JAMES ROBINSON
Upper Marlboro,MD
Summary
Knowledgeable restaurant owner with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and passionate about building relationships with customers and other businesses.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Restaurant Consultant
Chef JR Robinson LLC
06.2020 - Current
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
CEO/Owner
KitchenCray
04.2014 - Current
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Managed payroll, daily deposits, and cost controls.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Executive Sous Chef
Washington Marriott
06.2012 - 04.2014
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Chef
IL Creations
06.2011 - 06.2013
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
Sous Chef
Negril Village
03.2010 - 04.2011
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Lead Chef
PARK HYATT (BLUE DUCK)
10.2007 - 06.2009
- Improved kitchen efficiency by implementing streamlined processes for food preparation and plating.
- Enhanced culinary quality by developing innovative recipes and refining existing menu items.
- Managed inventory control systems to reduce waste and maintain optimal stock levels for daily operations.
- Collaborated with management to develop seasonal menus, considering guest preferences and market trends.
Lead Cook
The Ritz Carlton Hotel (The Grill)
07.2006 - 01.2009
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
Education
Associate Degree in Culinary Arts -
Monroe College
New Rochelle, NYSkills
- Concept Development
- Compliance Requirements
- Training Development
- Food Quality Improvements
- Operational Evaluations
- Financial Administration
- Franchise Development
- Operations Management
Certification
- Food Manager Certified
- ServeSafe Certified
- Food Protection Certified
References
References available upon request.
Timeline
Restaurant Consultant
Chef JR Robinson LLC
06.2020 - Current
CEO/Owner
KitchenCray
04.2014 - Current
Executive Sous Chef
Washington Marriott
06.2012 - 04.2014
Executive Chef
IL Creations
06.2011 - 06.2013
Sous Chef
Negril Village
03.2010 - 04.2011
Lead Chef
PARK HYATT (BLUE DUCK)
10.2007 - 06.2009
Lead Cook
The Ritz Carlton Hotel (The Grill)
07.2006 - 01.2009
Associate Degree in Culinary Arts -
Monroe College
- Food Manager Certified
- ServeSafe Certified
- Food Protection Certified
Similar Profiles
Brian David RobinsonBrian David Robinson
Business Revitalization/ Turnaround Expert at Chef Robinson LLC / DBA Chef Hat ProductionsBusiness Revitalization/ Turnaround Expert at Chef Robinson LLC / DBA Chef Hat Productions
Danidh DeatDanidh Deat
Student at Robinson JR. Rubio, Rudi LabuschagneStudent at Robinson JR. Rubio, Rudi Labuschagne
DAMON HORTONDAMON HORTON
Transporter at ROBINSON MORTUARY TRANSPORT SERVICES LLCTransporter at ROBINSON MORTUARY TRANSPORT SERVICES LLC