Robert Smiley
Liverpool
Summary
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Well-rounded chef offering several years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Overview
36
36
years of professional experience
1
1
year of post-secondary education
Work History
Chef
Skyline catering
Syracuse
05.2024 - 07.2025
- Prepared diverse dishes for catered events, ensuring high-quality presentation and flavor.
- Managed ingredient inventory, minimizing waste and maintaining freshness.
- Collaborated with team members to create seasonal menu options for clients.
Chef
Compass Group USA
Syracuse
05.2005 - 08.2008
- Prepared diverse dishes for catered events, ensuring high-quality presentation and flavor.
- Managed ingredient inventory, minimizing waste and maintaining freshness.
- Collaborated with team members to create seasonal menu options for clients.
- Maintained cleanliness and organization in kitchen areas following safety regulations.
- Operated kitchen equipment efficiently to support food preparation tasks.
- Adapted quickly to changing menus based on client preferences and dietary needs.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Kept up to date with current culinary trends, as well as health and safety regulations.
Head chef/Assistant Kitchen Manager
Hooligans bar and Grill
Syracuse
03.2003 - 09.2005
- Developed seasonal menus reflecting local ingredients and customer preferences.
- Supervised kitchen staff, ensuring adherence to food safety standards.
- Managed inventory, minimizing waste and ensuring ingredient availability.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Improved performance of team members resulting in high-quality meals produced daily.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Established portion control guidelines to reduce waste and maximize profits.
- Monitored quality, presentation and quantities of plated food across line.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Organized special events such as banquets or catering services when required.
- Ordered food supplies from vendors to maintain adequate stock levels.
Head chef/Kitchen Manager in Training
The Pompey Club
Pope
12.2000 - 09.2003
- Developed seasonal menus using fresh, local ingredients.
- Managed kitchen staff to ensure smooth daily operations.
- Ensured food safety and hygiene standards were consistently met.
- Created daily specials based on customer feedback and ingredient availability.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Organized special events such as banquets or catering services when required.
- Coordinated with front-of-house staff for timely meal service delivery.
- Oversaw inventory management to minimize waste and control costs.
- Collaborated with suppliers to source quality ingredients and materials.
First cook/Lead Corporate Trainer
Kahunaville
Syracuse
11.1998 - 12.2000
- Prepared and cooked diverse menu items for high-volume service.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Collaborated with team to ensure timely meal delivery during peak hours.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
Cook/Cook Shift Leader
Ruby Tuesdays Restaurant
Clay
08.1993 - 11.1995
- Prepared and cooked menu items following Ruby Tuesdays recipes and standards.
- Maintained kitchen cleanliness and adhered to food safety regulations daily.
- Managed inventory of ingredients and ensured timely restocking as needed.
- Collaborated with staff to ensure smooth kitchen operations during peak hours.
- Trained new cooks on food preparation techniques and kitchen equipment usage.
- Monitored cooking times to ensure consistent quality of dishes served.
- Executed portion control measures to maintain ingredient costs and reduce waste.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
Cook/Shift Leader in Training
Live bait seafood restaurant
Manhattan
05.1989 - 02.1992
- Prepared seafood dishes following standard recipes and presentation guidelines.
- Supervised kitchen staff to ensure efficient food preparation and service flow.
- Managed inventory levels, ensuring fresh ingredients were available for daily operations.
- Collaborated with front-of-house staff to coordinate timely food delivery to customers.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Monitored food safety practices, ensuring compliance with health regulations.
- Assisted in menu planning by providing input on seasonal seafood selections.
- Trained new cooks on proper food handling techniques.
- Organized the work area for efficient functioning during shifts.
- Reviewed food orders to verify accuracy before they were sent out.
- Maintained up-to-date knowledge of menu items, ingredients, and recipes.
- Provided direction to kitchen staff regarding food preparation, cooking times, portion sizes, and presentation of dishes.
- Enforced sanitation policies and procedures throughout the kitchen area.
- Performed regular inventory checks to ensure adequate stock levels were maintained.
- Monitored food preparation to ensure quality standards were met.
- Developed strategies to reduce waste and increase efficiency within the kitchen.
- Coordinated with other departments such as front-of-house or catering services when needed.
- Followed recipes and procedures to prepare, season and cook food products.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Cut, chopped and sliced meat and produce to prepare for cooking.
Education
Associate of Arts - Culinary Arts
Johnson And Wells University
Providence, RI 01.2005 - 05.2006
Skills
- Menu planning
- Food safety
- Culinary creativity
- Inventory management
- Recipe development
- Customer service
- Team collaboration
- Cost control
- Time management
- Conflict resolution
- Effective communication
- Quality control
- Staff training
- Problem solving
- Company safety standards
- Recipe creation
- Food spoilage prevention
- Schedule implementation
- Kitchen management
- World cuisines
- Portion and cost control
- Banquets and catering
- Food quality
- Vegan cooking
- Stock ordering
- New hire training
Timeline
Chef
Skyline catering
05.2024 - 07.2025
Chef
Compass Group USA
05.2005 - 08.2008
Associate of Arts - Culinary Arts
Johnson And Wells University
01.2005 - 05.2006
Head chef/Assistant Kitchen Manager
Hooligans bar and Grill
03.2003 - 09.2005
Head chef/Kitchen Manager in Training
The Pompey Club
12.2000 - 09.2003
First cook/Lead Corporate Trainer
Kahunaville
11.1998 - 12.2000
Cook/Cook Shift Leader
Ruby Tuesdays Restaurant
08.1993 - 11.1995
Cook/Shift Leader in Training
Live bait seafood restaurant
05.1989 - 02.1992