Robert Phillip
Houston,United States
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenges 20 year background food service industry.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Culinary Specialist
Methodist Medical Center
2022.05 - Current
- Accountable for overseeing operations in management's absence, participating in safety programs, and ensuring efficient communication for problem-solving.
- Managed kitchen operations during peak hours, maintaining a high standard for 300-400 patient meals per meal period, and promptly addressed service-related issues for heightened patient satisfaction.
- Led tray delivery adhering to service standards, maintained schedules, ensured menu accuracy, and upheld quality control measures.
- Ensured regulatory compliance, managed inventory to reduce waste, and maintained budget constraints.
- Enhanced customer satisfaction by providing high-quality meals and maintaining timely food service.
- Reduced food waste through efficient inventory management and proper rotation of ingredients.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Sous Chef
Baylor St. Luke's Medical Center-Sodexo
2015.01 - 2022.05
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Pitched in to work line during busy periods or in place of sick employees.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Senior Cook- Dining Service
Baylor St. Luke's Medical Center- Sodexo
2014.01 - 2015.12
- Improved kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by monitoring inventory levels and adjusting production accordingly.
- Enhanced customer satisfaction with consistent attention to plating detail and presentation.
- Mentored 8 junior cooks, providing guidance on advanced cooking techniques and best practices.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Increased team productivity by implementing streamlined processes and effective communication strategies.
- Enhanced customer satisfaction by maintaining clean and organized dining area.
Catering Specialist
Baylor St. Luke's Medical Center
2013.02 - 2014.12
- Increased customer satisfaction by consistently delivering high-quality catering services for various events.
- Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
- Enhanced menu offerings by developing innovative and delicious recipes tailored to clients'' preferences.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
- Trained and mentored junior chefs, elevating their culinary skills and performance levels.
- Maintained clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Developed strong relationships with over 6 vendors, ensuring consistent quality of ingredients at competitive prices.
- Streamlined catering operations by implementing efficient inventory management systems and reducing food waste.
- Enhanced client satisfaction by developing and executing customized catering menus for various events.
Lead Food Service Worker
Baylor St. Luke's Hospital- Aramark
2011.07 - 2013.01
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Greeted customers at counter to fulfill requests and answer questions.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Learned other teammates' work tasks to train as backup.
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
- Communicated effectively with customers to plan large or specialized orders, providing customers with recommendations, samples and response to particular requests.
- Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
- Cooked batches of food according to standard recipes for over 500 patients.
- Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
- Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas.
- Streamlined food preparation processes for increased efficiency and reduced waste.
- Maintained safety standards by properly handling food and adhering to sanitation guidelines.
- Operated cash register accurately, managing transactions efficiently while providing excellent customer service.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
- Greeted customers and answered inquiries regarding menu items and specials.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Improved customer satisfaction by providing exceptional food service and maintaining clean, welcoming environment.
- Enhanced team efficiency by training new staff members on proper food handling techniques and safety procedures.
Sandwich Maker
Columbia University Cafe 212
2007.06 - 2010.08
- Assisted customers in choosing menu items by providing food complementing information.
- Greeted guests, promoted specials and took orders.
- Organized freezers, refrigerators and storage rooms by receiving, recording and moving food and beverage supplies and products.
- Organized work areas to foster efficiency and model exceptional kitchen etiquette.
- Executed sandwich artistry duties with very low occurrence of errors.
- Shared information with customers about menu items, preparation methods and ingredients.
- Operated grills and fryers to prepare sandwiches and side items.
- Kept kitchen, counter and dining areas cleaned and sanitized.
- Performed serving, cleaning and stocking to high standards and provided excellent customer satisfaction.
- Properly labeled and stored food and fresh ingredients in cooler or freezer to optimize freshness.
- Filled out daily shift log to record amount of food prepared, used and leftover.
- Enhanced customer satisfaction by consistently preparing high-quality sandwiches and maintaining clean workspace.
- Streamlined sandwich assembly process for increased efficiency and improved service times.
- Assisted in inventory management, accurately tracking stock levels and placing orders as needed.
Education
High School Diploma -
Ross Shaw Sterling High School
Associate of Applied Science - Culinary Arts
Kingsborough Community College
Brooklyn, NYSkills
- Quality Control and Oversight
- Standards Compliance
- Quality Assessments
- Staff Supervision and Coordination
- Performance Improvement
- Safety and Risk Management
- Operational Oversight
- Scheduling Equipment Repairs
- Waste Control
- Portion Sizes
- Disciplinary Action
- Employee Scheduling
- Menu Planning
- Staff Training
- Chef Assistance
- Microsoft Office
- Supervising Food Prep
- Team Leadership
- Instruction and Delegation
- Verbal and Written Communication
- Safe Food Handling
- Line Inspections
- Conflict Resolution
- Cooking Technique Demonstrations
- Servsafe Certified
- Inventory Management
- Portion Control
Certification
- Licensed City of Houston Food Handlers - 2022
- National Restaurant Association , Servsafe Certified
Achievements/Awards
Employee of the Month- Production Team Methodist Hospital 2023
Honoree for exceeding Satisfactory Patient Service goals for Fiscal year 2022. Baylor St. Luke's Hospital ( Increased Press Ganey scores)
Baylor St.Luke's Hospital Outstanding Performance award 2021
Timeline
Culinary Specialist
Methodist Medical Center
2022.05 - Current
Sous Chef
Baylor St. Luke's Medical Center-Sodexo
2015.01 - 2022.05
Senior Cook- Dining Service
Baylor St. Luke's Medical Center- Sodexo
2014.01 - 2015.12
Catering Specialist
Baylor St. Luke's Medical Center
2013.02 - 2014.12
Lead Food Service Worker
Baylor St. Luke's Hospital- Aramark
2011.07 - 2013.01
Sandwich Maker
Columbia University Cafe 212
2007.06 - 2010.08
High School Diploma -
Ross Shaw Sterling High School
Associate of Applied Science - Culinary Arts
Kingsborough Community College
- Licensed City of Houston Food Handlers - 2022
- National Restaurant Association , Servsafe Certified
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