Skills:

Cost, budgeting, and portion control

Menu planning and creating recipes

Team leadership and mentoring

Health and safety standards

Work Experience:

Executive Chef, Manager Director of Food Operation

Airculinaireworldwide Boston MA 12/2020

Manage the day-to-day operations o (serving 300 customers a day)

Plan and implement weekly menu, including ordering, provisioning, and staffing

Business aviation catering flights from Boston

Corporate Executive Chef, Manager Director of Cafeteria Operations

Rita’s Catering Enterprise, Framingham MA 06/1995 – 10/2020

Manage the day-to-day operations of large corporate cafeteria (serving 1,500 customers a day)

Plan and implement weekly menu, including ordering, provisioning, and staffing

Cater corporate functions ranging from small lunches to events of more than 7,000

Supervise a staff of kitchen and cafeteria workers numbering up to ten

Maintain frequent communication with building operations, corporate leadership, and others to enable positive relationships throughout the building

Seek and apply customer feedback to ensure we are meeting their needs

Executive Chef for 5 Restaurants

Willy’s Barbecue, Westborough MA 1992 - 1995

Managed the menu and supplies, including ordering and overseeing deliveries

Supervised a wide variety of kitchen staff, effectively delegating responsibilities to ensure efficiency

Prepared special menu items and menu staples

Supervised kitchens operations during lunch and dinner hours

Banquet Chef

Sheraton, Framingham MA 1985 - 1992

Banquet kitchen staff oversight

Assisted the executive chef in both food preparation and supervision of junior chefs

Developed menus to client and contract special events

Education and Certifications:

Boston College, Newton, MA

Theology : Bachelor, graduate 2014 – 2018

Massachusetts Bay Community College, Framingham MA

Food and Beverage Management : Bachelor, graduate 1999-2004

University of Massachusetts, Boston MA

Business Administration : Bachelor, graduate 1992-1995

Johnson and Wales, Providence RI

Culinary Arts : Bachelor, graduate 1985-1988

Serv Safe Certification, Allergen Safety Certification, CPR Certification

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