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Anthony Baratta is listed as Executive Chef at Patsy's Pizzeria, a company with 23 employees, based in Bronx, New York, United States. AeroLeads shows a matched LinkedIn profile for Anthony Baratta.
Anthony Baratta previously worked as Executive Chef at The Water Stone Grille and Executive Chef at Bishops And Barons. Anthony Baratta holds Associate'S Degree, Food Technology And Processing from Culinary Institute Of America.
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I am a formally trained chef who thrives in kitchens both large and small. With a wide range of experiences that span across a variety of venues and cuisines, I can create custom menus and daily specials that drive sales and generate buzz. I’m a solid team leader that has proven skills in employee training and establishing kitchen systems; this expertise has translated into food costs below 28% and efficient use of staff.
Listed skills include Chef, Food Preparation, Menu Development, Food Safety, and 19 others.
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A career timeline built from the work history available for this profile.
Morris Park, NY
Executive Chef in charge of “classic” Italian restaurant. In charge of hiring and cross training kitchen staff. Create daily specials using modern cooking techniques while keeping “Italian Classics” fresh and still remaining clients’ favorites. Maintain extremely low food costs while simultaneously increase food sales. Ordering, expediting, and planning.
Peekskill, NY
Executive Chef in charge of creating and implementing Modern Italian cuisine. Established infrastructure of vendors and service providers. Developed efficient kitchen layout to ensure most efficient expediting of food production. Integrated policies and procedures to maintain food costs of 28% or lower. Trained all kitchen staff to ensure efficient.
New York City, NY
Head Chef in charge of American Style Cuisine. Maintained consistency, training of staff, maintain food and labor costing, menu creation & expedition of events. Created daily specials, stocks, sauces and soups. Expediting food, cooking on line and maintaining consistency. Very Hands-On.
Nutly, NJ
Executive Chef in charge of high volume Italian Steak House. Created and prepared all specials of the day, soups, stocks and sauces. Maintained food costs while increasing food sales. Worked all food stations. Trained all staff while being in charge of all responsibilities regarding the kitchen.
New York City, NY
Prepare specials of the day and sauces. Worked all stations on line. Trained new staff. Expedited. Ordered all food and took daily inventory. Planned and cost out parties.
Southampton, New York
Sous Chef in charge of ordering, clientele relations, costing, menu preparation & expedition of events. All soups, stocks, sauces, butchering meat and fish. Training line cooks and all responsibilities regarding the kitchen. Cooking and expediting. (Seasonal).
New York City, NY
Executive Chef in high volume American /Irish Regional restaurant. Created and prepared daily specials. Hired and trained kitchen staff. Maintained food costs while increasing food sales. Expedited and cooked on the line.
New York City, NY
Chef/Sous chef in French-Mediterranean bistro. Prepare specials of the day and sauces. Worked all stations on line. Trained new staff. Expedited. Ordered all food and took daily inventory. Planned and cost out parties. Made specialties such as pates and terrines and butchering meat, fowl and fish. Homemade pasta, ravioli and gnocchi.
Hewlett, NY
Executive chef in 150 seat traditional Italian restaurant. In charge of hiring and training kitchen staff. Created daily specials using modern cooking techniques. Worked all stations on the line. Ordering, expediting, and planning menus for all private events and parties.
New York City, NY
Roundsman in high volume hotel. Worked all stations including garde manger, hot appetizers, grill, carving station for banquets and desserts during both lunch and dinner shifts.
New York City, NY
Entremetier in high volume French restaurant. In charge of station where duties included preparing all vegetables and starches, station setup, and plating during service.
New York City, NY
Assistant to pastry chef. Duties entailed production and service of desserts.Assistant to chef on fish station. Responsibilities included setting up station, preparing mise en place, and service for dinner. In charge of complete station on chef’s days off.
New York City, NY
Assistant to chef. Duties entailed preparing fish, meat, and poultry, and working hot line during service.
Quick answers generated from the profile data available on this page.
Anthony Baratta works for Patsy's Pizzeria.
Anthony Baratta is listed as Executive Chef at Patsy's Pizzeria.
Anthony Baratta is based in Bronx, New York, United States while working with Patsy's Pizzeria.
Anthony Baratta has worked for Patsy'S Pizzeria, The Water Stone Grille, Bishops And Barons, Franklyn Steak House Italian Rest., and Petit Abille.
You can use AeroLeads to view verified contact signals for Anthony Baratta at Patsy's Pizzeria, including work email, phone, and LinkedIn data when available.
Anthony Baratta holds Associate'S Degree, Food Technology And Processing from Culinary Institute Of America.
Anthony Baratta is listed with skills including Chef, Food Preparation, Menu Development, Food Safety, Teamwork, Food Cost Management, Employee Training, and Recipe Development.
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