KEVIN A. GIUNTA

**** ******* ******, **** *******, NJ 08330 609-***-****

OBJECTIVE

To obtain an executive management position in a high quality restaurant/hotel or related service industry. EDUCATION

Johnson & Wales, Providence, RI

Culinary Arts

PROFESSIONAL EXPERIENCE

DiBruno Brothers, Philadelphia, PA May 2014 to 2015 Corporate Chef

Responsible for overseeing 5 premier properties that include but are not limited to a 100 seat café and a prepared foods department, overseeing over 75 food & beverage employees in Philadelphia and over 5 million in production of food and beverage, including complete oversight of the Commissary offsite, catering chef, sales team and execution of events that exceed additional company sales of over 3 million yearly. Responsible for meeting all labor, food cost and purchasing budgets. Developed and implemented serve/safe and HACCP programs for all 5 properties.

DiBruno Brothers, Philadelphia May 2008 to 2012

Executive Chef

Responsible for overseeing 3 premier properties that include but are not limited to a 100 seat café and a prepared foods department, overseeing over 75 food & beverage employees in Philadelphia and over 5 million in production of food and beverage, including complete oversight of the catering chef, sales team and execution of events that exceed additional company sales of over 3 million yearly. Responsible for meeting all labor, food cost and purchasing budgets. Developed and implemented serve/safe and HACCP programs for all three properties.

Involved in renowned events such as Philly Cooks, featured chef for the first chefs sessions for the ACF and Alex’s lemonade featuring over 25 select chefs from around the country. Park Place Entertainment, Atlantic City, NJ May 2003 to May 2006 Food and Beverage Manager / Executive Sous Chef/Outlet Chef

Responsible for overseeing 300+ employees in all food and beverage outlets at Bally’s Atlantic City. Responsible for implementing company policies and procedures, including, but not limited to, scheduling, interaction with Local 54 union, food, beverage and labor costs. Scotland Run Golf Club, Williamstown, NJ January 2002 to May 2003 Director of Food and Beverage (promoted from Executive Chef)

Responsible for overseeing the daily operation of the club’s 100-seat restaurant, the Highlander Pub and Grill and the 250-seat banquet facility with gross sales of over 3 million dollars annually. Responsibilities included hiring, training and the supervision of kitchen, banquet, culinary and service staff of 75. In addition, all food and beverage labor and food cost analysis and inventories. The monitoring and response to guest satisfaction surveys. Development of SOP’s for the food and beverage department.

Scotland Run Golf Club, Williamstown, NJ May 2001 to January 2002 Executive Chef

Responsible for menu development, food presentation and consistency, product ordering and the hiring and training of all culinary staff.

Trump Plaza, Atlantic City, NJ May 1996 to May 2001 Chef Tournade / Ivanka’s & Max’s Steak House, Outlet Chef / Ivanka’s, Outlet Chef / O’Flynns

Began tenure at Trump Plaza as an Outlet Chef in O’Flynn’s Restaurant and was responsible for implementing the menu, training of staff, containing food costs, sanitation, daily specials and maintaining the highest quality. Was quickly promoted to Outlet Chef of Ivanka’s and then, Chef Tournade supervising both Ivanka’s and Max’s Steak House. Giunta Wholesale Produce, Mays Landing, NJ April 1995 to May 1996 Owner/ Operator

Sales of high quality, hand-selected produce to upscale area restaurants in the South Jersey and Philadelphia area.

Blue Heron Pines Golf Club, Cologne, NJ April 1993 to April 1995 Executive Chef

Opened upscale dining room for 4-star public golf course. Responsibilities included but were not limited to, the hiring, training, scheduling of staff, menu development and preparation for a la carte and banquet dining. Also, the catering of private parties for club owners and the implementation of cooking classes both on and off premises for prominent clientele. Café Saks Fifth Ave, Manhattan, NY January 1991 to July 1991 Executive Sous Chef / Consultant

Tapped by George Lang Consultant Corp. while at Trump Taj Mahal in Atlantic City, NJ to open the dining room for Saks Fifth Avenue. Part of an opening team who developed original concept. Responsible for the performance and supervision of 12 employees, setting up of kitchen, food presentation, staff scheduling, controlling food and labor costs; prepared all assigned work stations. Created menu and ordered all product.

Trump Taj Mahal, Atlantic City, NJ May 1990 to April 1993 Relief Cook / Relief Cook Saucier

Participated in the pre-opening of casino. Responsible for complete set up of the hotline for the casino’s premiere restaurant. Promoted to Relief Cook Saucier in April 1991. Showboat Hotel & Casino, Atlantic City, NJ April 1988 to May 1990 Cook

Worked on all facets for the gourmet restaurants including Kelly’s Fine Dining and The Ocean Inn.

Atlantis / Playboy Casino Hotel, Atlantic City, NJ May 1984 to April 1988 Cook

Trained in all areas of the hotel including high volume productions, banquets and French gourmet outlet.

RESTAURANT GALAS, PRESENTATIONS, REVIEWS

8/98 Trump Plaza

Responsible for the preparation and execution of the Chaine de Rotisseurs. 4/92 Trump Taj Mahal

Responsible for the preparation and plate up of the Chaine de Rotisseurs. 4/92 9th Annual Atlantic City Magazine Restaurant Gala Hosted by Showboat Hotel & Casino. Responsible for complete preparation and set up of gala cuisine. 7/94 Restaurant Review by John V.R. Bull, Philadelphia Inquirer

“ ... One of the most beautiful dining experiences I’ve had in months ... The food is more than a match for the setting ... Service was superb.”

10/02 Restaurant Review by J.J. Reid, Ed Hitzel’s Restaurant Newsletter

Our stomachs expanded with appreciation for the chefs and we declared the Highlander Pub and Grill to be a hole in one.”

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