Anton Corso Email & Phone Number

United States

Sheffield, United Kingdom

Manchester, United Kingdom

On having my contract extended at Ingredion I was tasked with developing and delivering a number of customer presentations, to demonstrate Ingredion’s innovative product portfolio. This included working closely with the marketing, sales and technical departments to deliver numerous successful customer presentations and the development of innovative product prototypes.

Manchester, United Kingdom

In this role as a development chef with a leading, global functional ingredient company, key duties included developing recipe prototypes, supporting customer’s recipe development and delivering customer workshops, I was also responsible for the daily running of the development kitchen. The role also involved market and trend research to keep up to date with latest industry trends. Working in this role was fast paced and presented many daily challenges, which required efficient and agile working to achieve consistent high-level results.

Sheffield, United Kingdom

In this role I provided senior support to the head chef and kitchen brigade of the busiest site of the company’s portfolio. Key responsibilities included dish development; interpreting current food trends into commercially viable dishes that worked for the market the restaurant caters for. I was actively involved in staff development and training; in particular developing dishes with the junior members of the kitchen brigade to further their skills. I was also responsible for the quality control of both the recipes and the final dish; with the restaurant being reliably busy it was crucial high standards were consistently met. I was also responsible for ensuring stock control ran smoothly, from monitoring produce levels to supplier negotiations; these tasks were essential in assisting the head chef to meet monthly GP percentages.

Sheffield, United Kingdom

Whilst working as sous chef and then head chef for one of Sheffield’s busiest restaurants with a weekly turnover in excess of £20,000 I managed a kitchen brigade of 8 chefs and 4 porters. I had full control of a seasonal, daily changing menu. I had a monthly GP target of 71% per month; however on average I achieved a GP of 75%. The restaurant served around 1000 covers per week so developing new dishes and recipe profiling was fundamental in ensuring continuing success. As head chef I was also responsible for all kitchen staff training and development

Sheffield

Whilst working at Artisan, a fine dining restaurant in one of Sheffield’s suburbs established for 15 years, the restaurant held 2 rosettes and a bib gourmand which as sous chef it was my responsibility to ensure these high standards were met and maintained. I worked on all sections of the kitchen but in particular I developed dishes for the main courses and starters for the a la carte menu. In addition to this I was also responsible for all the day to day tasks within the kitchen; including kitchen cleanliness, stock rotation and management of junior team members.

Rowsley, Derbyshire

A fine dining, 3 rosette restaurant located within a boutique hotel in the heart of the peak district. I worked on all sections of the kitchen, however I worked mainly on the larder section for which I was responsible for ordering all necessary stock and ensuring the 3 rosette standard was met within all aspects of my work. I also provided support to the head and sous chef in the day to day running of the kitchen.