Robert Melander Email & Phone Number

United States

United States

• Creating, preparing and maintaining a menu for 500+ members
• Taking accurate inventory and maintaining a 30% food cost
• Coordination of large banquets including holidays, weddings, golf tournaments, etc.
• Interviewing, hiring, and training employees, and maintaining education in food safety
• Skillfully creating daily specials to maintain food cost
• Preparing and expediting food accurately, while maintaining low ticket times, with minimal to no send backs

United States

• Weekly preparations for on-campus employee only service
• Catering/event preparation and service ranging between high end and business casual
• Maintaining equipment and product to high standards in multiple locations for service on campus
• Assisting in designing menu items and recipes with success
• Maintaining communication with front-of-house staff to execute in-service personal modifications to menu items
• Maintaining daily temperature logs and food waste logs

United States

• Trained and lead a team of 10 for all hours of operation.
• Created daily specials at appropriate price points while highlighting New Mexican cuisine.
• Responsible for recording and organizing food inventory, including products from local business.
• Set up menus for local events ranging from luncheons, sporting events, and traveling markets.

United States

• Peroration of meat, local seafood, and other menu items in a Mediterranean style cuisine.
• Accurately maintained low ticket-times during high volume and peak season.
• Maintained accurate records of all food, inventory, and food waste
• Successfully worked events such as “king of the beach" and “IRB Food festival”

United States

• Prepared all food items for restaurant in gated private neighborhood housing 500+ residents.
• Daily service ranging between breakfast, lunch, and dinner
• Maintained quality food, and communication with owners
• Served local banquets with a hundred guests monthly, expressing a range of European cuisines