Robert Laboy Cdm, Cfpp Email & Phone Number

Manahawkin, New Jersey

Neptune, New Jersey

United Methodist Homes

The Shores At Wesley Manor - Ocean City, New Jersey

Village Whiskey - Revel Resort

Served as Chef de Cuisine to open Village Whiskey - Revel, Atlantic City

The Steakhouse

• Responsible for the culinary operations of a contemporary New York style steakhouse and Sushi/Raw Bar
• Duties include, but limited to; menu development, staff scheduling, product requisition, sanitation implementation, staff training, quality control, portion and presentation standards, menu seasonality, and food and.
• Coordination of culinary department with front of the house for nightly service and special guest needs and requests.
• Conducting daily pre-shift meetings to introduce nightly specials, review and correct service issues, and inform staff of special duties, special requests, business snapshot, and reiterate goals for the restaurant

Peregrines, The Oaks Steakhouse, Banquets And Catering, Production Kitchen

• Chef - Peregrines’ - Atlantic City Hilton Casino Resort 2005 to 2009
• Responsible for the culinary operations of the five star gourmet continental restaurant featuring seafood
• Duties include, but limited to; menu development, staff scheduling, product requisition, sanitation implementation, staff training, quality control, portion and presentation standards, menu seasonality, and food and.
• Coordination of culinary department with front of the house for nightly service and special guest needs and requests.
• Serve as Executive Chef on duty as needed.
• Conducting daily pre-shift meetings to introduce nightly specials, review and correct service issues, and inform staff of special duties, special requests, business snapshot, and reiterate goals for the restaurant

The Oaks Steakhouse

• Responsible for the culinary operation of the gourmet New York style steak house..
• Duties include, but limited to: menu development, staff scheduling, product requisition, sanitation implementation, staff training, quality control, portion and presentation standards, and food and labor cost analysis.
• Coordination of culinary department with front of the house for nightly service and special guest needs and requests
• Expediting nightly to ensure smooth production and to ensure that quality standards are met.
• Conducting daily pre-shift meetings to introduce nightly specials, review and correct service issues, and inform staff of special duties, special requests, business snapshot, and reiterate goals for the restaurant.
• Serve as Executive Chef on duty as needed.

Banquets And Catering

• Responsible for culinary oversight of all on or off site banquet functions.
• Duties include, but limited to; menu development, staff scheduling, product requisition, sanitation implementation, and food and labor cost analysis.
• Coordination of Culinary department with front of the house Catering management for banquet planning, production and execution of functions.
• Supervision of Horizons Cafe, Sterling Brunch, Production Kitchen, Cornucopia Buffet, Room Service, Garde Manger, V.I.P Club, The Oaks Steak House, Production Kitchen, and various other duties in capacity of Chef on an.
• Served as Executive Chef on duty as needed.

Production Kitchen

• Responsible for management of Main Kitchen and production responsibilities serving the Cornucopia Buffet, Employee Dining Room, Chairman’s Club, Horizons 24 hour cafe and Room Service.
• Developed the daily and weekly menus for the receiving outlets, staffing schedules, food cost and daily requisitions and quality control.
• Completed special assignments as requested by Executive Chef

Cornucopia Buffet

• Coordination of requisitions and inventory of product between store room, Garde Manger and Production Kitchens.
• Also oversee sanitation procedures, covers and revenue analysis, menu development, quality control and presentation of product and employee reviews and training.
• Completed special assignments as requested by Executive Chef

Horizons 24 Hour Cafe

• Responsible for preparation of product for 24 hour café. Maintain quality and accuracy of product in accordance with Executive Chef’s standards
• Worked all stations, expedited., and served as trainer for new employees as needed.
• Responsible for scheduling of staff, ordering and inventory of product, and coordination of product and stock deliveries from food store room and production outlets.
• Completed special assignments as requested by Executive Chef

Culinary Arts/Chef Training

Food And Beverage Management, Culinary Management

Activities and Societies: Academy of Culinary Arts

Foods, Nutrition, And Related Services