Thomas Botto
Chef
Cergnago
Summary
Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
15
15
years of professional experience
Work History
Executive Chef
Executive Chef and Owner
2020.10 - Current
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to lower grocery costs.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Kept labor at or below [Number]% to support business profit targets.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Increased profits and efficiency [Number]% by building optimal inventory control model.
- Used root cause analysis to conduct assessments and develop improvements.
Sous Chef
Sous Chef
2019.06 - 2020.09
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Reduced food costs [Number]% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Managed [Number] culinary personnel in service to [Number]-customer base.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Oversaw kitchen operations for [Type] and [Type] locations.
- Applied entrepreneurial leadership and vision for one of [CIty]'s premier full-service catering and event production companies.
- Account manager for food service contracts with public, private and educational institutions.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Executive Sous Chef
Executive Sous Chef
2019.01 - 2019.05
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Arranged for kitchen equipment maintenance and repair when needed.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Forecasted supply needs and estimated costs.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Verified compliance in preparation of menu items and customer special requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with other personnel to produce and modify menus and selections.
- Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
- Kept labor at or below [Number]% to support business profit targets.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Used root cause analysis to conduct assessments and develop improvements.
- Increased profits and efficiency [Number]% by building optimal inventory control model.
Chef De Partie
Chef de Partie
2010.07 - 2018.12
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Worked closely with head chef to create banquet menu for [Number] wedding guests.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Complied with portion and serving sizes as per restaurant standards.
Chef De Partie
Entremetier
2018.02 - 2018.06
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to lower grocery costs.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Worked closely with head chef to create banquet menu for [Number] wedding guests.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
Chef De Partie
Entremetier
2016.02 - 2016.06
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Placed orders to restock items before supplies ran out.
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Worked closely with head chef to create banquet menu for [Number] wedding guests.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
Commis De Cuisine
Commis de cuisine
2014.05 - 2016.01
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with routine stock rotation to keep ingredients fresh.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated food regularly, removing outdated items for proper disposal.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Monitored recipe portioning to control food costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
Commis De Cuisine
Commis de Cuisine
2014.01 - 2014.03
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with routine stock rotation to keep ingredients fresh.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated food regularly, removing outdated items for proper disposal.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
Commis De Cuisine
Commis de Cuisine
2009.06 - 2009.08
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with routine stock rotation to keep ingredients fresh.
- Seasoned and marinated cuts of meat, poultry and fish.
- Placed orders to restock items before supplies ran out.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
Commis De Cuisine
Commis de Cuisine
2008.06 - 2008.09
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Assisted with routine stock rotation to keep ingredients fresh.
Education
High School Diploma -
Artusi
Casale Monferrato06.2010
Skills
- Current in Culinary Trends
- Vendor Relations
- Scheduling Equipment Repairs
- BOH Operations
- Quality Control and Oversight
- Kitchen Staff Management
- Staff Supervision and Coordination
- Special Events and Catering
- Equipment Purchasing
- Meal Preparation
- Verbal and Written Communication
- Sanitation Guidelines
- Food Prep Planning
- Staff Scheduling
- Menu Planning
- Quality Assurance
- Hiring, Training and Development
- Food Preparing, Plating and Presentation
- Recipe Development
- Instruction and Delegation
- Quality Assessments
- Staff Training
- Customer Service
- Restaurant Operation
- Cleaning and Sanitation
- Inventory Management
- Food Stock and Supply Management
- Standards Compliance
- Safe Food Handling
- Team Leadership
- Staff Recruiting and Hiring
- Ingredient Selection
- Order Management
- Equipment Inspection and Maintenance
- Supply Estimates
- Kitchen Operations Oversight
- Hygiene Policy Implementation
- Special Events
- Delegating Work
- Catering and Events
- Problem and Complaint Resolution
- Productivity Optimization
- Recruitment and Onboarding
- Garnishing and Plating
- Fine Dining
- Restaurant Industry Trends Awareness
- Attention to Detail
- Creative Thinking
- Operational Oversight
- Work Area Inspections
- Coaching and Mentoring
- Servsafe Certification
- Food Service Safety Training
- Menu Item Pricing
- Safety and Risk Management
- Cooking Technique Demonstrations
- Resolving Complaints
- Organization and Prioritization
- Production Data Records
- Performance Improvement
- Staff Performance Assessments
- Food and Beverage Service
- Hospitality Service
- Food Spoilage Prevention
- Order Delivery Procedures
- Food Production Timing
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef
Executive Chef and Owner
2020.10 - Current
Sous Chef
Sous Chef
2019.06 - 2020.09
Executive Sous Chef
Executive Sous Chef
2019.01 - 2019.05
Chef De Partie
Entremetier
2018.02 - 2018.06
Chef De Partie
Entremetier
2016.02 - 2016.06
Commis De Cuisine
Commis de cuisine
2014.05 - 2016.01
Commis De Cuisine
Commis de Cuisine
2014.01 - 2014.03
Chef De Partie
Chef de Partie
2010.07 - 2018.12
Commis De Cuisine
Commis de Cuisine
2009.06 - 2009.08
Commis De Cuisine
Commis de Cuisine
2008.06 - 2008.09
High School Diploma -
Artusi
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