Executive Chef Quality Control
Resume:
Tony Gardizi
Plano,tx *****
********@*****.***
Phone Number
Work Experience
Executive Chef/Consultant
I'm consulting and repairing labor cost food cost inventory recipes, retraining Sous chefs and chefs, and Foh management.
Excutive Chef/Director of
operations
Xo Coffee & Bistro:
Plano, TX
2017 to 2023
Prepared new American cuisine, executed a successful Sunday brunch and monthly four-course dinner coupled with monthly wine-paired menus.
Created a wine menu and hosted special events, charity, and cooking classes.
Managed BOH staff with a structured management style that developed my staff with successful skills.
Managed food and beverage inventory with consistent budget adherence and quality control.
Excutive Chef
Cielo
Dallas, TX, 2015 to 2016
Developed QSR menu, directed, and trained food preparation employees.
Managed food inventory and food preparation to minimize waste and assure quality control
Chef Consultant
Next wood-fired bistro, siesta bistro
Dallas, TX
2013 to 2014
Executive chef/GGM
Rouge Modern Bistro, 4*
Flower Mound, TX
January 2012 to June 2013
Prepared modern American cuisine and executed a successful Sunday brunch and dinner menu coupled with monthly wine-paired menus.
Created a wine menu and hosted special events, charity, and cooking classes.
Managed BOH staff with a structured management style that developed my staff with successful skills.
Managed food & beverage inventory with consistent budget adherence and quality control. food cost 25%
Executive Chef
Decanter/Capriccio/Sancofa/Royal Ballroom:
Dallas, TX 4*
November 2009 to November 2012
Direct all food preparation and catering activities of an $11 million/year establishment.
Manage, design menus, operations, train, and motivate a staff of 5 food preparation and 15
wait-staff employees.
• Instrumental in achieving 1.4 million in gross sales within one year
• Maintained cost under 22% while meeting the $13 million/sales goal
• Served plated dinners up to 1500 people and buffets up to 4000 people.
Executive Chef
Gregory's: 4.5*
Plano, TX
2007 to 2008
Led operations of a $5 million/year restaurant kitchen.
Managed BOH staff with a structured management style that developed my staff with successful skills.
Managed food & beverage inventory with consistent budget adherence and quality control.
Executive Chef
VUE - 4*
Addison, TX
2006 to 2007
Led operations of a $2 million/year restaurant kitchen.
Developed menu, directed, and trained food preparation employees.
Managed food & beverage inventory with consistent budget adherence and quality control.
Executive Chef
Mi Piacia 3.5*
Addison, TX
2006 to 2007
Led operations of $10 million/year restaurant kitchen.
Developed menu, directed, and trained food preparation employees.
Managed food & beverage inventory with consistent budget adherence and quality control.
Tapas Chef
Stephen Pyles 5*
Dallas, TX
2005 to 2006
Developed a tapas menu and directed and trained food preparation employees.
Managed food inventory and food preparation to minimize waste and assure quality control.
Executive Chef/Food & Beverage Manager
Guthrie's Restaurant 4.5*
Dallas, TX
2004 to 2005
Prepared modern French American cuisine and ran a successful Sunday brunch and ala carte and pre-fix dinners, monthly wine-paired menus.
Manage, design menus, operations, train, and motivate a staff of 24 food preparation and 1
wait-staff employees. 15
Executive Chef/Food & Beverage Manager
J.Pier Restaurant 4.5*
Dallas, TX
2002 to 2003
Prepared modern American cuisine and executed a successful Sunday brunch and monthly four-course dinner coupled with monthly wine-paired menus.
Created a wine menu and hosted special events, charity, and cooking classes.
Managed BOH staff with a structured management style that developed my staff with successful skills. Hood cost 23%
Ldbor 15%
Managed food & beverage inventory with consistent budget adherence and quality.
Executive Chef/Food & Beverage Manager
Bali Bar Restaurant, 3.5*
Dallas, TX
2001 to 2003
Created a traditional Polynesian-style restaurant featuring exceptional French cuisine and housed a high-energy modern lounge. Food cost 27%
Managed food and beverage inventory and food preparation to minimize waste and assure
quality control.
Manage, design menus, operations, train, and motivate a staff of 20+ food preparation and
wait-staff employees.
Chef
Rivera Restaurant 5*
Dallas, TX
1998 to 2001
Developed an exceptional French cuisine menu, directed and trained food preparation
employees with a structured management style.
Managed food & beverage inventory with consistent budget adherence and quality control.
Education
European-trained chef
Apprenticeship with CMC Charles Boley and Tom O'Brien
Skills
• Kitchen Experience
• Bingo experience
• Leadership Experience
• Cultural experience
• Cooking Experience
• Profit & Loss
• •Catering
• Restaurant Management
• Labor Cost Analysis
• •Leadership
• Communication skill
• •Cooking
• Microsoft Office
Additional Information
2004 Top 20 Restaurants-Gutherie’s
2004 Top 100 Restaurants-Gutherie’s
2003 Best New Restaurant, J.Pier
2002 Best of Big "D"—J.Pier
1999 T.C.A. Food Show: 5 Gold, 3 Silver, and 2 Bronze
Tony Gardizi
321 Elderwood Pl.
Plano,tx 75075
********@*****.***
Phone Number
Work Experience
Executive Chef/Consultant
2023 to Present
I'm consulting and repairing labor cost food cost inventory recipes, retraining Sous chefs and chefs, and Foh management.
