executive chef

SALVATORE PIZZO

**** ** **** ******, ******* Creek, FL 33073

954-***-****, *********@*****.***

Corporate Executive Chef

Global offshore resources [December 2013 -present

with revenue of 10 million per year

My duties and responsibilities include the development of an ongoing

culinary program for the educating and training of chefs, cooks, and galley

hands that are working on oil platforms and ships in the Gulf of Mexico and

around the world. These duties include but are not limited to the writing of

job descriptions, training manuals. The development of new menus for our

client’s. The Hands on training of employees in the field and the evaluation

of employees

ANGEMAR an executive food and beverage management consulting

firm [January 2013 - December 2013

Working with clients like FIRE ROCK Navajo Indian casino in Gallup New Mexico and

AZTECA fresh grilled Mexican in Fort Lauderdale by the sea to name a few. As a

consultant I worked with the clients to develop menus and recipes for new or existing

menu items. I also work with them on controlling costs such as labor and food. I also

developed employee training manuals like safe food handling and how to working safely

within a food service operation to name a few.

Senior Camp Manager & Executive Chef (August 2010 – June 2012)

H.R.G., A Subsidiary of Ashbritt Environmental, HQ: Deerfield, FL, Camp: Port Au Prince,

Haiti

The camp housed approximately 100 people and served a total of 300 meals per day.

• As Camp Manager, I ensured the deliverance of the camp requirements in a safe

and quality manner, implement risk management procedures, supervising regular

operation of the camp which included food services, general health care, potable

water supply, drainage, sewage, power, room assignments, janitorial and cleaning

services, and managed the operation, maintenance, renovation and construction of

buildings, grounds, and other facilities.

As Executive Chef, my duties included overseeing all food activities,

including food preparation, opening and closing procedures, and customer service .I

Performed inventory control, ordering, purchasing, and negotiated agreements with

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SALVATORE PIZZO

6721 NW 45th Avenue, Coconut Creek, FL 33073

954-***-****, *********@*****.***

vendors ensuring accurate and timely delivery. Non food related duties included hiring and

training employees, preparing weekly schedules, employee supervision, and performance

evaluations.

Executive Chef (May 2009 May 2010)

Marcello’s Bistro, 1960 North Bend Road, Hebron, KY 410**-***-*** 9700

A four star restaurant with yearly revenue of $5 million

• Designed and created the menu, wrote all recipes related to the menu, trained all

staff front and back, did all employee evaluations, butchered and baked as well as

created nightly specials.

Camp Manager/ Executive Chef (March 2008 – April 2009)

Grand Junction, Colorado

Remote camps – serving 400 meals daily

• Responsible for creating a two week cycle menu, ordering and preparation of the

menu, ordering product from vendor’s website, coordinating with the baker/second

cook to ensure the preparation of baked goods and snack items, maintained

sanitary and safe food environment.

Executive Chef (September 2006 – February 2008)

Casa Luna Punta Gorda, FL

This fine dining establishment with seating for 150 guests with a 3 star rating was rated

“Best New Restaurant” by The Charlotte Sun.

• Responsible for overseeing all daily activities, including food preparation, opening

and closing procedures, and customer service. Developed and implemented new

sales and marketing strategies to increase business. Performed inventory control,

ordering, and purchasing. Negotiated agreements with vendors ensuring accurate

and timely delivery. Developed the restaurant’s menu and wine list. Hired and

trained employees, prepared weekly schedule, supervised, and evaluated

performance including FOH and BOH employees. Responsible for all aspects

involving catering functions including calculating per plate costs and labor

expenditures.

Culinary Arts Teacher (January 2004 – August, 2006)

The School Board of Broward County Coconut Creek, FL

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SALVATORE PIZZO

6721 NW 45th Avenue, Coconut Creek, FL 33073

954-***-****, *********@*****.***

• Taught and directed students in the Culinary Arts

Corporate Executive Chef (April 2000 – December 2003)

Java Café Ft. Lauderdale, FL

• Cost out existing menu and profitability of existing items, and developed new menu

items

Executive Chef/Director of Food Service (January 1999 – March 2000)

Broward Partnership for the Homeless Ft. Lauderdale, FL

As Executive Chef, my duties included overseeing all food activities,

including food preparation, opening and closing procedures, and customer service .I

Performed inventory control, ordering, purchasing, and negotiated agreements with

vendors ensuring accurate and timely delivery. Non food related duties included hiring and

training employees, preparing weekly schedules, employee supervision, and performance

evaluations.

• Prepared and oversaw the preparation of several hundred meals a day, and

ensured the sanitary conditions of the facility

Casino and Hotel Experience

I worked in Las Vegas for the Dunnes Resort & Casino for five years. I started out as the

Executive Sous Chef for the buffet and worked my way up to be the Assistant Banquet

Chef in charge of all banquets for parties up to 500 people. I also worked in Miami for the

Diplomat Resort & Hotel as the Executive Sous Chef.

There we served 400 600 meals a night to the showroom.

Education

• Certified Culinary Arts Teacher, University of New York, NY

• SaniServe Certified in Florida, Kentucky, New York, Ohio, Nevada

• H.A.S.P

• Sexual Harassment & Discrimination Course.

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