit Increased as well as food quality.

Executive Sous Chef

Philadelphia Museum of Art 2600 Benjamin Franklin Parkway, Philadelphia, PA 19130

Nov.. 2008 to Aug. 2010

Role & Tasks:

The Philadelphia Museum of Art which is a high profile fine dining venue managed under the

Restaurant Associates /Compass Group umbrella. I oversaw food service at the Philadelphia

Museum of Art, Perelman and Rodin museums with extensive catering on all levels and

venues (average of a million dollars per year in catering revenue) as well as a very popular

cafeteria, three cafes and a very popular fine dining French-inspired restaurant with seasonal

appetizers, salads, sandwiches, entrées. The Chef’s Table offers a daily selection of artisanal

cheese, charcuterie, salads, and light dishes, often themed in conjunction with the Museum’s

exhibitions.

LANGUAGE

English, Italiano

LINKS

Website

http://www.sptimes.com/2002/10/31/Weekend/Real_neighborhood_Ita.shtml

Website

http://www.carymagazine.com/features/m-mmmm

Website

http://cltampa.com/tampa/the-fine-art-of-bellarte/Content?oid=2013503#.VhjLLtjQPIU

Websitehttp://www.tripadvisor.com/Restaurant_Review-g49007-d2653593-Reviews-

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