Donnel Robinson
Winchester,CA
Summary
Culinary Management Professional with extensive experience in dining facility operations and team leadership. Managed 88 Culinary Specialists and 220 Food Servant Attendants, overseeing daily operations of 7 galleys serving over 5,500 sailors, while ensuring high standards in hotel services for Navy officers. Committed to enhancing operational efficiency and team performance.
Overview
20
20
years of professional experience
Work History
Culinary Specialist
U.S. Navy
California
06.2001 - 06.2021
- Developed and implemented standardized recipes to ensure consistent food quality across all meal services.
- Trained and mentored junior culinary personnel in food preparation and safety protocols.
- Streamlined kitchen operations, enhancing efficiency and reducing waste in food production processes.
- Collaborated with supply chain teams to maintain optimal inventory levels of ingredients and supplies.
- Conducted regular inspections of food storage areas to ensure compliance with health regulations and standards.
- Led menu planning initiatives, incorporating seasonal ingredients to elevate dining experiences for service members.
- Evaluated new culinary techniques and trends, integrating them into training programs for staff development.
- Coordinated special event catering, ensuring high-quality service during live cooking demonstrations and large gatherings.
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Mentored junior culinary staff, fostering professional growth and supporting skill development.
- Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
- Boosted employee morale through transparent communication regarding performance feedback and opportunities for advancement within the company structure.
- Minimized wait times for customers during peak hours by quickly adapting to changing demands within the kitchen environment.
Senior Chief Petty Officer
U.S. Navy
Point Loma, CA
11.2017 - 04.2018
- Supervised operational training programs for junior personnel, enhancing skill acquisition and performance readiness.
- Coordinated logistics for equipment maintenance, ensuring timely availability and operational efficiency.
- Implemented safety protocols to reduce incidents during critical mission operations, fostering a culture of accountability.
- Developed standard operating procedures, improving workflow consistency and adherence to Navy regulations.
Education
High School Diploma -
Manual Arts High School
Los Angeles, CA06.1988
Skills
- Dining management
- Sanitation practices
- Cooking methods
- Estimating and ordering inventory
- Food preparation
- Food safety management
- Customer engagement
- Kitchen management
Timeline
Senior Chief Petty Officer
U.S. Navy
11.2017 - 04.2018
Culinary Specialist
U.S. Navy
06.2001 - 06.2021
High School Diploma -
Manual Arts High School