Aldo Cioce

• Managed kitchen operations through effective ordering, roster management, and chef training.
• Executed food preparation during peak service times, ensuring timely and high-quality order fulfillment.
• Developed training programs for kitchen staff to improve skill levels and operational flow.

• Directed kitchen operations as head chef, ensuring efficient workflow and high standards.
• Managed food costs through strategic menu planning and precise portion control.
• Utilized seasonal ingredients to enhance menu offerings and reduce expenses.
• Ordered supplies proactively to prevent stock shortages.
• Conducted inventory assessments to optimize vendor order planning.
• Verified product quality and quantity upon delivery to maintain high standards.

• Transformed dining experience through innovative seasonal menu development based on local flavors.
• Ensured timely execution of food orders by managing high-volume preparation tasks.
• Facilitated training for kitchen staff on efficient preparation techniques in stressful situations.
• Directed and organized bulk food preparation in fast-paced kitchen settings.
• Contributed to menu planning and development to align with current culinary trends.

• Operated pasta section in high-volume Italian restaurant for WHV extension.
• Maintained organized mise en place to ensure workflow consistency.
• Placed orders to replenish supplies proactively, preventing shortages.
• Ensured compliance with food safety standards through HACCP guidelines and regular storage checks.

• Streamlined kitchen operations by managing food orders, staff rosters, and training programs for new chefs.
• Ensured timely execution of all orders during peak service periods while maintaining quality and presentation standards.
• Trained kitchen staff to effectively perform preparation tasks in high-pressure environments.
• Collaborated with executive chef to create innovative menu items, boosting guest return rates and enhancing reviews.
• Coordinated meal preparation for successful catering events, consistently exceeding client expectations.
• Oversaw food preparation tasks to ensure efficiency during high-volume service periods.
• Facilitated training for new chefs on essential kitchen practices and procedures under pressure.
• Developed innovative menu items with the executive chef to enhance guest satisfaction.

Managed pasta main and starter sections in kitchen to maximize operational efficiency.

• Conducted temperature checks of freezer and refrigerator prior to each shift for compliance.
• Maintained organized mise en place to ensure consistent workflow.
• Inventoried food and supplies to facilitate timely vendor orders.
• Prepared meals from scratch using authentic recipes to promote customer loyalty.
• Accommodated dietary requirements with customized meal options as requested.
• Ensured adherence to food safety standards by following HACCP guidelines and performing regular storage inspections.

• Trained kitchen staff in various preparation tasks to enhance efficiency under pressure.
• Demonstrated strong multitasking abilities by managing multiple stations during peak service times.
• Maintained organized mise en place to ensure consistent workflow throughout service.
• Provided comprehensive support across all kitchen areas, showcasing versatility and adaptability.

• Executed food preparation tasks during high-volume service, ensuring timely order fulfillment and quality standards.
• Trained kitchen staff to efficiently handle preparation tasks under pressure.
• Directed high-volume food preparation in a fast-paced environment, optimizing workflow.
• Managed inventory levels effectively, reducing food waste and achieving cost savings.
• Mentored junior kitchen staff, enhancing collaboration and team performance.
• Implemented cleaning procedures to maintain a safe, sanitary kitchen compliant with health regulations.
• Ensured quality control of all dishes, fostering a reputation for excellence among patrons.