David Travisano

*** ******** **.

North Adams, MA. 01247

adb5tk@r.postjobfree.com

413-***-****

Career Summary

Thirty plus years as an executive chef in high volume operations serving ala carte menu’s as well as upscale banquets, managing kitchen staffs with personal from 10-15, coordinating waitstaff’s of 20-25. I am a chef, teacher, motivator and leader. I carry much pride in the relationships I have built in my career with staff, fellow management, and ownership. I take the organization and appearance of my kitchens very serious, as it is a reflection on myself and staff. I have worked under strict labor and food cost budgets and am extremely meticulous concerning the administrative part of my duties. My love and passion for our industry is very much intact, carrying myself as a professional always, especially when the pressure is on. Additionally, my experience extends beyond the kitchen involving myself in front of house operations in all my positions, including bar service. My goal was to expand my knowledge and experience, making me a better chef and manager. In my career I have handled virtually every restaurant operations and crisis, making split second logical solutions to any challenges that arise. It would be a disservice to not mention, I have been fortunate and grateful to have had great people around me that have contributed to my success.

Work History

Rocks 21 Restaurant

At the Inn at Mystic

3 Williams Ave

Mystic, Ct. 063355

August 5th – present

Chef / Kitchen Manager

Replaced opening chef who opened the restaurant under new ownership in May.

My understanding was he was overwhelmed with the volume of business as well as building a functional kitchen and staff.

Upon his walk-out, he also took two-line cooks with him.

Kitchen was in complete disarray.

-hire new staff

-instituted protocols

-prep lists & order guides

-opening and closing procedures

-temperature and cleaning logs

-wrote and launched new fall menus with emphasis on New England Seafood.

Taconic Golf Club

19 Meacham St

Williamstown, MA. 01267

Contact: Alan Marsden 413-***-**** (Alan was the Head Chair on house committee that hired me)

March 2015-December 30, 2018

Restaurant Manager / Executive Chef

Duties:

BOH:

-write employee handbook, procedures, and protocols

-staffing & training

-write new menus (lunch/lounge/dinner/brunch/banquet/themes

-source food & inventory control

-redesign cooking line & purchase of new equipment

FOH:

-promote & market new clubhouse concept per house committee

- write employee handbook, procedures, and protocols

-staffing & training

-redesign server beverage station & purchase of new equipment

-learn & teach staff new POS software (FOREUP)

BAR:

-write bar procedures & protocols

-source all liquor, beer, wines, drafts, and bar supplies

-inventory control, storage, security

-staff alcohol awareness training

Banquet:

-write new banquet menus

-promote and market banquets

-daily correspondence via phone & e-mails-potential customer bookings

-planning & staging of events regarding clubhouse, patios, & outdoor areas

-coordinate rentals with local companies (tents/tables & chairs/china & glass ware

TACONIC HIGHLIGHTS

-promoted & executed twelve different menu theme nights twice a month during prime-time season

-achieved 20% growth in revenue in each of last three seasons

-presentation to House Committee & Board-extended season plan to keep clubhouse open through December 31. -serving lunch & dinner Thursday through Saturday, Sunday brunch, and promote and market Christmas pasties

-significate growth in revenue with the extended season, as well as increase in Christmas parties booked

9/2012-8/2014 Fabulous Foods Catering Phoenix, AZ.

Contact: Greg Reynolds 602-***-****

Event Chef

-coordinate off site upscale catering

-load trucks at commissary

-stage and set-up cooking line and service station

- Phoenix Art Museum, Botanical Gardens, Wedding Receptions

-over seek kitchen staff, execute four, five, and six course menus’

-coordinate with banquet captains and servers

4/2011-5/2012 Pasquales Restaurant East Longmeadow, MA.

Contact: Chevon Gautier 413-***-****

Executive Chef

Principle Agenda: transition restaurant from old school Italian, to new concept of multiple cuisines, with the purpose of appealing to a sophisticated customer base, competitive with other restaurants in our market, with consideration to current industry trends.

