JACK DE CARLO

*** — C Butternut Lane • Mount Prospect, Illinois 60056 • adihf2@r.postjobfree.com •

Home: 847-***-**** Work: 224-***-****

Executive Chef with more than 15 Years of Experience Coupled with a Culinary Arts Degree and Strong Skills in Kitchen Operations, Purchasing, Menu Development, and Leadership

LEADERSHIP • DETAIL-ORIENTED • WORLD-CLASS CUSTOMER SERVICE

SUMMARY OF QUALIFICATIONS

Executive chef with more than 15 years of experience in hotel, restaurant, banquet, bar and pub, room service, and off-site catering events with service to up to 3,500 guests and diners

Strong knowledge of raw food materials, production processes, quality control, costs, and other techniques for maximizing the effective creation and service of food Stellar business management acumen involved in strategic planning, resource allocation and coordination, human resources, production methods, and leadership techniques

Solid strategic planning and production abilities to minimize waste, increase repeat and referral business, drive sales, and increase profit margins Commitment to providing world-class customer service by assessing customer needs, adhering to service quality standards, and evaluating client satisfaction Best known for Italian dishes which have exceeded expectations in flavor and taste with success in smokehouse BBQ ribs, brisket pork, fowl, lamb, and signature sauces and dressings

Excellent and fair leadership skills with proven ability to manage, mentor, and motivate a staff of 30 executive sous chefs, sous chefs, and banquet managers CAREER ACHIEVEMENTS AND SKILLS

Food Service and Kitchen Management

Created menus for ala carte, banquet, upscale dining rooms, receptions, off-site events, hotel dining and room service, bar and pub and facilitated generation of up to $4.5 million annual revenue

Developed menus and products with first-class quality and consistency which created significant repeat and word-of-mouth business which increased sales to

$4.5 million

Led operations for 500-guest ballroom, maintained food cost of 25% by minimizing waste and adjusting production charts which aided in generating more than $3.5 million in annual revenue

• Directed kitchen operations, production, inventory, and cost controls for a multi-venue hotel with 368 guest rooms, 160-seat restaurant, pub, and banquet facilities to accommodate up to 3,500

• Produce compatible, like-item banquet and ala carte menus to reduce inventory and have multiple outlets for purchased products which reduces waste and increases profit margins

• SafeServe Certified and incorporate staff training on hand washing, cross contamination, and critical control points

• Prepared restaurants for internal and external audits and conducted sanitation audits to adhere to cleaning schedules, cooler and storage cleanliness to consistently earn sanitation scores in the 90s

Leadership

• Developed training manuals and standardized recipe manuals to provide consistency, first-class quality, reduce waste, and improve sales and profit margins

• Managed, mentored, and motivated a staff of up to 30 including executive sous chefs, sous chefs, supervisors, and banquet managers

• Implemented and facilitated continuing training for management staff including 15 minutes of individualized, relevant training 3 or 4 times per week

• Achieved respect and loyalty of staff through leadership-by-example and providing positive feedback to help improve staff skills and morale leading to a 5-plus year retention rate

• Ability to rally staff and use calming techniques to lead staff by example through high-stress situations, challenges, and issues

• Oversaw payroll for a staff of 30, facilitated 90-day performance evaluations as well as annual salary reviews

PROFESSIONAL EXPERIENCE

DECARLO FAMILY BUSINESS

CANADIAN REAL ESTATE

EXECUTIVE CHEF

DOUBLE TREE HOTEL ROSEMONT ILLINIOS

March 2009-2017

September 2017 - Present

EXECUTIVE CHEF

THE RAVEN FOUNDATION

EXECUTIVE CHEF

HILTON AIRPORT HOTEL

EXECUTIVE CHEF

AZAR'S, MARRIOTT HOTEL

EDUCATION AND TRAINING

ASSOCIATE OF SCIENCE - CULINARY ARTS

CULINARY INSTITUTE OF AMERICA

ASSOCIATE OF SCIENCE - HOTEL MANAGEMENT

BRANDYWINE COLLEGE

January 2005 - March 2009

Glenview, Illinois

August 1997 – December 2005

Philadelphia, Pennsylvania

July 1992 – August 1997

Fort Wayne, Indiana

Hyde Park, New York

Wilmington, Delaware

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