TRACY GANCI                                          
[...]nue, Orlando, Florida, 32822
Cell Phone[...]
WORK HISTORY
 
2006-present           Chef/Manager Urban Life Management (Orlando, FL)

Worked at Hue and Kress to support kitchen staff during Citrus’ construction period.
Hired all culinary staff prior to Citrus’ opening.
Created BOH employee manuals, ordered uniforms, put together recipe books and handled other administrative duties while waiting for final inspections.
Upon having access to the building, I organized training for BOH staff, helped finalize menus, including sourcing out vendors and costing, as well as organizing how the kitchen would eventually be set up.
Developing, supervising, and motivating culinary staff to maintain food quality assurance.
Ensured all HACCP requirements were met on a daily basis, as well as overall cleanliness, sanitation and health code standards were upheld.
Monitoring and maintaining food and labor cost.
Aside from normal Sous Chef/Executive Chef duties, I also work on the floor as a front of the house manager 2 days a week, those duties included making floor plans, counting the safe, bank runs, assisting staff through service, addressing any issues involving staff or guest and ensuring that both the staff and the guests were happy.

2005-2006   Sous Chef, Roy’s (Jacksonville Beach, FL)

Responsible for day to day operations with focus on top line sales, generating a strong P&L, and achieving budgeted goals consistently.
Assisted Executive Chef with weekly menu changes and special event menus, with great success on creativity and profitability.
Maintaining budgeted food cost goals, while improving and keeping quality expectations.
Worked daily on labor, to achieve budgeted models, while keeping quality levels.
Purchasing and receiving: Lowered budgeted goals of controllables and Food and Beverage, through active purchasing bids, proper receiving techniques, and vendor relationships.
Maintained a strong employee moral through an active approach in scheduling for success, and based on sales models.  Successes came from strong proactivity and reaction to daily sales from shift to shift.        
Daily interactive training on stations, with heavy focus on station specs, product utilization, and strong execution during business.
Overall success came from strong personal desire to see restaurant operate effectively, through system management, employee interaction, and staying focused during peak and non-peak hours.
 
2003-2005            Executive Sous Chef, Samba Room (Orlando, FL)

Acting Executive Chef for 10 months in Chef/Company transition.
Managing budget for restaurant Food and Beverage, with all aspects of P&L, conducting daily, weekly, and monthly adjustments to achieve sales, budget, and quality goals.
Writing and costing out schedule for all back of the house staff based on projected sales to help gauge labor from a proactive standpoint.  
Ordering of all proteins, produce, paper goods and chemicals
Accurate ordering and butchering of all meat and fish.
Implementing effective inventory control to maintaining low food cost (proper costing of dishes, proper      portioning, rotation, costing out all recipes, utilizing all trim, paying close attention to line cooks to ensure minimal waste)
Coach and council of staff members with performance related issues.
Knowledge of all stations including prep and expo.
Daily specials, managed through weekly and monthly goals of creativity and profitability.
Monthly counted inventory and weekly inventory based on a declining budget.
Uphold all health codes, proper sanitation practices, equipment up to par and all areas CLEAN AND ORGANIZED!
Responsible for new menu roll outs and re-designing of operational materials, station training guides, line checks, and all relative menu/special event changes.  

2001-2003            Line Chef, Roy’s (Orlando, FL)
Key player in driving the special appetizer menu by creating 3 daily specials to be approved by Chef.
Constantly aware of all items on the station and in walk-in in order to best utilize ingredients in a profitable manner, and development of new menu items.
Upkeep of station equipment.
Keep track of product quality and needs and informs the Chef there of.  
2000-2001            Line Cook, Wolfgang Puck (Dining Room)
Knowledge of all stations.
Prepping salad and appetizer mis en place for service.
Daily pizza special.
Preparing food to order in a timely manner, etc.
1999-2000               Lead Line Chef, California Cafe (Orlando, FL)
Assisted Executive Chef and managers to open this restaurant in its new location.
Assisted in preparing station schematics, menus, created schedules and other administrative work prior to opening.
Keeping station clean and stocked, prepping for the shift and following shift.
Following Chef’s recipes and presentations with accuracy and consistency.
Proper use and sanitation of all equipment.
Administrative work such as typing seasonal menus, inventory and prep sheets, etc.  
1998-1999               Line Cook, Emeril's Orlando
Preparing mis en place for and knowledge of all stations.
Knowledge of food presentations and preparations.
Upholding the high standards of the Chef and owner Emeril Lagasse as well as the Chef de Cuisine and Sous Chefs.  
1995-1998               Kitchen Manager/Corporate Trainer, Planet Hollywood (Orlando, FL)
Leading by example, with positive reinforcement, encouragement and teamwork.
Scheduling.
MIT classroom training (stand up and slide presentations) and in store training (working with trainee on stations and verbal and written testing) of all new employees.  
                               
Career Highlights of mention:
Academy Awards Simultaneous Event in Orlando 2000-2002
Fox Super Bowl party for Rupert Murdoch  2005
Taste of the Nation 1995-2004
Alice Elliot party for MUFSO 2005
Cooked for Paul Bocuse and Roger Verge
Roy’s Anniversary Dinner 2001, 2005