favorite
favorite
hide
unhide
flag

Posted

print

Executive chef

available afternoons
available evenings
available mornings
available weekdays
available weekends
education completed: associates

CARLO APOLLONI
show contact info


OBJECTIVE:
To obtain a challenging and rewarding position in the restaurant industry as a contributing Member of Oriented Organization. The ideal position would offer opportunities for Advancement professional challenges and creative expression.

SUMMARY OF QUALIFICATION
Extensive background in Italian and French cuisine Skilled in kitchen management Ability to work with others to achieve goals Strong leadership skills

EDUCATION
SCUOLA ALBERGHIERA AURELIO SAFFI
VIA ANDREA DEL SARTO, 6\A 50135 FIRENZE IT 055666383 FINISH 1987
WATERS EDGE RESORT AND SPA 2018-present show contact info
Executive Chef
Only Preferred Hotel and Historic Hotel in Connecticut. Managed 7 miiion dollar Food and Beverage operation. 3 full ser- vice restaurants including Dattilo Fine Italian
SORRENTO RISTORANTE 01/01/2014 07/2016 show contact info
132 Park Ave East Rutherford NJ 07073
Executive Chef– Owner, provided hands-on expertise in areas that included menu planning, cost control and analysis, Staffing, budgeting, and marketing. Supervised Entire Restaurant staff of 20, annual revenues $ 1M


GRISSINI RISTORANTE 10/11/2012 12/31/ 2014 show contact info 484 SYLVAN AVE ENGLEWOOD CLIFFS, NJ 07632
Executive Chef– Provided hands-on expertise in areas that included menu planning, cost control and analysis, Staffing, budgeting, and marketing. Supervised Entire Restaurant staff of 25, annual revenues $ 5M

SALUTE RESTAURANT
NYC 01/2007 10/2012 show contact info
CORPORATE EXECUTIVE CHEF Three-star fine dining restaurant with eclectic Italian cuisine and full banquet facilities And Entire Restaurants staff of 50
Kept restaurant food costs at 25.5% versus industry standard of 32-34%, and owner goal of 30% Maintained whole staff labor costs at 22% versus industry standard of 30%
With annual revenues of $12.5M

TUSCAN OVEN RESTAURANTE
544 Main AVE C.T 10/2005 12/2006 show contact info
CORPORATE EXECUTIVE CHEF -Managed the daily operations of restaurants and banquet facility with a staff of 70. Trained new hires and retrained existing staff on food presentation techniques.
Kept restaurant food costs at 25.5% versus industry standard of 32-34%, and owner goal of 30% Maintained whole staff labor costs at 22% versus industry standard of 30%
With annual revenues of $6.5M

OSTERIA DEL CIRCO 11/2002 10/2005 show contact info NYC
Executive Chef– Provided hands-on expertise in areas that included menu planning, cost control and analysis, Staffing, budgeting, and marketing. Supervised Entire Restaurant staff of 25, annual revenues $ 5M

LE CIRQUE AT BELLAGIO 9/1998 11/2002 show contact info
Las Vegas N.V
Sous-chef – Helped Executive chef with preparation of all foods, assisting chef/ with ordering, Organization of kitchen staff, and menu planning. Augmented culinary skills and gained hands-on business Experience to advance Professional career in culinary arts and hospitality.
  • it's ok to contact this poster if you are a potential employer or other principal. Principals only. Recruiters, please don't contact this job poster.
  • do NOT contact me with unsolicited services or offers

post id: 6979708526

posted:

best of [?]