Robert Gribben

Work History

Executive Chef

Frontier Management

09.2021 - 10.2023

Developed menus, 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.
Planned promotional menu additions based on seasonal pricing and product availability.

Executive Chef

Pacifica Senior Living

07.2014 - 09.2021

Developed menus, 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.
Planned promotional menu additions based on seasonal pricing and product availability.
Oversaw business operations, inventory control, and customer service for restaurant.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Interacted with guests to obtain feedback on product quality and service levels.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Handled and stored food to eliminate illness and prevent cross-contamination.
Coordinated employee schedules and developed staff teams to boost productivity.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Worked closely with front-of-house staff to facilitate excellent customer service.
Monitored food production to verify quality and consistency.
Trained and managed kitchen personnel and supervised related culinary activity.
Utilized culinary techniques to create visually appealing dishes.
Coordinated with team members to prepare orders on time.

Executive Chef

The Wentworth Of Las Vegas

08.2010 - 08.2014

Developed menus, 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.
Planned promotional menu additions based on seasonal pricing and product availability.
Oversaw business operations, inventory control, and customer service for restaurant.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Interacted with guests to obtain feedback on product quality and service levels.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Handled and stored food to eliminate illness and prevent cross-contamination.
Coordinated employee schedules and developed staff teams to boost productivity.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Modernized work processes to reduce guest wait times and boost daily output.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Developed new recipes and flavor combinations to enhance customer dining experience.
Worked closely with front-of-house staff to facilitate excellent customer service.
Monitored food production to verify quality and consistency.
Trained and managed kitchen personnel and supervised related culinary activity.
Utilized culinary techniques to create visually appealing dishes.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Implemented food cost and waste reduction initiatives to save money.
Developed close relationships with suppliers to source best ingredients.
Modified recipes to accommodate dietary restrictions and allergies.
Set up and broke down kitchen for service.
Disciplined and dedicated to meeting high-quality standards.
Implemented successful cross-marketing strategies such as food and wine pairings.

The Ups Store

John

08.2008 - 12.2010

Managed inventory control, cash control, and store opening and closing procedures.
Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
Rotated merchandise and displays to feature new products and promotions.
Completed point of sale opening and closing procedures.
Assisted with hiring, training and mentoring new staff members.
Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.
Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.
Set effective store schedules based on forecasted customer levels, individual employee knowledge, and service requirements.
Approved regular payroll submissions for employees.
Reconciled daily sales transactions to balance and log day-to-day revenue.
Coached sales associates in product specifications, sales incentives, and selling techniques, significantly increasing customer satisfaction ratings.
Supervised guests at front counter, answering questions regarding products.
Upheld and communicated store programs and standards to employees for optimal quality, freshness, safety and cleanliness.
Developed and implemented successful staff incentive programs to motivate employees.
Interacted well with customers to build connections and nurture relationships.
Trained new employees on proper protocols and customer service standards.
Trained and guided team members to maintain high productivity and performance metrics.
Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
Assisted in recruiting, hiring and training of team members.
Scheduled employees for shifts, taking into account customer traffic and employee strengths.
Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
Managed purchasing, sales, marketing and customer account operations efficiently.
Monitored daily cash discrepancies, inventory shrinkage and drive-off.
Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
Reported issues to higher management with great detail.
Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.

Overview

Work History

Executive Chef

Executive Chef

Executive Chef

The Ups Store

Education

Associates Degree Restaurant,Hotel/Management - Management

Diploma - General

Certified Chef - Culinary Arts

Skills

Certification

Awards

Timeline

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