Available to hire
I’m Wade Cereghini, a kitchen leader who rose from dishwasher to head chef in just two years, thriving in high-pressure environments and delivering results with energy and a can-do attitude. I build strong bonds with customers and staff, I’m always ready to go the extra mile, and I keep profitability and morale in balance.
I’m customer-focused and detail-oriented, overseeing operations, scheduling, P&L, inventory, and compliance while training teams to uphold high standards. I adapt quickly, juggle multiple stations, and bridge language and cultural gaps to ensure exceptional guest experiences that lead to repeat visits.
Skills
Experience Level
Expert
Work Experience
Line Cook at Doubletree Columbus-Dublin
October 4, 2024 - PresentSupported daily kitchen and banquet operations across breakfast, dinner, and event service, ensuring consistent quality and adherence to established service and safety standards. Assisted with banquet and event preparation, coordinating timelines, setup needs, and service flow. Stepped in to support food running, prep, and service coordination as needed to maintain guest experience and operational flow. Maintained productivity during non-peak periods through cleaning, reorganization, prep support, and assisting teammates across departments. Performed minor kitchen equipment troubleshooting and repairs to support uninterrupted operations. Built positive working relationships with front desk, service staff, and kitchen teammates to support overall hotel operations.
Line Cook at Kyushu Ramen
February 1, 2023 - November 1, 2023Cooked all menu items up to chef’s standards, while picking up both serving and managerial tasks when needed. Personally maintained all kitchen equipment including repairs, part acquisition, and manual troubleshooting. Bridged language barriers to maintain effective communication and expectations with Chinese monolingual staff.
Line Cook at Novella Osteria
December 1, 2021 - October 1, 2022Cooked both pantry and pasta stations weekly while assisting in the dishpit, handled tickets. Proposed and handled cleaning projects on a weekly basis that aided in keeping the restaurant clean and efficient.
Lead Line Cook at Agrodolce
October 1, 2019 - March 1, 2020Handled tickets, quality control, lead service, and kitchen cleanliness. Cooked two stations at dinner service daily, created five daily specials (Family Style), and prepared one Family Meal. Delegated prep/cleaning tasks to BoH staff while cooking and prepping simultaneously. Hand made pasta and bread daily according to Chef's standards.
Head Chef / Kitchen Manager at Tentenyu-Capitol Hill
July 1, 2018 - November 1, 2018Performed recruiting and managerial duties for a staff of 32. Maintained excellent food safety ratings for the entire range of employment. Established systems for inventory control and stock ordering. Implemented administrative practices with scheduling, time-sheet accuracy, and documentation of opening/closing duties, food expiry, labeling, restaurant organization, and kitchen design. Monitored food and service for both Foh & Boh for quality control purposes. Delegated daily/weekly workload to support business priorities and deliver on sales goals. Average daily sales of $3,300 (weekends $4,500 - $6,000).
Sous Chef at Fuji Sushi
January 1, 2017 - June 1, 2017Oversaw standards for staff, kitchen prep and cooking. Maintained excellent food safety ratings for the entire range of employment. Broke down produce for both sushi and back-of-house dishes.
Education
Qualifications
Industry Experience
Other
Skills
Experience Level
Expert
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