Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Robert Alexander

Houston,TX

Summary

Ambitious Executive Chef/ F&B Manager with over 10years of a proven track record. 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 natural knack for building relationships with customers.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Food Manager / Border Patrol

Deployed Resources
07.2023 - Current
  • Limited portion sizes and used garnishes to control food costs.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Improved overall team performance through consistent training and professional development sessions.

Executive Sous Chef

Rutgers University
08.2019 - 12.2022
  • Oversaw all culinary operations,
  • Developed and executed innovative menus
  • Maintained high quality and consistency in food preparation,serving more 500 athletes daily, 50,000 fans every weekend
  • Implemented cost-effective strategies, optimizing food costs.
  • Fostered a positive work environment, providing guidance, coaching, and feedback to the culinary team.

Executive Chef / F&B Manager and Marketing

Legends Hospitality
05.2018 - 06.2019
  • Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Developed unique events
  • Conducted hands-on training
  • Expanded client base by conducting market research to identify new prospects and potential business opportunities.
  • Increased sales leads by implementing targeted outreach strategies and personalized followups.
  • Developed strong relationships with key decision-makers through consistent communication and rapport-building efforts.

Sous Chef

Legends (Prudential Center)
01.2014 - 04.2018
  • Responsible for creating new and exciting items to renew menus and engage the interest of customers
  • Guide and motivated pastry assistants and bakers to work more efficiently
  • Monitored stock for baking ingredients and making appropriate orders within budget
  • Conducted regular inspections to confirm tools and work area remained safe and clean
  • Attended client events organizing staff and distribution of food.

Chef Manager

Loews Hotel
01.2014 - 01.2016
  • Responsible for working several stations in the kitchen
  • Assisted in determining how food should be presented and created decorative food displays
  • Responsible for room service and food prep in advance for new guests and events
  • Followed and prepared recipes to meet the standards of Loews guidelines.

Sous Chef

Aramark
01.2011 - 01.2014
  • Assisted the executive chef in menu planning, recipe development, and kitchen management
  • Supervised daily operations, ensuring smooth workflow.
  • Trained and mentored junior chefs, improving their culinary skills and fostering a cohesive team environment
  • Collaborated with the executive chef to create seasonal and special event menus, focusing on creativity.

Education

Bachelor of Science - Food and Service Management

Johnson and Wales University
Providence, RI

Associate of Science - Baking and Pastry Arts, Onsite Food Services

Johnson and Wales University
Providence, RI

High School Diploma - Culinary Arts Program

Passaic County Technical Institute
Wayne, NJ

Skills

  • Cost analysis and Budgeting
  • Strong knowledge of food safety
  • Creative and innovative
  • Excellent communication and
  • Proficient in kitchen management software
  • Staff Supervision
  • Monitoring Food Preparation
  • Operations Management
  • Recruitment and hiring
  • Sales Promotion
  • Objection handling
  • Salesforce proficiency
  • Relationship Development
  • Cold-calling

Certification

ServSafe Certification Food Pro Manager, 02/24/2029


American Red Cross (Adult and Pediatric First Aid/CPR/AE

Timeline

Food Manager / Border Patrol

Deployed Resources
07.2023 - Current

Executive Sous Chef

Rutgers University
08.2019 - 12.2022

Executive Chef / F&B Manager and Marketing

Legends Hospitality
05.2018 - 06.2019

Sous Chef

Legends (Prudential Center)
01.2014 - 04.2018

Chef Manager

Loews Hotel
01.2014 - 01.2016

Sous Chef

Aramark
01.2011 - 01.2014

Bachelor of Science - Food and Service Management

Johnson and Wales University

Associate of Science - Baking and Pastry Arts, Onsite Food Services

Johnson and Wales University

High School Diploma - Culinary Arts Program

Passaic County Technical Institute

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Robert Alexander