Executive Chef
Resume:
William Cantafio
***** ******* **** ***, ******* VA 20148
*********@*******.***
Core Competencies
In-depth knowledge of the marketplace and the competitor landscape to significantly increase revenue and operational efficiency. Solid organizational, communication and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner.
Maintaining high levels of sanitation, cleanliness and resolving various issues in a timely manner. Taking direction from superiors while supervising personnel, providing team leadership, motivation, and development.
Professional Profile
Executive Chef Bartaco Jan. 2021 – Present
Responsible for day to day operations of high volume kitchen, daily orders of produce and grocery, setting pars, order guides, training staff, hiring, coaching
Executive Chef Fabio Viviani Hospitality Group Oct. 2013 – Jan. 2021
Multi-unit Location responsibilities. In charge of US Foods weekly ordering and produce ordering from multiple vendors weekly. Working on theoretical food costs projections, monitoring food and labor costs. Training of new kitchen hires on all cooking techniques and company policies. Creating weekly and daily specials, menu costing, creating company SOP’s. Menu development and recipes for multiple dining concepts.
Executive Chef Flemings Prime Steakhouse & Wine Bar Aug. 2011 - Sept. 2013
Handling all the daily order needs of restaurant, hiring and training of all back of house employees. Weekly scheduling and budgeting of overtime hours. Daily production and night prep lists. Working all the positions on the main line during dinner. Controlling food and labor cost. Weekly inventory control.
Menu development and recipe adherence with Regional Executive Chef. Creating custom menus for private dining experiences.
Sr. Kitchen Manager The Cheesecake Factory Jul. 2007 - Aug. 2011
Managed a kitchen staff of 60 people in the preparation of over 360 menu items in a high volume
restaurant concept. Wrote daily and nightly prep list. Monitored the cleanliness of restaurant
equipment and kitchen areas. Wrote weekly schedules for production team members and dishwashers.
Education
Bachelor of Arts in Criminal Justice
Point Park University
2003
U.S. Army Reserve
February 1998 to March 2003
U.S. Army Active
June 1993 to February 1998
Skills & Certifications
Kitchen Management
Training and Development
Time Management
Inventory Control
SERV- SAFE
JUN. 2019 – MAY 2024
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