Excutive Chef/Director of
operations
Xo Coffee & Bistro:
Plano, TX
2017 to 2023
Prepared new American cuisine, executed a successful Sunday brunch and monthly four-course dinner coupled with monthly wine-paired menus.
Created a wine menu and hosted special events, charity, and cooking classes.
Managed BOH staff with a structured management style that developed my staff with successful skills.
Managed food and beverage inventory with consistent budget adherence and quality control.
Excutive Chef
Cielo
Dallas, TX, 2015 to 2016
Developed QSR menu, directed, and trained food preparation employees.
Managed food inventory and food preparation to minimize waste and assure quality control
Chef Consultant
Next wood-fired bistro, siesta bistro
Dallas, TX
2013 to 2014
Executive chef/GGM
Rouge Modern Bistro, 4*
Flower Mound, TX
January 2012 to June 2013
Prepared modern American cuisine and executed a successful Sunday brunch and dinner menu coupled with monthly wine-paired menus.
Created a wine menu and hosted special events, charity, and cooking classes.
Managed BOH staff with a structured management style that developed my staff with successful skills.
Managed food & beverage inventory with consistent budget adherence and quality control. food cost 25%
Executive Chef
Decanter/Capriccio/Sancofa/Royal Ballroom:
Dallas, TX 4*
November 2009 to November 2012
Direct all food preparation and catering activities of an $11 million/year establishment.
Manage, design menus, operations, train, and motivate a staff of 5 food preparation and 15
wait-staff employees.
• Instrumental in achieving 1.4 million in gross sales within one year
• Maintained cost under 22% while meeting the $13 million/sales goal
• Served plated dinners up to 1500 people and buffets up to 4000 people.
Executive Chef
Gregory's: 4.5*
Plano, TX
2007 to 2008
Led operations of a $5 million/year restaurant kitchen.
Managed BOH staff with a structured management style that developed my staff with successful skills.
Managed food & beverage inventory with consistent budget adherence and quality control.
Executive Chef
VUE - 4*
Addison, TX
2006 to 2007
Led operations of a $2 million/year restaurant kitchen.
Developed menu, directed, and trained food preparation employees.
Managed food & beverage inventory with consistent budget adherence and quality control.
Executive Chef
Mi Piacia 3.5*
Addison, TX
2006 to 2007
Led operations of $10 million/year restaurant kitchen.
Developed menu, directed, and trained food preparation employees.
Managed food & beverage inventory with consistent budget adherence and quality control.
Tapas Chef
Stephen Pyles 5*
Dallas, TX
2005 to 2006
Developed a tapas menu and directed and trained food preparation employees.
Managed food inventory and food preparation to minimize waste and assure quality control.
Executive Chef/Food & Beverage Manager
Guthrie's Restaurant 4.5*
Dallas, TX
2004 to 2005
Prepared modern French American cuisine and ran a successful Sunday brunch and ala carte and pre-fix dinners, monthly wine-paired menus.
Manage, design menus, operations, train, and motivate a staff of 24 food preparation and 1
wait-staff employees. 15
Executive Chef/Food & Beverage Manager
J.Pier Restaurant 4.5*
Dallas, TX
2002 to 2003
Prepared modern American cuisine and executed a successful Sunday brunch and monthly four-course dinner coupled with monthly wine-paired menus.
Created a wine menu and hosted special events, charity, and cooking classes.
Managed BOH staff with a structured management style that developed my staff with successful skills. Hood cost 23%
Ldbor 15%
Managed food & beverage inventory with consistent budget adherence and quality.
Executive Chef/Food & Beverage Manager
Bali Bar Restaurant, 3.5*
Dallas, TX
2001 to 2003
Created a traditional Polynesian-style restaurant featuring exceptional French cuisine and housed a high-energy modern lounge. Food cost 27%
Managed food and beverage inventory and food preparation to minimize waste and assure
quality control.
Manage, design menus, operations, train, and motivate a staff of 20+ food preparation and
wait-staff employees.
Chef
Rivera Restaurant 5*
Dallas, TX
1998 to 2001
Developed an exceptional French cuisine menu, directed and trained food preparation
employees with a structured management style.
Managed food & beverage inventory with consistent budget adherence and quality control.
Education
European-trained chef
Apprenticeship with CMC Charles Boley and Tom O'Brien
Skills
• Kitchen Experience
• Bingo experience
• Leadership Experience
• Cultural experience
• Cooking Experience
• Profit & Loss
• •Catering
• Restaurant Management
• Labor Cost Analysis
• •Leadership
• Communication skill
• •Cooking
• Microsoft Office
Additional Information
2004 Top 20 Restaurants-Gutherie’s
2004 Top 100 Restaurants-Gutherie’s
2003 Best New Restaurant, J.Pier
2002 Best of Big "D"—J.Pier
1999 T.C.A. Food Show: 5 Gold, 3 Silver, and 2 Bronze
Contact this candidate