1. ANTHONY MINUTO
159 Broadway, Massapequa Park, NY 11762  516-996-2179  aaminutojr@gmail.com
OPERATIONS / QUALITY / PLANT MANAGEMENT, FOOD OPERATIONS
Over 20 years of leadership and management experience within the food industry, including
current President / Executive Chef position and prior Director-level roles. HACCP, SQF and USDA
Certifications. Documented record of achievements and key contributions includes:
Cost Savings  Quality Excellence  Certifications  Sales Growth  Team Performance Growth
OVERVIEW:
 Excel in identifying and resolving issues in early stages, as well as creating preventative, proactive solutions.
 Strong knowledge in rules and regulations, best practices, and overall safety principles in the food industry.
 Highly effective collaborator who can train and mentor team members effectively in key areas.
 Extensive background in food processing, from filled frozen pasta to pre-cooked, frozen, fresh, and dry items.
KNOWLEDGE & SKILL AREAS:
Plant Management; Food Preparation & Preservation; Quality Assurance; Safety Management; Sales & Marketing;
Cost Reduction & Avoidance; Process Improvement; Culinary Arts; Workforce Training; Staff Mentoring; Food
Operations Regulations; Workflow Planning & Prioritization; Continuous Improvement; FOH & BOH Operations;
Team Building & Leadership; Certifications; Business Development; Hiring & Retention; Guest Service Excellence
PROFESSIONAL EXPERIENCE
ZABA, INC. – Massapequa Park, NY – 2014-2016
Executive Chef / President
Managed all aspects (FOH & BOH) of a full-service local restaurant and bar (fast casual). Supervised, trained, and
mentored 3 cooks, 8 servers, and 6 bartenders, creating schedules to cover all areas. Designed menu, including
weekly specials using seasonal ingredients. Held full responsibility for all hiring and retention decisions. Purchased
all durable and perishable items. Expedited all food orders and interacted directly with guests, handling any issues.
 Droveincrease in sales from $800,000 to $1.2 million (33% food sales increase) in 12 months through
driving improvements in quality and service as well as new menu offerings. Added seasonal frozen drinks to
the menu and seasonal craft beer on tap, increasing beverage sales 10% as a result.
 Reduced food costs 18% and solid waste costs 54% through recycling efforts; downsized refuse bin and
generated monthly cost savings for trash removal. Captured cost savings through change to LED lighting.
 Convinced theowners to join the local Chamber of Commerce and pursue/secure affiliations with local
school groups through Facebook offerings.
CLASSIC COOKING, LLC – Jamaica, NY – 2009-2014
Director of QA/QC Process Technology
Hired to initiate HACCP Plan for the plant to pass 3rd-party audit by a large customer. Gained full authority over all
operations, supervising team of 12 and working with the CEO on specific initiatives. Implemented GMP training,
established SOPs, and ensured full adherence to company rules/regulations. Collaborated with the Facility Manager
and CEO on repairs and purchasing activities; hired and supervised subcontractor on repair work. Managed all
ongoing efforts for the HACCP Plan, including organizing of all paperwork necessary for audit preparation.
 Submitted HACCP Certification Audit on 9/2009 and passed audit with a 94% score. Gained approval to
ship to 40 locations (vs. previous 12) based on audit results, increasing distribution by 66%.

2.  Registered for and passed Level 2 SQF Certification audit with 97% score; achieved 99%, 94%, and 96% on
subsequent 3 annual recertifications.
 Worked with R&D Chef to set up recipe standards, including developing recipe cards and producing gold
standards in the test kitchen. Facilitated shelf life testing, resulting in a 10-day expiration of product.
 Provided series of recommendations that included clean room for installing MAP machine, inspection
system for packaging line, metal detectors and x-ray equipment for product inspection, nitrogen freezer,
wireless refrigeration monitors, and flow wrapper as well as the rebuild of the shrink wrapper.
SEVIROLI FOODS – Garden City, NY – 2007-2008
Director of R&D / CorporateChef
Brought on board to install R&D kitchen, createnew recipes, test competitors’ products and new ingredients,
qualify ingredients, prepare samples, and prepare/serve products at sales meetings and private events for the CEO
and National Sales Manager. Worked independently within an R&D kitchen, with guidance from the CEO on
priorities. Scheduled pilot runs at production meetings and produced product with the production team.
 Produced 6 different private label products that generated$1.2M in additional annual revenues. Created
7% of new sales by producing recipe for whole wheat pasta line and acquiring new private label customer.
 Reduced waste by 18% on stuffed shell packaging line and increased production by 25%. Implemented
new packaging system workflow for cannoli filling, reducing labor by 25%.
 Increased quality and reduced waste 11% by improving production on lasagna sheet line.
LOMBARDO’SRAVIOLI KITCHEN – 2006
Plant Manager / Process Engineer
Contracted following Lombardo’s acquisition of former employer Mount Rose Ravioli Co. to relocate all assets to
production facility in CT. Contracted machine movers, disassembled equipment, and identified all pieces ready for
transport. Hired 6 assistants to help with disassembly and other tasks. Worked with maintenance mechanic on
electrical, air, and water supply needs. Reorganized existing process lines to accommodate new equipment. Trained
employees on proper equipment operation. Worked with multiple outside parties to address and resolve issues.
 Completed installation of 3 process lines, including nitrogen freezer, ravioli line, cavatelli line, gnocchi line,
2 VFFS baggers, and multiple conveying systems, inspection systems, and packaging lines.
 Redesigned infrastructureto accept process lines from newly acquired company; maintained contact with
customers and continued shipping all products throughout entire moving process, adding $7M in sales.
EARLIER CAREER:
Assistant Plant Manager, Mount Rose Ravioli, Inc. – Managed unionized production plant, hiring and training GMPs
to employees as company scaled. Designed and set up new 24,000 sq. ft. facility; designed office space, production
areas, dry and refrigeratedstorage areas, and frozen warehousing with 75 pallet positions. Managed over 50 union
employees across 3 production areas, including Warehousing, Trucking, and Facility Maintenance. Generated 12%
savings on raw material costs by researching and installing silo system to deliver flour to production mixers.
Generated 16% savings by purchasing and installing VFF and scaling equipment. Increased production 25% by
installing VFD on ravioli forming line. Built an extensive record of additional achievements across multiple areas.
EDUCATION &CREDENTIALS
Associateof Applied Arts, Hotel & Restaurant Management – SULLIVAN COUNTY COMMUNITY COLLEGE
Certifications/Training – HACCP Certification, 2009; SQF Certification, 2009; OSHA 40-Hour
Professional Affiliations – Member, Massapequa Chamber of Commerce