Executive Chef Manager
Resume:
SERGIO SANTORO EXECUTIVE CHEF
***** ******** *** *****, *** Vegas NV 89141
*****************@*****.***
Specializing in Authentic Italian, Fine-Dining Cuisine, Banquets & Deli Services
Overview
More than twenty years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Consistently maintain restaurant establishments including:
Oyster Bar -Hard Rock Casino Las Vegas
Toscanova –Calabasas. California
Marinelli’s – M Resort (Las Vegas)
Ago at Hard Rock Casino (Las Vegas NV)
Panevino Ristorante & Deli (Las Vegas, NV)
Il Fornaio – NY NY Hotel & Casino – Green Valley Ranch (Las Vegas, NV)
Il Fornaio (Pasadena, CA) (Costa Mesa CA)
California Pizza Kitchen (Honolulu, HI)
Areas of Expertise
Experienced with high-volume production
Specializing in food and labor cost control
Ensured safe working environment and sanitary conditions.
Successful catering, banquet, restaurant buy-out & deli experience
Maximizing kitchen productivity, consistency and staff performance
Professional Experience
Hard Rock Casino Hotel oyster bar 2017-present
Chef for opening, serving Louisiana style food
Hire, train, and direct kitchen.
Plan menu, assure quality control, and minimize waste.
Ago & Toscanova Ristorante 2008& returned on 2012-2017 Executive chef
Executive Chef for opening restaurant, serving original Italian Cuisine.
Hire, train, and direct entire kitchen of 30 employees.
Plan menu, assure quality control, and minimize waste.
Create authentic Italian Menu.
Marinelli’s M Resort casino March 2009 to Feb - 2012 Room chef
Chef for opening restaurant, serving original Italian & American Cuisine.
Hire, train, and direct entire kitchen.
Plan menu, assure quality control, and minimize waste.
Create authentic Italian Menu.
Panevino Ristorante & Deli August 2004 to October 2008
EXECUTIVE CHEF
Executive Chef for restaurant serving Italian American Cuisine.
Hire, train, and direct entire kitchen & deli staff.
Plan menu, assure quality control, and minimize waste.
Create authentic Italian Menu.
Il Fornaio, NY NY Hotel, –Green Valley Ranch- Pasadena, CA & Costa Mesa CA
1992-2004
EXECUTIVE CHEF / PARTNER
Participated in every aspect of opening the highest grossing kitchen.
Create regional Italian menus.
California Pizza Kitchen – Honolulu, HI – Beverly Hills, CA
1984 - 1991
CHEF / KITCHEN MANAGER
Managed 45 people and oversaw production of high-volume establishment
Accomplishments
Partner / Executive Chef designations
Participation in March of Dimes Signature Chefs – 2005-2006
Performed Radio & TV News Cooking Shows
References & Supporting Documentation Furnished Upon Request
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