Zachary Tallarico

Banquet Cook- Garde Manger

Location 15h@2xPhiladelphia, PA

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Work Experience
  • Banquet Cook- Garde Manger

    Ritz Carlton Philadelphia
    Sep. 2015 to Present (1 year and 3 months)

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    Role & Tasks:

    - Manage and organize all BEOs on the cold side of the operation.
    - Able to efficiently prep multiple parties a day, while still taking care of amenities and special requests.
    - Regularly work club service for breakfast, lunch, and dinner. Tasked daily with creating five different hors d'oeuvres for 60 guests.
    - An Integral part in plate-ups and routinely prepare and execute wedding tastings.

  • Line Cook

    10 Arts Bistro and LoungePhiladelphia, PA, US
    Nov. 2014 to Sep. 2015 (10 months)

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    Role & Tasks:

    - Honed time-management skills while working high-volume breakfast service.
    - Tasked with prepping, creating weekly specials, and running the omelet station for weekend brunch service.
    - Responsible for working lunch service while also prepping for PM Veg. and Garde Manger cooks.
    - Lead line cook for PM Veg. station , regularly assisting the executive chef with menu additions.

  • Line Cook

    Lacroix at The RittenhousePhiladelphia, PA, US
    Mar. 2013 to Oct. 2014 (1 year and 7 months)

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    Role & Tasks:

    Cafe Station:
    - Responsible for providing quality food for bar and room service patrons.
    - In charge of developing fine-dining bar snacks.

    AM Veg. Station:
    - Prepped for "all day" and brunch menu items, overseeing frequent menu changes.
    - Tasked with managing tickets, cooking, and plating hot and cold dishes with efficiency and mindful execution.

    Brunch Gratin Station:
    - Engaged with quests on a personable level, while maintaining an organized, clean work station.

    AM Protein:
    - Headed smooth execution of lunch service, assisting veg. cook as needed.
    - Portioned protein, baked breads, filleted fish, prepared and cooked lobster for service.

    PM Garde Manger:
    - Honed multi-tasking skills under a more fast-paced, challenging one-manned station.
    - Regularly handled a high-volume of tickets smoothly while also catering to guests' allergies and restrictions.
    - Given creative freedom to develop hors d'oeuvres and speciality salads for large parties.

  • Trail

    Benoit New YorkNew York, NY, US
    Jul. 2012 to Sep. 2012 (2 months)

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    Role & Tasks:

    - Helped organize and cook staff meal before lunch service.
    - Prepped mise en place for hot and cold lunch stations and assisted during service.

Education
  • Cuisine & Patisserie
    Le Cordon Blue, Paris
    Sep. 2012 to Sep. 2013

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    Le Grand Diplôme (Dual-degree in Cuisine and Pastry) Degree

    Awards
    Graduated first in my class for Superior Cuisine.
  • English
    College of the Holy CrossWorcester, MA, US
    May. 2004 to May. 2008

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    Bachelor of Arts, English Degree • GPA: 3.45

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