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Executive Sous Chef

West Palm Beach, Florida, United States
Negotiable upon interview
October 07, 2016

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Daniel D'agostino

**** ***** **** **** *-*West Palm Beach, FL 33409



Focused and dedicated to navigating the direction, motivation and support needed to assist and develop our team with the execution of providing the most memorable experience possible for our clientele.

Meets and exceeds highest standards of quality control, kitchen hygiene, proper food temperatures and food safety

Successfully trains employees and peers of various levels.

Proficient in determining staffing requirements and scheduling employees, managing food costs by logging sales, ordering and receiving inventory and controlling food waste.

Sous Chef / Kitchen Management-7 yrs. expr,Pizzaiolo-14 yrs. expr, Cooking-19 yrs. expr


Lincoln Culinary Institute of Lincoln College West Palm Beach, FL April, 2016 - Present

Culinary Career Services Advisor

Responsible for establishing relationships with the educational institute enrollees and prestigious potential employers alike to result in placements and gainful employment.

Coaching essential tools for success such as : Professionalism, Refinement and Polishing, Time Management Skills & Preparations, Self-Assessment, Confidence, Showcasing Strengths & Conquering Weaknesses

Teaching Career Edge modules to all classrooms per instructors requests.

The Club at Ibis West Palm Beach, FL September, 2015 - April, 2016

Sous Chef

Assisting the Executive Chef and Executive Sous Chefs with the grand reopening of our renovated and remodeled club house with 6 new dining outlets.

Coaching/leading/developing a revolving and diverse staff (15+ ppl) of line cooks, prep cooks and stewards from all over the world while coordinating with the entire Management team club wide to ensure the upmost quality and execution of service to members and guests.

Managing the control of product loss/waste, keeping inventory, purchasing and receiving, delegating staff members to daily stations.

Expedition of ticket orders and navigating a streamline flow of the restaurant service turnover with FOH team, strategic problem solving and personal counseling for my crew.

Lucca Tuscan Trattoria and Main Kitchen of the W.A. Boca Raton Resort & Beach Club Boca Raton, FL February, 2015 - September, 2015

Sous Chef

Responsible for leading an elite team of line cooks and stewards while coordinating with the Executive Chef and Restaurant outlet Chefs of the entire club to ensure the upmost quality and execution of service to members and guests.

Holding staff pre shift meetings, staff training and demos of proper techniques and presentations, upholding high standards of quality and freshness.

Staff scheduling, inventory/product order requisitions and receiving deliveries, sanitation and line checks, assisting in menu planning and providing daily specials with prepared dish samples for tasting.

Actively working stations alongside team and cooking in an open kitchen on any and all stations as needed, maintaining overall morale and pace with a streamline flow of the restaurant service turnover with staff and FOH management team, strategic problem solving and personal counseling, meeting quarterly deadlines.

Bouchard Transportation Co Melville, NY August, 2014 - February, 2015

O.S./Vessel Chef

Responsible for providing a daily menu and preparation of all 3 meals daily of entire vessel crew

Pick up/deliver and purchasing all groceries with company debit card account

Inventory control, galley sanitation and organization as well as miscellaneous tasks of vessel required by the Captain.

The Club at Ibis West Palm Beach, FL January, 2012 - August, 2014

Pizza Chef / Line Cook

-Responsible for line prep, some line cooking, pizza prep, pizza making and the training of all other staff members for pizza making.

Executing any and all take-out orders upon members' request, cleaning and sanitation.

Safety Award-July, 2014 / Nominee for Employee of the Moth-May 2012

Romeo's Pizzeria & Italian Restaurant Wellington, FL September, 2010 - January, 2012

Kitchen Manager / Pizzaiolo

Responsible for managing kitchen and staff, trusted and left to look after facility alone, in attendance from open to close.

Logging inventory, receiving truck order and signing off on accounts received.

Training and developing FOH and BOH teams, assisting with the evaluation of consideration for new hire and termination of staff.

Pizza making, line cooking, customer service, waiting / bussing tables if necessary, cash register, phones, routing deliveries.


Palm Beach State College Palm Beach Gardens, FL Present


Lake Worth High School Lake Worth, FL May, 2001



NST/Rockhurst University, Boca Raton, FL October, 2015 - Present

Certification for Continuing Education and Successful Transition to Supervisor

STCW-95/MPT Academy, Ft Lauderdale, FL June, 2012 - Present

Basic Fire Fighting MARTP-53Personal Safety & Social Responsibility MARTPT-359Personal Survival Techniques MARTPT-363First Aid & CPR MARTPT-197

ServSafe, Florida Restaurant & Lodging Association West Palm Beach, FL November, 2011 - November, 2016

ServSafe Food Protection Manager

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