Riccardo Tasca

• Demonstrated leadership skills in managing projects from concept to completion.
• Learned and adapted quickly to new technology and software applications.
• Worked well in a team setting, providing support and guidance.
• Skilled at working independently and collaboratively in a team environment.
• Adaptable and proficient in learning new concepts quickly and efficiently.
• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift
• Placed orders to restock items before supplies ran out
• Prepared meals from scratch using authentic, popular recipes to generate repeat business
• Trained kitchen staff to perform various preparation tasks under pressure

• 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.

Head Chef Bryan Gerlini 0405668301

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
• 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
• Planned and directed high-volume food preparation in fast-paced environment
• Mentored kitchen staff to prepare each for demanding roles

• Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Oversaw grill, stove and oven and cleaned all equipment in proper manner after every shift.

• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Maintained well-organized mise en place to keep work efficient and consistent.

• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Disciplined and dedicated to meeting high-quality standard

• Oversaw grill, stove and oven and cleaned all equipment in proper manner after every shift.
• Developed recipes and menus by applying understanding of market demand and culinary trends,

• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Maintained well-organized mise en place to keep work efficient and consistent.

• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.

• Maintained well-organized mise en place to keep work efficient and consistent.
• Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.

• Worked under direction of head chef to complete daily work assigned and work independently.
• Learned wide range of simple and complex techniques from head chef
• Set up food stations by following chef’s orders.
• Prepared cooking ingredients for chef.