Executive Chef

Franco Maffettone

*A Hewlett Point Avenue East Rockaway, N.Y. 11518

Home: 516-***-****/Cell: 516-***-****

**********@*******.***

CULINARY DIRECTOR OF OPERATIONS, COOPERATE EXECUTIVE CHEF

A skilled Culinary Professional, recognized for a comprehensive knowledge of contemporary American, International cuisine and an innovative approach to setting the stage for a customized dining experience. Over 20 years of progressive experience managing the finest restaurants, refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Exceptionally adept in the ability to cultivate partnerships with service providers to obtaining the freshest and highest quality ingredients, committed to leaving patrons with an especially memorable dining experience.

KEY AREAS OF EXPERTISE

Menu Design / Development

Staffing /Training / Instructing

Catering / Banquets Events / Dining Room

Kitchen Operations

Resource Procurement / Inventory

Conferences / Special Occasions

Supervision (Front, Back of House)

Customer Service / Guest Relations

Kitchen Design / Layout

Safety / Sanitation / HACCP

Budgeting / Cost Reduction

Consultant Specialist

PROFESSIONAL SUMMARY

OTG Management, Terminal Chef Director, Jamaica NY (2016 - Present)

Director of terminal 2 Delta running 6 full service concepts, full service markets and retail businesses

Restructuring of union crewmembers in sanitation, and basic culinary skills

Developed a catering program, new delayed flight customer menu’s

Introducing a commissary storage facility as well as production kitchen

Althouse 1848 Gastro Pub, Co-Owner/ Executive Chef, East Rockaway NY (2014 - 2016)

Designed and constructed a two floor waterfront bar & restaurant

Implemented all training programs for FOH, BOH

Setup all accounts (banking, vendors, advertising, social media) etc.

Created all menu’s, wine list, beer’s list, cocktail & food menu

Village Kitchen, Co-Owner / Executive Chef, Farmingdale, NY (2014 - 2016)

Controlled all daily operations (payroll, billing, accounting)

Integrated business with grub hub, business website

Transformed concept late night eatery

Uncle Jacks Steakhouse / Jack’s Shack, Cooperate Chef, Bayside NY (2013 – 2014)

Watched over 3 successful steakhouses, 1 organic eatery

Applied techniques & systems to brand concepts as a franchise

Procured all cuts of meat direct from meat house

Mentored existing chef’s

SSP America, Culinary Director Operations, Jamaica NY (2010 – 2013)

Managing all facets a 37 unit casual dining multi-unit operation

Yearly sales in excess of $50,000,000

Supervised 379 hourly employees, 56 Unit Managers

Company Servsafe & Haccp Instructor Company wide

Risk management assessments

Implemented Loss & prevention procedures & logs

Liaison for all health department inspection & court proceedings

Conducted all company training classes for ServSafe

P&L Analysis

Ruths Chris Steakhouse, Multi-Unit Kitchen Manager, New York NY (2005 – 2010)

Execution and delegation of all company specifications

Theoretical & budgets, labor, P&L’s etc.

Staff Evaluations

Company Coach

Multi-Unit Chef (13) locations

Meat & Seafood Fabrication

Houston’s Restaurant now (Hillstone) Assistant General Manager, New York NY (2001 – 2005)

Extensive 3 month management training program

Delegating all prep work, proper use of recipes

Ensured proper food handling and sanitation

Bookkeeping, accounting completed end of month reports

Conducted daily line checks, staff line ups

56th Fighter Group, Assistant General Manager, Farmingdale, NY (1998 – 2001)

Handled all daily pre-shifts meeting

Confirmed all banks drops, armored car pick ups

Table touches & guest interaction

Managed weekend dance club, Drink Sales $40,000

Performed duties for service for Saturday, Sunday Brunches

B.E. Rock Corporation (Rainbow Room, Windows of the World) Sous Chef, New York NY (1991 – 1998)

Expedited a la carte services of 800 plus

Catered events of 1000 or more

Delegate responsibilities to kitchen staff of 67

Executed off premise events (James Beard Foundation, etc.)

EDUCATION

New York Restaurant School, New York NY

Associates degree in Culinary Arts/Baking

Included in program sanitation and nutrition

Graduated top of my class of 20 students

Culinary Arts & Baking

Education in Continental American, French, International Cuisine

Teaching of all Cooking Techniques

New York Restaurant School, New York NY

Bachelor’s degree in restaurant management

CERTIFICATES

Culinary Arts & Baking

Restaurant Management

Servsafe Certified Food & Alcohol

New York City Food Handlers License

Certified Servsafe Instructor

Nassau County Food Handlers Permit

References Available Upon Request

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