Robert Bramblett Email & Phone Number

Orange Park

• Complete knowledge of all culinary and personnel aspects to running a kitchen• Able to produce significant sales opportunities through understanding the culinary arena• Natural ability to guide and instruct employees, to include organizing, prioritizing, and scheduling work assignments• Facilitates smooth operations through a complete knowledge of supplies, equipment, and services ordering and inventory control management techniques• Skilled at creating a welcoming atmosphere that invites patrons to have an optimal dining and social atmosphere• Displays a consistent ability to read, understand, follow, and enforce safety procedures, as well as organizing and coordinating skills• Strong knowledge of planning and scheduling techniques• In-depth ability to develop and test recipes and techniques for food preparation/presentation• Extensive knowledge of catering set-up procedures• Handle monetary aspects of restaurant like bookkeeping, bill paying and taxes

Facilitates effective operational oversight for a 20+ kitchen production staff to ensure urgency in product delivery and high quality service delivery to the patrons of the establishment. Implemented strategies for cost-effective menus balanced with seasonal holiday selections and customer preferences. Improves the scheduling and production time of line, banquet and pantry cooks and all other kitchen employees to ensure that food preparation is economical and technically correct. Conducts inventories of supplies; orders all food and supplies. Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen areas to exceed state requirements by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Establishes controls to minimize waste and theft.

Enhanced employee retention and morale by promoting a team environment and emphasizing guest relations. Developed and tested recipes and techniques for food preparation and presentation to ensure consistent high quality and reduce costs. Cooks and directly supervises the cooking of items that require skillful preparation. Elevated the food quality and raised the standards and consistently of its production.

Increased sales and promoted business through effective sales techniques and marketing initiatives. Provided effective operations oversight through managing all features of business, including client service, sales, buying, accountings and employing and training.

Aa, Culinary Arts

Education record