Robert Kleeman Email & Phone Number

United States

Thornton, CO

Lakewood Colorado

Loved it (past tense)

Greater Denver Area

Westminster, CO

Was responsible for all BOH operations including full service catering, I assisted in turning the venue into an award winning golf course restaurant (Avid Golfer Magazine 2009). As well as lowering food cost from 60% to 30% and labor cost from 50% to 12%, increasing overall sales to over 1 million a year from approximately 600k.

Boulder CO

Assisted executive chef in all day to day responsibilities including computer work, ordering, daily specials, and overall cleanliness of kitchen. In charge of monthly inventory, daily and weekly HACCP projects, and labor controls.

As lead line I trained all new employees and assisted the sous chef and chef partner with meat inventories, daily meat and seafood butchery, HACCP, and ordering.

I was part of group purchasing an Italian Restaurant. Worked as Chef with seller during transition. The offer was accepted but the seller withdrew the restaurant from the market prior to closing. Helped with the menu changes and added two new dishes to the menu.

Primary Kitchen responsibility for Owner/Chef restaurant. Trained line cooks and other kitchen personnel. Responsible several days per week for menu special planning and preparation. Full Back of the House responsibilities.

Working head chef overseeing entire (B.O.H). Worked hand in hand with (F.O.H) managers and servers. Split responsibilities included (F.O.H) manager two days a week. Responsible for all aspects of kitchen from ordering, menu planning, and daily specials. Also fully trained on running the (F.O.H) and day to day office commitments.

Working head chef overseeing entire kitchen crew and utility staff. Responsible for daily hands on specials, menu planning and culinary training of the (F.O.H) staff. Administrative and numbers awareness on a daily basis.

Responsible for split shift duties, menu planning, daily specials, par-level controls and waste management pertaining to hot line food preparation.

Sous chef that worked and trained on all stations. Worked closely with executive chef in all aspects of kitchen including cost controls, ordering and receiving, hiring and firing. Also very hands on with daily kitchen staff responsibilities.