Cybil Robinson
Atlanta,GA
Summary
Accomplished culinary professional with a proven track record in the food industry, enhancing food presentation and boosting staff development. Demonstrates strong leadership in mentoring teams and implementing operational standards for peak performance. I pay great attention to detail and enjoy every aspect of what i do in my profession. Double threat with front of the house experience and back of the house experience.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Assistant Culinary Manager
Bonefish Grill Restaurants
06.2019 - Current
- Oversaw food preparation and monitored safety protocols.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Executive Sous Chef
PF Changs Restaurant
01.2014 - 05.2019
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- 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.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Lead Expeditor
Mary Mac’s Tea Room
11.2012 - 10.2015
- Addressed supply problems and developed creative solutions to prevent delays.
- Worked with supervisors and team members to understand supply needs and bring levels within desired tolerances.
- Trained new expeditors and food runners according to company policies and standards.
- Prepared and maintained comprehensive production reports to highlight production developments for management review.
Kitchen Manager
Cafe Intermezzo
05.2008 - 11.2012
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Calculated prices of ingredients to monitor food costs and control expenses.
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Art
Tucker, GA09.2008
Skills
- Ordering Supplies
- Cost Control
- Food presentation
- Nutrition knowledge
- Scheduling Staff
- Food Preparation
- Staff Development
- Operational standards
- Allergy awareness
- Waste Reduction
- Recipe Development
- Grilling Techniques
Certification
Serv Safe Certification
5/18/2023 thru 5/18/2028
Certificate #23996567
Timeline
Assistant Culinary Manager
Bonefish Grill Restaurants
06.2019 - Current
Executive Sous Chef
PF Changs Restaurant
01.2014 - 05.2019
Lead Expeditor
Mary Mac’s Tea Room
11.2012 - 10.2015
Kitchen Manager
Cafe Intermezzo
05.2008 - 11.2012
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Art
Serv Safe Certification
5/18/2023 thru 5/18/2028
Certificate #23996567
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