General Manager Executive Chef

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STACEY ANN ALTADONNA

General Manager~Executive Chef

PROFESSIONAL SUMMARY

Dynamic Chef and General Manager with a proven track record at Fitzwater Cafe, Saloon restaurant and Caribous Cafe while excelling in menu creation and staff training. Expert in inventory management and cost control, I foster a collaborative team environment that drives operational success and enhances customer satisfaction. Passionate about delivering exceptional culinary experiences. I’m the Chef that knows every customers name. EMPLOYMENT HISTORY

CHEF/GENERAL MANAGER OF OPERATIONS Nov 2010 - Jan 2025 Fitzwater Cafe Philadelphia, PA

CHEF/GENERAL MANAGER OF OPERATIONS Mar 2005 - Nov 2010 Caribou Cafe Philadelphia, PA

Managed kitchen operations, enhancing efficiency and team productivity. CHEF Nov 2008 - Dec 2010

Rittenhouse Hotel Philadelphia

PASTRY CHEF Nov 2012 - Jan 2025

Saloon Restaurant Philadelphia

Oversee all operations, enhancing customer satisfaction and operational efficiency. Developed a unique brand identity, boosting customer engagement and loyalty. Recruited and trained a team of 25 improving service quality and team performance. Managed inventory and ordering, reducing waste and optimizing stock levels. Designed innovative menus, increasing sales and attracting a diverse clientele. Streamlined supplier partnerships to reduce expenses and optimise kitchen workflows, boosting efficiency and overall performance.

Labeled Bella Vistas “Queen of Brunch”

Creator of The Crème Brûlée French Toast

Won Best Breakfast in the U.S. by America’s Best Bites Oversaw profit and loss, optimizing cost control and resource allocation. Trained staff in classical French Bistro cuisine, improving culinary standards. Handled ordering and inventory, ensuring seamless supply chain management. Culinary leader in Parisian Bistro Fare

Winner of Best French Bistro by City Magazine

Excelled in French techniques, confit, brûlée, cassoulet. Chef and Saucier of Square Bar-Fine Dining Italian Concept Restaurant Hired and Trained by Chef Tony Clark and Chef Clark Gilbert Lead on menu creation, staff training and line exposition Managed kitchen operations with strong work ethics, punctuality, and a commitment to fast learning and effective problem solving.

Crafts diverse desserts, enhancing menu appeal and customer satisfaction. Developed signature desserts, increasing dessert sales and customer retention. Manages kitchen operations, ensuring quality and timely service. Collaborates with team to innovate recipes, improving culinary offerings. Trains staff in pastry techniques, elevating overall team performance. EDUCATION

DEGREE OF CULINARY ARTS Sep 1996 - Jun 1998

Restaurant School At Walnut Hill College Philadelphia, PA Graduated top of class with academic honors. First recipient of The Culinary Society of Philadelphia Scholarship. Named “a rising star” by Chef instructors.

COURSES

FOOD HANDLERS LICENSE Mar 2024

Servsafe

SKILLS

Menu Creation (Expert), Inventory Management (Expert), Staff Training, Cost Control, Team Leadership, Kitchen Operations, French Cuisine (Expert), Social Media, Restaurant Management (Expert). LINKS

INTERNSHIPS

COOK Mar 1996 - Apr 1998

Striped Bass Philadelphia, Pa

HOBBIES

Creator of the RAK Club Philly, a random act of kindness club in South Philadelphia for teens in 2020. I have three cockapoos, two children and a passion for dance and exercise. Hired by Neil Stein and Chef Terrance Feury

Promoted quickly to saucier

Winner of weekly iron chef competition

Only female line cook

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