Kitchen Staff Cost Control

MARIO URGILES

*** **** ***** ****** *** **D NY, NY 10029 347-***-**** ad0h2d@r.postjobfree.com

SUMMARY:

SELF-MOTIVATED, HANDS-ON CHEF WHO PREFERS TO LEAD BY EXAMPLE. 24+ YEARS’ EXPERIENCE IN MANAGING

KITCHEN STAFF, MENU PLANNING, TRACKING INVENTORY, CONTROLLING COSTS, DEVELOPING RECIPE AND

SERVING GUESTS . A VERSATILE INDIVIDUAL WHO HAS A POSITIVE ATTITUDE AND THE DEMONSTRATED ABILITY TO

WORK UNDER PRESSURE. PROVEN TRACK RECORD OF MANAGING OPERATIONS OF BUSY KITCHEN AREA,

IMPLEMENTING PRODUCTION PROCESS, AND ESTIMATING FOOD AND LABOR COST. EFFECTIVE COMMUNICATION

SKILLS IN ENGLISH AND SPANISH.

EXPERIENCE:

ATLANTIC GRILL FROM SEPTEMBER 2022 TO APRIL 2023

PREPARED FOOD ITEMS CONSISTENTLY AND IN COMPLIANCE WITH RECIPES, PORTIONING, COOKING AND WASTE CONTROL GUIDELINES.

REDUCED FOOD COSTS BY USING SEASONAL INGREDIENTS, SETTING STANDARDS FOR PORTION SIZE AND MINIMIZING WASTE.

-MANAGED KITCHEN STAFF BY RECRUITING, SELECTING, HIRING, ORIENTING, TRAINING, ASSIGNING, SCHEDULING, SUPERVISING, EVALUATIN

AND ENFORCING DISCIPLINE WHEN NECESSARY. -MAINTAINED A SKILLED KITCHEN STAFF BY PROPERLY COACHING, DISCIPLINING EMPLOYEES.

-DEVELOPED MENUS, PRICING AND SPECIAL FOOD OFFERINGS TO INCREASE REVENUE AND CUSTOMER SATISFACTION. -ACTIVELY INVOLVED IN

COST CONTROL, SANITATION, MENU DEVELOPMENT, TRAINING, RECRUITMENT, PRIVATE DINING AND CATERING

MOTEK CAFE MIAMI JUNE 2021 TO MARCH 2022

PREPARED FOOD ITEMS CONSISTENTLY AND IN COMPLIANCE WITH RECIPES, PORTIONING, COOKING AND WASTE CONTROL GUIDELINES.

REDUCED FOOD COSTS BY USING SEASONAL INGREDIENTS, SETTING STANDARDS FOR PORTION SIZE AND MINIMIZING WASTE.

-MANAGED KITCHEN STAFF BY RECRUITING, SELECTING, HIRING, ORIENTING, TRAINING, ASSIGNING, SCHEDULING, SUPERVISING, EVALUATING

AND ENFORCING DISCIPLINE WHEN NECESSARY. -MAINTAINED A SKILLED KITCHEN STAFF BY PROPERLY COACHING, COUNSELING AND

DISCIPLINING EMPLOYEES.

-DEVELOPED MENUS, PRICING AND SPECIAL FOOD OFFERINGS TO INCREASE REVENUE AND CUSTOMER SATISFACTION. -ACTIVELY INVOLVED IN

COST CONTROL, SANITATION, MENU DEVELOPMENT, TRAINING, RECRUITMENT, PRIVATE DINING AND CATERING

CHEF & SUPERVISOR SSP AMERICA JFK 2018-2021

PREPARED FOOD ITEMS CONSISTENTLY AND IN COMPLIANCE WITH RECIPES, PORTIONING, COOKING AND WASTE CONTROL GUIDELINES.

SETTING STANDARDS FOR PORTION SIZE AND MINIMIZING WASTE.

-MANAGED KITCHEN STAFF BY RECRUITING, SELECTING, HIRING, ORIENTING, TRAINING, ASSIGNING, SKILLED KITCHEN STAFF BY PROPERLY

COACHING, COUNSELING AND DISCIPLINING EMPLOYEES.

FOOD OFFERINGS TO INCREASE REVENUE AND CUSTOMER SATISFACTION. -ACTIVELY INVOLVED IN COST CONTROL, SANITATION, MENU

DEVELOPMENT, TRAINING, RECRUITMENT, PRIVATE DINING AND CATERING.

