Alec Robbins

Started as line cook, and worked up into a sous chef position, executive sous chef, then became the executive chef. Under these positions I learned all aspects of the kitchen. Ranging from:

skilled sauté cooking and running the grill station

leadership and staff relations (schedule, labor control, training, management), ordering, vendor relationships, inventory and entering invoices, seasonal menu roll outs

I learned a lot from my years in the kitchen that can apply to other potential careers, such as patience, team building, and getting the job done correctly and efficiently.

• Collaborated with team members to ensure timely service during peak hours.
• Developed new recipes that enhanced customer satisfaction and repeat business.
• Trained junior staff on cooking techniques and kitchen procedures to improve efficiency.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Prepared high-quality dishes in accordance with menu specifications.
• Maintained cleanliness and organization of kitchen workspace and equipment.

• Assisted in menu planning and development to enhance seasonal offerings.
• Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
• Coordinated food preparation and presentation, maintaining high-quality service standards.
• Trained new employees on kitchen procedures and equipment operation.