Robert Bargfrede
Lindenhurst
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Successful at studying and creating new menu offerings at various levels from casual to fine dining. Knowledgeable in quality control and assurance. Professional experience as a culinarian and recipe developer.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Lead Production Chef
Wonder
12.2021 - Current
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks.
- Dealt with overseeing food quality inspections and yield testing.
- Performed tests on current and up in coming recipes and food products.
Lead Line Cook
Crest Hollow Country Club
03.2017 - 10.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items such as meats, poultry, and fish.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Dealt with banquet style cookery and production.
- Lead cook for outdoor dining location and offsite events.
- Developed and tested multiple new recipes for outdoor dining menu
- Disciplined and dedicated to meeting high-quality standards.
- Primarily a seasonal position inbetween time at school.
Lead Line Cook
The Market At Mabbettsville
05.2021 - 08.2021
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Intern - Garde Manger
Lincoln Ristorante
03.2018 - 07.2018
- Worked on Garde Manger station, which handled hot and cold food preparations primarily starters.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Education
Bachelor of Science - Culinary Science
The Culinary Institute of America
Hyde Park08.2021
Associate of Arts - Culinary Arts
The Culinary Institute of America
Hyde Park08.2019
Certification
- Serve Safe Food Handler Certification- ID 6934896
March 2024- March 2027
- Accredited in HACCP
July 2021- Present
Completion of training requirements, including 16 hours classroom instruction, of introductory HACCP Course conducted by The Culinary Institute of America in Hyde Park, New York. The training has been registered with the international HACCP Alliance and meets the accredited curriculum requirements of that organization.
Timeline
Lead Production Chef
Wonder
12.2021 - Current
Lead Line Cook
The Market At Mabbettsville
05.2021 - 08.2021
Intern - Garde Manger
Lincoln Ristorante
03.2018 - 07.2018
Lead Line Cook
Crest Hollow Country Club
03.2017 - 10.2021
Bachelor of Science - Culinary Science
The Culinary Institute of America
Associate of Arts - Culinary Arts
The Culinary Institute of America
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