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Executive Chef Quality

Location:
McKinney, Texas, United States
Posted:
May 24, 2018

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Resume:

FRANCESCO SCHINTU

**** *********** **. ******** ** 75070 - 702-***-****

ac5ls4@r.postjobfree.com

Skills and Qualifications Summary

Accomplished Chef with a proven track record in leading teams, producing profitable results, managing budgets and food cost, and implementing effective change to support business and financial objectives. Experienced in managing diverse food operations, including room Service, banquets and buffets. Skilled in the implementation of staff education programs, counseling. Performance reviews and team recognition.

Areas of Expertise Italian Cuisine

Managing high revenue outlets

Developing and fostering interdepartmental relationships Bridging the communication gap with all levels of hotel operations Producing profitable results in a fast-paced and challenging environment Working with health inspectors from the Southern Nevada Health District Extensive experience with kosher food preparation.

Professional Experience

Executive Chef

Lombardi Family Concept January - 2017 Current Job Responsible for the creation and implementation of menu. using more sustainable quality products. Checking Budget, food cost, Menu and Recipes, from the Fresh Pastas trough Desserts.

Scheduling, Hiring Interviewing, training, Termination Executive Chef Consulting, Mimi&Coco’French Bistro Las Vegas, October 2016- January 2017

Manage, develop new Restaurant French Bistro’ at Lake Las Vegas. Plan- ning and oversight of initiatives to institute French Fusion Bistro menu, Recipes and Costing . Responsible for training and monitoring of the culinary team in proper cook- ing techniques and quality control, Scheduling, Hiring Interviewing, training kitchen Crew.

Executive Chef

Il Mercato della Pescheria at the Venetian Hotel Resort and Casino May- 2016 To September 2016

Responsible for the creation and implementation of menu. using more sustainable quality products, while reducing waste.

Checking Budget, food cost, Menu and Recipes, Organize the Mercato on all its aspects, from the Fresh Pastas show case and production to the crudo Bar. Scheduling, Hiring Interviewing, training, Termination Executive Chef Consulting, at Le Salon Beverly Hills CA, May 2015

- May 2016

Manage, develop new Restaurants and Bakery Concepts, Planning and oversight of initiatives to institute healthier menus Responsible for training and monitoring of the culinary team in proper cooking techniques and quality control. Scheduling, Hiring Interviewing, training. Assistant Executive Chef Allegro at Wynn/Encore Hotel Re- sort, Casino Las Vegas, April 2014 - April 2015

Assist the Executive Chef, to direct and supervise a $12 Million Outlet operation. Checking Budget, food cost, Menu, Recipes, working with the internal Health Inspector to make sure all the Cooks Follow the Health code Regulations, Temperature control, Training all the Morning, swing and Graveyard Stuff with Cooperation of 3 Sous Chefs,

Responsible for training and monitoring of the culinary team in proper cook- ing techniques and quality control.

Average daily covers of 700 guest and picks of 1000 covers Restaurant has an open line kitchen with a pizza oven serving an average of 250 pizza per day.

Fireman Hospitality Group National Harbor MD 2013 -2014 Executive Chef, Bond 45 Ristorante and Pizzeria Fiorella Lead, direct and supervise of a staff of 28 Manage a food budget of $ 6 mil- lion per year .

Responsible for the creation and implementation of menu. using more sustainable quality products, while reducing waste and being cost- effective Responsible for training and monitoring of the culinary team in proper cook- ing techniques and quality control.

Provide continual instruction on food preparation and sanitation procedures Scheduling, Hiring Interviewing, training, Termination Venetian/ Palazzo Hotel Resort & Casino, Las Vegas, NV 2012 - 2013 Chef Tournant, Employee Dining, Special Projects, Venetian/Palazzo Lead, direct and supervise of a staff of 20 cooks

Manage a food budget of $8 million per year

Responsible for the creation and implementation of menu redesign in all employees dining areas, serving 3600 covers per day in the outlet.Planning and oversight of initiatives to institute healthier menus for employees using more sustainable quality products, while reducing waste and be- ing cost-effective Developing a campaign to educate team members on the importance and benefits of healthy eating habits Designing a recognition program to put cooks in the spotlight and provide them with a sense of ownership of their work areas Collaboration with the Engineering team for the long term redesign of the employee dining areas Monitor and develop team member performance to ensure professional and departmental goals are met. to maintain compliance with the Southern Nevada Health District and HACCP standards and regulations.

