Rob Garcelon
Barre,VT
Summary
Forward-thinking professional offering more than 25 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills. High-performing Chef offering 40 years of culinary experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with all phases of culinary planning , sourcing ingredients, controlling budgets and boosting restaurant profiles. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Dedicated Culinary professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
40
40
years of professional experience
1
1
Certification
Work History
Dietary Director
CVMC
02.2022 - 01.2023
- Completed detailed nutritional assessments of each patient based on health history, medical conditions and energy requirements.
- Developed nutrition plans addressing individual patient diabetes and food allergies.
- Determined client-specific nutrient and energy requirements, with consideration to specific lifestyles, physiology and medical concerns.
- Assisted patients clients with mean plan development, addressing individualized dietary requirements.
- Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
- Planned nutritious meal options for individuals with various health needs , facility programs and cafeteria menus.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Maintained energy and enthusiasm in fast-paced environment.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Developed and maintained courteous and effective working relationships.
Dietary Director
Health Care Service Corporation, HCSC
11.2019 - 02.2022
- Completed detailed nutritional assessments of each patient based on health history, medical conditions and energy requirements.
- Developed nutrition plans addressing individual patient diabetes and food allergies.
- Determined client-specific nutrient and energy requirements, with consideration to specific lifestyles, physiology and medical concerns.
- Assisted patients clients with mean plan development, addressing individualized dietary requirements.
- Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Maintained energy and enthusiasm in fast-paced environment.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Developed and maintained courteous and effective working relationships.
Executive Chef
Sodexo Serves
04.2008 - 08.2019
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to lower grocery costs.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Kept labor at or below 37% to support business profit targets.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Used root cause analysis to conduct assessments and develop improvements.
Executive Chef
Sodexo Services
07.2006 - 04.2008
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with staff members to create meals for large banquets.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Executive Chef
Sodexo Services
09.1998 - 08.2005
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- 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.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Assistant Manager
Friendlys Ice Cream
05.1995 - 08.1998
- Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
- Helped with planning schedules and delegating assignments to meet coverage and service demands.
- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
- Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
- Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
- Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
- Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
Assistant Manager , 1st Cook
University Auxiliary Services
09.1980 - 04.1995
- Supervised line cooks to monitor food safety and order accuracy.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took over line positions in event of emergency.
- Taught kitchen staff safety protocols and restaurant standards.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Transitioned between breakfast and lunch service.
- Prepared meals for lunch and dining services with average of 900 students per meal
Line Cook
Ocean‘s 11 Fine Dining
08.1982 - 09.1990
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Prepared average of 300 orders each shift.
Education
GED -
Guilderland High School
Guilderland Center, NY07.1979
Skills
- Team Management
- Nutritional Assessment
- Performance Strategies
- Active Listening
- Waste Reduction
- Employee Development
- Department Oversight
- Quality Control Procedures
- Special Events
- Dietary Planning
- Strategy Management
- Food Allergies
- Floor Assignments
- Legal Requirements
- Food Service Team Development
- Safety Protocols
- Customer Satisfaction
- Cash Control
- Dietary Requirements
- Ingredient Selection
- Safe Food Handling Practices
- Dish Development
- Staff Motivation and Discipline
- Critical Thinking
- Special Orders
- Vendor Relationships
- Feeding Schedules
- Nutritional Education
- Food Service Operations
- Reading Comprehension
- Industry Trends
- Guest Relations
- Customer Experience
- Diet and Nutrition
- Cost Efficiency
- Document Organization
- Invoice Statements
- Inventory Control Processes
- Food and Beverage Service
- Baking Techniques
- Disciplinary Action
- Emotional Support
- Preparation Oversight
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 45 staff members.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Designed whole new menu, including meal selections, beverages and pricing.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 45.
- Prepared 1200 meals, including appetizers and desserts, for high-volume catering event.
- Prepared 24k meals, per week
- Selected to create and prepare unique dishes for private parties with well-known celebrities. The New York Giants
- Resolved product issue through consumer testing.
Certification
Serve Safe
CFM
Musician
I play Bass & Guitar
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
“Happy Cooks , make happy Food”
Chef Rob
Timeline
Dietary Director
CVMC
02.2022 - 01.2023
Dietary Director
Health Care Service Corporation, HCSC
11.2019 - 02.2022
Executive Chef
Sodexo Serves
04.2008 - 08.2019
Executive Chef
Sodexo Services
07.2006 - 04.2008
Executive Chef
Sodexo Services
09.1998 - 08.2005
Assistant Manager
Friendlys Ice Cream
05.1995 - 08.1998
Line Cook
Ocean‘s 11 Fine Dining
08.1982 - 09.1990
Assistant Manager , 1st Cook
University Auxiliary Services
09.1980 - 04.1995
GED -
Guilderland High School
Serve Safe
CFM
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