Management Executive
Resume:
JOHN DEL GATTO
Hawthorne, NY 10532
**********@*****.***
SUMMARY OF QUALIFICATIONS:
Executive Sous Chef with diverse experience in the food and beverage industry. Excellent organizational, time management and verbal communication skills. Proven capabilities in managing budgets and resources to facilitate streamlined operations. Expertise includes:
• Visual Food Design & Development • Management
• Sommelier • Training and Development
PROFESSIONAL EXPERIENCE:
Regency Hotel, New York, New York 08/08 to Present
Executive Sous Chef
• Own the purchasing of the food inventory cycle to ensure profitability of the department is met, thus maintain a food cost of 23%.
• Drive departmental profitability through active management of food costs & labor cost budgets.
• Ensure all culinary & stewarding staff conduct their daily duties in accordance with the Lowes Company standards.
• Supervise a total staff of 35 representing all Back of the House operations.
• Assist the Executive Chef with new menu development.
Helmsley Hotels, New York, New York 12/07 to 08/08
Executive Sous Chef
• Supervised the day to day activities and assignment of a culinary staff of 20, communicated goals and assigned work schedule to suit business needs.
• Effectively reviewed all menus, completed requisitions required for food and supplies needed for numerous storerooms.
• Assisted Executive Chef with the creation and testing of all new recipes for all outlets.
JOHN DEL GATTO
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The Roosevelt Hotel, New York, New York 09/05 to 1/08
Management Sous Chef
• Oversaw the daily operations of the Banquet and restaurant kitchen including scheduling, performance management, payroll and colleague training/development.
• Worked within guidelines of financial, budgetary, and food control practices.
• Worked together with the Chefs, to create and implement new menus in all areas to ensure our offerings remain current and profitable.
• Promoted a safe working environment by ensuring all colleagues are working in compliance with the health and safety guidelines and regulations.
The Fairmont (The Plaza Hotel), New York, New York 10/95 to 05/05
Sous Chef
• Supervised culinary staff in Oak Room and private dining kitchen.
• Worked closely with Management to maintain labor and food cost.
• Assisted in design and presentation of menu’s in Oak Room, Oak Bar and private dining.
• Enforced that all food served is of Plaza standards.
• Responsible for all aspects of the kitchen.
Central Park South, New York, New York 06/96 to 02/97
Chef Tournant
• Worked with Executive Chef in maintaining all stations.
• Responsible in building and maintaining all operations of wine cellar.
EDUCATION:
Certificate - The Culinary Institute of America, at Greystone, Mastering Wine 101(1998)
Certificate - French Cooking, The French Culinary Institute (1989)
Certificate - New York State University Culinary Arts (1986)
Certificate - ServSafe (2002)
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