CHEF DE CUISINE- MARSEILLE HELLS KITCHEN NYC — 2017-2018

PREPARED FOOD ITEMS CONSISTENTLY AND IN COMPLIANCE WITH RECIPES, PORTIONING, COOKING AND WASTE CONTROL GUIDELINES.

REDUCED FOOD COSTS BY USING SEASONAL INGREDIENTS, SETTING STANDARDS FOR PORTION SIZE AND MINIMIZING WASTE.

-MANAGED KITCHEN STAFF BY RECRUITING, SELECTING, HIRING, ORIENTING, TRAINING, ASSIGNING, SCHEDULING, SUPERVISING, EVALUATING

AND ENFORCING DISCIPLINE WHEN NECESSARY. -MAINTAINED A SKILLED KITCHEN STAFF BY PROPERLY COACHING, COUNSELING AND

DISCIPLINING EMPLOYEES.

-DEVELOPED MENUS, PRICING AND SPECIAL FOOD OFFERINGS TO INCREASE REVENUE AND CUSTOMER SATISFACTION. -ACTIVELY INVOLVED IN

COST CONTROL, SANITATION, MENU DEVELOPMENT, TRAINING, RECRUITMENT, PRIVATE DINING AND CATERING.

EXECUTIVE CHEF- THE PAVILION- UNION SQUARE NYC — 2013-2017

-CREATED AND MANAGED BUDGETS FOR OPERATIONS AND CAPITAL EQUIPMENT.

-PLANNED AND EXECUTED LUNCH, DINNER AND BAR MENUS, AS WELL AS SPECIAL MENUS FOR IN-HOUSE SPECIAL EVENTS AND CATERING.

-PROPERLY LABELED AND STORED ALL RAW FOOD INGREDIENTS INCLUDING PRODUCE, MEAT, FISH, POULTRY, DAIRY AND DRY GOODS IN THE

APPROPRIATE STORAGE ROOM, WALK-IN REFRIGERATOR, FREEZER OR COOLER. -REDUCED FOOD ]USING SEASONAL INGREDIENTS FROM THE GREEN

MARKET, SETTING STANDARDS FOR PORTION SIZE AND MINIMIZING WASTE.

-MANAGED KITCHEN STAFF BY RECRUITING, SELECTING, HIRING, ORIENTING, TRAINING, ASSIGNING, SCHEDULING, SUPERVISING,

EVALUATING AND ENFORCING DISCIPLINE WHEN NECESSARY.

EXECUTIVE CHEF- MAISON- MIDTOWN NYC — 1996-2013

PREPARED FOOD ITEMS CONSISTENTLY AND IN COMPLIANCE WITH RECIPES, PORTIONING, COOKING AND WASTE CONTROL GUIDELINES.

REDUCED FOOD COSTS BY USING SEASONAL INGREDIENTS, SETTING STANDARDS FOR PORTION SIZE AND MINIMIZING WASTE.

-MANAGED KITCHEN STAFF BY RECRUITING, SELECTING, HIRING, ORIENTING, TRAINING, ASSIGNING, SCHEDULING, SUPERVISING, EVALUATING

AND ENFORCING DISCIPLINE WHEN NECESSARY. -MAINTAINED A SKILLED KITCHEN STAFF BY PROPERLY COACHING, COUNSELING AND

DISCIPLINING EMPLOYEES.

-DEVELOPED MENUS, PRICING AND SPECIAL FOOD OFFERINGS TO INCREASE REVENUE AND CUSTOMER SATISFACTION. -ACTIVELY INVOLVED IN

COST CONTROL, SANITATION, MENU DEVELOPMENT, TRAINING, RECRUITMENT, PRIVATE DINING AND CATERING.

SKILLS

ADMINISTRATIVE TASKS, ATTENTION TO DETAIL, BAKING, BAKING TECHNIQUES BANQUET, BUDGETING, CATERING, COMMITMENT TO QUALITY,

COMMUNICATION, CONTROL LABOR COSTS, FAST-PACED DECISION MAKING, FIRST AID, FOOD PREPARATION AND PURCHASING, FOOD SAFETY

REGULATIONS, SKILLS LEADERSHIP, LOCAL FOODS MANAGEMENT MENU, VARIOUS CUISINES- FRENCH, AMERICAN, PRESENTATION, FOOD HANDLING SAFET

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