ROBERT Maggi
Wesley Chapel,FL
Summary
High-performing Chef offering 14 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Trained in various culinary specialties such as Italian cuisine, molecular gastronomy/mixology, fine dining, steak and seafood specialties and Mediterranean cooking.
Overview
16
16
years of professional experience
Work History
Executive Chef
Old Memorial Golf Club
07.2021 - Current
- Implemented food cost and waste reduction initiatives to save money.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Evaluated food products to verify freshness and quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created visually appealing plate presentations, enhancing overall dining experience for patrons.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Utilized culinary techniques to create visually appealing dishes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
Old Memorial Golf Club
09.2020 - 07.2021
- Planned and directed high-volume food preparation in fast-paced environment.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Executive Chef
Big Easy Bar
03.2018 - 09.2020
- Implemented food cost and waste reduction initiatives to save money.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized culinary techniques to create visually appealing dishes.
Chef de Cuisine
Armani's Restaurant / Grand Hyatt Tampa Bay
03.2014 - 11.2017
- Have created a presidential dinner (seven course tasting menu pairs with wine) on the fly and had great reviews and repeat guests
- Great knowledge of meat and fish butchering
- Supervised the day to day activities of culinary staff, assigned responsibilities for specified task, and deadlines to ensure the timely completion of work
- Created daily specials, maximizing product on hand as well as providing our guest with an unexpected dinner option for dining
- Responsible for safety and sanitation, inspection of all food products handling, established and maintained safe practices, following HACCP procedure
- Worked directly with food vendors to ensure the best market price of goods ordered
- Complied with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensured on a daily basis that all products are prepared and presented in accordance with brand or company standards
- Worked with a brigade of up to seven cooks under my guidance
- 5+ million a year revenue.
Culinary Supervisor
Armani's Restaurant / Grand Hyatt Tampa Bay
04.2013 - 03.2014
- Have created a presidential dinner on the fly and had great reviews
- Great knowledge of meat and fish butchering
- Supported all kitchen operations when the chef was absent
- Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs
- Developed popular daily specials with personally sourced ingredients
- Assisted co-workers
- Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods
- Collaborated with other personnel to plan and develop recipes and menus
- Executed various kitchen stations and assisted with meat, fish, saute, pantry, or Grill.
Cook 4
Armani's Restaurant / Grand Hyatt Tampa Bay
01.2009 - 04.2013
- Supported all kitchen operations when chef was absent
- Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs
- Developed popular daily specials with personally sourced ingredients
- Assisted co-workers
- Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods
- Collaborated with other personnel to plan and develop recipes and menus
- Executed various kitchen stations and assisted with, meat, fish, saute, pantry, or Grill.
Servers Assistant / Expediter
Oystercatchers Restaurant / Grand Hyatt Tampa Bay
12.2007 - 01.2009
- Answered telephone calls and responded to inquiries
- Assigned patrons to tables suitable for their needs and according to rotation
- Assisted co-workers
- Assisted diners with obtaining food from buffet/serving table as needed.
Education
Culinary Management -
The International Culinary School Tampa Art Institute
Tampa, FL01.2009
Alonso High School
Tampa, FL01.2008
North Fort Myers High School
Fort Myers, FL01.2007
East Naples Middle School
Naples, FL01.2003
Stanley Switlik Elementary School
Marathon, FL01.2000
Skills
- Extensive food/beverage knowledge
- Kitchen staff training
- Developing menus
- Large event catering
- American cuisine
- Italian cuisine
- Supply ordering
- Food cost control
- Special event catering
- Cost Control
- Delegating Work
- Kitchen Staff Management
Accomplishments
- Received AAA 4 Diamond Award 2015, 2017
- Have been featured on ABC News, Also Channel 10 Tampa Bay
Affiliations
Family, Career and Community Leaders of America (FCCLA)
Timeline
Executive Chef
Old Memorial Golf Club
07.2021 - Current
Sous Chef
Old Memorial Golf Club
09.2020 - 07.2021
Executive Chef
Big Easy Bar
03.2018 - 09.2020
Chef de Cuisine
Armani's Restaurant / Grand Hyatt Tampa Bay
03.2014 - 11.2017
Culinary Supervisor
Armani's Restaurant / Grand Hyatt Tampa Bay
04.2013 - 03.2014
Cook 4
Armani's Restaurant / Grand Hyatt Tampa Bay
01.2009 - 04.2013
Servers Assistant / Expediter
Oystercatchers Restaurant / Grand Hyatt Tampa Bay
12.2007 - 01.2009
Culinary Management -
The International Culinary School Tampa Art Institute
Alonso High School
North Fort Myers High School
East Naples Middle School
Stanley Switlik Elementary School
Similar Profiles
Jelani WilsonJelani Wilson
Golf Caddie at Old Memorial Golf ClubGolf Caddie at Old Memorial Golf Club
Shamus LandersShamus Landers
Assistant Golf Professional/Caddie Manager at Boston Golf ClubAssistant Golf Professional/Caddie Manager at Boston Golf Club
SHIBOJYOTI BASAKSHIBOJYOTI BASAK
Group Head Chef at Armidale Ex Services Memorial Club & Uralla Golf ClubGroup Head Chef at Armidale Ex Services Memorial Club & Uralla Golf Club