Kaleb Berardi
Denver
Summary
Adept at kitchen management and staff supervision, I enhanced team efficiency and reduced labor costs by 15% at Junction Square Detroit Style Pizza. My expertise in inventory control and passion for customer service have consistently elevated dining experiences, evidenced by a 20% increase in event sales. Certified in Serve Safe Management, my leadership fosters both safety and productivity.
Overview
5
5
years of professional experience
Work History
Line Cook
Leaf Vegetarian Restaurant
01.2025 - Current
- Plated and presented 50+ dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion..
Line Cook
The Kitchen American Bistro
06.2024 - Current
- Prepared multiple orders simultaneously for 300+ guests with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies for all stations during opening and closing to maximize productivity.
- Produced 100+ pastries and 20+ loaves of bread weekly, adhering to strict quality standards.
Executive Kitchen Manager
Junction Square Detroit Style Pizza
03.2023 - 05.2024
- Managed a team of 10+ kitchen staff, creating schedules to optimize efficiency and reduce labor costs by 15%.
- Coordinated and executed 50+ catering events, ranging from intimate gatherings to corporate functions for 200+ attendees.
- Oversaw inventory and ordering processes, maintaining 95% stock accuracy and reducing food waste by 10%.
- Operated and managed the company’s food truck, increasing event sales by 20% over one year.
Line Cook
Tin Roof Barbaque and Catering
01.2020 - 03.2023
- Prepared and cooked 200+ meals weekly for both dine-in and catering services.
- Delivered exceptional customer service in a fast-paced environment, increasing repeat customer rates by 15%.
- Assisted in catering operations for events serving up to 150 guests, ensuring timely and accurate meal delivery
Education
Associate of Science - Culinary Arts
Aguste Escoffier School of Culinary Arts
Boulder, CO09-2025
Skills
- Highly motivated
- Serve Safe Manager certified
- Team coordination
- Inventory management
- Staff supervision
- Staff training and development
- Inventory control
- Kitchen management
- Waste reduction
- Customer service
Languages
Italian
Limited Working
Timeline
Line Cook
Leaf Vegetarian Restaurant
01.2025 - Current
Line Cook
The Kitchen American Bistro
06.2024 - Current
Executive Kitchen Manager
Junction Square Detroit Style Pizza
03.2023 - 05.2024
Line Cook
Tin Roof Barbaque and Catering
01.2020 - 03.2023
Associate of Science - Culinary Arts
Aguste Escoffier School of Culinary Arts
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