Robert S. Email and Phone Number

Implemented and supported owners initiatives and programs. Managed kitchen staff in production of food for catering and banquets. Ordered, purchased, received and produced all foods for banquets. Menu development for owner. Left due to covid-19 unknown if business would open again.

Daily butcher of all meats and seafood. Enforced work-flow and quality control of all foods and temperatures. Daily soup and line cook as needed. Helped reduce food cost by 9.75% by expertly estimating food purchases through approved suppliers.

Tried to open a customized cupcake business from the ground up but lost my backer before opening.

Implementation of companies initiatives and programs. Left due to work related injury.

Managed and assisted kitchen staff in producing food for banquets and catering events. Daily verification that staff were following all recipes to correct standards.

Daily banquet management. Manu design. Daily computer activities. Scheduling. Recipe development and implication. S.O.P.'s for all equipment, food and personal. Food preparation and cost analysis. Opening and closing inventory.

Food preparation, cost analysis, Pastries, opening and closing inventory.

Hired to rebuild a business that was failing by restructuring staff and menu. Left due to owners objective to sell business.

Hired to improve existing menu and operations to increase business. Left due to return of existing chef.

Externship from Kendall College. Became sous chef for two months and then Executive Chef for eight months with loss of staff. Left to finish school.