Executive Chef Service Director

CLARISSA

MORATTO

Houston TX

phone 713-***-****

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

PROFESSIONAL

EXPERIENCE

I possess strong culinary

skills and a great sense of

taste and smell. I combine

these qualities with a well-

balanced managerial style,

which promotes

enthusiasm and teamwork

among the staff. I've

always been proud to bring

visitors through the kitchen

since I hold a very high

impressive standard of

cleanliness and

organization. Strong

understanding of financial

aspects, very creative, and

have the ability to add new

items to the menu with a

complete understanding of

cost. Seldom miss an

opportunity to teach new

concepts and ideas.

EXECUTIVE CHEF

Trained at Pittsburgh Institute of Culinary Arts, Associates Degree, and interned at Fox Chapel Yacht Club. Twenty-five year career in food preparation and kitchen banquet, a la carte operation, baking, pastries, breads, confections. Known for producing top quality, creative products contributing to revenue growth while reducing food and labor costs. Proven ability to effectively lead fine dining and high volume operations.

• multi-outlet / high volume operations

• budgeting P&L management

• creative menu development

• fine dining / a la carte / banquets / catering

• price structuring and cost containment

• special event planning

• inventory / purchasing

• quality control

• safety and sanitation

7/17 – 2/18 El Campo Country Club / Executive Chef FOH Mgr. Managed BOH-FOH, purchasing, menu planning, execution of all catering functions, budgeting, and guest interaction. Prepared all specialty cakes and pastries for all functions.

7/14 – 6/17 ICS Executive Catering Director /Executive Chef Off-site catering for large and small events. Procurement of all raw foods. Planned execution of event with regards to prep employee work load and scheduling, interaction with client for satisfaction. 6/13 – 7/14 Executuve Chef / Manager

Conservatory Independent Living

Managed 20 people, all hiring, purchase, inventories, budgeting, and food prep. Planned all buffets, parties, and outside functions. Wrote weekly menus, managed all dining room staff.

6/12 – 6/13 Executuve Chef / Manager

Sugarland Surgical Hospital

Managed all food service, inventories, procurements, employees, and guests. Executive chef and manager of the café, feeding guests, patients, doctors and nurses.

11/09 – 5/12 Private Executive Chef / Spring Texas Prepared 3 meals daily for affluent family of 4, including procurement of all organic foods. Planned all banquets for company functions, private dinners, holiday parties up to 100 guests.

8/05 – 11/09 Food Service Director / Executive Chef Holiday Retirement - Houston Texas

Managed staff of 20, Hired and trained all associates. Procurement of all products, inventory control, scheduling, monthly interaction meetings with residents. Staying within yearly budget. Handled catering of healthy and dietetic menus.

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10/04 – 7/05 Food Service Director / Chef

Coca Cola North America – Houston Texas

Corporate dining setting managing twelve people in all aspects of kitchen. Responsible for all catering for top executives. Purchasing, inventory, scheduling, cost analysis,

11/98 – 8/04 Executive Chef / Manager

Yummies – New Mexico

Supervised and trained sixteen staff to new menu preparation, write seasonal menus, opened bakery on premises, prepared daily specials, cost out menus, hire and placement of personnel.

11/97 – 11/98 Exxon Executive Pastry Chef

Bell Street Market and Cafe – Houston Texas

Prepared scratch pastries for two main traffic food areas. Opened a gourmet Bengal Traders coffee shop featuring 8 to 10 cakes, tarts, confections and old favorites.

11/94 – 11/97 Executive Chef

Hilton Hotel – Houston Texas

Managed five food outlets, room service, two restaurants, all banquets, and outside catering. Scheduled and managed 30 employees, planned all menus including $ 3.5 million yearly in banquets, reduced food costs 11 points to yearly average of 29%. Upgraded food quality and presentation. 10/93 – 9/94 Banquet Chef

Sweetwater Country Club – Sugarland Texas

Responsible for preparation of all banquets, special events daily functions of members private parties. Completed 3 foot gingerbread village consisting of 8 buildings which served as an overwhelming seasonal display in the lobby of the club.

5/82 – 8/93 Executive Chef

Butler Auto Auction, Pittsburgh Pennsylvania

350 seat restaurant relocated to a 110 acre $20 million complex owned by Cox Communications serving upscale food in the midst of a hurried business atmosphere. Supervised 20 personnel serving up to 2500 guest a day. Designed, coordinated, and purchased all equipment for the new

$250,000 kitchen. Planned, coordinated, and produced overwhelmingly successful grand opening party for 4,000 plus people with television and radio coverage.

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