Bart Retolatto

Brooklyn, NY *****

adp5pk@r.postjobfree.com / 646-***-****

Work Experience

Bread Trattoria

New York. NY / Executive Chef / May 2016 – March 2020

● Responsible for all BOH production & service for a full service, Italian restaurant operating during breakfast, brunch, lunch, dinner, late-night services as well as executing on & off premise special events.

● Duties included, but were not limited to cooking, training, hiring BOH team members, creating menus, daily specials, scheduling, purchasing, receiving, inventory, payroll maintaining food & labor costs,

● Responsible for maintaining the cleanliness of the facility and for following sanitary standards as set by the Department of Health

Feast

New York, NY / Chef de Cuisine / March 2013 - May 2016

● Assisted in the supervision of production & service for an intimate restaurant offering an eclectic American menu during lunch, brunch & dinner service

● Duties included, but were not limited to cooking, preparing & organizing the line for service, assisting in the creation of menus, daily specials, purchasing, receiving, inventory, training BOH team members, maintaining DOH standards.

La Bottega Trattoria at the Maritime Hotel

New York, NY / Executive Chef / October 2004 – December 2013

● Supervised the production & execution of food services for a high volume high, full service, Italian restaurant operating for breakfast, brunch, lunch dinner & late-night services as well as providing 24 hour a day in room dining and executing on & off premise events.

● Responsibilities included but were not limited to cooking, hiring, training & mentoring BOH team members, scheduling, payroll, creating menu, daily special & event items, expediting, scheduling, purchasing, recieving inventory, managing food and labor costs, attending weekly manager & monthly P&L meetings

● Organized the production & execution of social event & corporate events offering individual plated, buffet, family style, passed & cocktail style services and ranging in up to 500 guests.

●Responsible for the cleanliness of the facility and maintaining NYS Department of Health Standards

Tribeca Grand Hotel

New York, NY / Sous Chef / April 1999 - October 2004

● Assisted in the production & execution of dinner, late-night and overnight service for a boutique hotel w included the main dining room, several lounges, bar and VIP areas as well as in-room dining

● Duties included cooking, teaching & assisting BOH team members, expediting, preparing & organizing the line for service, daily specials, daily purchasing, receiving, inventory, executing corporate & social special functions /events, maintaining DOH standards.

Education

New York Restaurant School

New York, NY / Certificate of Culinary Arts

New York State Certification in Food Protection and Sanitation

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