Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Charlie Giovinco

Wakefield

Summary

Dynamic Executive Chef with a proven track record at Hyatt Regency Boston Harbor, excelling in menu development and cost control. Enhanced customer satisfaction through innovative culinary creations while fostering a safe, efficient kitchen environment. Strong leadership and food safety expertise drive operational success and elevate dining experiences.

Overview

14
14
years of professional experience

Work History

Executive Chef

Hyatt Regency Boston Harbor
05.2023 - 07.2025
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

Executive Sous Chef

Hyatt Regency Boston Harbor
02.2018 - 05.2023
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.

Sous Chef

Fiore Restaurant
01.2014 - 02.2018
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Junior Sous Chef

Boston Westin Waterfront Hotel
11.2011 - 12.2013
  • Prepped daily menu items to quickly deliver upon request.
  • Oversaw cleanliness of each station in kitchen.
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
  • Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients.

Education

High School Diploma -

I.I.S.S. Calogero Amato Vetrano Alberghiero
Sciacca AG Italy
06-2001

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • ServSafe certification
  • Operations management

Languages

English
Native or Bilingual
Italian
Native or Bilingual
Spanish
Full Professional
French
Limited Working
Sicilian
Native or Bilingual

Timeline

Executive Chef

Hyatt Regency Boston Harbor
05.2023 - 07.2025

Executive Sous Chef

Hyatt Regency Boston Harbor
02.2018 - 05.2023

Sous Chef

Fiore Restaurant
01.2014 - 02.2018

Junior Sous Chef

Boston Westin Waterfront Hotel
11.2011 - 12.2013

High School Diploma -

I.I.S.S. Calogero Amato Vetrano Alberghiero

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Charlie Giovinco