Executive Chef Customer Service
Resume:
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PIERLUIGI
ANGIOI
***************@*****.***
Miami, FL 33141
SUMMARY Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin new challenge with successful team. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world- class organizations. Dedicated to food safety, customer service best practices and quality food service. Accomplished executive chef with 22-year proven ability to drive sales growth, reduce costs and build business relations.
SKILLS • Menu development
• Inventory management
• Cleaning and sanitizing methods
• Food preparation techniques
• Portion and cost control
• Vendor relationships
• Food procurement
• Food and beverage pairing
• Banquets and catering
• Purchasing
• Recipe creation
• Kitchen equipment and tools
• Team training
• Business operations
• Operational improvement
• Communications
• Relationship development
• Customer service
• Invoice generation
• MS Office
• Security systems
• Team building
• Problem resolution
• Administrative support
• Team management
• Project organization
• Planning and coordination
• Organization
• Supervision
EXPERIENCE CORPORATE EXECUTIVE CHEF 01/2020 to Current Toscana divino hospitality group / TD lux - Miami, FL
• Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
• Managed kitchen operations for 7 locations.
• Developed recipes and menus to meet consumer demand and align with culinary trends.
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
• Worked closely with restaurant chefs and general managers to create dynamic entrees for large banquets, including catering and private events.
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• Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
• Managed kitchen staff team of 40 and assigned various stages of food production.
• Prepared schedules, work assignments and constructed employee compensation packages.
• Assessed inventory levels every month and placed orders to replenish goods before supplies depleted.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Maintained labor at under 28/30 % to promote long-term business profitability.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
EXECUTIVE CHEF MANAGER 01/2018 to 12/2018
Toscana divino hospitality group - Miami, FL
• Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
• Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
• Coordinated preparation of customer meals and monitored food handling for safety purposes.
• Interviewed, hired, and supervised back of house staff.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
• Priced and ordered food products, kitchen equipment and food service supplies.
• Trained employees on correct cooking techniques, safety standards and performance strategies.
• Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
• Completed regular line checks to maximize quality assurance.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Controlled portion sizes and garnishing for optimal cost controls. EXECUTIVE CHEF 06/2016 to 12/2017
Baiocco restaurant - Miami, FL
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Utilized local, fresh food products to support local economies and showcase community support.
• Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Negotiated with food suppliers to cut costs by buying in bulk.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
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• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Initiated software based inventory control system to manage inventory and analyze food cost.
EXECUTIVE CHEF 10/2013 to 03/2016
Graspa group - Miami, FL
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Maintained labor at under 25 % to promote long-term business profitability.
• Oversaw hiring, training and development of kitchen employees.
• Planned and prepared food products orders to maintain appropriate stock levels.
• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
• Monitored quality, presentation and quantities of plated food across line.
• Supervised 20 BOH staff members and delivered mentorship to strengthen kitchen skills.
EXECUTIVE CHEF 03/2011 to 10/2013
Bal Harbour restaurant - San Teodoro, Italy
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Negotiated with food suppliers to cut costs by buying in bulk.
• Oversaw hiring, training and development of kitchen employees.
• Monitored all meals served for temperature and visual appeal.
• Performed financial analysis and recommended effective methods to cut costs.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
• Initiated software based inventory control system to manage inventory and analyze food cost.
• Monitored quality, presentation and quantities of plated food across line.
• Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Created exciting dishes to draw in clientele and increase revenues.
• Prepared schedules, work assignments and constructed employee compensation packages.
EXECUTIVE CHEF 03/2008 to 10/2010
Stella di gallura - Porto Rotondo, Italy
• Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Maintained labor at under 27/28% to promote long-term business profitability.
• Negotiated with food suppliers to cut costs by buying in bulk.
• Oversaw hiring, training and development of kitchen employees.
• Planned and prepared food products orders to maintain appropriate stock levels.
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• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
• Initiated software based inventory control system to manage inventory and analyze food cost.
EDUCATION AND
TRAINING
Professional Hotel And Restaurant Institute - Italia High School Diploma
06/1998
LANGUAGE
• Italian (Native language)
• Spanish
• English
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