Executive Chef Service

Rodolfo Anthony Volpe C.E.C.

Professional Experience

Resource Executive Chef - Sodexo - Washington, DC - March 2020 to July 2020

• Managed various accounts for the Vice President to complete special projects, support, assist or provide leadership to any account as required. These were Hospitals, Senior living facilities and Government operations. Executive Chef - Sodexo International Monetary Fund - Washington, DC - Sep 2017 to Jul 2020

• Led the Culinary Innovation, redesign and development of this 8m operation with 2 full-service station cafes, a private restaurant, 2 coffee/retail operations and catering division for the two headquarter buildings. Opening Executive Chef - Aramark at MGM National Harbor - Oxon Hill, MD - Oct 2016 to Jul 2017

• Opened the Staff culinary operation with over 3M in sales. A scratch kitchen concept feeding the population of 4000 team members in a 24/7 format.

• Developed all systems to support the operations in both quality of service and management of products by selecting and developing vendor relations and policies.

Executive Chef - Chesapeake Beach Resort & Spa - Chesapeake Beach, MD - Oct 2014 to Oct 2016

• Lead culinary design and planning for 30m renovations. Six new and redesigned culinary operations to include creation of bakery, multi service venues and banquet facilities along.

• Reorganized purchasing and operations to create platform for growth which maintained 32% COS of this 5M operation. Executive Chef - Maryland Live Casino - Hanover, MD - Mar 2012 to Sep 2014

• Created this award winning culinary operation with over 10m in sales.

• Hired entire Culinary team for opening and developed all systems to support these operations in both quality of service and selection of products while developing vendor relations and policies.

• Branded this successful culinary operation within both the gaming world and established relations through local and national events.

Executive Chef - Carmines Restaurant - Washington, DC - Sep 2011 to Jan 2012

• Oversaw culinary operations on a daily basis, while managing corporate recipe reassessments and standards.

• Established par specifications and implemented new purchasing procedures through newly installed purchasing system.

• Reorganized staffing to achieve reduced staffing goals and operation to effectively maintain quality and production. Executive Sous Chef - Hilton Bufflo Thunder Casino - Santa Fe, NM - Feb 2009 to Aug 2011

• Recreated "Painted Parrot Buffet" and established a main kitchen concept for the property.

• Organized standards for Restaurants and Stewarding operations, creating training and documentation for the department.

• Managed all aspects of this full service main kitchen, pool cafe, banquet operation, bakery and garde manger Executive Chef - Santa Ana Star Casino - Santa Ana Pueblo, NM - Mar 2008 to Nov 2008

• Awarded “Best Buffet” from “Albuquerque The Magazine” for 2008 as a result of a great team effort from this culinary staff. Best of the Rest for the “All Star Bar & Grill”, our steakhouse concept.

• Established training standards for all culinary team members, supervisors and managers. Implemented our “Yes” ap- proach to internal & external service.

• Working with Purchasing and Warehouse, created a more efficient inventory for the warehouse and food inventory stores for the operation. The results were immediate with fresher product handled in a better fashion. 11703 Henley Court Waldorf, MD 20602 adik09@r.postjobfree.com 760-***-**** Rodolfo Anthony Volpe C.E.C.

Professional Experience

Valley View Casino - Valley Center, CA - Dec 2002 to Feb 2008 Director of Purchasing & Warehouse

• Designed and Opened 25000 sq ft Warehouse facility integrating into the operation with ordering process and delivery system.

• Established a .02% error rate for inventory within 3 months.

• Created a “Guest Friendly” environment for this facility which benefited the operation overall success. Executive Chef

• Successfully created the “Award Winning” Market Square Buffet concept for this emerging Tribal Casino operation.

• Designed and organized a new culinary program which focused on high quality, approachable flavors, selections and presentations driven by guest input.

• Successful in achieving a controlled food cost with increased quality of product for maximum guest satisfaction. Aladdin Resort & Casino - Las Vegas, NV - Aprb 2000 to Dec 2002 Room Service & Pool Café Chef

• Maintained total culinary and operational control of the Aladdin’s 5 million dollar in-suite dining operation.

• Responsible for guest choice menu for High Roller Butler Service Suites.

• Responsible for all aspect of the Pool Café, as seasonal outlet, with bistro style service of contemporary menu items Chef Garde Manger

• Responsible for Spice Market Buffet and Banquet Department support operations.

• Maintained creative and operational control of the menu and design.

• Oversaw 24 hour operation supporting 14 million dollar banquet facility and 15 million dollar buffet. Buffet Chef

• Opening Chef for the Spice Market Buffet.

• Designed and organized a nine-action station buffet seating over 500 guests and serving an average of 2500 guests daily.

• Established weekend champagne brunch with great success.

• Successful in maintaining controlled food costs and minimal operation expenses.

• Earned an exceptional rating from critics and the New York Post for setting a new standard of the strip.. Education

The Culinary Institute of America, A.O.S. Degree with High Honors, Culinary Arts Culinary Apprenticeship, Chef Jean-Marc Laurent, Sembach Germany Awards and Recognition

• American Tasting Institute USA Culinary Excellence Award (twice)

• AACF Judge, Acadiania Culinary Classic, Lafayette Louisiana

• Guest Chef On Texas Today, Channel 51, Houston, Texas

• Recipient Of Shieffelin Award For Scholastic Achievement In Hospitality Management

• Recipient Of Culinary Institute Of America’s President Scholarship For Academic Excellence

• Selected To Culinary Institute Top Ten Student Team With Participation At The Aspen Food And Wine Classic 1994

• Awarded The International Association Of Culinary Professionals (IACP) Sojourn Award

• Winner of the Mid-Atlantic Crab Cake and Crab Soup Challenge Sep 2016 11703 Henley Court Waldorf, MD 20602 adik09@r.postjobfree.com 760-***-****

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