Christopher Robb
Dorchester,MA
Summary
I'm am a hard working young chef always eager to learn new ideas in this ever growing industry..I am passionate about putting forward high quality dishes,always striving to be better and grow with my fellow colleagues..I have 11 years of experience I various hotels, country clubs and restaurants all over the country.
Overview
10
10
years of professional experience
Work History
Lead Line Cook
The Attic Bar & Restaurant
Vineyard Haven, Massachusetts
01.2024 - 08.2024
- Supervised kitchen staff to ensure efficient meal preparation and cooking.
- Managed inventory levels and ordered supplies to maintain kitchen functionality.
- Developed new recipes and improved existing menu items for customer satisfaction.
- Trained new cooks on food safety standards and kitchen procedures.
Line Cook
The sweet life
Oak Bluffs, Massachusetts
05.2023 - 10.2023
- Prepared ingredients and dishes according to restaurant recipes and standards.
- Maintained cleanliness and organization in kitchen and prep areas.
- Operated kitchen equipment safely and efficiently during food preparation.
Lead Line Cook
Rockfish
Edgartown, Massachusetts
12.2022 - 04.2023
- Supervised kitchen staff to ensure efficient meal preparation and cooking.
- Managed inventory levels and ordered supplies to maintain kitchen functionality.
- Developed new recipes and improved existing menu items for customer satisfaction.
- Coordinated with front-of-house staff to ensure timely food service delivery.
- Implemented portion control measures to reduce food waste and enhance quality.
Sous Chef
Little House Cafe
Vineyard Haven, MA
12.2020 - 11.2022
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Monitored food products, driving quality, freshness and integrity.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
Line Cook
Chescas reastaurant
Edgartown , MA
06.2020 - 11.2020
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Lead Line Cook
Behind the bookstore
Edgartown , MA
03.2020 - 06.2020
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Improved employee performance by providing constructive suggestions and encouragement.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Assisted in food inventory and control while properly receiving and storing delivered items.
Sous Chef
Jonathan's Landing Golf Course
Jupiter, FL
10.2019 - 03.2020
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
- Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
Line Cook
Springhouse hotel
Block Island, RI
05.2019 - 10.2019
- Kept stations stocked and ready for use to maximize productivity.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
Sous Chef
Jonathan's Landing Golf Course
Jupiter, FL
10.2018 - 05.2019
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
- Plated food according to restaurant artistic guidelines for attractive presentation.
Sous Chef
Jonathan's Landing Golf Course
Jupiter, FL
10.2017 - 05.2018
- Created exciting dishes to draw in clientele and increase revenues.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Devised creative food and wine pairings as part of successful cross-marketing strategy.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
Line Cook
Mountain air cc
Burnsville, NC
05.2017 - 10.2017
- Kept stations stocked and ready for use to maximize productivity.
- Washed and peeled ingredients to prepare for use in different meals and recipes.
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
Line Cook
Jonathan's Landing Golf Course
Jupiter, FL
10.2016 - 05.2017
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Line Cook
Laurel links cc
Mattituck, NY
05.2016 - 10.2016
- Kept stations stocked and ready for use to maximize productivity.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Grilled and deep fried various foods, including meats, potatoes and fish.
Line Cook
Jonathan's Landing Golf Course
Jupiter, FL
01.2016 - 05.2016
- Kept stations stocked and ready for use to maximize productivity.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
Line Cook
Admirals cove country club
Jupiter, FL
10.2014 - 03.2015
- Kept stations stocked and ready for use to maximize productivity.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Education
Professional Cookery Level 4 - Hospitality
Northlink College
Cape town10.2010
Skills
- Motivational team management
- Dish preparation
- High-quality ingredients
- Time management
- Foodservice
- Equipment usage
- Positive and professional
- Workflow Optimization
- Vendor relations
- Cleaning and sanitizing methods
- Kitchen equipment and tools
- Portion and cost control
- Food and beverage pairing
- Recipe creation
- Menu development
- Banquets and catering
Timeline
Lead Line Cook
The Attic Bar & Restaurant
01.2024 - 08.2024
Line Cook
The sweet life
05.2023 - 10.2023
Lead Line Cook
Rockfish
12.2022 - 04.2023
Sous Chef
Little House Cafe
12.2020 - 11.2022
Line Cook
Chescas reastaurant
06.2020 - 11.2020
Lead Line Cook
Behind the bookstore
03.2020 - 06.2020
Sous Chef
Jonathan's Landing Golf Course
10.2019 - 03.2020
Line Cook
Springhouse hotel
05.2019 - 10.2019
Sous Chef
Jonathan's Landing Golf Course
10.2018 - 05.2019
Sous Chef
Jonathan's Landing Golf Course
10.2017 - 05.2018
Line Cook
Mountain air cc
05.2017 - 10.2017
Line Cook
Jonathan's Landing Golf Course
10.2016 - 05.2017
Line Cook
Laurel links cc
05.2016 - 10.2016
Line Cook
Jonathan's Landing Golf Course
01.2016 - 05.2016
Line Cook
Admirals cove country club
10.2014 - 03.2015
Professional Cookery Level 4 - Hospitality
Northlink College