-write and execute new menus: lounge, dinner & banquet

-staffing, training, sourcing food and inventory control

-responsible for food and labor budgets as well as P&L

-supervision of all kitchen operations

Reason for leaving: relocate to Arizona to help care for my elderly mother

4/2008-4/2011 ONYX Fusion Bar & Restaurant Springfield, MA.

Contact: Peter Pappas 413-***-****

Executive Chef / Co-Restaurant Manager:

Principle Agenda: transition restaurant from Asian concept, to a fusion menu, lower price points, and concept to appeal to the demographics of Springfield

-write and execute new menu: lunch, dinner, lounge and banquet

-staffing, training sourcing food and inventory control

-responsible for food and labor budgets as well as P&L

-co-managed restaurant with associated duties: payroll, server cash outs, reconcile four draws

-co-managed Friday & Saturday Club Nights with associated duties: alcohol consumption awareness,

security, cash out four draws and close restaurant

-restaurant closed due to altercations related to the club nights, with associated media coverage, the restaurant

never recovered

8/2002-3/2008 Kafe Kokopelli Dade City, Florida

Contact: Sharon Carthcart 352-***-****

Executive Chef:

-source food and execute current menus for ala carte dining room, complimenting with lunch & dinner specials

-write & execute new upscale banquet menu for a 50 and 100 seat banquet room

-staffing, training, inventory control, supervision of all kitchen operations

-responsible for food and labor budgets, as well as P&L

-closed restaurant on managers two nights off with associated duties: server cash out, reconcile draws,

run nightly reports and prepare deposits

-reason for leaving: relocate back to N.E. to be closer to family after dad passed

5/2001-7/2002 The Armadillo Café Springhill, Florida

Contact; Mark Peloquin 352-***-****

Executive Chef:

- source food and execute current menus for ala carte dining room, complimenting with lunch & dinner specials

-staffing, training, inventory control, supervision of all kitchen operations

-responsible for food & labor budgets as well as P&L

-responsible for expansion into catering, write banquet menu, event planning and promotion

-reason for leaving: restaurant sold

07/1994-4/2001 Pinelli-Mara Restaurant Group

Corporate Head Quarters East Greenwich, R.I.

Executive Chef Quattro Italian Grille Kingston, R.I.

7/94-9/2000

Executive Chef Pinelli’s Cucina Slatersville, R.I.

9/2000-3/2001

-source food and execute current menus for ala carte dining room, complimenting with lunch & dinner specials

-staffing, training, inventory control, supervision of all kitchen operations

-responsible for food & labor budgets as well as P&L

-reason for leaving: ownership mismanagement resulted in all operations closing

HIGHLIGHTS FROM RECOMMMENDATION LETTERS

“Besides David’s cuisine, he contributed a positive environment and energy that staff, and management team responded to. David was very well liked and respected, and always conducted himself as a professional. He’s dedicated and willing to put the time and effort to make everyone’s dining experience pleasurable. David consistently exceeded the expectations of our guests as well as staff and ownership”

Chevon Gauthier, Managing Partner, Pasquales Restaurant

“David is the most honest and trustworthy manager I have had the pleasure to work with at Onyx. He works long hours and is extremely dedicated and reliable. He is always willing to do and does whatever is necessary for the benefit of the restaurant”

Peter Pappas, Owner, Onyx Fusion Bar & Restaurant

Certifications

SafeServ

Allegan Awareness

Alcohol Awareness and Consumption

CAREER ACHIEVEMENTS

March 2012

“BEST RESTAURANT”

A Taste of Springfield

People’s Choice

Pasquales Restaurant

May 2005

“1ST PLACE BEST BUFFET / FOOD DISPLAY”

Dade City Steeple Chase

Kafe Kokopelli

St. Leo University Tent

April 1999

“1st PLACE BEST EASTER BRUNCH BUFFET”

Providence Journal Easter Brunch Buffet Contest

Quattro Italian Grille

July 1998

“1st PLACE NEW ENGLAND CLAM CHOWDER”

Point Judith Chowder Cook Off

Quattro Italian Grille

July 1997

“1st PLACE CAESAR DRESSING”

A Taste of Providence

Quattro Italian

Contact this candidate