Robert Pullella

Head Chef

Pasta in the Valley

03.2020 - 03.2022

Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Placed orders to restock items before supplies ran out.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Handled and stored food to eliminate illness and prevent cross-contamination.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Trained kitchen staff to perform various preparation tasks under pressure.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Hired, managed, and trained kitchen staff.
Created recipes and prepared advanced dishes.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Maintained well-organized mise en place to keep work consistent.
Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Arranged for kitchen equipment maintenance and repair when needed.
Obtained fresh, local ingredients to lower grocery costs.
Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.