Robert Garrison
Knoxville,TN
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
15
15
years of professional experience
Work History
Executive Sous Chef
Aimbridge Hospitality
2021.12 - 2024.03
- Opening manager for 302 room Marriott Hotel and 90 room Tennessean Hotel. Running two separate kitchens for adjacent hotels that were owned and operated by one hospitality group.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Assisted Executive Chef in cost analysis, scheduling, inventory control management, budget allocation, optimizing profitability without compromising quality.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse southern flavors and new culinary trends.
Banquet Chef Executive
Tryon Park Hotel - Kimpton Hotels & Restaurants
2018.08 - 2020.03
- Directed and managed all banquet functions for multiple venues in hotel, including all professional sports teams, wedding tastings/dinners, holiday parties, after-party themed snacks ranging from 10-650 person events.
- Analyzed banquet event orders and planned and coordinated functions with banquet staff to meet or exceed customer expectations.
- Enhanced event satisfaction by creating innovative and delicious menus tailored to client preferences or themes for events.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Executive Sous Chef
Amara Resort & Spa - Kimpton Hotels & Restaurants
2014.01 - 2018.02
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Kept labor at or below 26% to support business profit targets.
- Enhanced dining experience by creating innovative and visually appealing menu items.
Sous Chef
Burnham Hotel - Kimpton Hotels & Restaurants
2009.03 - 2014.11
- Managed 10 culinary personnel in service to 350 nightly customer base
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Education
Associate of Arts - Hospitality
Elgin Community College
Elgin, IL05.2008
Skills
- Special Events and Catering
- Staff Recruiting and Hiring
- Allergy awareness
- Cost Control and Budgeting
- Kitchen Management
- Hospitality service expertise
- Sanitation Standards
- Recipe creation
- Menu development
Timeline
Executive Sous Chef
Aimbridge Hospitality
2021.12 - 2024.03
Banquet Chef Executive
Tryon Park Hotel - Kimpton Hotels & Restaurants
2018.08 - 2020.03
Executive Sous Chef
Amara Resort & Spa - Kimpton Hotels & Restaurants
2014.01 - 2018.02
Sous Chef
Burnham Hotel - Kimpton Hotels & Restaurants
2009.03 - 2014.11
Associate of Arts - Hospitality
Elgin Community College
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