Robens Robert
Bonita Springs,FL
Summary
Dynamic Executive Chef with extensive experience at Sodexo Healthcare Services, excelling in menu development and culinary training. Proven track record in food cost management and operational efficiency, fostering a culture of safety and creativity. Adept at staff supervision and inventory management, consistently delivering exceptional dining experiences that enhance customer satisfaction. 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.
Overview
11
11
years of professional experience
1
1
Certification
Work History
executive chef III
Sodexo Healthcare Services
Naples, Florida
09.2019 - Current
- Developed menu concepts and seasonal offerings for diverse clientele.
- Supervised kitchen staff and ensured adherence to food safety protocols.
- Coordinated inventory management and ordered supplies as needed.
- Implemented training programs for culinary techniques and best practices.
- Collaborated with front-of-house team to enhance dining experience.
- Managed kitchen operations during high-volume service periods effectively.
- Established relationships with local vendors for fresh ingredient sourcing.
- Maintained cleanliness and organization of kitchen workspace consistently.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Performed financial analysis and recommended effective methods to cut costs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Controlled labor costs through effective use of staff scheduling techniques.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Monitored quality, presentation and quantities of plated food across line.
- Provided guidance and support for Sous Chefs during peak service hours.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Tracked sales figures for each dish served in order to identify popular items.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Monitored temperatures of prepared food and cold-storage areas.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Prepared workstations with ingredients and tools to increase efficiency.
Executive
Morrison Healthcare
Naples, FL
03.2016 - 05.2019
- Assisted in developing patient meal plans and dietary guidelines.
- Supported operational processes for food service delivery to patients.
- Collaborated with healthcare teams to ensure nutritional needs are met.
- Learned safety protocols for food handling and kitchen operations.
- Provided customer service by addressing patient dietary inquiries.
- Maintained cleanliness and organization of food service areas.
- Aided in inventory management for kitchen supplies and ingredients.
- Participated in training sessions on food preparation standards and practices.
- Developed and implemented strategies to increase executive efficiency.
- Coordinated cross-functional teams to deliver high quality results within tight timelines.
- Created reports summarizing progress against organizational goals and objectives.
- Established relationships with key partners and vendors to ensure successful project outcomes.
- Organized and facilitated regular meetings with senior management teams.
- Led initiatives to improve customer service levels throughout organization.
- Created and maintained relationships with key stakeholders.
- Conducted market research and analysis to identify potential business opportunities.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
- Delegated work to staff, setting priorities and goals.
- Prepared staff work schedules and assigned team members to specific duties.
- Formed and sustained strategic relationships with clients.
- Implemented campaigns and promotions to help with developing goods and services.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
- Created effective business plans to focus strategic decisions on long-term objectives.
- Mitigated business risks by working closely with staff members and assessing performance.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
Crave culinary
Brian Rolland
Naples, Florida
01.2016 - 06.2018
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Identified needs of customers promptly and efficiently.
- Exceeded customer satisfaction by finding creative solutions to problems.
Catermaster
john philip
Naples, Florida
01.2015 - 06.2015
- Managed daily kitchen operations to ensure smooth workflow and food quality.
- Assisted in menu planning, incorporating seasonal ingredients and customer preferences.
- Supervised kitchen staff, providing training and support to enhance skills.
- Monitored inventory levels, ensuring timely ordering of supplies and ingredients.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Implemented food safety practices to comply with health regulations and standards.
- Developed new recipes, focusing on creativity and presentation for guest satisfaction.
- Conducted regular kitchen inspections to maintain cleanliness and organization standards.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Trained new employees in food safety and sanitation regulations.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
Education
Bachelor of Arts - Focused On The Art And Science of Food.
Lincoln Culinary Institute
West Palm Beach, FL09-2008
Skills
- Menu development
- Culinary training
- Food cost management
- Recipe creation
- Food safety compliance
- Inventory management
- Staff supervision
- Food safety
- Hiring, training, and development
- Creativity in cooking
- Operational efficiency
- Operations management
- Budgeting and cost control
- ServSafe certification
- Safe food handling
- Staff scheduling
Certification
- Servsafe certification
- LLC BUSINESS LICENSE
Timeline
executive chef III
Sodexo Healthcare Services
09.2019 - Current
Executive
Morrison Healthcare
03.2016 - 05.2019
Crave culinary
Brian Rolland
01.2016 - 06.2018
Catermaster
john philip
01.2015 - 06.2015
Bachelor of Arts - Focused On The Art And Science of Food.
Lincoln Culinary Institute