Antonio Roberson
Shreveport,LA
Summary
Seasoned Sous Chef specializing in Vegan cuisine. Successful 7 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. . Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
13
13
years of professional experience
Work History
Sous Chef
Trees, Grand Bohemian Lodge
Greenville, SC
10.2022 - Current
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Handled and stored food to eliminate illnesses and prevent cross contamination
- Prevented cross contamination from utensil, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
Sous Chef
Southern Tide, Sea
Sea Island, GA
02.2022 - 10.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Sous Chef de Cuisine
Renata’s Hearth, Arizona Biltmore
Phoenix, AZ
12.2020 - 02.2022
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Placed orders to restock items before supplies ran out.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Forecasted supply needs and estimated costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with staff members to create meals for large banquets.
- Collaborated with other personnel to produce and modify menus and selections.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
Owner
Ever Vegan Catering
Shreveport, LA
01.2017 - 02.2022
- Developed, prepared, and fulfilled orders on a 24/7 basis specifically catering to after hour workers, night shift, local police department, and hospital workers
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Performed statistical analyses to gather data for operational and forecast team needs.
- Evaluated suppliers to maintain cost controls and improve operations.
- Trained and motivated employees to perform daily business functions.
- Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
- Optimized team hiring, training and performance.
- Maintained up-to-date administrative records to monitor operational conditions.
- Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Created and monitored promotional approaches to increase sales and profit levels.
- Established foundational processes for business operations.
- Reconciled daily sales, returns and financial reports in QuickBooks.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Introduced new methods, practices and systems to reduce turnaround time.
- Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
- Aligned branding initiatives and sales strategies with client goals.
- Generated revenues yearly and effectively capitalized on industry growth.
- Maximized operational excellence mentoring personnel on management principles, industry practices and company procedures.
- Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
- Established, optimized and enforced business policies to maintain consistency across industry operations.
- Discovered areas of improvement by generating quarterly operational and sales reports.
Executive Chef
Holiday Inn
Shreveport, LA
05.2016 - 12.2020
- Oversaw all restaurant duties such as developing and maintaining relationships with approved vendors, food service purchases creating menus, recipes, kitchen procedures
- Coordinated and conducted bimonthly meetings as a result improved company relationship and morale which increased employee productivity
- Oversaw business operations, inventory control and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with staff members to create meals for large banquets.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Interacted with guests to obtain feedback on product quality and service levels.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Chief Procurement Officer
G.F.R.C, Magnum Shelters
Bossier City, LA
11.2016 - 06.2018
- Coordinated and authorized all acquisitions of goods and services throughout entire company
- Orchestrated competitive pricing with vendors and as a result yearly budget were met
- Established and maintained vendor relationships that were instrumental to the company obtaining monthly, quarterly, and yearly goals
- Created and maintained an accurate register and all project purchase orders
- Oversaw 42 employees to include a personal assistant, a tool room supervisor, and maintenance crews
- Input, analyzed and reported on data covering all aspects of procurement operations.
- Set up and negotiated contracts to obtain favorable pricing and delivery structures.
- Maintained current understanding of pricing structures, market conditions and trends in industry.
- Developed and strengthened supplier relationships.
- Identified new and more cost-effective suppliers through participation in industry networking events, purchasing advantageous packages and cutting costs.
- Oversaw inventory control, accounting and supply reports.
- Oversaw setup process for new item specifications and new vendor profiles in procurement system.
- Carefully read and interpreted requisition orders to understand specialized terms and requirements.
- Prioritized important customers by reviewing logistics and handling shortages, delivery schedules and office functions.
- Procured critical parts and assemblies to develop and coordinate sourcing requirements.
- Drafted and delivered bid invitations to supplier firms.
- Performed competitive market and sales analysis and applied best practices to drive business strategy.
- Reduced production downtime by overseeing quality control and assembly.
- Promoted superior customer experiences by leveraging understanding of color, trends, styles, benefits and product value perception.
Education
Carpentry Degree
Central Louisiana Technical College
Arts Degree - Culinary
Bossier Parish Community College
Skills
- ServSafe Managers
- Team Building
- Restaurant Improvement
- Portion Control
- Special Events and Catering
- Chef Assistance
- Standards Compliance
- Food Preparing, Plating and Presentation
- Customer Service
- Budgeting and Cost Control
- Coordinating Kitchen Staff
- Employee Scheduling
- Recipe Development
- Supervising Food Prep
- Safe Food Handling
- Motivational Team Management
- Ordering and Requisitions
- Current in Culinary Trends
- Kitchen Management
- Quality Control and Oversight
- Staff Training
- Menu Planning
- Vendor Relations
Affiliations
Prepared breakfast, lunch, and dinner menus items for full-service restaurant
Developed versatile menus for restaurants that tailored to the taste of the local community
Catered weekly events for local city council members, distinguished politicians, and military
personnel
Timeline
Sous Chef
Trees, Grand Bohemian Lodge
10.2022 - Current
Sous Chef
Southern Tide, Sea
02.2022 - 10.2022
Sous Chef de Cuisine
Renata’s Hearth, Arizona Biltmore
12.2020 - 02.2022
Owner
Ever Vegan Catering
01.2017 - 02.2022
Chief Procurement Officer
G.F.R.C, Magnum Shelters
11.2016 - 06.2018
Executive Chef
Holiday Inn
05.2016 - 12.2020
Carpentry Degree
Central Louisiana Technical College
Arts Degree - Culinary
Bossier Parish Community College
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