Tony D. Email & Phone Number

Chicago, Illinois, United States

Chicago, Illinois, United States

Chicago, Illinois, United States

Oakbrook, Illinois

• Supervision of the PM line, as well as any PM banquets or lounge parties• Ordering, line checks, creating new menu item, and costing and running service• Created a deep cleaning program for the kitchen• Staff scheduling

Lagrange, Illinois, United States

• Management of day-to-day operations of the kitchen and the bar program• Vetting and hiring kitchen staff, management of inventory and purchasing, calculations and maintenance of proper labor percentages, and costs.• Ran the line including working sauté, garde manger, and expediting

Lagrange, Illinois, United States

• Overseeing bar purchases: wine, beer, and liquor• Establishment of the wine list, both by the bottle and glass pours

Chicago, Illinois, United States

• Responsible for the proper butchering of all meats, fish, poultry, and game daily• Daily fabricating portions from whole fish, primal and sub-primal• Taking all par-stock levels to facilitate a successful dinner service for the hot and cold lines• Smoking, curing, drying, braising, and other meat and fish fabrication and processing• Responsible for daily ordering, inventory management, implementing and adhering to HACCP procedures, as well as staff training

Batavia, Il

• Created systems for prep, service and cleanup of kitchen• Organized BOH spending, ordering and costing systems• Opened restaurant, created menu items, and assisted in overseeing lunch and dinner services

Chicago

• Standardization of recipes, ordering product, and managing a team of 20+ cooks• Maintaining the high quality of every dish• Expediting busy services serving over 1200 diners• Butchering, working the line, and heavy prep work

Chicago, Illinois

• Ordering, new employee hiring and training, purchasing of product and equipment, managing the line, expediting, and creating new menu items• Execution of private events• Management of staff of 20+ employees• Implementation of food cost control system, HAACP, inventory management system• Budgeting and sales forecasting

Nashville, Tennessee, United States

• Ordering, new employee hiring and training, purchasing product and equipment, expediting, as well as creation of new menu items.

Ran all day-to-day operations of the back of the house. Gained additional experience in menu development, expediting the line, P&L, as well as managing a staff of 20+ people. During my employment at Bin 36, I have implemented many different systems; including food cost control, scheduling, prep, HAACP, inventory, budgeting, and forecasted sales models all while ensuring only the highest quality product reaches the guest. Was an integral part of creating positive experience for guests in private dining space.

Chicago, Illinois, United States

• Prep, service and breakdown of all proteins, veg sets, and sauces

Chicago Illinois

• Prep and service of Sauté, Oven Commis or Oven station• Hot Apps and Pastas• Organization and planning, taking inventory, relaying purchasing needs, and menu development

Chicago, Illinois

• Prep and butchery of protein items and fish while rotating stations• Kitchen management• Prepared and executed all dishes in a meticulous fashion to present the best product possible in a consistent manner• Other duties included keeping par stock levels, menu development, and help with inventory

Evanston, Illinois

• Preparation and service of classic French cuisine• Focused primarily on protein items including beef, poultry, pork, and shellfish• Input on new menu items and specials

Geneva, Illinois, United States

Preparation and service of an eclectic American menu were among my responsibilities. The style of preparation included making all items from fresh, scratch ingredients. I worked all stations including grill, garde manger, and sauté and was also responsible for specials and menu changes.

St Charles, Illinois, United States

Held all responsibilities of chef including inventory, purchasing, receiving, costing of dishes, menu design and scheduling. Improved upon high quality standards of an upscale dinner club. Also, preparation of stations and dinner services.

Clarendon Hills, Illinois, United States

Preparation and service of the Garde Manger and pastry stations were among my responsibilities. Created new standardized recipes for pastry items

Associate Of Science (A.S.), Culinary Arts/ Culinary Management

High School Diploma, General Studies, 3.2

Activities and Societies: wrestling, gymnastics