Anthony G.

Aiuto
25240 Cole St. Roseville MI 48066
(586)996-9387
aa73ba9c@westpost.net
Overview:
An Executive Chef with experience and specialties in everything from Wild Game t
o Italian cuisines, Dynamic, Results-Oriented, and Team-Spirited. With 10 year
s of management experience and more than 15 years of cooking experience along wi
th the leadership, quality control, and teaching abilities to back many of my cu
rrent and future successes
Experience:
Dorsey Schools Culinary Lead Instructor
March 2009-Present
Instruct/teach future culinary students in a variety of things ranging from basi
c knife skills to French Classical Cooking methods. Teaching subjects like cost
control, menu planning, nutrition, Serv Safe, healthy cooking, and culinary lan
guage. Also leading other instructors and guiding other instructors and mentori
ng new instructors.
The Great Baraboo and Shores Inn
November 2007-Present
Brew-master/Chef/Float Manager
In charge of Brewing Operations at the Great Baraboo in charge of all Kitchen op
erations at Shores Inn. Also manage front of the house staff at both locations.
In charge of ordering, training, menus, cost control, inventory, safety, sanit
ation, specials, and
Scheduling for the jobs at Shores Inn location.

Chartwells/Ann Arbor Public Schools

August 2006-November 2007
Executive Chef/ Asst. Director of Dining
In Charge of day to day operations of a catering department of $300,000.00 Also
in charge of day to day operations of the largest high school in Ann Arbor (3000
students) for lunch daily as well as a satellite program for 24 other schools W
hich is an additional 3200 students a day to day responsibilities include orderi
ng for all schools, staffing issues throughout the district (i.e. making sure al
l call offs were covered at all 32 schools). Also in charge of safety and sanit
ation standards district wide.
Also in charge of menu planning, cost control, and monthly inventor.

Nino Salvaggios
June 2005-July 2006
Executive Chef
Promoted from Sous chef at the Saint Clair Shores store to Executive Chef of the
Farmington Hills store on Jan 28, 2006. In charge of day to day kitchen operat
ions including P&L reports, labor, food cost, labor cost, gross profit, training
, menu planning, ordering, safety and sanitation and catering sales rep for the
department as well.
Pasqualies
April 2004- March 200
5
Executive Chef
Leading and guiding employees in day to day kitchen operations, training, menu d
evelopment, purchasing, and quality control.

Chartwells/Cranbrook
Sept 2001- February 2004
Sous Chef/ Catering Chef
International boarding school with 250 boarding students and 1200 day students.
Two separate dining halls that seat 800 at one time. Responsible for tending to
all students food needs, menu planning, food cost, training staff, scheduling,
and all catering. A 3 million dollar a year account

Disney's Yacht and Beach

Aug 1999-Dec 1999
College Program
One of five culinary students in the nation to work and learn in Walt Disney's C
ollege Program for the year winning the position over 10 other top students from
the CIA and other culinary institutions. Responsible for day to day operations
of setting up and cooking during the peak hours, and cleaning at the end of hour
s of operation.
Education :
Macomb Community College
Associates Degree in Culinary A
rts

Additional
Experience:

* Certified in Serv Safe and Certified as a instructor of Serv Safe

* Registered instructor of the manage first program for the NRAEF
* Certified Culinarian by the ACF
* A two-year member of the Macomb hot food team 97-98
* Received individual medals in VICA 98
* Studied Culinary Arts in France 96
* Assisted Coaching the VICA team for MCC in 98
References & Supporting Documentation Furnished Upon Request