Executive Chef Kitchen Manager

FRANCIS A. RODA

*** ********* ******

Lyndhurst, NJ 07071

Phone: 201-***-****

e-mail: ************@*****.***

EXECUTIVE CHEF

Specializing in engaging with clientele with my knowledge of fine dining creative menu planning, unique gourmet Specialties, leadership in fast paced busy kitchens providing exceptional food in a timely manner while remaining Level headed, focused with a sense of urgency. Work extremely well with any team by communicating teaching by providing the right tools to lead the culinary team to success OVERVIEW

More than 35 years of professional cooking and kitchen management experience. Unsurpassed leadership qualities and professionalism affirmed by a consistent, verifiable record of achievement. Strong creativity skills combined with years of experience in the field will ensure a popular and profitable restaurant for employer. As your chef, you will never have to worry about your kitchen. I run a well organized sense of urgency kitchen with a calm level headed well organized staff with my lead by example hard work dedication and exceptional results from customer satisfaction and bottom line profits. QUALIFICATIONS

Extensive Culinary Background

Food Cost Proficient

Confident Leadership Abilities

Safety Oriented

Exceptional Organizational Skills

Swift Crisis Resolution

Safe-Serve Certified (NY & NJ)

Excellent Customer Relations

PROFESSIONAL EXPERIENCE

Shoprite of Lyndhurst ( Inserra owned) July 2017 to present Job title- Executive Chef/ Kitchen Manager

U In charge of all food production. I adhere to all food safety guidelines & insure food quality at all times. I lead by example while maintaining my staff (8) with prep lists, & delegate correctly the needs of the food court to maintain cleanliness, safety, and keep all food stations stocked & presentable using first in first out guidelines.

U Increased weekly business from $16,000 a week in sales to $25,000 by cooking fresh foods from scratch for hot line with over 10 entrees, sides, fresh vegetable, Lite fare, soups, gourmet salad bar. Took a failing catering business to a new level through scratch Cooking and total customer satisfaction by engaging with clients and providing a personal touch. U Also implanted grab and go station to the point of selling out over night, started out with 50 items to almost 300 per day.

U Also lowered payroll by eliminating sous chef & kitchen manager a year into my hire and taught dishwasher and other team members to cook.

U Shoprite is a bottom line oriented establishment which works on small profit margins, which at times is very stressful to keep a keen eye on waste, food cost to ensure every week I hit the targeted goal, but at the same time adds value to my skills by understanding all aspects of management. U The only reason I am considering leaving, my passion and creative natural side is calling me back to fine dining and providing a great culinary experience for dinning guests. U I am ready for my next life challenge & going back to my well deserved compensation. As chef, I order food, check in orders, cook, plan menu, provide prep lists, cleaning lists, training, teaching, safety and personal hygiene checks, food cost, inventory, and most important customer satisfaction, and bottom line profits.

Iron Monkey Jersey City - November 2016 to May 2017 U Executive chef in charge of kitchen in 200 seat restaurant. Maintained a 31% food cost. Daily Specials, seasonal menu changes, training, staffing, soups, stocks, saute, fresh pasta, shopped at restaurant depot 10 times a month to keep cost down. Able to multi task under extreme pressure New Vision Nutrition Englewood New Jersey- July 2013 to November 2015 U Start up home delivery healthy meals.

U Company started out with 300 meals a week to 10,000 A week. U Took this obscure company to award winning in less then 6 months. U Formulated menu from a few obscure items to gourmet dietary explosion by using my knowledge of working in Well established restaurants, years of menu planning and just took some of the calories out, but left all of the flavor. It was a recipe for success. Michael Anthony Downtown, Jersey City, New Jersey ( October 2012 to November 2013) U Executive working chef took over a failing farm to table restaurant into successful Northern Italian Cuisine by implementing creative menu items, and still able to put food out on time, fresh, hot and eye pleasing.

U Responsibilities included food costing, staffing, keeping safe, clean working environment. U Inventory, ordering, menu planning, Sunday brunch, gourmet banquets, customer satisfaction. U Trained all cooks, chefs and dishwasher how to work smarter and cleaner while putting out a great product in a timely manner with passion and pride

Riverside Manor Paterson New Jersey (July 2011 to June 2013) U Executive working chef in charge of 4 banquet rooms ranging in size from 50 to 350 guests in addition to a 125 seat restaurant.

U Operated all kitchen responsibilities such as, menu planning, staffing, food cost, ordering. U Daily specials, food tasting, organized kitchen efficiently under heavy pressure when having multiple parties and in addition to 125 dining alla cart customers simultaneously. U https://youtu.be/QL27QMSSI4c

Zocco’s Restaurant, Hillsdale, NJ (August, 2009 to July 2011) U Using my experience in restaurant ownership and years of experience in the field, I guided and assisted owners (who have no prior restaurant experience) in the building, organization and set up of restaurant and kitchen.

U Researched other neighboring restaurants to ensure uniqueness. U Created fine Italian catering and dinning menus which offered not only my personal creations but also offered unique offered fine foods that other restaurants did not have in the area. Frank Roda Catering (June, 2002 to 2009)

U Owner and operator of small company which supplies corporate cafeteria, corporate catering and coffee services.

U Implemented cost effective menu and routine breakfast and lunch services to Andrews Corp. in Warren, New Jersey and Waterside Café in Pine Brook, New Jersey U Responsibilities shopping, menu planning, food cost, prep lists, hiring cooks, cashiers, dishwashers, payroll, cooking, serving.

U Co-owner and creator of a line of gourmet salad dressing/marinades sold at Whole Foods and Kings Supermarkets.

Food Exchange, 112 liberty street, NY (July, 1998 to September, 2001) U Executive Chef in gourmet Cafe which provided upscale breakfast and lunch items to over 2,000 people daily.

U Created creative lunch specials and corporate catering menus. U Lowered food cost by obtaining best pricing on food items through a variety of vendors and minimizing food waste.

U In charge of staffing, ordering and general kitchen maintenance. Aramark Food Service ( Travelers building NY September 1996 thru July 1998 U Chef de cuisine in charge of all hot food production, daily specials, including all stations such as pizza, home, pasta, grill, hot sandwich etc., for over 6000 people per day U Catering for executives from large events to small corporate meetings U Responsible for food costing, menu changes, specials, keeping up with all health codes U And keeping safe work environment for all employees U Weekly inventory, recipe development, daily prep lists for the brigade which was 15 cooks working for me directly

U Weekly meetings with other managers to keep informed all departments EDUCATION

Hudson County Community College, Culinary Arts Program. (1985 - 1987) REFERENCES

Mary Zocco 201-***-****

Mike Ianacone 201-***-****

John Horn 201-***-****

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