Philip Petullo

*** ** **** ****** *: adjsd1@r.postjobfree.com P: 609-***-****

Delray Beach, FL 33445

Professional Profile

Motivated executive level chef offering over 17 years experience within the luxury culinary industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills. Skills

Highly Proficient in Italian &

Mediterranean Cuisines

Leadership

Effective Communicator -Verbal &

Written

Teamwork

Efficient Planning &

Implementation

Customer Service

Highly Motivated

Educated in French Cuisine

High Level of Kitchen & Culinary

Management

Detail Oriented

Quick Study

Work Experience

Boca Raton Resort & Club, A Waldorf Astoria Property, Boca Raton, FL, September 2017 – Present Executive Sous Chef (Lucca); Sushi Chef (Morimoto)

● Managed top rated restaurant culinary operation; Lucca rated “2018 Best Restaurant for Hilton - Americas”.

● Responsible for product ordering; reduced food cost by 3.7% from year to date.

● Creatively developed menu and pricing strategies according to seasonality; all menus evaluated quarterly and updated with fresh offerings.

● Scheduled culinary staffing based on business forecast; Mentored and trained over 35 team members for promotion growth within position.

Merlino’s, Boca Raton, FL, July 2013 - July 2017

Executive Chef

● Oversaw front and back of house personnel to maintain adequate staffing and training.

● Managed kitchen operations including recruitment, orientation & training, scheduling, supervising, evaluation and corrective action management.

● Developed menu and pricing/special culinary offering strategies to increase revenue and overall customer satisfaction.

● Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen operations. Palm’s Steakhouse at Tropicana, Atlantic City, NJ, March 2007 - June 2008; July 2010 - July 2013 Sous Chef

● Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

● Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

● Maintained updated knowledge of local competition and restaurant industry trends. Sofia’s Mediterranean, Margate, NJ, June 2008 - July 2010 Executive Chef

● Menu development and creation - Seasonal, Special Events and Catering.

● Managed and developed kitchen team. Hired, disciplined and mentored team of 10 direct reports.

● Improved community patronage by 18% by implementing menu changes and special events. Education / Certifications

Academy of Culinary Arts — Associate's Degree, Mayslanding, NJ Hospitality & Tourism Management — Executive Continuing Education College of Business Certificate, Florida Atlantic University