Robert Sherman
Jasper,GA
Summary
Accomplished Chef with a proven track record at Crystal Cove, adept in kitchen management and cooking techniques. Excelled in enhancing food quality and presentation, significantly reducing food waste. Renowned for exceptional customer service and attention to detail, consistently exceeding client expectations and fostering repeat business.
Overview
1
1
Certification
Work History
Chef
River Stone Corner Bistro
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Line Chef
Old Mule House
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
- Continuously sought opportunities for professional development, attending industry workshops and learning new culinary techniques.
Banquet Chef
Crystal Cove
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Ordered food and supplies used to prepare meals for Number people.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Increased overall productivity by implementing new technologies and software systems for improved communication and organization within the kitchen.
- Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
- Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
Education
International Program Of Hospitality Studies - Culinary Arts
Endicott College
Beverly, MA06.1999
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food presentation
- Meal preparation
- Food quality
- Attention to detail
- Kitchen operations
Certification
Servesafe certified
Timeline
International Program Of Hospitality Studies - Culinary Arts
Endicott College
Chef
River Stone Corner Bistro
Line Chef
Old Mule House
Banquet Chef
Crystal Cove
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