ROY ALESSANDRO RAMPAZZO
Burnaby,BC
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with international cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational italian skills. High-performing Chef offering 40 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. 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 english skills.
Overview
33
33
years of professional experience
Work History
EXECUTIVE CHEF
Italian Garden Pizzeria & Restaurant
VANCOUVER
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
EXECUTIVE CHEF
CINQUE LIRE
TORONTO
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
CHEF
BEYOND
VANCOUVER
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
CHEF
FRANKIES ITALIAN RESTAURANT
Vancouver, BC
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
EXECUTIVE CHEF
MILANO CASA
VANCOUVER
03.2022 - 09.2022
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
EXECUTIVE CHEF
MANGIA E SCAPPA
Fort Langley, BC
09.2015 - 09.2021
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
EXECUTIVE CHEF
Doppio Zero Restaurant
Coquitlam, BC
01.2015 - 09.2015
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
CHEF
GIARDINO DI UMBERTO
Vancouver, BC
01.2014 - 01.2015
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
EXECUTIVE CHEF
RESTAURANT
ITALY-USA-EUROPA-FRANCE-GERMANY-SPAIN-SWISS
01.1990 - 01.2012
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Education
BACHELOR COOKING SCHOOL - COOKING
PELLEGRINO ARTUSI
VICENZASkills
- Vendor Relationship Management
- Order Management
- Staff Scheduling
- Quality Assurance
- Menu Planning
- Food Stock and Supply Management
- Food spoilage prevention
- Ingredients Selection
- Customer Service
- Inventory Management
- Food Prep Planning
- Safe Food Handling
- Hiring, Training, and Development
- Kitchen Staff Management
- BOH Operations
- Restaurant Operations
- Recipes and menu planning
- Sanitation Guidelines
- Food plating and presentation
- Forecasting and planning
- Team Leadership
- Banquets and catering
- Signature dish creation
- Presentation management
- Sanitation Standards
- Purchasing
- Waste Reduction
- Menu Supervision
Languages
English
Full Professional
Timeline
EXECUTIVE CHEF
MILANO CASA
03.2022 - 09.2022
EXECUTIVE CHEF
MANGIA E SCAPPA
09.2015 - 09.2021
EXECUTIVE CHEF
Doppio Zero Restaurant
01.2015 - 09.2015
CHEF
GIARDINO DI UMBERTO
01.2014 - 01.2015
EXECUTIVE CHEF
RESTAURANT
01.1990 - 01.2012
EXECUTIVE CHEF
Italian Garden Pizzeria & Restaurant
EXECUTIVE CHEF
CINQUE LIRE
CHEF
BEYOND
CHEF
FRANKIES ITALIAN RESTAURANT
BACHELOR COOKING SCHOOL - COOKING
PELLEGRINO ARTUSI