Robert Dickerson

• Collaborate with staff members to create meals for large banquets.
• Develop and cook memorable dishes that bring new customers into establishment.
• Develop recipes and menus by applying understanding of market demand and culinary trends.
• Mentor kitchen staff to prepare each for demanding roles.
• Oversee grill, stove and oven and cleaning of equipment after every shift.
• Check freezer and refrigerator prior to each shift to verify correct temperatures.
• Utilize proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Modernize processes for kitchen staff to reduce guest wait times and boost daily output.
• Plan promotional menu additions based on seasonal pricing and product availability.
• Handle and stored food to eliminate illness and prevent cross-contamination.
• Prevent cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Monitor line processes to maintain consistency in quality, quantity and presentation.

Vice President and co-owner of largest commercial cleaning and hospitality service in NW Florida responsible for overseeing day-to-day operations including hiring, training, scheduling and managing 48 employees and 400 accounts, meeting with clients, preparing bids and performing final quality control inspections.

Responsible for hands-on overseeing of all aspects of the kitchen of a large, busy restaurant. Duties included full understanding of daily operations, food ordering, keeping employees up to date on all safety classes, maintaining proper food costs and portion control, filleting all whole fish as they arrived, training new employees and making sure that the kitchen ran smoothly at all times

Prior to advancing as Kitchen Manager, I brought years of experience shucking oysters to this very busy oyster bar.

Responsible for stores in Warner Robins, GA and New Orleans LA, managing the kitchen and dining area, training new hires, opened restaurant daily and was head Meat Cutter.

Responsible for all meat cutting in a very busy steakhouse, and cooking when needed.

Vice President and co-owner of largest commercial cleaning and hospitality service in NW Florida responsible for overseeing day-to-day operations including hiring, training, scheduling and managing 48 employees and 400 accounts, meeting with clients, preparing bids and performing final quality control inspections.