Antonio Roberson
Shreveport,LA
Summary
Sous Chef with over a decade of expertise, adept at enhancing kitchen efficiency and culinary excellence. Known for implementing innovative cooking techniques and fostering a collaborative team environment to significantly improve productivity and morale.
Overview
8
8
years of professional experience
Work History
Assistant Store Manager
Wendys Wengap
06.2024 - Current
- Managed cash registers efficiently, ensuring accurate transactions, balancing drawers daily, and minimizing discrepancies.
- Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.
- Enhanced store appearance for increased sales by maintaining cleanliness and implementing strategic merchandise displays.
- Rotated merchandise and displays to feature new products and promotions.
- Walked through store areas to identify and proactively resolve issues negatively impacting operations.
- Mentored new employees on company policies, procedures, and best practices to ensure their success within the organization.
Sous Chef
Between the Trees (Grand Bohemian Lodge)
10.2022 - 12.2023
- Streamlined kitchen operations, enhancing efficiency and productivity
- Introduced novel culinary techniques that elevated guest dining experiences
- Maintained stringent quality control to ensure top-tier culinary standards
- Pioneered a farm-to-table initiative that boosted sustainability and local sourcing
- Fostered a team-oriented environment, significantly improving kitchen morale and output
- Boosted efficiency by refining team workflow and reducing idle time
Sous Chef
Southern Tide (Sea Island)
02.2022 - 10.2022
- Maintained high precision in meal preparation, ensuring dietary compliance for diverse clientele
- Boosted team efficiency and service quality during peak hours
- Reduced food preparation time significantly by implementing efficient cooking techniques
- Increased service speed by 20% by analyzing kitchen workflow and optimizing affected processes
- Slashed food preparation time by implementing efficient cooking methods
Sous Chef de Cuisine
Renata's Hearth (Arizona Biltmore)
12.2020 - 02.2022
- Achieved 40% increase in customer satisfaction through enhancing menu quality
- Pioneered unique culinary techniques, boosting dish appeal and guest experience
- Maintained stringent quality control, ensuring top-tier culinary standards were met
- Forecasted dining trends, integrating them into menu development for market leadership
- Collaborated with a team of chefs to refine recipes and optimize kitchen workflow
- Slashed labor costs by 19%, enhancing operational efficiency
Chief Procurement Officer
G.F.R.C./Magnum Shelters
11.2016 - 06.2018
- Coordinated and authorized all acquisitions of goods and services throughout entire company
- Orchestrated competitive pricing with vendors
- Established and maintained vendor relationships
- Created and maintained an accurate register of all project purchase orders
- Oversaw 42 employees to include a personal assistant, a tool room supervisor, and maintenance crews
Education
Culinary Arts Degree -
Bossier Parish Community College
05.2016
Skills
- Cooking
- Food Preparation
- Kitchen Experience
- Hospitality
- Culinary Experience
- Menu Creation
- Kitchen Operations
- Management
- Team Building
- Restaurant Improvement
- Forecasting
- Estimating
- Catering
- OSHA 10 Certified
- ServSafe Manager Certified
Timeline
Assistant Store Manager
Wendys Wengap
06.2024 - Current
Sous Chef
Between the Trees (Grand Bohemian Lodge)
10.2022 - 12.2023
Sous Chef
Southern Tide (Sea Island)
02.2022 - 10.2022
Sous Chef de Cuisine
Renata's Hearth (Arizona Biltmore)
12.2020 - 02.2022
Chief Procurement Officer
G.F.R.C./Magnum Shelters
11.2016 - 06.2018
Culinary Arts Degree -
Bossier Parish Community College