Executive Chef Food
Resume:
RAYMOND FIORELLO
BALTIMORE, MD 21213
addx6r@r.postjobfree.com
EXECUTIVE CHEF
AWARD-WINNING CUISINE SERVSAFE CERTIFIED PERFECTIONIST Accomplished, energetic, passionate and results-driven Executive Chef with 15+ years of culinary experience in a variety of settings, including hotels, conference centers, fine dining, corporate dining and exclusive off premise catering. Inspiring and hands on leader, with a firm belief in leading by example and achieving the highest level of customer satisfaction. Demonstrated ability to communicate at every level and with all ages and backgrounds. Seeking to utilize my experience, skills and exceptional work ethic in an organization that values dedication and results. Willing to relocate.
AREAS OF EXPERTISE
Broad Culinary Expertise
Customer Focused Service
Kitchen Management
Menu Planning/Creativity
Leadership & Team Building/Coaching
Interpersonal Communication
Time Management/Organization
Budgeting/Cost Control
Safety & Sanitation/Regulations
Food Preparation & Presentation
Operational Efficiency
Microsoft Office Suite
PROFESSIONAL EXPERIENCE
EXECUTIVE CHEF
DOUBLETREE HILTON INN AT THE COLONNADE, BALTIMORE, MD 2015-PRESENT
RESPONSIBLE FOR MANAGEMENT OF CULINARY STAFF OF 12 AND ALL ASPECTS OF KITCHEN AND FOOD PRODUCTION. DUTIES INCLUDE BUT ARE NOT LIMITED TO, FOOD PURCHASING, COST MONITORING, KITCHEN SANITATION AND ALL RECORDS PERTAINING TO IT.
EMPLOYEE RECRUITMENT, TRAINING, COUNSELING AND SCHEDULING.
MENU PLANNING FOR A LA CARTE VENUE, ROOM SERVICE AND ALL BANQUETS AND HOLIDAY MENUS.
MAINTENANCE OF ORDERING PAR LEVELS AND MONTHLY INVENTORIES.
MONITORING GUEST SATISFACTION SCORES, SALT, AND ADDRESSING ISSUES AS THEY PERTAIN TO FOODSERVICE, EXECUTIVE CHEF
ROOSTERS SOUTHERN KITCHEN, KILL DEVIL HILLS, NC 2014 - 2015
RECRUITED TO DEVELOP AND FACILITATE THE CONCEPTUALIZATION OF A BRAND NEW UPSCALE RESTAURANT IN THE VERY BUSY OUTER BANKS OF NC.
COMPLETE MENU DEVELOPMENT INCLUDING CUISINE, MENU ITEMS, RECIPE WRITING AND TESTING, AND MULTIPLE BLIND INVITE ONLY MENU ROLLOUTS TO GATHER OPINIONS AND FEEDBACK OF OUR NEW CONCEPT AND MENU.
RESPONSIBLE FOR TOTAL OVERHAUL OF EXTREMELY DATED BANQUET KITCHEN FOR THE PURPOSE OF A LA CARTE FOODSERVICE. EQUIPMENT EVALUATION AND BID PROCESS FOR NEW EQUIPMENT AND EXISITNG EQUIPMENT REPAIR AND UPGRADES.
IMPLEMENTATION OF COMPLETE TRAINING PROGRAM FOR A NEWLY HIRED CREW OF CULINARIANS, INCLUDING RECIPE TESTS, INTRODUCTION TO SANITATION AND STANDARD PLATE DESIGN AND PRESENTATION.
INVOLVED IN THE CREATION OF A NEW BUSINESS PROFORMA, PROJECTED AND TARGETED FOOD AND LABOR COSTS, AND SYSTEMS TO AID IN REACHING AND MAINTAINING THEM.
OPENING OF THE RESTAURANT AT THE HEIGHT OF THE SEASON, MONITORING PUBLIC FEEDBACK AND MAKING ADJUSTMENTS ACCORDINGLY.
DEVELOPMENT OF A BANQUET MENU FOR BOTH ON AND OFF PREMISE CATERING. EXECUTIVE CHEF
Mulligans Restaurant and Catering,Nags Head, NC 2012 - 2014
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RAYMOND FIORELLO - PAGE 2
Expand existing catering operations to inlcude numerous offsite events, onsite banquets, regional festivals and culinary competitions.
Manage all aspects of kitchen operations, monthly inventory, vendor ordering, staffing, scheduling, labor and food cost control.
Menu develpoment and improvement tailored to the discerning tastes of seasonal tourists as well as local clientele.
EXECUTIVE CHEF
Cranberry’s Gourmet Banquet and Catering Facility,Cranbury, NJ 2005 - 2012
Oversaw all aspects of kitchen and business management, including production, purchasing, inventories, coordination of all off premise catering functions for a variety of events, including private house parties, weddings, and large corporate events.
Hired, trained, and directed cooks/chefs and front of house staff. Provided leadership and direction to achieve operational efficiency and provide world-class service.
Developed all menu items, assured quality control, and minimized waste and loss. EXECUTIVE SOUS CHEF
Doral Forrestal Conference Center and Spa,Princeton, NJ 2002 - 2005
Supervised, directed, and coached a culinary staff of 21.
Managed all aspects of food production for a $3M F & B budget, including banquet functions, 3 a la carte venues, room service and staff cafeteria.
Oversaw purchased of all food supplies, monthly inventory, sanitation, guest satisfaction, staff scheduling and labor cost control.
EXECUTIVE CHEF
Sheraton Hotel,Eatontown, NJ 2000 - 2002
Managed all aspects of kitchen management, including hiring, purchasing, scheduling, maintenance of food and labor costs, menu and recipe planning, management of stewarding staff, monthly inventories, GSS scores, staff training, exceeding guest expectations, and all food production for a $2M F & B operation including Banquet functions, 2 a la carte venues and room service.
PRIOR WORK HISTORY
EXECUTIVE CHEF, Clarion Hotel and Towers,Edison, NJ, 1997 - 2000
$1.5M F & B with a culinary staff of 9.
EXECUTIVE SOUS CHEF,Sodexho Marriott-Bristol Myers Squibb,Plainsboro, NJ, 1996 - 1997 Breakfast for 350 and lunch for 750. Awarded First Place in the International Cuisine Contest. LINE COOK,Po Restaurant,Manhattan, NY, 1995 - 1996 55 seat restaurant, accommodating 200+ covers nightly. Mentored by world-renowned chef Mario Batali. EDUCATION
PROFESSIONAL CULINARY PROGRAM GRADUATE: BLUE RIBBON, 1995 Head of Class
New York Institute of Culinary Education
BACHELOR OF ARTS, 1994
Career Culinary Program
Brookdale Community College
PROFESSIONAL CERTIFICATIONS, AFFILIATIONS & AWARDS ServSafe Food Handler Certified
Heart Saver CPR Certified
Completion of Starwood Cuisine Essentials, Corporate Culinary Training Program Annual ACF Member
Chef for Annual March of Dimes Events
Chef for the Monmouth County Vocational School Culinary Program Sponsored by Sheraton Eatontown Hotel
2014 Outer Banks Chili Champion
2014 Outer Banks "Best" Chowder on the Beach
Featured Chef, Chefs Of The Coast by John Batchelor LANGUAGES
Functional knowledge of Spanish
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