Executive Chef

Michael Lombardi Executive Chef

**********@*******.*** ************@*****.*** 508-***-**** North Attleboro, MA

Dedicated, top-performing Executive Chef “Hands On” credited with combining business management and culinary expertise in order to increase customer base and profits. Excels at cost reduction and menu creation while serving as a strong leader and team builder. Expert ability to lower ticket times. Passionate about all things food-related. Highly accomplished at building and maintaining lasting business relationships. Adjusts work priorities and goes with the flow when unexpected changes occur. Strong ability to multi-task in complex and creative environments.

Areas of expertise include:

Restaurant Operations

Supervisory Management

Workplace Safety

Menu Creation

Customer Service

Vendor Relations

Scratch Cooking

Business Administration

Process Improvements

Professional Experience

MVL Independent Greater Boston/ Rhode Island 2010 to Present

Culinary Food & Beverage Consultant

With more than twenty-five years of experience and recognized throughout my career for being a visionary chef with in depth knowledge of the culinary marketplace, as a” Hands on Chef,” I will bring your ideas and menu concepts to a simple compelling manner to the next level. My past experience demonstrates my versatility. All of my expertise has held the highest standards of food quality and service, and each opportunity I have provided myself with new skills to carry with me and to pass on to you.

Areas of Expertise:

Culinary trends, food preparation and menu development

Inventory and purchasing

Increase profitability by identifying areas to control costs

Galliford’s Restaurant and Tavern Mendon, MA 2017 to 2018

Executive Chef & Culinary Director

Resolved managerial problems with proactive and positions communications techniques. Facilitated the exchange of knowledge and experience in order for all involved parties to achieve common goals. Successfully managed all aspects of food service including ordering, budgets, menu development, and staff management. Oversaw ‘Working” food preparations in three different venues. Specialized in New England Comfort Food, Grilled Meats, Italian, and Sea Fear from Scratched Kitchen. Served over 700 covers daily with revenues of over $3+M annually. Created popular seasonal menus and daily specials.

Key Accomplishments:

Redesigned the line, and as a result, lowered average ticket time from 45 minutes to 18 minutes, increased table turn over.

Cut costs by converting into a “scratch” kitchen; improved productivity by reducing waste.

Lowered food costs 4% and labor costs 3.5%.

Increased revenue 4.5% through food cost control, standardizing recipes, and seasonal menu planning, buying right.

Cap’n Jack’s Restaurant & Salt Marsh Lounge Wakefield, RI 2016 to 2017

Executive Chef

With a keen sense of taste and smell, explored bold new flavor combinations and made them work. In this NE. Seafood/Grilled Meats, Italian and Comfort Foods, Consistently wrote, planned, priced and developed innovative new specials. Brought all elements of meals together quickly and in an organized fashion. Served over 1200 covers daily with over $4.5M in annual revenues. Additionally managed banquets, bus tours, buffets and take-out center.

Continued:

Key Accomplishments:

Consistently controlled waste, par- levels, portioning, inventory

Increased safety of kitchen; lowered slip and fall incidents by having a new floor put in.

Shortened ticket time by scheduling appropriately, changing menus to keep with trends

Lowered food costs 5% and labor costs 3.5%; increased revenue 6%.

Increased catering operations revenues, private events hosting between 100 and 700 guests.

Incontro Restaurant & Lounge Franklin, MA 2013 to 2016

Executive Chef

Employed expertise at this high end dollar Italian Restaurant. Controlled food costs in order to achieve optimum profits of daily operations, as well as upscale party work and private meetings. Streamlined labor when I could, controlled purchasing, inventory, and cost accountability. Excelled at ensuring compliance with all local, state, and federal regulatory guidelines. Utilized natural talent and cross trained staff for this All Scratched Kitchen, planning ahead and working in fast paced environments.

Key Accomplishment:

Upheld high customer service ratings while serving 175 to 450 covers daily and reaching revenues of over $3.5M annually.

Radisson Hotel/ Johnson & Wales University Warwick, RI 2008 to 2013

Executive Chef

Developed and implemented SOPs that continuously contributed to positive problem solving and overall organizational success. Effectively managed all F&B outlets in full service hotel that hosted around 500+ guests’ daily meetings, Ala cart restaurant. Hired, trained, mentored, taught and motivated talented pro staff. Hands On, 1 to 3 weddings per weekend, and taught, coached team build 260 culinary/F&B students per year while running in this ongoing hotel.

Key Accomplishments:

Increased restaurant revenues 3.5%, and catering revenues by 5%.

Was on team to boost hotel ranking from 127 to number 5 in the entire country, and number 7 across the globe.

Additional Experience: Executive Chef for The Little Inn, The Coachmen’s Lodge, and the New England Patriots

Education & Credentials

Associate of Arts in Culinary Arts

JOHNSON & WALES UNIVERSITY Magna cum Laude

Manager’s Level Certification for Food Service Sanitation

HACCP Certified

Food Allergen Certified

Train the Trainer Certified

Gourmet Society

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