Robert Hardcastle
Horseshoe Bay,TX
Summary
Quality-driven Banquet Sous Chef that maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
6
6
years of professional experience
Work History
Banquet Sous Chef
Escondido Golf & Lake Club
Horseshoe Bay, TX
09.2023 - Current
- Developed menus and recipes for special banquet events.
- Menu Development and Production for Events up to 600 guest
- Oversaw daily operations in the kitchen, including hiring, training, and scheduling staff.
- Directed staff in proper methods of food preparation and cooking techniques.
- Monitored inventory levels of ingredients to maintain adequate supply for banquet events.
Head Chef
LeStourgeon Seafood Co.
Horseshoe Bay, TX
08.2021 - 08.2023
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Established portion control guidelines to reduce waste and maximize profits.
Jr Sous Chef
Omni Hotels & Resorts
San Antonio, TX
08.2018 - 03.2020
- Organized and maintained the daily mise en place for all stations.
- Managed food inventory, ordering and receiving of products from vendors.
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
Education
Associate of Applied Science - Culinary Arts
Culinary Institute of America
San Antonio, TX12-2015
Skills
- Team Management
- Farm to table
- Special dietary requirements
- High-quality ingredients
- Culinary techniques
- Catering background
- Menu development
- Cost Control
Timeline
Banquet Sous Chef
Escondido Golf & Lake Club
09.2023 - Current
Head Chef
LeStourgeon Seafood Co.
08.2021 - 08.2023
Jr Sous Chef
Omni Hotels & Resorts
08.2018 - 03.2020
Associate of Applied Science - Culinary Arts
Culinary Institute of America
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