Robert Royce Email & Phone Number

United States

Yellowstone Boys And Girls Ranch

General Manager for Sodexo School Services @ Yellowstone Boys and Girls RanchRCCI and Academy PnL Account Management Breakfast, Lunch, Dinner 365 days a year including on and offsite catering.General Manager for Sodexo Campus Services @ Big Bend Community CollegeOutlets include: Viking Dining Hall, Starbucks, ATEC Conference CenterFee Account Management

Vista California

 To combine innovative and creative ideas and exceptional kitchen capability in developing products with commercial understanding of what will be profitable to the business and the customer/end user. To lead a team of chefs and technicians to execute products accurately and with consistency Ability to come up with creative ideas in line with current and.

Greater San Diego Area

 Oversee all aspects of operation including Hourly and Salary team members, and Client relations. Ensure company Service Standards are met and Food Safety/Quality via HACCP Programs. Coordinate with Catering Chef on event bookings and menus. Maintain P&L utilizing sales forecasting for Labor and Product costs. Work with local media on marketing and.

Greater San Diego Area

 As CFE Chef I was responsible for hosting training seminars for Regional Chefs. Oversee Culinary operations including Hourly and Salary team members of a Multi-Venue property. Weekly Product Cost Audits Including Full Inventories and Labor Cost Profiles. Ensure company Service Standards are meet and Food Safety/Quality via HACCP Programs. Creation of.

Poway California

 Create Opening Menus along with Seasonal Specials Hire and train a kitchen staff to uphold standards. Obtain Credit Lines and opening inventory from purveyors. Creation of order guides and prep list check sheets. Communicate with Health Inspectors as to successfully obtain permits. Create Food Costs % to the liking of Owners and Price Menus.

Valley Center California

 Open and Oversee New Outlet Snax and Stix.  Manage Daily Operations of the Buffet to the Room Chefs Standards. Knowledge and ability to run and train on 25 Stations. Creation of Quarterly Menus and Recipes. Oversee 48 cooks, 15 Food Runners and 12 Master Cooks Assist Production of BEO’s for Events as well as Execution of BEO’s. Administrative work.

Scottsdale Arizona

2nd 6 month Internship for Arizona Culinary Institute Daily Production of a High Volume Operation. Uphold Food Quality and ensure smooth service. Primary Cuisine - Asian Blend

Scottsdale Arizona

1st 6 month internship for Arizona Culinary Institute Meet the Demands of Large Parties of VIP. Butchery of Meats and Meat Fabrications.  Daily Production/Execution of Private Dinning Parties. Primary Cuisine- American Steakhouse with French Influences.

Kailua-Kona Hawaii

 Knowledge and ability to run Broiler/Sauté stations. Butchery of Meats including, Beef, Lamb, Fresh Fish, and Poultry. Order/Receive Produce and Fresh Fish. Primary Cuisine- Pacific Rim with French Influences.

Kailua-Kona Hawaii

 Creation of 2 Daily Soup Specials and 1 Nightly Special. Coordinating Banquet, Room Service, and Main Dining food operations. Primary Cuisine - French with Hawaiian Influences.