Customer Service Food

THOMAS FIGLIA

PO Box **** White Plains N.Y ****2

914-***-**** * *******@*****.***

CHEF

Over 20 years experience in management of food operations

High volume corporate, institutional, retail, catering, and hospitality

experience

Comprehensive experience in kitchen, banquet and al-la-carte operations.

Increased revenues through start-up and high growth cycles. Proven record

of achieving the highest standards while controlling costs. Drive revenues

through creative menus, high quality cuisine, staff leadership and

outstanding customer service.

KEY AREAS OF EXPERTISE

Menu Design/Development Resource Kitchen Design/Layout

Procurement/Inventory

Staffing/Training Banquets/Catering Dining Room/Kitchen

Operations

High Volume Food Service Customer Service Budgeting/Cost Reduction

Special Events Operations Streamlining Operations Management

Coordination

Strategic Business Planning Team Building/Leadership

Development

PROFESSIONAL EXPERIENCE

SOUS CHEF, KENDAL ON HUDSON, Sleepy Hollow N.Y.

2014-present

CHEF DE CUISINE, STATE UNIVERSITY OF NEW YORK

MARITIME COLLEGE, Bronx, NY 2008-2014

. Oversee all on-site meal preparation for multi-million dollar campus

food service operation servicing the student population 7 days a week

(2700 meals daily). Manage main dining room with seating capacity of

1000, as well as secondary dining room, and retail outlets (food court

and pizza court).

. Manage shipboard food service servicing 400 students in a 3 month

rotation period.

. Train, supervise and schedule a staff of 20 food service workers in

all aspects of operations, menu execution, sanitation/safety measures,

and customer service.

. Direct a large number of catering projects such as the Admiral's Ball

(annual fundraiser with over 500 attendees and $2 million food

inventory), in addition to various naval and maritime events.

. Collaborate closely with Food Service Director and Executive Chef.

Highlights

. Significantly enhanced food service operation for Compass (vendor)

with emphasis on improved food quality, fresh ingredients, menu

assortments, food presentation, professional standards, efficiency,

cost reduction/portion control and less absenteeism.

. Resulted in tripling of business and increased competitiveness in the

marketplace.

. Adapted and executed a more flexible service operation offering a la

carte and small menus in the

snack bar-caf .

. Optimized culinary resources with a new $5.5 million kitchen.

CHEF, ANTUS OF WESTCHESTER, Elmsford, NY 2007-

2008

ROOSEVELT BALLROOM, Yonkers, NY

. Managed food production in high volume catering establishments hosting

corporate outings, team builds, fundraisers, seminars, and political

events for notable politicians.

CHEF, WHOLE FOODS MARKETS, White Plains, NY 2004-2007

. Co-developed and implemented multi-cuisine menus for catering and

retail sales with emphasis on garde mager and food presentation.

Department revenues exceeded $500,000 per annum.

. Instrumental in opening up new store locations in the Time Warner

building, Bowery and Brooklyn.

. Wrote for and assisted clients in menu selections.

. Coordinated 6 departments for all catered functions based upon

seasonal/holiday demands.

. Supervised and trained staff of 40 including shift supervisors, pantry

workers, receiving, stewarding and customer service.

. Assumed all purchasing responsible for all perishables.

THOMAS FIGLIA - 2

EXECUTIVE CHEF, CONSOLIDATED EDISON (CULINART), New York, NY 1997-2003

. Oversaw meal preparation for food court serving 800-1000 covers daily

(2 meals daily approximately 500-600 each meal period). Managed all

food purchases.

. Oversaw internal and external catering for group sizes 10-500 (350

seated; 500 standing), encompassing cocktail parties to formal

dinners, Con Ed functions and outside groups.

. Supervised staff of 25 unionized employees, sous chef, pantry workers,

attendants, kitchen production staff, stewards and temporary staff.

. Directed food production, ordering and transportation for three off-

site facilities.

. Maintained consistent 35% food cost in P&L operation.

OPERATIONS DIRECTOR, TROUTBECK INN & CONFERENCE CENTER, Armenia, NY 1996-

1997

. Managed daily operation of 42-room boutique hotel and conference

venue. Supervised all business and social events. Oversaw F&B

department including 200 seat ballroom, 70 seat fine dining

restaurant, lounge and poolside grill.

. Selected and purchased from all non-food vendors, wine & spirits, dry

goods, equipment rentals, housekeeping supplies, linens and sundries.

. Managed wait staff, bar tenders, temp chefs, bellman, valet parking

and stewarding.

. Oversaw maintenance and grounds keeping for 400+ acre country estate.

CORPORATE EXECUTIVE CHEF, FORTE FOOD SERVICES, Manhasset, NY 1990-

1996

. Directed executive dining and catering services for Fortune 500

companies (25 locations, 22 cafes, 8 executive dining facilities, and

2 sundries outlets.

. Clients included: J. Walter Thompson Agency, Cantor Fitzgerald, ING

Baring, Young & Rubicam, Republic National Bank, and NY Public

Library, among others.

. Directed and participated in food production for off-site functions up

to 200 and menu development and culinary execution for all in-house

client catered events.

. Participated in selection and training of a culturally diverse

employee base.

CHEF, CANADIAN IMPERIAL BANK, New York, NY 1986-

1990

. Managed diverse menu development and food production for approximately

550 covers daily and catered events.

EDUCATION

Culinary Institute of America, Associates Degree, 1979

Michigan State University, BA, Hotel and Restaurant Management, 1976

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