1. Alan W. Bocchini Jr.
Certified Chef --- Food Managing Professional --- Servsafe Certification
257 W Cottage Place York,Pa 17401
Cell: 717-650-5110 / Residence: 717-654-5532 / Email: alboc13@gmail.com
PROFESSIONAL PROFILE
Highly motivated and result oriented professional with exceptional leadership and communication skills as well as an
accomplished foodservice manager with team building skills. Proven achievement in meeting and exceeding company standards
and goals with verifiable results.
EXPERIENCE
Office Manager / Dispatcher Hungry We Deliver, Tannersville, Pa
08/2014 – Present
➢ Sell the delivery service to the various restaurants in the area
➢ Schedule and route drivers to delivery locations
➢ Maintain Office supplies
➢ Data input for menus with price mark ups
➢ Social media advertising with optimizing web searches directing traffic to our site, Monitor and adjust web site
➢ Developed Financial procedures between drivers and restaurants
Executive Banquet Chef Country Club of York ,York, Pa
06/25/2005 – 03/30/2014
➢ Organized daily production. Prepared soups, sauces, grill, sauté, steam, roast, and bake for various banquets.
➢ Setup and designed room themes utilizing diagrams as well as International grand cheese displays with my handcrafted ice
carvings.
➢ Worked a four man line for a’ la carte sauté, broilers, expedite, fry and grill station serving 65-200 members at dinner service
daily.
Assistant Director & District Chef Compass Group-USA Mid Atlantic District
02/15/2005 – 06/20/2012

2. Alan W. Bocchini Jr.
➢ Led a team to restructure and convert the catering department to a self-directed model, assumed the managers duties and
achieved substantial cost savings for York College. Succeeded in achieving a significant rise in sales from 260k to 1.1m in
2005 through 2012.
➢ Educated students and staff in an open forum and demonstrated cooking of different authentic cuisines from around the
world.
➢ Lead the preparation of food products for all catering functions for up to 7,000 guests.
➢ Purchased and procured food products pursuant to company standards with an average 6,200 plates daily for ten different
locations while maintaining a plate cost of $1.14.
➢ Designed and planned cycle menus with accurate production records so as to optimize food cost as well as updated all
production records to ensure that they are in order.
➢ Planned and implemented procedures to accommodate special dietary needs including, but not limited to, various allergy
requirements, vegan, vegetarian, hypoglycemic and lactose intolerant patrons ensuring a safe and pleasant experience.
➢ Marketed special functions and theme dinners to drive sales and capture the most dining dollars possible.
Executive Chef Taminment Resort in Bushkill, Pa
04/24/2000 – 11/22/2004
➢ Implemented standardized recipes for catering, timeshares and a’ la cart venues.
➢ Set standards for procurement of facility needs with an emphasis on perishables.
➢ Hired, scheduled and staffed front and back of the house.
➢ Lead and prepared various menu items as restaurant needs presented themselves.
SKILLS
➢ Facilitate and implement self-directed work teams at several locations.
➢ Manage operational details for various functions, making sure that all contractual obligations are fulfilled. Developed menus
with nutritional values, well-being, and cost the as the #1 priority.
➢ Well educated in nutrition and well-being with an emphasis on eat to live well not live to eat.
➢ Service division including, human resources, operations, and marketing while ensuring that company standards of quality are
maintained.
➢ Financial analyst able to evaluate the financial position and to clearly communicate expectations and actions to maximize the
accounts under my leadership.
➢ Continuously educating myself on trends globally pertaining to food and migration of different cultures.
➢ Maintain an accurate up to date manpower plan of staffing needs. Prepare management schedules to ensure all accounts are
staffed for all shifts. Direct supervision of 150 employees.
➢ Staff, train and develop hourly employees and managers through orientations and ongoing feedback. Establish performance
expectations with performance reviews.
➢ Handle purchasing, receiving, storing food products, inspection of local suppliers, using correct products and proper par
levels to minimize food waste and optimize profit.
EDUCATION
Culinary Institute of America
➢ Certified Chef 2008, Food Managing Professional 2009
York College of Pennsylvania 2007-2012
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3. Alan W. Bocchini Jr.
➢ Continued education in Business Management
Montclair State University 1991-1993 Montclair, New Jersey
➢ Business Management with Labor Relations and Marketing focus
Hudson Culinary Institute 1988-1990 Jersey City, New Jersey
➢ Culinary diploma 1990
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