Romeo M. Stivaletti

914-***-****

ad1bch@r.postjobfree.com

OBJECTIVE

A challenging position in a superior quality food service establishment where I can elevate the culinary experience for both staff and guests while driving profitability within the organization

EXPERIENCE

The Italian Center Banquet Chef November 2020 – Present

Craft all banquet duties at busy catering facility in Stamford, CT with 1,000 member families

Stepped up as Interim Executive Chef providing quality service in an understaffed environment during the height of COVID restrictions

Scarborough and Tweed Shipping and Warehouse Coordinator November 2020 – November 2022

Aided in growth of promotions company by coordinating logistics, shipping, and warehousing needs

Operated and oversaw opening, closing and daily maintenance of multiple job sites

Ensured thousands of daily client shipments were prepared for FedEx, UPS, DHL, etc.

Accepted and distributed thousands of daily incoming packages to internal teams

The Langham, New York, Fifth Avenue Executive Chef, April 2016 – November 2020

Hired as Executive Banquet Chef; promoted to Executive Chef in 3 months. Responsible for $5 million in annual sales

Responsible for all à la carte and catering events throughout 5-star hotel

Implemented payroll and scheduling for staff of 30 and outside labor within strict budget guidelines

Conducted daily meetings and training with staff and management to ensure luxurious hotel hospitality values exceeded for every guest experience

Purchased all goods, services, and equipment to ensure successful kitchen operations

Chaired client meetings regarding special requests, dietary concerns, or menu customization

Coordinated with public relations to stage photo shoots for hotel events, promotions, and marketing

Leader of implementing all new hotel recycling efforts: reduced output from 4 tons of trash monthly to 2.75 tons of trash monthly in a single year within 234 room hotel

Reduced food cost successfully year over year without sacrificing food quality controls:

Within 12 months of tenure, reduced food cost from 26% to 18%

2018: secured second lowest food cost across all North American properties

2019: secured lowest food cost across all North American properties

Re-defined food cost goals across all Langham properties to 19.3%

Hackensack Golf Club, Executive Chef, August 2015 – February 2016

Responsible for entire private golf club facility representing $2 million in annual sales

Managed and trained staff of 15 professionals who helped in superior execution of upscale events ranging from 2 - 500 guests

Maintained 36% food cost on both banquets and golf outings across the board

Trump National Golf Club Executive Chef, March 2009 – July 2015

Responsible for all food services representing $2.5 - 3 million in annual sales that include:

Private member club dining (breakfast, lunch, dinner) and member special events (cocktail parties, themed events, wine dinners)

Member pool concession café (salads, wraps, grilled menu, smoothies, various desserts for quick serve dining)

Banquet dining (custom made menus for weddings, bat and bar mitzvahs, anniversaries, all special occasions). Maintained average food cost within this kitchen at 15.9% in 2014

Managed and trained staff of 30 professionals across three food service facilities on property while maintaining 35% food cost overall. Prior corporate best at this location was 37%

Always ensured and trained staff on safe food handling practices and temperature control

Menus focusing on local seasonal ingredients changing weekly to ensure member satisfaction

Trump National Golf Club Executive Banquet Chef, June 2006 – March 2009

Responsible for entire banquet facility representing $2 million in annual sales

Managed and trained staff of 10 - 16 professionals who helped in superior execution of upscale events ranging from 20 - 2,400 guests

Maintained 17% food cost on both banquets and golf outings across the board

Sleepy Hollow Country Club Purchasing/Receiving/Sous Chef, April 2005 – April 2006

Purchased and receive products and negotiated with purveyors to ensure best pricing and food quality

Prepared product alongside Executive Chef for member dining, private banquets and outings.

Restaurant Associates at Client: Conde Nast/Google Executive Chef, October 2003 – March 2005

Promoted to start up the Google account with staff of 4. Food was prepared and transported out of the Conde Nast location as facility did not exist at Google initially

Prepared, transported, set up and presented food for 75 Google staff members daily

Successful launch allowed account to grow to 1,000 customers daily. Once Google had its own facility on site, the number increased to 2,000 quickly and efficiently under my tutelage as Executive Chef

Restaurant Associates at Client: J.P. Morgan Chase Executive Sous Chef, July 2003 – October 2003

Responsible for leading the kitchen staff of 20 people to ensure preparation, recipes and food quality

Aided staff in preparing and planning for food service for 1,500 – 2,500 customers daily

Highly focused on pushing food costs to a minimum and food quality to a maximum

Aramark Corporation Executive Chef Cafeteria, August 2000 – June 2003

Manage staff of 17 in $3 million per annum catering operation at the Citibank Corporate Dining account

Produced breakfast for 600 and lunch for 1200 customers. Catering menu also available daily

Responsible for ordering, cooking, supervision of prep cooks, inventory, and menu development

Aramark Corporation Executive Chef Catering, February 2000 – August 2000

Managed staff of 8 in $2 million per annum catering operation at the Citibank Corporate Dining account

Created and established new menu ideas, inventory checks and supply orders to ensure utmost quality

Solely responsible for Citibank’s Quarter Century Party serving 1,500 individuals

Aramark Corporation Executive Sous Chef Cafeteria, June 1999 – February 2000

Supervised staff of 25 at Citibank account serving 300-400 breakfasts and 1,200-1,800 lunches daily

Stations included fresh fruit, grill, pizza, deli, hot and cold wrap, salad, pasta stations, hot buffet

Assisted and educated cooks on procedures for producing foods which may be unfamiliar to them

Assumed Executive Chef responsibilities and duties in his absence

Aramark Corporation Sous Chef Catering, June 1998 – June 1999

Assisted Executive Chef Mark Davis at Citibank Corporate Dining account

Prepared gourmet foods for corporate executives including breakfast and lunch daily for 100 -200 guests as well as private parties and catered events for groups of 50 - 1,200

Responsible for special order morning functions including early arrival, setup and execution

EDUCATION

Culinary Institute of America - Associates in Occupational Studies Degree in Culinary Arts: March 1998

Elected Group Leader by majority opinion of fellow classmates

Received High Pass grade on Cooking Practical Test required by Culinary Institute curriculum

SERVESAFE Course, National Restaurant Association Certified: February 2014

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