Anthony Bruno

Executive chef/food, and beverage Director

Lake Grove, NY 11755

ad3ptr@r.postjobfree.com

+1-631-***-****

Whatever it takes,reliable, dependable, resourceful, intuitive. Think outside the box type of chef, that’s me. Oh and most importantly impressing and making money for whomever employees me.

Authorized to work in the US for any employer

Work Experience

Executive Chef

Elegant Eating - Smithtown, NY

January 2021 to September 2023

I handled day to day rush and operations, usually in the kitchen much more my office. Love to show the sous-chefs and kitchen line cooks you can never stop learning about food science or food plating because it’s always changing. It’s a team effort. Redesigned the kitchen to make it run more profitably and efficiently as well as creating a professional work environment. Elegant Eating was mostly catering - some private parties for special VIP clients. Catering is quite different than a restaurant where meals are prepared per table. Catering menus seldom change compared to ticket-to-order restaurants that switch their menus every six months or so. At Elegant Eating I created menus that were different each week for our regulars clients/MVCs, designing menus to fit the clients needs whether it be a special food item for their wedding, bar mitzvah, birthday party, or any kind of celebration. I would walk them through the itemizing so they could see everything that they are paying for as well as the menu-tasting steps. Meat, poultry, fish, vegan, - I can do just about anything the client would ask for. I was involved in creative themes and design for menus to fit the client's budget, keeping in mind the food cost, quality control and food handling. I was director of transportation of any food item - anything coming out of the kitchen was my responsibility. I calculated the food cost for each month to see where we could save, and where there was waste. I’ve built relationships with some of the biggest food vendors on Long Island . companies like Dicarlo, Sysco,Baldor, Performance, food, Driscoll, 495 Fruit, Peters,Fruit, rental and party rental businesses, I personally know each and every sales rep for each company as well as built a relationship with them over my career,creating a healthy work environment, knowledge of food, different types of spices, ingredients, different cultures, Spanish, Jamaican, Indian, I mastered Italian cuisine when I studied in Italy for two years on the Mario Lupertazzi knowledge on the science of plating methods, short plate, banquet, buffet style catering, VIP individual doctors/lawyers/executive stock, Wall Street companies Also, doing private lunches for these companies at elegant eating we are at the request at any time of the day morning or night I was a private chef when needed for certain VIP clients we travel to houses, yacht, villas, even backyard barbecues, Certain VIP clients I would cook for daly family meals or oversee the daily nutritional packet I created for each member of the family creating a itemized list of each ingredient and attending to each and every clients desire is my specialty as well as overseeing the line cooks, sous chefs waiting staff kitchen workers, as well as day-to-day rush and operations Executive Sous Chef

The Snapper Inn - Oakdale, NY

March 2016 to February 2019

Food handling/control, menu design, plating design, food cost knowledge, designing different colors with different meats, vegetables to create a piece of art. Setting up the line, food storage, safety knowledge, scheduling of line cooks, booking weddings, designing weddings, designing menus with the client working 60 to 80 hours per week

Expeditor/Kitchen Manager

Miller's Ale House - Lake Grove, NY

January 2013 to July 2014

Prepared meals according to customer instructions based on menu selections

• Checked quality and quantity of food servings

• Directed and coordinated food and beverage preparation

• Investigated customer complaints

• Conducted training for personnel

• Ordered stock and supplies

• Executed presentable plate presentation

• Maintained a clean work area

Chef

Debono's Italian Deli - Rockville Centre, NY

March 2012 to January 2013

Prepared meals according to menu and customer instructions

• Responsible for ordering food and keeping inventory

• Rotating inventory to ensure no waste

• Took initiative in creating new dishes with left over inventory

• Ordered and prepared food for large catering orders

• Provided excellent customer service

• Delivered and set up food for catering events

Kitchen Manager

The Cheesecake Factory - Lake Grove, NY

June 2009 to March 2012

Oversaw the preparation of the kitchen for lunch and dinner service

• Provided assistance when the line cooks were falling behind

• Responsible for ordering food through major distributors (Sysco, J. Kings and DiCarlo's)

• Trained line cooks on new menu items

• Assisted with kitchen employee scheduling

Sous Chef

Marriott hotel - Islandia, NY

June 2006 to May 2009

Had to ensure food handling safety certified for Suffolk County. Provided whatever the executive chef needed from ordering from different food vendors to breaking down food cost to inventory organization. I was out ahead of line cooks, kitchen, supervisors, and kitchen managers. I was second in command so I did everything from quality control to daily inspections of each and every station. Provided daily testing of food and contributed to menu items - cooking cleaning, working 12 hours sometimes more. High volume tickets. I learned how a team effort makes the food taste better and more efficient affordable and profitable.

Line Cook

Carrabba's Italian Grill - Nesconset, NY

February 2003 to August 2006

Responsible for cooking menu items

• Worked at a quick pace to keep up with incoming orders

• Prepared the raw ingredients for lunch and dinner service

• Stocked stations that were low on items

• Cleaned and maintained a tidy kitchen

• Assisted other stations in need of help

Education

Bachelor's degree in Food Science

Culinary Institute of America - Hyde Park, NY

March 2014 to June 2016

Skills

• Demonstrate ability to cook a variety of food and follow instructions • Stay within budget when ordering food and supplies • Work particularly well with others • Excellent communication, organizational, and interpersonal skills • Well-honed skills to meet tight deadlines • Exceptional ability to resolve complaints in an efficient manner

• Culinary Experience

• Menu Planning

• Food Preparation

• Restaurant Management

• Catering

• Time Management

• Food Production

• Kitchen Management Experience

• Banquet Experience

• Caregiving

• Food Safety

• Inventory Control

• Restaurant Experience

• Bartending

• Kitchen Experience

• Profit & Loss

• Cake Decorating

• Management

• Food Service Management

• Labor Cost Analysis

• Cleaning Experience

• Busser

• Laundry

• Meal Preparation

• Supervising Experience

• Purchasing

• Executive chef (4 years)

• Leadership

• POS

• Merchandising

• Human Resources

• Budgeting

Awards

Food management certificate, New York’s state

March 2023

A three year certificate training on food, handling and food safety

Certifications and Licenses

A83746

February 2023 to March 2026

Suffolk County, Food management handling certificate 261488561

September 2019 to June 2026

Additional Information

Qualifications

• Bachelors degree from Culinary Institute of America • graduateOver 12 years of experience in the culinary industry

• Highly skilled in food science to plating menu planning and ordering for large groups of people

• Hands on experience in overseeing and designing kitchens to make them more profitable and functional and most importantly a professional work environment. Menu creation and design; participating in the day-to-day rush, quality control, food and safetypractices. Certified New York State as well as counties throughout New York State.

• preparation, cooking, storing, dry-aging with salt, herb and spice expertise

• In depth knowledge of safety precautions and protocols utilized while cooking and performing other kitchen related tasks Skills

• Demonstrates ability to cook a variety of food and follow instructions

• Stays within budget or finds a better food vendor with quality for the cost. Always trying to reduce waste when ordering food and supplies.

• Works particularly well with others

• Excellent communication, organizational, and interpersonal skills

• Expert skills to meet tight deadlines

• Exceptional ability to resolve complaints in an efficient manner

• Menu design

• Quality control

• Ordering from food vendors, building relationships

• Never tell an owner of their establishment 'no' or I 'can not'. Those two words are not in my vocabulary. I’ll get it done. I’ll make it happen.

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Height 6'2". Weight 200lb. Blue eyes, blonde hair. I love a team effort

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