Dick Robinson
Vero Beach,FL
Summary
Dynamic Chef with extensive experience at multiple finedineing establishments, recognized for culinary creativity and exceptional customer service. Expert in food safety and sanitation, I developed innovative recipes that increased guest return rates. Proven ability in inventory management and kitchen operations, consistently delivering high-quality dishes. Specializing in Meat at Seafood butchery, while reducing food waste.
Overview
18
18
years of professional experience
Work History
Chef
Coopers Chop House
04.2025 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Sous Chef
Siagon Village
Chincoteague, VA
02.2023 - 10.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
Hunting and Fishing Guide
Chincoteague Fishtails
Chincoteague, VA
03.2019 - 02.2023
- Adapted guiding style to suit varying client abilities, resulting in enjoyable experiences regardless of skill level or prior knowledge.
- Educated clients on local fish species, habitats, and techniques for successful catches, leading to an enriching experience.
- Increased repeat clientele by maintaining strong relationships and ensuring memorable guided fishing trips.
- Promoted sustainable fishing practices by educating clients on catch-and-release methods and proper fish handling techniques.
- Efficiently navigated waterways using GPS technology to efficiently transport clients to optimal fishing locations within allotted timeframes.
- Maintained clean and well-organized boats to provide a safe, comfortable environment for clients during trips.
- Collaborated with fellow guides to share information on best fishing locations and strategies for various seasons.
- Streamlined trip preparation process by organizing gear, bait, and necessary permits ahead of each excursion.
- Demonstrated exceptional customer service skills by attentively addressing client concerns before, during, and after guided excursions.
- Contributed to local conservation efforts by participating in clean-up events and reporting any observed disturbances within protected ecosystems.
- Guided groups of up to Number people on scheduled tours.
Chef
The Fat Snook /Crush 11
Cocoa, FL
05.2017 - 09.2017
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
Chef
Vero Beach Hotel and Spa Cobalt
Vero Beach, FL
04.2008 - 08.2017
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
Education
Vero Beach High School
Vero Beach, FLSkills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food presentation
- Kitchen management
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Food pairing
- Recipe creation
- Inventory management
- Sanitation practices
- Menu development
- Banquets and catering
- Portion and cost control
- Menu planning
- Recipe development
- Made-to-order meals
- Cost control
- Culinary expertise
- Seafood preparation
- Butchery skills
- Pasta making
- Food cost analysis
- Fine-dining expertise
- Signature dish creation
- Culinary creativity
- Creative menu planning
- World cuisines
Timeline
Chef
Coopers Chop House
04.2025 - Current
Sous Chef
Siagon Village
02.2023 - 10.2025
Hunting and Fishing Guide
Chincoteague Fishtails
03.2019 - 02.2023
Chef
The Fat Snook /Crush 11
05.2017 - 09.2017
Chef
Vero Beach Hotel and Spa Cobalt
04.2008 - 08.2017
Vero Beach High School