Robert Compagnari

Traverse City,MI

Summary

High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

years of professional experience

Work History

Executive Chef/Owner/Operator

Knives Edge Fine Dining Soloutions

07.2022 - Current

Managed day-to-day business operations.
Consulted with customers to assess needs and propose optimal solutions.
Trained and motivated employees to perform daily business functions.
Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
Assessed supplier quality to maintain tight cost controls and maximize business operational performance.

Executive Sous Chef

The Good Bowl

07.2020 - 05.2022

Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Generated employee schedules, work assignments
Maintained many areas of revenue, supervised and standardized food truck, permitted, and had it passed its health inspections and codes. Maintained and operated a catering truck as well, along making sure the night line, specials and private dinners were executed flawlessly.
Collaborated with staff members to create meals for large banquets.
Developed kitchen staff through training, disciplinary action and performance reviews.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Operations Manager and Chef

King Wubz PitaDubz Food Trucks

04.2020 - 07.2020

Hired, managed and trained kitchen staff.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Created recipes and prepared advanced dishes.
Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
Set, enforced and optimized internal policies to maintain responsiveness to demands.
Identified and resolved unauthorized, unsafe or ineffective practices.
Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.

Head Line Cook

Apache Trout Grill

04.2018 - 05.2020

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Grilled meats and seafood to customer specifications.
Prepared food items such as meats, poultry and fish for frying purposes.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Handled portion control activities according to specified instructions provided by chef.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Trained and assisted new kitchen staff members.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Communicated with management on food inventory stock to request order placement.

Education

High School Diploma -

West Senior High School

Traverse City, MI

06.2010

Skills

Verbal and Written Communication
Menu Planning
Food Prep Planning
Special Events and Catering
Staff Scheduling
Cleaning and Sanitation
Meal Preparation

BOH Operations
Order Management
Inventory Management
Customer Service
Standards Compliance
Restaurant Operation

Accomplishments

Created signature dish which generated high-interest and became best-selling dinner entrée for 2 years.
Designed whole new menu, including meal selections, beverages and pricing.

Timeline