ROBERT BUSHONG
Elkhorn,NE
Summary
Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven people skills.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Chef
Tupelo Honey Southern Kitchen And Bar
10.2019 - Current
- Controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Interacted with guests to obtain feedback on product quality and service levels.
Sous Chef
The Farm House
09.2014 - 05.2017
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Assisted with menu development and planning.
Lead Line Cook
City Winery
- Proved successful working within tight deadlines and a fast-paced environment.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Identified issues, analyzed information and provided solutions to problems.
- Excellent communication skills, both verbal and written.
Line Cook
Holland House
03.2013 - 02.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Education
Associate of Arts - Culinary Arts
The Art Institute
Nashville, TN12.2011
Skills
- Kitchen Organization
- Food Processing
- Spoilage Prevention
- Training Management
- Work Delegation
- Food Safety
- Staff Coordination
- Knife Skills
Certification
- SERVSAFE Certified
- Liquor License Holder for Tupelo Honey Omaha
Timeline
Executive Chef
Tupelo Honey Southern Kitchen And Bar
10.2019 - Current
Sous Chef
The Farm House
09.2014 - 05.2017
Line Cook
Holland House
03.2013 - 02.2015
Associate of Arts - Culinary Arts
The Art Institute
- SERVSAFE Certified
- Liquor License Holder for Tupelo Honey Omaha
Lead Line Cook
City Winery
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