Summary
Overview
Work History
Education
Skills
Timeline
Generic

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, TX
12-2015

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
Robert Hardcastle