Manager Quality

JOSEPH CUCCULELLI

**** *** *** ** ● Bradenton,FL, 34209 ● Mobile 941-***-**** ● ********@*******.***

SUMMARY OF QUALIFICATIONS

An accomplished Chef with a strong combination of culinary experience and management skills. A self-starter with extensive experience in menu planning, quality control, and food inventory planning. Familiarity with a wide array of international cuisines. Areas of expertise include:

Staff Training/Development Profit Enhancement ServSafe Certified

Quality Assurance Personnel Oversight ServSafe Administrator/Proctor

Cost Containment Certified Instructor and Proctor of NRAEF

PROFESSIONAL EXPERIENCE

Pattiegeorges, Longboat Key,Fl 2012-2014

Bartender /Waiter: to build clientele with exceptional service and focus on guest satisfaction.

Create a dining experience with food and allergy knowledge

Take care of customers with innovative drinks and specials

To build a customer base of high end clientele

Bradenton Country Club, Bradenton,Fl 2011-2012

Executive Sous Chef :to ensure quality control for all kitchen production

responsible for planning and directing food preparation in a kitchen.

responsible for ensuring that food that leaves the kitchen is of the highest quality

responsible for planning and directing food preparation for banquets and ala carte; maintaining kitchen sanitation and overall cleaning schedules

DORSEY CULINARY ARTS ACADEMY, ACICS ACCREDITED, Roseville, MI 2009-2011

Culinary Instructor: Responsible for developing and mentoring students in the field of culinary arts focusing on safety, sanitation, and kitchen fundamentals

Educate and motivate a diverse group of students the art of culinary fundamentals to establish a framework for success Establish industry connections to foster opportunities for students

Develop lesson plans, curriculum, and testing

INVERNESS COUNTRY CLUB, Toledo, OH 2009

Sous Chef: Responsible for evening ala carte operations and special events

Planned and directed food preparation for ala carte menu

Oversaw food production and plating

Managed monthly inventory and implemented employee training

ARAMARK, Toledo, OH 2008

Chef Manager/ Location Manager University of Toledo: Responsible for all activities of the kitchen staff including: recruitment, training, supervising, scheduling, evaluating, payroll, and inventory

Created a daily international menu for over 1,500 students

Catered university functions for over 5,000 guests

BUON AMICI, Williamsburg, VA 2007

Executive Chef: Oversaw all kitchen operations in a fine dining setting. Supervised a 10 member team and managed recruiting, training, scheduling, purchasing, inventory, sanitation, menu development, price structuring, and food/labor costs.

Maintained a 22% average monthly food cost

Named the hottest new restaurant in the Virginia Gazette

Developed a new menu on a monthly basis

NEW ALBANY COUNTRY CLUB, New Albany, OH 2006 – 2007

Catering Chef: Responsible for all offsite and on premise catering functions. Assisted in creating menus for large parties.

Served plated dinners for up to 4000 people

Created sushi menu

LA CUISINE, Miami, FL 2003 – 2006

Catering Chef: Responsible for working within a budget to design both the food and beverage menus. Prepared a wide variety of cuisines.

Catered a multitude of formal affairs for up to 500 people

Created unique and memorable menus in accordance with clients’ budget specifications

ASSOCIATES CULINARY ARTS, JOHNSON & WALES UNIVERSITY

UNITED STATES MARINE CORPS.

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