Summary
Overview
Work History
Education
Skills
Languages
Timeline
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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
  • 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
  • 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
  • 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
  • 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
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
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
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
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
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
VICENZA

Skills

  • 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

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ROY ALESSANDRO RAMPAZZO