Resume

1. JOSEPH DEPALO
HEAD / EXECUTIVE CHEF
3963 de la Princesse, Laval,QC. 514-677-0558 j.depalo@hotmail.com
Team Leadership and guidance = Staff duty delegation
Food costing & menu planning = Efficient and effective working under pressure
Languages: English / French / Italian

2. Prior employment
Wienstein and Gavino
Executive Chef
February 2016 – 2018
1434 Crescent Montreal Qc
Roger Costa (GM)
514-288-2231
Full Responsibility of menus, food cost, and day to day kitchen functions
Managing a foodcost of 30% in a high volume restaurant with volatile seasons
Le Richmond
First Sous Chef and Italian product specialist
April 1 2015 – January 2016
377 Rue Richmond, Montreal, QC
Office 514-508-8749
Chef Samuel 514-862-4772
Market and restaurant setting, where retail product knowledge and sales were required in addition to cooking for affluent
clientele. Menu development, food costing and recipe standardization for a la carte, take away, and seated services.
Nicola Travaglini Fine Food Boutique and Restaurant
Head chef, in charge of recipes, food service, group cooking lessons
August 6 2014 – February 12 2015
152 Ave Mozart Est. Montreal, QC
Boutique number 514-419-8969, Nicola (proprietor)
In addition to creating gourmet local dishes for restaurant clientele, I gave lessons of classic Italian recipes for small
groups (10- 15 people), where I demonstrated local, seasonal ingredients and recommended store front retail products for
purchase.
Ristorante Cavalli
Grill chef
July 2009 – January 2012
2042 Peel Street, Montreal, QC
Restaurant number 514-843-5100, Gianni Carusso, proprietor
Responsible for ordering, butchering, and cooking preferred cuts of meat from distributor to table, in high volume service
and in one of the city’s foremost upscale settings.
Post secondary education
ALMA International Institute of Culinary Arts - Parma, Italy
Diploma of Culinary Arts
October 2005 – January 2007
Intensive culinary course including viticulture, enology and refined training for Michelin star restaurants.
Completed a variety of choice regional apprenticeships throughout Italy’s gastronomical capitals within the
aforementioned period.
St Pius Culinary School – Montreal, QC
Attestation of Vocational Specialization and Culinary Vocational certificates
October 2003 - July 2005

3. Advanced professional cooking course with emphasis on the managerial aspect of the industry including food
costing, menu planning and business plans.
Personal notes
In addition to a life long love with food, I am a sport and fitness enthusiast.
Consistency, efficiency and communication are skills and values I have developed in my years
both working and playing in different team atmospheres.
Now 31 years of age. I realize I have a lot left in the tank, with a considerable amount of experience behind me,
and a clearer vision of the “big picture” ahead of me.
Thank you for reviewing my application,
Joseph Depalo