Food Service Cost Controls
Resume:
JF
John Franchetti
Professional Summary
Professional Chef adept at expertly managing and guiding team of 10-40 kitchen personnel in production of wood fired European cuisine. Well-versed in overseeing construction, quality and deliverance of each plate. I have been a Chef in charge with 25 years of culinary experience. Maintains and handles all operations for establishment and staff. Received many Award for culinary excellence.
Work History
Franchettis Kitchen - Chef
Santa Rosa, CA, CA
10/2013 - Current
pizzeria enoteca llc - Chef / owner
Santa Rosa, CA
05/2007 - Current
Conception and opening chef that built this company to a 3 restaurant *********@*****.***
Santa Rosa, CA 95404
Skills
Education
Jwu
Providence, RI
Bachelor of Arts: Food Service
Management
Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms by 20%
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Reduced personnel turnover and promoted employee development by recruiting team-oriented candidates and implementing new training practices 80%
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Evaluated suppliers to assess quality, timeliness and compliance of deliveries, maintain tight cost controls and maximize business operational efficiency by 20%
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Prepared meals from scratch using authentic, popular recipes to generate repeat business
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Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
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Checked freezer and refrigerator prior to each shift to verify correct temperatures
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Planned promotional menu additions based on seasonal pricing and product availability
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Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
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Developed recipes and menus by applying understanding of market demand and culinary trends,
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Awards for best Chef and restaurant at
Gesines, Rosso, and Franchettis, in
ADN,Bohemian,SFGate,PD, and Bite
Club Local publication
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Development and training for our staff
to help promote themselves while
helping us grow as a team
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Program records management
following budget guidelines and
monthly P&L
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Design and analysis of sales reports to
help make menu and labor decision
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Ability to develop rapport is very
natural for my personality by helping
others to succeed
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● Problem-solving and reasoning
● Measurement standards
● Certified Chef de Cuisine
● Event planning and assistance
and a catering division. Manage 8-40 staff during this time. I have been the vision behind all menus with a specialty on seasonal . I have also developed all the farmer relations as well as the specialty and broad liner distributors.
Worked closely with GM and sous chefs to create dynamic entrees for large banquets, including restaurant and catering events for up to 300 people
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Incorporated customer recommendations and feedback to experiment with new dish creations
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Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs
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Continually supervised training and cross training of pastry staff for all phases of preparation
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