Aviation, Specialty Rooms

Assisting the Chef De Cuisine for the operation of multiple outlets which generated over $11 million in annual revenue, including In-Suite Din- ing, Corporate Aviation catering, High Limit Room, Poker Room, Concierge lounge and employee dining room.

Lead and supervised with others Chef Tournant a staff of 50. Improved inter-department relations with Corporate Aviation by enhancing Communication channels, product delivery and providing constant Feed back to address issues.

Created and implemented new Room Service menus for both hotel towers, improving cost-effectiveness and improving food quality. Zeffirino Las Vegas in the Venetian Resort Las Vegas, NV 1999-2012 Executive Chef

Responsible for the operation of multiple outlets which generated over $18 million in annual revenue, including Zeffirino Ristorante Italian Fine Dinning, Tintoretto Trattoria a Casual Italian Dinning and Bakery, Pizzeria da Enzo outlet, buffet Pizzeria, Kitchen commissary where all the pastries and Breads have been prepared Lead and supervised a staff of 50+, including 2 sous chefs and 1 Pastry Chef and 1 Baker

Planning, developing menus and recipes.

Cooperating with the Pastry Chef a the Baker to develop, healthy pastry and breads Such us Gluten, Sucrose, Dairy and eggs free pastries and breads. Work- ing with the main office on food-labor control

Scheduling, Hiring Interviewing, training, Termination Responsible for training and monitoring of the culinary team in proper cooking techniques and quality control.

Monitor and develop team member performance to ensure professional and departmental goals are met.

Gained extensive knowledge in Gelato, Pastries, Creative Cuisine, Vegetarian -Vegan Cuisine

Provide continual instruction on food preparation and sanitation procedures to maintain compliance with the Southern Nevada Health District and HACCP standards and regulations.

Reference Contact:

Olivier Dubreuil Executive Chef Venetian/Palazzo 702-***-**** Emmanuel Zoppas Chef de Cuisine at Venetian 702-***-**** Nico Chessa Executive Chef at Lago Ristorante in the Bellagio 702-***-**** - Marisela Gomez Room Chef at Ramsey Fish and Chips 702-285-472

Recent Education

Accademia Boscolo Etoile Venice Italy 3rd Degree Master Chef 2006-2010 Others Activity

Recipes and Book Published

1996 -The First Edition of Pasta and Basta. Magazine. 2002 -The New York Times.

2005 -RESERVATION REQUIRED” by Sarah Lee Marks. 2007Star Chefs 2007- MARCH OF DIME CHEFS OF LAS VEGAS 2007-2009 “Almost Famous Chef San Pellegrino Contest”.

Awards

2002 Best Chef Culinary Excellence” assigned to Tintoretto Bakery by Quality Institute International

2005 Best Italian Chef in Las Vegas” from the Chef in America Awards Foundation 2006 Top 100 Best Chef in Las Vegas” by Chef In America Awards Foundation

“Maitre dϋ Gout” by Chef In America Foundation.

2011 Italian Cuisine Master Chef ICMC by Academia Barilla Certifications and Affiliations

2010 graduated 3rd Master Chef degree.

2010 Completed the Certification on Culinary Sanitation and Safety 2010 Completed the Certification on Nutrition

2011 Completed Certification on Food Service Management 2013 CLARK COUNTY HEALTH DISTRICT ENVIRONMENTAL HEALTH DIVISION Food Safety Management Course - Las Vegas, Nevada 2014 Food Allergy Awareness Certification at Wynn Las Vegas

Languages Fluent in Spoken

Italian Native Language-English-Spanish Computer Skills Microsoft Word, Excel and Outlook, Stratton Warren Software, AS400 Compete from Microsoft, Time Pro, Avero



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