Tomasz Rybinski Email & Phone Number

Arlington Heights, Illinois, United States

Achieved a 70% drop in guest complaints within one month of employmentEnhanced customer satisfaction by shaping team member activities in food preparation based on the Unidine methodologyResponsible for all quality food preparation including parties, weekly promotions, special events, and Chef's dinnersCoordinated OMS cost control ordering, inventory, scheduling, forecasting, event planning, and employee managementImplemented and trained Highlands kitchen team in recipes, kitchen logs, labeling, and HACCP standards

Chicago, Illinois, United States

Regional leader in creative culinary programs emphasizing dietary needs while fostering customer relationshipsManaged a $2M Retail / Residential account ($500K in catering & concessions) while inverting a $320K loss to profitLead a team of 50 employees and four supervisors in service of 2,500 daily mealsMaintained a 15% food cost, 26% labor cost, and 23% contribution rateSustained Double Gold Sodexo rating in Safety Meetings, Employee Huddles, and HACCP StandardsCollaborated with the district menu writing team while PETA ranked the College Meal Program #1 in Vegan category for two consecutive yearsPromoted expansion of student knowledge through interactive food presentations & Global Chef food prep & serviceDeveloped menu based on Student Food Committee feedback & daily interaction with allergy & special diet customersReconstructed inventory and created order guides for 6 dinning units

Chicago, Illinois, United States

Managed & coordinated Corporate and VIP Events for up to 300 guests with client, trend & nutritional specific menusControlled P&L and food cost under 23.5% while managing up to 50 culinary/bar/wait staffDeveloped SOP and flow charts while establishing HACCP/FIFO/LIFOCharity Fund Raising for American Cancer Society, Food Bank, and Sister City’s at Maxim’s RestaurantStarred in cooking and advertisement shows promoting Jewel-Osco to a multicultural audience

Serve 2,400 meals per day while managing grand opening duties; Serve up to 800 customer meals per day Manage a culinary and stewarding team of 130Created 6 week rotational, multicultural recipes and menu, implementing HACCP standardsOrdering and inventory with establishing order guides and inventory sheets while keeping food cost under 38%Manage team time management and scheduling systemOversee and work the line when necessary for preparation, portioning, garnishing and storage of foodDevelop production levels, inventory control, and food and labor controlImplement SOP, and flow charts for Team Dining RoomOpen Team Dining Room while training 30 culinary staff for buffet menu

United States

Presenter of consumer trend analyses for strategic Kraft brand placement to the customers’ executivesMenu and recipe development and presentation of Kraft key brands to customer executives and national food showsResponsible for creating the original gold standard for A1 Burger Sundried Tomato SauceRepresentative to customer corporate chefs in on-site menu development, prototyping, and presentationSupported ideation and immersion of Kraft brands in line with customer, RAM’s and NAM’s budgetImplemented Kraft Culinnovation for variety of foodservice operations (fast food to fine dining)

Memphis, Tennessee, United States

Supervised and trained 10 employees while controlling purchasing and sanitationCreated weekly menus using cost effective ingredients while keeping food cost below 27%

Managed production and service of all catering functions for 30 to 15,000 guests Enhanced carving skills while sculpting up to 10 ice carvings weekly (approx. 450 per year)

Bachelor Of Arts, Food And Beverage Operations

Oak Mill Bakery Internship: Baker/ Decorator Assistant (02/ 2004 - 08/2004)

Core General Business Requirements

Westmoreland Country Club Internship: Roundsman (04/2003 - 10/2003)