Executive Chef

EXECUTIVE CHEF

CLAUDIO CAVALLERI

***, ******** ***. - ********, ** 02360

Phone: 781-***-****

E-mail: ****************@*****.***

SUMMARY

ACCOMPLISHED CHEF WITH STRONG COMBINATION OF CULINARY EXPERIENCE AND MANAGEMENT SKILLS. Offers extensive knowledge in culinary and food customer service with more than 15 years of background. Possess proven versatility with experience in hotel, corporate i.e. independent restaurants. Tracked record of maintaining relationships. Highly motivated and a Culinary Arts innovator known for producing top-quality dishes. Contributing to revenue growth and reducing food and labor costs. Demonstrated ability to lead, take charge, offer input and directions. Ability to handle emergency situations i.e. having to produce large amount of meal at the last minute. Wide range of culinary training and perception of current culinary trends.

Familiar with methods and process of Modern Cuisine, food & techniques. Unique blend of creative flair and deep passion for food. Strong record of streamlining operation and improving service while preserving the highest levels of quality. Able to work in a team environment and establish, manage and maintain interpersonal relations. Aptitude to foresee and recognize potential problems before they occur and plan for them accordingly. Faculty to inspire kitchen staff, solid trainer/mentor, planning, organizing, controlling and directing the work of employees. Responsible and dependable in fulfilling obligations. Persistent in the face of obstacles. Provided of good natured and cooperative attitude. Technical knowledge of Microsoft Office, Excel.

Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls. Capable communicator in Italian, Spanish and English. A native Italian, educated in Sorrento “Master of Arts” graduated Culinary School in Rome, trained by Chef Fabio Baldassarre, 1 star Michelin Restaurant.

U.S. permanent resident.

Qualifications and Skills

• Business management • Culinary management • Kitchen management

• Positive Attitude • Inspiring People • Dependability

• Team building • Implemented new food concept • Adaptability

• Payroll. • Cooperating • Work under pressure

• Control budget and work • Leading by example • Multitasking

• Scratch Kitchen • Customer relations. • Problem solving

• Staffing • Self-starter • Cooking procedure

• Profit & Loss Statement (P&L) • Strong Communication • Productivity

PROFESSIONAL EXPERIENCE

PATRIZIA’S REASTAURANT, Plymouth, MA,

Executive Chef March 2013 – Present

Spearheaded new culinary techniques, training program for kitchen staff to ensure consistency in dish presentation.

Consistently maintain 5*/5* customer’s food satisfaction by regularly developed new recipes in accordance with consumers tastes, nutritional needs, dietary requests and budgetary considerations.

Maxima attenuation, loss food (-2%) through the introduction and implementation of new modern techniques such Vacuum Sealer and Sous-Vide and Inert gas.

Reduction of food cost by 7% implementing a committed cost analysis of all menu items and by a close relationship with vendors and suppliers with preferred pricing.

Slashed labor cost by 5% renovating and restructuring the kitchen lay-out, introducing new professional kitchen equipment.

Increased sales volume by 8% with closely collaboration with Beverage manager conducting, staff meetings, introducing pre-shift meetings to inform staff of daily menu specials.

Planning and interior design the new concept of restaurant acquiring a more sophisticated clientele.

Created & executed monthly high-end events wine dinners for 60 guests.

CLAUDIO CAVALLERI

Phone: 781-***-****

E-mail: ****************@*****.***

BICE RESTAURANTS, Miami FL

Executive Chef February 2011 – February 2013

Oversaw all kitchen operations, including quality control, recipes execution, budget control, inventory management, and ordering from suppliers.

Managed and trained staff of 15, including hiring, scheduling, training, supporting and promoting kitchen staff of 15 employees.

Developed menu and controlled labor costs.

Wrote standard operating procedures and standardization of menu recipes.

Created and implemented vegetarian recipes to meet customers’ dietary restrictions.

Demonstrated continuous commitment to reducing food and labor costs. Lowered food cost 27% to 24% after only 3 months by expertly estimating purchasing needs and buying from approved suppliers.

Managed sanitation training and control, which earned superior marks and met all expectations.

DA VITTORIO RESTAURANT, Miami, FL

Sous Chef April 2009 – February 2011

Managed entire back of the house operations for multy-outlet facility.

Ensured adherence to food standards, and handle welfare and training for staff of 15

Introduced organic ingredients, originating from Italy, used in the preparation of true "Pizza Napoletana" such as: Mozzarella di Bufala Campana DOP, farm to table S.Marzano tomatoes, mozzarella STG type. Written procedures for the execution of 'dough and sourdough.

Successfully executed banquets for up 250 guest.

Controlled and managed food cost and inventory levering it from 36% to 28% without effecting product quality.

LOCADA CAIROLI, Rome, Italy

Chef Co-Owner July 2000 – January 2009

Luxury restaurant and 4 star “boutique” hotel in the heart of downtown Rome.

Managed entire back of the house operations; interviewed, trained, scheduled and directed culinary staff.

Ensured proper equipment operation and maintenance and enforced scrupulous safety & sanitation rules

Planned and prepared seasonal menus and created special for multicultural guests.

Helped and worked in many different roles and settings in order to effectively train a staff 14 employees.

Education and Professional Credentials

Master of Art- Sorrento, Italy

Bachelor in Fine Arts

La Scuola della Citta’del Gusto “ Gambero Rosso”, Rome, Italy

Graduation Chef

Chamber of Commerce of Rome, Rome, Italy

Specialist of Public Administration of Hospitality,

Food and Beverage

FSP National registry of food safety professionals, Miami, FL

Certified food safety manager

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