Executive Chef

Christopher cresanta

*** * ******** *** #*, Tampa, Florida, 33606, 813-***-****

*************@*****.***

Skills Summary

Thirty-three year veteran of the culinary arts possessing outstanding work ethic and communication skills. ServSafe certified with twenty five years in kitchen management. Back office, excel and word PDF literate. Knowledge of many different preparation methods and food styles including Mediterranean, Pacific Rim, Classic French and Regional American cuisines to name a few. Trained beside several well known chefs and apply natural abilities in the workplace. I have strong leadership and team building qualities with proficient organizational skills.

Work Experience

Floridan Palace Hotel

Chef De Cuisine

April 2019 – PresentJanuary 2020

At this landmark historical hotel, I managed all aspects of culinary operations. I oversaw daily, weekly and monthly projects. Including but not limited to maintaining average of pars needed, health code & sanitary standards. Oversaw all banquets and events for hotel including: weddings, corporate functions, special events from formal sit down to family style. Coached, mentored and taught proper techniques to fellow kitchen staffers.

Barrymore Hotel- Waterworks Bar & Grill

Executive Sous Chef

January 2018 – October 2018

At this river walk hotel I oversaw all daily operations including but not limited to all prep pars, ordering, daily specials and training of all culinary employees. I maintained a consistent high level management style with goals and agendas for success. Execution of many banquets from formal sit down coursed meals to themed, family style buffets. In charge of execution for the grab and go fresh item market. Responsible for inventory, food cost and labor percentages.

Nabruzzi Trattoria Lutz, Florida

Executive Chef

July 2014- June 2017

The so called “ Hidden gem of Lutz" is an authentic Italian restaurant that I helped open. My main responsibilities were overseeing day to day operations of the establishment. I implemented all batch recipes including pizza and pasta dough, veal glace, lobster and poultry stocks, sauces and much more. Fabrication of all proteins and all product purchasing. Line execution in every station while maintaining a sanitary work environment. Teaching and training proper techniques that let individuals evolve.

Pane Rustica Bakery & Café Tampa, Florida

Executive Chef

October 2006- June 2014

“The Culinary Hub of South Tampa”. Known for its artisan baked breads and pastries, with a hip urban café serving lunch and dinner. Upon completion of my first year, dinner sales increased by more than 15%. Through hard work and commitment to being the best we received these accolades: Zagat ratings score of 28 in food three years in a row, best fish sandwich 2007 and best burger 2008. I oversaw all menu production and product purchasing utilizing seasonal and local sustainable products. Spearheaded the creation of a “team environment“ to become a more cohesive unit. Empowered fellow chefs to take initiative and take on more responsibilities. Implemented daily/nightly cleaning schedules and ensured safe sanitation practices. Managed execution of all menus, nightly seasonal specials, VIP tables, private parties and banquets.

Café Dufrain Tampa, Florida

Executive Chef

October 2004- September 2006

Responsible for the transformation from a deli-style single menu restaurant to an upscale American Bistro featuring innovative global cuisine. Implemented structured service systems and methods to create a consistent high quality product. A 35% increase of total sales including 65% in wines my first year due to cost effective and diverse menu changes. Managed all culinary operations, research and development, creation of menu and recipe indexes, daily and nightly cleaning schedules, sanitation action plans, etc… Lifted Café Dufrain to the upper echelon of destination/special occasion restaurants in the Tampa Bay dining scene. Provided the formula for efficient seating/reservations guidelines to help maintain a nice flow. Was voted “Best Chef of the Bay 2006" in a local readers poll.

Fulton's Crab House/ Walt Disney World Resort, Florida

Executive Sous Chef

April 2003- October 2004

Stationed in a turn of the century river boat with three different dining levels is one of the top ten high volume seafood restaurants in the nation with average annual sales of over 17 million. The focus is on fresh seasonal seafood from ports worldwide. In the heart of season Fulton's handles 400+ lunches and over 1400 covers for dinner on a daily basis. My daily routine included overseeing a large staff including 6 sous chefs, 40 line personnel, 12 person prep crew and 22 dish/utility people as well as in-house maintenance and purchasing/ receiving personnel. I’d also handled nightly specials with cost outs, temperature logs and disciplinary action forms. Ensured we following all OSHA, HACCP and all CNS guidelines.

Prezzo's International Tampa, Florida

Executive Chef

August 2001- February 2003

Duties in this full-service, upscale Contemporary Italian restaurant included overseeing all kitchen operations, product ordering, scheduling, inventory and food cost calculations. Responsible for all food production plus daily and nightly specials while maintaining a consistently high quality product to the customer. Provided a fun, creative, safe and sanitary work environment.

SideBern's of Bern's Steak House Tampa, Florida

Chef De Cuisine

June 1999- December 2000

In this fine dining, new-world emporium, with its “one world under food“ motto, was a tour de force of flavors and textures. We secured premier ingredients from around the globe and used cutting-edge techniques and trends to create cuisine that was a fusion of worldly flavors. I handled fresh product ordering, coordination of all food preparation and nightly specials. I’d maintained a staff of twelve and served as expeditor in the evenings.

BOCA Tampa, Florida

Chef De Cuisine

February 1997- June 1999

High end Nuevo Latino restaurant with a focus on Spanish Caribbean flavors and regional wines - a dining hot spot in Ybor City, Tampa's Latin quarter. Serving only the finest in quality and presentation in a manner of the new world essence. Duties included food cost calculations, menu planning, daily specials and all product purchasing.

Awards and Acknowledgements

Best Chef of the Bay 2006

ServSafe certified since 2003, prior to that was a professional certified food manager State of Florida division of hotels and lodging.

References

David D’ Avanza ~ 813-***-****

Jason Polanski ~ 813-***-****

Brent Belcher ~ 813-***-****

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