Robert Stevenson
Farmington
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Skilled in menu planning, vendor negotiations, and ensuring top-tier client satisfaction. Strong focus on team collaboration and consistently achieving culinary excellence and adapting to evolving needs. Reliable and adaptable, excelling in dynamic environments. Proven expertise in overseeing events from start to finish, enhancing guest experiences, and maintaining high standards of quality and efficiency.
Overview
16
16
years of professional experience
Work History
Sous Chef
Volare Ristorante
09.2013 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Production/Catering Manager
Sufra Kitchen
05.2022 - Current
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Hired and trained both permanent and temporary staff members.
- Handled catering scheduling, ordered food and planned events.
- Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Coordinated with catering staff to deliver food services for special events and functions.
- Motivated staff to perform at peak efficiency and quality.
- Implemented strict food safety protocols, significantly reducing instances of non-compliance.
- Orchestrated large-scale events without compromising on quality, thanks to effective team coordination.
- Maintained stringent budget controls, maximizing profitability without sacrificing quality.
- Streamlined kitchen operations, ensuring timely preparation and delivery of high-quality dishes.
- Reduced waste and optimized resource use by introducing efficient inventory management practices.
- Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
- Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
Deli Manager
Meijer
07.2020 - 05.2022
- Managed supply chain functions for deli supplies, ingredients and merchandise.
- Maintained an organized workspace, facilitating efficient workflow and reduced preparation time.
- Reduced food waste by closely monitoring product freshness and implementing proper rotation practices.
- Trained, supervised and evaluated deli staff to align compliance with health and safety regulations.
- Addressed customer concerns promptly and professionally, resolving issues to their satisfaction.
- Trained new team members on deli procedures, ensuring consistency in product quality and service levels.
- Ensured a safe work environment by enforcing strict adherence to health and safety regulations.
- Collaborated with store management to achieve overall operational goals, contributing to store success.
- Observed quality assurance standards to optimize freshness of deli products.
- Enhanced customer satisfaction by maintaining high-quality standards for deli products and services.
- Streamlined deli operations through effective scheduling, inventory management, and staff training.
- Conducted regular performance evaluations for staff members, providing constructive feedback for professional growth.
- Inventoried food products and associated materials on weekly basis.
- Set schedules for15 staff by planning and designating shifts and hours.
- Led team meetings regularly, fostering open communication among staff members about challenges or opportunities for improvement within the department.
- Implemented cost-saving measures by carefully managing labor hours, reducing overtime expenses.
- Trained new staff on deli equipment use and safety, ensuring compliance with all health and safety regulations.
- Reduced employee turnover by creating supportive work environment and offering competitive wages and benefits.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
Confection Chef
Claude's Culinary Creations
08.2016 - 05.2022
- 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.
- Executed waste reduction plan by repurposing near-expiry products into creative dishes, contributing to both sustainability and cost savings.
- 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.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Kitchen Manager
Sean O'Callaghans
04.2009 - 07.2016
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Appeared on Fox 2 News to do a segment for a popular dish.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
Education
Some college - Culinary/General Education
Oakland Community College
Farmington Hills, MI01.2007
High school or equivalent -
Novi High School
Novi, MI01.2004
Skills
- Brunch and Catering Experience
- Food Safety
- Staff leadership
- File management
- Menu Design and Development
- Plate Presentation
- Quick Books
- Microsoft/Excell
- Food pairing
- Portion control
- Sanitation standards
Accomplishments
- Increased productivity by revamping workflow and restructuring line.
- Supervised team of 15+ staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Increased team productivity by implementing key process improvements.
- Designed and collaborated on business opening from the ground up.
Personal Information
Work Permit: Authorized to work in the US for any employer
Languages
English
Native or Bilingual
Timeline
Production/Catering Manager
Sufra Kitchen
05.2022 - Current
Deli Manager
Meijer
07.2020 - 05.2022
Confection Chef
Claude's Culinary Creations
08.2016 - 05.2022
Sous Chef
Volare Ristorante
09.2013 - Current
Kitchen Manager
Sean O'Callaghans
04.2009 - 07.2016
High school or equivalent -
Novi High School
Some college - Culinary/General Education
Oakland Community College
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