Robert Pierce
Middletown,Delaware
Summary
Accomplished executive Chef with 8 years of comprehensive experience working in the food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in french and creole cuisine. Strong organizational, leadership and management skills.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Executive Chef
Nora Lees French Quater Bistro
New Castle, DE
12.2017 - 01.2022
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept labor at or below [Number]% to support business profit targets.
- Increased profits and efficiency [Number]% by building optimal inventory control model.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Shift Manager
Dairy Queen Grill & Chill
Bear, DE
03.2015 - 11.2017
- Managed schedules, accepted time off requests and found coverage for short shifts.
- Trained and mentored new employees to maximize team performance.
- Excelled in every store position and regularly backed up front-line staff.
- Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
Education
Associate of Applied Science - Culinary/ Hospitality Management
Delaware-technical Community College
Dover, DE05.2019
High School Diploma -
Conrad Scools of Science
Wilmington, DE05.2016
Skills
- Data Analysis
- Cooking Technique Demonstrations
- Recordkeeping and Documentation
- Vendor Relationships
- Relationship Building
- Menu Planning
- Scheduling Equipment Repairs
- Decision Making
- Instruction and Delegation
- Current in Culinary Trends
- Purchasing Equipment
- Equipment Inspection and Maintenance
- Food Preparing, Plating and Presentation
- Customer Service
- Team Collaboration
- Staff Supervision and Coordination
- Quality Assessment
- Quality Control and Oversight
- Staff Recruiting and Hiring
- Recipe Development
- Sanitation and Cleaning
- Supply Ordering
- Cost Control and Budgeting
- Creative Thinking
- Time Management
Accomplishments
serve safe certified.
CPR certified.
Boy scout-two before eagle scout.
Fire safety certification.
Firehouse member (2014-2017)
Certification
Serve-Safe : food handling/safety
Serve-safe : bar/beverage management
CPR certified
fire safety certified
Timeline
Executive Chef
Nora Lees French Quater Bistro
12.2017 - 01.2022
Shift Manager
Dairy Queen Grill & Chill
03.2015 - 11.2017
Associate of Applied Science - Culinary/ Hospitality Management
Delaware-technical Community College
High School Diploma -
Conrad Scools of Science