Executive Chef Cost Control
Resume:
Arturo Napoles Carrera
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Bilingual: Spanish & English
Multi-Industry: Education, Hospitality, Healthcare, Geriatrics, Manufacturing
Product Development
Organizational Management
Standardization Techniques: Cost Control/Reduction
Training & Instructional Expertise
PROFESSIONAL EXPERIENCE
That Place Mukwonago, WI
EXECUTIVE CHEF July 2023 – Present
New concept, Italian trattoria, grill and full bar. Private and business catering, events. Employees 15-25
Maintained turnover rate at 17%
Sustained F&B cost control measures below 33% and 15% respectively
Developed training techniques for maximum efficiency Riverfront Pizzeria Milwaukee, WI
EXECUTIVE CHEF July 2015 – Feb 2024
Italian pizzeria. One of only five woodfire ovens in Milwaukee. Training, classes, events. Staff of 30-40
Developed cost control/procurement ordering in kitchen
Created additional revenue streams; annual sales increase of 33%
Increased overall profitability without pricing increases
Navigated and incorporated all COVID protocols successfully
Responsible for inventory management
Responsible for all liquor and licensing
Created standardization of recipes
Palermo’s Pizza Milwaukee, WI Oct 2012 – Oct 2014
PIZZERIA GENERAL MANAGER & CHEF
A privately held private label and consumer packaged goods frozen pizza company. Staff of 9
Recruited to create and establish consumer facing café within the business
Created revenue stream with instructional pizza making seminars and pairings
Established vendor relationships for packaging and display
Launched a woodfire oven concept
Created tours within business
Responsible for developing sponsorships with Milwaukee Bucks MISSION DRIVEN: Passion for managing front
and back of house in bar, restaurant and hospitality industries. Dedicated to crafting, building, and
executing on unique, personal and memorable
dining and entertainment experiences for clients.
Arturo Napoles Carrera
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Fajitas Grill Milwaukee, WI Nov 2010 – Dec 2012
OWNER
Authentic Mexican and Latin American fusion cuisine. Awarded “Top New Restaurant” in 2010 and sixth in top 20 in 2011 along with star ratings by restaurant critic Carol Deptolla in 2010 and 2011. Specialized in hand made tortillas, authentic appetizers and desserts.
Staff of 13
Existing location of the original Cousins Subs
First restaurant; capitalizing on the growth of Latin cuisine in the area
Capacity of 48 guests
United Community Center (UCC) Milwaukee, WI Sept 2002 - Oct 2010 FOOD & BEVERAGE DIRECTOR
Non-Profit Organization that offers comprehensive social service programs that serve the families of Milwaukee's south side. Programs range from education to elder programs Staff of 16
Oversee daily UCC meal programs
o Kindergarten, Elementary and Middle School Kitchen; 2000 children o Residence and Adult Rehabilitation Centers; 36 beds o Senior and Geriatric Centers; 52 seniors
Responsible for disseminating & adhering dietary and nutritional guidelines issued by D.P.I., M.P.S and Dept. of Aging of WI.
Manage internal food service for 200 employees
Developed Medical College of WI partnership called “Healthy Families” nutrition program
Created and managed catering services
EDUCATION
Servsafe Certification
Renewed: April 2021
Vera Pizza Napoletana Certification (VPN)
Washington DC: 2013
Le Cordon-Blue Cooking & Hospitality Institute of Chicago BA Culinary Arts
Chicago, IL: 2006
National College of Professional Education [Conalep]: Mechanical Engineering
Guadalajara, Mexico: 1992
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