Robert Brooks
Hot Springs,AR
Summary
Innovative chef with extensive management experience in large-scale production and logistics. Demonstrated leadership in high-pressure environments with a strong ability to multitask. Expertise in global and regional cuisines, complemented by a deep understanding of cooking techniques and industry trends.
Overview
19
19
years of professional experience
Work History
Self-employed
Hot Springs, AR
08.2023 - Current
- Engineered menus to align with client needs and expectations.
- Sourced local vendors to enhance supply chain efficiency and reduce costs.
- Established new kitchens and restaurants, ensuring compliance with industry standards.
- Coordinated on- and off-site catering services to fulfill diverse client demands.
- Developed staff skills while hiring new talent to support organizational growth.
Chef and Owner
Zen Vietnamese Bistro and Tea House
Hot Springs, AR
06.2022 - 08.2023
- Developed traditional Southern Vietnamese cuisine menu and kitchen design for restaurant concept.
- Executed procurement strategies for food and equipment to optimize cost efficiency.
- Created and costed recipes to maintain quality and profitability.
- Managed digital media marketing campaigns to enhance brand visibility.
- Engaged with community through events and partnerships to build local relationships.
- Ensured compliance with sanitation standards and HACCP practices to uphold food safety.
- Designed restaurant layout focusing on customer experience and operational flow.
Executive Chef
Aramark, University of Central Arkansas
Conway, AR
06.2021 - 10.2022
- Developed and implemented innovative menu designs for various dining venues.
- Oversaw execution of large-scale charity and social events, ensuring seamless operations.
- Created specialty dining options for athletes in collaboration with dietitians.
- Fostered strong relationships with clients and staff members to enhance service delivery.
- Conducted daily engagement meetings with staff to promote open communication.
- Trained and developed staff to elevate service standards and operational efficiency.
- Led cultural transformation across all dining venues, boosting employee buy-in and engagement.
Executive Chef
Oaklawn Jockey Club
Hot Springs, AR
09.2019 - 05.2021
- Designed new kitchens for expansion, boosting operational efficiency.
- Streamlined production methods, implementing cost-saving practices across all venues.
- Executed training programs to elevate staff service quality.
- Oversaw operations of all food venues, including trackside, casino, and concessions.
- Managed yearly budgeting and vendor bidding processes for optimal resource allocation.
- Ensured compliance with HACCP and sanitation standards to uphold safety protocols.
Executive Chef
Hard Rock Casino Biloxi
Biloxi, MS
07.2014 - 09.2019
- Represented company at industry conferences and culinary competitions.
- Monitored inventory levels to guarantee consistent availability of food supplies.
- Supervised selection, training, and scheduling of kitchen personnel.
- Developed and implemented diverse menus for restaurants, catering events, and private parties.
- Conducted regular staff meetings to address menu changes and promotions.
- Controlled labor costs through strategic staff scheduling techniques.
- Directed kitchen staff in food preparation and presentation to uphold quality standards.
- Ensured compliance with health regulations by enforcing sanitation protocols.
Executive Chef
Aramark, MS Coast Coliseum and Convention Center
Biloxi, MS
07.2012 - 07.2014
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Directed kitchen staff in food preparation and presentation to ensure high-quality standards were met.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Designed menus for catering, concessions, and special events.
- Support the chef for other locations during the off season.
- This was a hybrid account; it is a convention center, coliseum, and fairgrounds.
- High-volume production, for both plated and buffet events.
- Concessions for sporting events and various other events
Buffet Chef
Hard Rock Casino Biloxi
Biloxi, MS
09.2010 - 07.2012
- Developed and implemented menus that enhanced dining experience.
- Trained and evaluated all employees to uphold quality standards.
- Collaborated with purchasing department to secure bulk buys and negotiate vendor relationships.
- Maintained high quality standards established by Executive Chef.
Executive Sous Chef/ Executive Chef
Horseshoe Casino Bossier City
Bossier City, LA
02.2006 - 09.2010
- Developed and designed menus to enhance customer satisfaction and meet service goals.
- Achieved all customer service metrics consistently throughout the year.
- Managed yearly budgeting processes to optimize financial performance.
- Coordinated large-scale catering for player events and both on-site and off-site gatherings.
- Oversaw operations of employee dining, a 24-hour venue, buffet, steakhouse, and Asian restaurant.
- Implemented employee training programs to improve retention rates.
- Maintained HACCP standards and sanitation practices across all food service areas.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts Orlando FL
Orlando, FL10-2003
High School Diploma -
Bishop Moore High School
Orlando, FL05-1999
Skills
- Menu design and development
- Specialty diet knowledge
- Culinary expertise
- Kaizen certification
- Staff training
- Cost analysis
- Food safety
- Kitchen workflow design
- Client relationship management
- High-volume production
- Multitasking skills
Timeline
Self-employed
08.2023 - Current
Chef and Owner
Zen Vietnamese Bistro and Tea House
06.2022 - 08.2023
Executive Chef
Aramark, University of Central Arkansas
06.2021 - 10.2022
Executive Chef
Oaklawn Jockey Club
09.2019 - 05.2021
Executive Chef
Hard Rock Casino Biloxi
07.2014 - 09.2019
Executive Chef
Aramark, MS Coast Coliseum and Convention Center
07.2012 - 07.2014
Buffet Chef
Hard Rock Casino Biloxi
09.2010 - 07.2012
Executive Sous Chef/ Executive Chef
Horseshoe Casino Bossier City
02.2006 - 09.2010
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts Orlando FL
High School Diploma -
Bishop Moore High School