Gian Patrick Maggio

**** ***** ******, *********, ** 14622 585-***-**** adf5e7@r.postjobfree.com Experience:

****-*******, ****** *****/ ******** service, Costa Fruit & Produce, 18 Bunker hill Industrial Park, Charlestown, Massachusetts

Interacted with clients in regards to product need, acquisition, and quality.

Sought and closed orders with new clientele.

Developed and presented training for sales team regarding meat and poultry department.

Received and input orders as well as troubleshot client order issues.

Worked with and assisted outside sales representatives in managing orders and client relationships.

Contact: Sean Buchanan, Vice President of Team Sales, 603-***-**** 2017-2019, Executive Chef, Citrus & Salt, 142 Berkeley St, Boston, Massachusetts

Managing and overseeing the day to day operations in a high volume kitchen, including: ensuring the high quality product delivery to customers, managing the staff, and general daily managerial tasks.

Supervising a staff of approximately 50 diverse professionals working to provide excellent customer service while maintaining a safe work environment compliant with all federal, state, and local health and safety laws. Negotiating any workplace disagreements among staff members, including members of management, to maintain a positive work environment.

Utilizing multiple operating systems to oversee the ordering of products and equipment while considering the costs and expenses to the company and maintaining the budget.

Creating and executing seasonally changing menus.

Maintaining requisite certifications for food health and safety.

Contact: Jason Santos, Chef/ Owner, 617-***-**** 2013-2017, Executive Sous Chef, Grafton Group, 14 John F. Kennedy St Cambridge Massachusetts

Promoted from line cook to Executive Sous Chef after two years.

Researched and studied the seasonally changing menus to maintain deep knowledge of the product.

Created and implemented new menus using farm to table product; working with third party deliveries to ensure high quality product availability and timely delivery.

Managed the scheduling of employees while considering their staffing requests and the company’s staffing needs.

Ordering product while managing food cost and the budget.

Contacts: Mark Goldberg, Culinary Director, 617-***-****; Sean Ahern, General Manager, 413-***-**** 2012-2013, Supervisor, CBS Scene Restaurant and Bar, 1 Patriots Place, Foxboro, Massachusetts

Managed during high volume nights and special events where the responsibilities included providing excellent product to customers in a timely fashion while overseeing the staff and workplace.

Maintained a deep knowledge of every work station and menu item.

Contact: Pete Tariela, Executive Chef, 401-***-**** 2005 - 2012, Lead Night Baker, Baker Street Bakery, 745 Park Avenue, Rochester, New York

Promoted from dishwasher to Lead Night Baker where responsibilities included ensuring the bakery products were prepared for the morning deliveries.

Provided customer service including counter sales and making deliveries.

Contact: William Leonardo (Bill), Owner, 585-***-**** 2010-2011 (summers), Interim Head Chef, George Eastman International House of Photography Café/Catering Company, 900 East Avenue, Rochester, New York.

Promoted to Interim Head Chef while Head Chef was on leave.

Designed menus, made stock orders, and managed the daily operations.

Coordinated with the Events Director to plan large events.

Catered a variety of diverse events, including the Jewish Film Festival.

Contact: Allen Buell, Special Events Director, 585-***-**** ext. 222 Additional Experience: 2019 Best of Boston Award winner. Vice president of Sigma Alpha Mu Fraternity for two years and Philanthropy Chair for three years. Peer meditator experience for more than five years. Education: 2009-2013, Johnson & Wales University, Sports Entertainment and Event Management Baking and Pastry Arts. 2005-2009, Penfield High School, Rochester, New York.

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