Bob Warren
Retired Senior Culinary Director
Little Rock,AR
Summary
Senior Culinary Director of Military Operation and |Events with more than 20 years of food service experience. Succeed in task, organizing memorable Army retirement parties, general office promotions, Enlisted promotions all with in the reflecting the Units vision. Successful in tracking trends, seamlessly integrating all nationality and culture traditions with contemporary and modern customs in mind with accordance with military traditions and custom
Overview
20
20
years of professional experience
1
1
Certification
Work History
Senior Culinary Director Military Operation-Event
45th IBCT
Norman, OK
03.2015 - 04.2022
- Enhanced business productivity by training 100 team members and 20 servers on best practices and protocols.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Reduced spending by 10% by documenting inventory and purchases for budget management.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
- Purchased food and cultivated strong vendor relationships.
- Developed unique events and special promotions to drive sales.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Education
Associate of Arts - Culinary Arts
US ARMY QUARTERMASTER SCHOOL
Fort Lee, VA11.2018
Skills
- Performance Improvement
- Food Safety and Sanitation
- Database Interface and Query Software
- Front of House Management
- Staff Scheduling
- Monitoring Food Preparation
- Labor and Overhead Cost Estimation
- Investigating Complaints
- Proper Storage Procedures
- Health Code Compliance
- Recipe Development
- Staff Recruiting and Hiring
- Supply Ordering and Management
- Coordinating Kitchen Staff
- Staff Supervision and Coordination
- Current in Culinary Trends
- Staffing and Sales Reporting
- Customer Satisfaction
- Guest Relations
- Pricing Controls
Certification
- Certified ServSafe, US Army - 2021 to 2022
- Advance Culinary Sills, Training - 02/11/18
- Chefs Creating Lean Training - 02/11/18
- Food Service Management 40 Hours- 02/09/2017
- Contracting Officer's Rep 40 Hours - 02/09/2017
- American Culinary Federation 159.5 Continuing Education Hours - 01/10/2018
Timeline
Senior Culinary Director Military Operation-Event
45th IBCT
03.2015 - 04.2022
Associate of Arts - Culinary Arts
US ARMY QUARTERMASTER SCHOOL
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