R D Product Development
Resume:
SCOTT VITULLI
************@*******.***
PROFESSIONAL SUMMARY
CULINARY R&D SPECIALIST WITH EXTENSIVE BAKING & PASTRY CHEF LEADERSHIP EXPERIENCE Forward-thinking, quality-focused professional proven in leading as Plant Manager, all R&D phases of new & current product development. Strong training pedigree in baking and pastry arts with natural ability to lead multidisciplinary teams. Key Skills:
Culinary R&D
Operations Management
Advanced Baking & Pastry Arts
Product Development Lifecycle
Quality Assurance
Cost / P&L Control
Voice of Customer
Production Management
Team Training & Leadership
Catering Operations
Cross-Team Collaboration
Communications
Director of R&D/Operations, Junior’s Cheesecake, Burlington, NJ May, 2021 – Present Design programs and systems for over eight million pounds of cream cheese we go through each year.
Develop new products with efficient lines to execute high volume
Oversee three retail stores as well as the 100,000 sq. ft. plant in the Burlington New Jersey
Teach and train managers to educate associates to work smarter not harder to avoid self-injury
Consult with other companies for R&D and co-packing for their products
Testing-New Products are tested by a Focus Group made up of a select customer base Catering Chef, Sugar & Spice, Poughkeepsie, NY September, 2006 – Present
Plan, create and serve custom meals for weddings and corporate functions
Maintain optimal cost and quality metrics for all products
Interface with guests to gather, assess and translate needs into catering solutions Director of Plant Operations, Orwashers Bakery, Bronx, NY October, 2019 – February, 2021 Set up systems for three retail stores and over 300 delivery costumers daily from one location
Developed and setup HACCP, SQF & OSHA standards and guidelines
Oversaw three retail stores as well as the 75,000 sq. ft. plant in the Bronx
Teach and train managers to educate associates to work smarter not harder to avoid self-injury Plant Manager, Carlo’s Bakery, Jersey City, NJ September, 2018 – September, 2019 Started and developed an on-line ordering system for customers to get the same products anywhere in America that is sold in more then 20+ Carlo’s Bakery locations.
Set up SQF guidelines and systems for certifications
Developed all QA documents for traceability
Reconfigure and optimize formulas for maximum efficiency
Set up lines for cost effectiveness and best use of equipment to lower products costs Manager of R&D, Vie de France, Elmsford, NY August, 2017 – September, 2018
Developed 50+ different items and re-modified 20+ items all Kosher.
Starting up new product lines for: Cakes, Cookies, Pies, Tarts and Flat Bread Crackers
Guide efficient, cost-effective mass production of 50,000+ pastries weekly
Oversee 10-15 line Managers and QA
Set up nutrition with Packaging, to develop accurate ingredient labeling
Analyze feedback data in conjunction with the Marketing Team of new Product Director of R&D/Plant Operations, Katz Gluten Free, Monroe, NY May, 2013 – August, 2017
Executed all phases of gluten-free product development, from concept to plate
Oversaw and optimize P&L reports, cost control
Managed the entire Ingredient Supply Chain for quality and origin for all products
Worked with Packaging, to develop accurate ingredient labeling Chef Supervisor, Mount Saint Mary College, Newburgh, NY August, 2009 – March, 2018
Control cooking operations for student population of 2,000
Identify and resolve any costing or quality issues in strategic manner
Cater private parties and factually events, ensuring positive guest experiences Executive Pastry Chef, R&D Specialist, MilMar Food Group, LLC, Goshen, NY July, 2012 –July, 2013
Guided production of 30+ items made with dough
Consult with companies for R&D and co-packing
Facilitated mass production of 30,000+ pastries weekly
Mentored, trained and led staff of 300+ members against aggressive quality requirements Executive Pastry Chef, Babycakes Baker Café, Poughkeepsie, NY May, 2006 – October, 2011
Perform all facets of scratch baking, producing innovative new pastry products
Planned and executed recipes for custom pastries Pastry Arts instructor, Sullivan County Community College, Loch Sheldrake, NY August, 2006–August, 2009
Developed and delivered culinary curriculum, specializing in Advanced Baking and Pastry Arts
Covered topics spanning bakery management, P&L reports, cost control and team leadership Owner, Private Bakery Consulting, LLC, Wappingers Falls, NY April, 2000 – December, 2006
Grew self-built operation from ground up, consulting clients from bakeries, cafes and catering companies
Conducted site visits to teach P&L, budgeting, cost control, quality assurance and recipe mixing Early career experience included additional roles as Executive Pastry Chef and Head Baker. EDUCATION & SPECIALIZED TRAININGS
Associate in Baking and Pastry, The Culinary Institute of America, Hyde Park, NY Associate in Retail Business Management, Dutchess Community College, Poughkeepsie, NY Certification in Heating Ventilation and Air Conditioning, Dutchess Community College, Poughkeepsie, NY Bartender Certificate, New York Bartender’s Association, NY Fundamentals of Bread, National Baking Center, Minneapolis, MN Certifications: H.A.C.C.P., ServSafe Instructor, Aller Train, New York State/City Certificates of Sanitation Trained in: GMP, SQF, FDA and OSHA
Contact this candidate