Robert Amaya
Brockton,MA
Summary
Talented Manager with expert team leadership, planning and organizational skills built during successful career. Smoothly equip employees to independently handle daily functions and meet customer needs. Diligent trainer and mentor with exceptional management abilities and results-driven approach.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Senior Chef Manager
Nexdine Hospitality
06.2016 - Current
- Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
- Responsible for the quality of all food products and ensure that standards are met
- Responsible for all aspects of food production, execution and presentation
- Oversight of all aspects of catering operations
- Responsible for maintaining vendor relationships
- Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products
- Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing
- Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained
- Manage client relationships to maintain client satisfaction and account retention
- Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Responsible for inventory management
- Submit financial reporting to the corporate office
Chef Manager
Genuine Foods
09.2021 - 06.2022
- Helps and oversees production of over 1600 meals daily for commissary
- Developed kitchen staff through training, disciplinary action and performance reviews
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development
- Developed new culinary programs that increased customer satisfaction and operational excellence levels
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Culinary Arts Director
Berkshire Partners Boys & Girls Club of Boston
06.2016 - 09.2021
- Serve and prepare nutritious and thoughtful meals daily for up to 170 members, during the school year and up to 200 meals daily during summer, in accordance with CACFP, SFSP and ESE guidelines
- Create opportunities to incorporate food and learning throughout the Club experience via family and community dinners (i.e
- Garden to table meals)
- Maintain sanitary kitchen, order records, invoices and all inventory
- Ensure compliance with the Department of Education and Board of Health regulations and maintain up-to-date records related to these organizations
- Develop, implement, and monitor food safety/allergy plan for the Club
- Supervise and evaluate Culinary Arts Assistant and Junior Staff
- Program Planning (Cooking Class for Members)
- Taught basic cooking skills during both one-on-one and group classes
- Encouraged students to enhance recipes with personal style
- Met training needs with well-organized, factual programs based on contemporary requirements
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
Chef and Account Manager
Corporate Chefs
12.2012 - 06.2016
- Conducted inspections of supply areas, production equipment and workstations to ensure compliance with the health and safety standards
- Collaborated with clients to develop their ideal menus, provided onsite catering and banquet style services
- Developed menus that allow products to be cross utilized, creating maximum product efficiency
- Strategic scheduling and task delegation to maximum employee performance
- Continuously maintained an inventory that operated in accordance with the standards set by Corporate Chefs FitzVogt at Fenno House
- Prepared monthly reports, including payment and account reconciliations and financial statements
- Liaised between account holders and various departments
- Identified customer needs and achieved service levels that met and exceeded expectations
- Strengthened customer relationships with proactive and collaborative approach to managing needs
- Developed process improvements to increase efficiency and productivity and presented to management for approval
- Addressed problems with accounting, billing and service delivery to maintain and enhance client satisfaction
- Developed and maintained strategic operational processes, streamlining customer experience and adding value to company
- Identified client business needs by gaining understanding of goals, objectives and processes.
Chef Supervisor
FitzVogt At Fenno House
06.2011 - 12.2012
- Collaborated with the Chef Manager to plan and develop recipes and menus
- Supervised and coordinated the duties of the staff working in food preparation
- Inspected supplies, equipment, and work areas to ensure conformance to health standards
- Provided leadership in culinary production, operations and procurement
- Coached and developed subordinates to maintain the standards of the company
- Oversaw kitchen labor and food cost to budgetary requirements
- Planned and directed high-volume food preparation in fast-paced environment
- Mentored kitchen staff at all levels to prepare each for demanding roles
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Trained and managed kitchen personnel and supervised all related culinary activity.
Assistant Food Service Manager/ Chef
Hale House
04.2008 - 06.2011
- Planned and consulted with staff to plan menus for daily food service operations
- Organized, directed, instructed cooks and workers in proper food preparation procedures
- Ordered food or other supplies needed to ensure efficient operation, taking into consideration factors such as costs and quality
- Coordinated work and duties of staff and monitored their productivity.
Line Supervisor
Nordstrom Café Bistro
04.2007 - 04.2008
- Planned, organized and oversaw the day to day operations of the kitchen
- Coordinated the daily duties with the Prep Cook
- Assistant to the Executive Chef
- Provided comprehensive training and development for new employees.
Education
Bachelor of Science - Food Service Management
Johnson & Wales University
Providence, RI05.2006
Associate of Science - Culinary Arts, Beverage Management
Johnson & Wales University
Miami, FL05.2002
Skills
- Collaboration
- Detail-oriented
- Food Preparing, Plating and Presentation
- Staff Supervision and Coordination
- Portion Standards
- Proper Storage Procedures
- Menu Planning
- Company Quality Standards
- Profit Target Achievement
- Food Safety Regulations
- Culinary Staff Management
- Work Assignments
- Collaborative Relationships
- High-Volume Environments
- Train Staff
- Customer Needs Assessments
- Catering Oversight
- Mentoring
- Order Control
- Food Stock and Supply Management
- BOH Operations
- Hiring, Training and Development
- Staff Recruiting and Hiring
- Inventory Supervision
- Team Management
- Production Preparation
- Servsafe Certified
- Timely Food Delivery
- Organization and Prioritization
- Event Planning
- Time Management
- Scheduling and Coordinating
Certification
Verified Certificate of achievement in IT Support: Networking Essentials, Safe Certified
CPR Certified
Proficient in POS and Micros System
Timeline
Chef Manager
Genuine Foods
09.2021 - 06.2022
Culinary Arts Director
Berkshire Partners Boys & Girls Club of Boston
06.2016 - 09.2021
Senior Chef Manager
Nexdine Hospitality
06.2016 - Current
Chef and Account Manager
Corporate Chefs
12.2012 - 06.2016
Chef Supervisor
FitzVogt At Fenno House
06.2011 - 12.2012
Assistant Food Service Manager/ Chef
Hale House
04.2008 - 06.2011
Line Supervisor
Nordstrom Café Bistro
04.2007 - 04.2008
Bachelor of Science - Food Service Management
Johnson & Wales University
Associate of Science - Culinary Arts, Beverage Management
Johnson & Wales University
Similar Profiles
LEONARD WRIGHTLEONARD WRIGHT
Patient Care Line Cook at Nexdine HospitalityPatient Care Line Cook at Nexdine Hospitality
Taliyah JanvierTaliyah Janvier
Dietary Aide at NexDineDietary Aide at NexDine
Melody GuzmanMelody Guzman
Waitress at NexDineWaitress at NexDine