GEORGE ROBINSON
Owings Mills,MD
Summary
To obtain an Executive Chef position that would utilize my culinary creativity along with my extensive experiences to provide further growth and professional development opportunities. Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
39
39
years of professional experience
Work History
Executive Chef
Morgan State University Admissions
Baltimore, MD
09.2023 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
Executive Chef
CulinArtGroup T ROWE PRICE
01.2011 - Current
- To assist the Foodservice Director in day to day operations along with overseeing special functions and the operations of the café.
Executive Sous Chef
DOUBLETREE BY THE HILTON
01.2011 - 01.2012
- To assist the Executive Chef, in day to day operations to oversee special functions and the operations of the restaurant, bar and room service.
Executive Sous Chef
MARTIN’S VALLEY MANSION
01.2007 - 01.2011
- To assist and oversee day to day prep and organization of all banquet and special events and to assist and oversee the kitchen and steward staff.
Executive Sous Chef
MARTIN’S CATERERS
01.2004 - 01.2007
- To assist and oversee day to day prep and organization of all banquet and special events and to assist and oversee the kitchen and steward staff.
Executive Banquet Chef
CLASSIC CATERING
01.2001 - 01.2004
- To assist the culinary staff in day to day prep and organization of all banquets, delivery and special events along with the overseeing of proper break down of all equipment.
Executive Sous Chef
HOLIDAY INN SELECT
01.1998 - 01.2001
- To assist the Chef with culinary staff in day to day prep and organization of all banquet, restaurant, room service and special events, and overseeing of the steward staff.
PM Sous Chef
BALTIMORE HILTON & TOWERS
01.1997 - 01.1998
- To assist the Chef with culinary staff in day to day prep and organization of all banquet, restaurant, room service and special events, and overseeing of the steward staff.
Executive Sous Chef
MARRIOT INNER HARBOR
01.1995 - 01.1997
- To assist the Chef with culinary staff in day to day prep and organization of all banquet, restaurant, room service and special events and overseeing steward staff.
PM Sous Chef
MARRIOT HUNT VALLEY
01.1995 - 01.1995
- To assist the Chef with culinary staff in day to day prep and organization of all banquet, restaurant, room service and special events and overseeing steward staff.
First Cook
PIKESVILLE HILTON
01.1994 - 01.1995
- To assist the Sous Chef with culinary staff in day to day prep of the line and organize all banquet, restaurant, room service and special events.
First Cook
CAMDEN YARDS
01.1993 - 01.1994
- To assist the Sous Chef with day to day prep of the line and organize all prep for the restaurants and special events.
Banquet Cook
HYATT INNER HARBOR
01.1993 - 01.1994
- To assist the Banquet Chef with day to day prep of the banquets and special events.
First Cook
HOLIDAY INN INNER HARBOR
01.1992 - 01.1993
- To assist the Sous chef with day to day prep of the line and banquets and special events.
First Cook
NORTH OAKS
01.1991 - 01.1992
- To assist the Sous Chef with day to day prep of the line for the Residents.
Lead Cook
NER RABBINICAL COLLEGE
01.1990 - 01.1991
- To assist the Chef with mass production of food for the students’ breakfast, lunch and dinner.
Prep, Line, and Banquet Cook
EMBASSY SUITES HOTEL
01.1985 - 01.1990
- To assist the Chefs with day to day prep of the line, banquets, and special events.
Education
Bachelor of Arts - Hotel, Motel, and Restaurant Management
BALTIMORE INTERNATIONAL CULINARY COLLEGE
Baltimore, MD01.1990
DIPLOMA: GENERAL ACADEMICS -
FREDERICK DOUGLASS SENIOR HIGH SCHOOL
01.1989
Skills
- Ingredients Selection
- Menu Planning
- Hiring, Training, and Development
- Inventory Management
- Food Prep Planning
- Kitchen Staff Management
- Restaurant Operations
- Quality Assurance
- Sanitation Guidelines
- Food Preparation Techniques
- Safe Food Handling
- BOH Operations
- Team Leadership
- Strong Work Ethic
- Plating and Garnishing
- Dish Preparation
Professional References
- JOHN ADAMS
- SEAN SIMS
- MARIO CANTU
- TOM YOCKEL
- DAVID JOY
- CURTIS HARRIS
- BRIAN DAVIS
Special Job Accomplishments
- MCDONALD’S LPGA AT BULLE ROCK (2005)
- RAVENS CHEF (2001-2002)
- BONNIE VIEW COUNTRY CLUB : EXECUTIVE CHEF (2001-2003)
- LIFEBRIDGE GALA
- WALTER’S ART GALLERY GALA
- PEABODY GALA
- ED BLOCK COURAGE AWARDS GALA
- SERVE SAFE CERTIFIED
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef
Morgan State University Admissions
09.2023 - Current
Executive Chef
CulinArtGroup T ROWE PRICE
01.2011 - Current
Executive Sous Chef
DOUBLETREE BY THE HILTON
01.2011 - 01.2012
Executive Sous Chef
MARTIN’S VALLEY MANSION
01.2007 - 01.2011
Executive Sous Chef
MARTIN’S CATERERS
01.2004 - 01.2007
Executive Banquet Chef
CLASSIC CATERING
01.2001 - 01.2004
Executive Sous Chef
HOLIDAY INN SELECT
01.1998 - 01.2001
PM Sous Chef
BALTIMORE HILTON & TOWERS
01.1997 - 01.1998
Executive Sous Chef
MARRIOT INNER HARBOR
01.1995 - 01.1997
PM Sous Chef
MARRIOT HUNT VALLEY
01.1995 - 01.1995
First Cook
PIKESVILLE HILTON
01.1994 - 01.1995
First Cook
CAMDEN YARDS
01.1993 - 01.1994
Banquet Cook
HYATT INNER HARBOR
01.1993 - 01.1994
First Cook
HOLIDAY INN INNER HARBOR
01.1992 - 01.1993
First Cook
NORTH OAKS
01.1991 - 01.1992
Lead Cook
NER RABBINICAL COLLEGE
01.1990 - 01.1991
Prep, Line, and Banquet Cook
EMBASSY SUITES HOTEL
01.1985 - 01.1990
Bachelor of Arts - Hotel, Motel, and Restaurant Management
BALTIMORE INTERNATIONAL CULINARY COLLEGE
DIPLOMA: GENERAL ACADEMICS -
FREDERICK DOUGLASS SENIOR HIGH SCHOOL
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