Experience

Apple American Group LLC

• United States
• Restaurants
• 700 & Above Employee

• Assistant Manager

  • Feb 2017 - Present



The Gould Hotel

• Executive Chef

  • Mar 2013 - Nov 2013

  Volume was at an all­time low, and profits were in the red. The food was straight out of Sysco boxes. I resuscitated the entire food program for room service and restaurant. I catered banquets on and off­site. Hired and fired staff. Everything now runs like a smooth machine. Volume was at an all­time low, and profits were in the red. The food was straight out of Sysco boxes. I resuscitated the entire food program for room service and restaurant. I catered banquets on and off­site. Hired and fired staff. Everything now runs like a smooth machine.



Colgate Inn

• Executive Sous Chef

  • Feb 2012 - May 2013

  I cooked and expedited on the PM line. Did quality control. Supervised the staff. I cooked and expedited on the PM line. Did quality control. Supervised the staff.



Park Rose Senior Living

• Kitchen Supervisor

  • Jan 2013 - Mar 2013

  Managed kitchen for 150 seniors. Wrote all the daily lunch and dinner menus every week, and I cooked them. Improved the staff's training. Took the food to the next level in nutrition, presentation, and flavor for the honored citizens. Managed kitchen for 150 seniors. Wrote all the daily lunch and dinner menus every week, and I cooked them. Improved the staff's training. Took the food to the next level in nutrition, presentation, and flavor for the honored citizens.



Dunkin Donuts

• Food and Beverage Services
• 700 & Above Employee

• Manager

  • Aug 2012 - Jan 2013

  Made coffee, many times a day. Made sandwiches, too. I also managed the staff and the quality program. I monitored customer satisfaction and I frosted donuts, arranged donuts (called “casing”), baked fresh croissants and cookies. Served donuts and cookies and coffee. Espressos and hot chocolates! Made coffee, many times a day. Made sandwiches, too. I also managed the staff and the quality program. I monitored customer satisfaction and I frosted donuts, arranged donuts (called “casing”), baked fresh croissants and cookies. Served donuts and cookies and coffee. Espressos and hot chocolates!



Lemon Grass Restaurant and Thai

• Executive Chef

  • May 2012 - Aug 2012

  Designed the new kitchen. Managed the kitchen staff. I learned some Thai cooking terms, and I taught the staff some English ones as well. I established a friendly, communicative atmosphere amongst the staff where everyone could operate in harmony and multicultural bliss. Designed the new kitchen. Managed the kitchen staff. I learned some Thai cooking terms, and I taught the staff some English ones as well. I established a friendly, communicative atmosphere amongst the staff where everyone could operate in harmony and multicultural bliss.



McShane's Restaurant & Pub

• Executive Chef

  • Aug 2011 - Feb 2012

  Wrote menus. Recruited, hired, trained, and managed service and kitchen staff. Opened and closed restaurant. Tracked inventory and placed weekly orders. Micros POS system. Kept kitchen clean and organized. Established and maintained high food quality standards. Played a key role in Food Channel Network publicity. Restaurant doubled sales over same period previous year. Wrote menus. Recruited, hired, trained, and managed service and kitchen staff. Opened and closed restaurant. Tracked inventory and placed weekly orders. Micros POS system. Kept kitchen clean and organized. Established and maintained high food quality standards. Played a key role in Food Channel Network publicity. Restaurant doubled sales over same period previous year.



Parrose Senior Living

• Assistant Manager

  • Feb 2011 - Jul 2011

  Supervised front and back house staff in three­tired Senior Living Community providing independent living, assist living, and rehab. Trained and mentor staff. Coordinated resident food and service quality meetings. Ensured cleanliness of the kitchen. Wrote menus, tracked inventory, and placed weekly orders. Supervised front and back house staff in three­tired Senior Living Community providing independent living, assist living, and rehab. Trained and mentor staff. Coordinated resident food and service quality meetings. Ensured cleanliness of the kitchen. Wrote menus, tracked inventory, and placed weekly orders.



Avicolli’s Italian Restaurant

• Syracuse, NY

• Executive Chef and Kitchen Manager

  • Apr 2007 - Feb 2010

  Supervised line crew. Managed schedules. Planned and prepared catering orders. Controlled inventory. Handled customer service. Designed menus. Decided daily specials. Insured cleanness of kitchen. Grew sales by 25% in 2008. Controlled labor costs through efficient staffing. Supervised line crew. Managed schedules. Planned and prepared catering orders. Controlled inventory. Handled customer service. Designed menus. Decided daily specials. Insured cleanness of kitchen. Grew sales by 25% in 2008. Controlled labor costs through efficient staffing.



Chef De Cuisine

• Genesee Grande Hotel

  • Sep 2003 - Jul 2006

  Produced food for everything up to 350 people banquet functions. Organized staff as a unit. Recruited, trained, and mentored staff. Restructured staff as needed. Wrote weekly schedule. Wrote performance reviews. Designed menus. Selected daily specials. Insured cleanness of kitchen. Ordered supplies weekly. Produced food for everything up to 350 people banquet functions. Organized staff as a unit. Recruited, trained, and mentored staff. Restructured staff as needed. Wrote weekly schedule. Wrote performance reviews. Designed menus. Selected daily specials. Insured cleanness of kitchen. Ordered supplies weekly.



Pascale Restaurant and Wine Bar

• Lead Line Cook

  • May 2001 - Aug 2003

  Prepare variety of stocks weekly. Grill / Sauté / Wood Oven. Co­wrote menus. Planned daily specials. Kept running inventory. Supervised kitchen staff. Prepare variety of stocks weekly. Grill / Sauté / Wood Oven. Co­wrote menus. Planned daily specials. Kept running inventory. Supervised kitchen staff.