Robert V Tyler
Boca Raton,Florida
Summary
Seasoned, innovative Executive Chef with extensive experience utilizing vast hospitality industry knowledge to create cost-effective kitchens, implementing proven strategies to ensure clean, safe work environments, and facilitating integral staff training and development programs to assure accuracy and proficiency within culinary atmospheres. Passionate about developing creative, inventive menus. Adept at delegating tasks within high-pressure setting. Proven expertise designing ordering and staff schedules to ensure stocked inventory and reduced operation costs. Skilled at collaborating with other chefs to produce high-quality cuisines and boost customer retention rates.
Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.
Overview
18
18
years of professional experience
1
1
Certification
Work History
EXECUTIVE CHEF/OWNER
BVT Culinary Solutions
01.2025 - Current
- Company Overview: A Personalized Consulting Group Providing Solutions for New and Existing Food Establishments.
- Personalized Services and Solutions for all Culinary Related Situations. New Kitchen Design, Menu Design, Custom Recipes, Food Truck Start-Ups, Scheduling and Staffing Support Equipment Sourcing and Repair and POS systems.
EXECUTIVE CHEF Aramark
Imperial Point Broward Health
01.2020 - Current
- Company Overview: Provide essential oversight regarding daily production and execution of patient, retail, and cafeteria meals within a medical facility.
- Implement HACCP guidelines to ensure a clean, safe work environment for staff. Oversee daily functions and operations to ensure accuracy and efficiency. Oversee patient tray line, cafeteria, and retail production. Deliver all nourishments for four satellite medical buildings.
- Implement integral portion and presentation guidelines and ensure all adherence for all outgoing products.
- Oversee weekly inventory through the design of effective ordering schedules.
- Oversee production forecasts through the utilization of Prima Food System.
- Promote retail seasonal LTO’s as well add localized menu items.
- Implement proven strategies and methods to significantly lower general kitchen operation costs.
- Returned patient menu to 100% compliance.
- Initiated safe grab and go system to replace buffet style dining due to Covid.
- Started a monthly farmers market and a pop up paper supply store for employees and guests.
EXECUTIVE CHEF Sodexo
Covenant Retirement Village
01.2019 - 01.2020
- Company Overview: Provide essential oversight regarding daily production and execution of all resident, dining room, and cafeteria meals within large assisted living facility.
- Implement HACCP guidelines to ensure a clean, safe work environment for staff. Oversee daily functions and operations to ensure accuracy and efficiency. Oversee monthly activities, resident tray line, cafeteria, and retail production.
- Implement integral portion and presentation guidelines and ensure all adherence for all outgoing products.
- Maintain weekly inventory through the design of effective ordering schedules.
- Oversee production forecasts through the utilization of an FMS system.
- Recognize weekly workload and create accurate labor schedule to ensure kitchen profit.
- Implement proven strategies and methods to significantly lower general kitchen operation costs.
- Oversee all catering functions both on and off premise.
- Temporary Position
EXECUTIVE CHEF Sodexo
West Boca Medical Center
01.2014 - 01.2019
- Company Overview: Provide essential oversight regarding daily production and execution of patient, retail, and cafeteria meals within large medical facility.
- Implement HACCP guidelines to ensure a clean, safe work environment for staff. Oversee daily functions and operations to ensure accuracy and efficiency. Oversee patient tray line, cafeteria, and retail production. Deliver all nourishments for four satellite medical buildings.
- Implement integral portion and presentation guidelines and ensure all adherence for all outgoing products.
- Maintain weekly inventory through the design of effective ordering schedules.
- Oversee production forecasts through the utilization of an FMS system.
- Recognize weekly workload and create accurate labor schedule to ensure kitchen proficiency.
- Collaborate with Team Colombia to host a state-of-the-art Global Chef Program designed to display the national dishes of Colombia to patients’ doctors, nurses, and visitors.
- Implement proven strategies and methods to significantly lower general kitchen operation costs.
- Maintained a 99.5% in Eco Sure’s Food and Safety Evaluation for the past four years.
- Sodexo lost contract
EXECUTIVE CHEF STADIUM/FACULTY DINING
Chartwells FAU
01.2011 - 01.2014
- Company Overview: Maintained a skilled kitchen and ensured complete customer satisfaction through the implementation of proven strategies used to deliver high-quality cuisine.
- Implement HACCP guidelines to ensure a clean, safe work environment for staff. Oversee daily functions and operations to ensure accuracy and efficiency. Implement integral portion and presentation guidelines and ensure all adherence for all outgoing products.
- Maintain weekly inventory through the design of effective ordering schedules.
- Oversee production forecasts through the utilization of an FMS system.
- Recognize weekly workload and create accurate labor schedule to ensure kitchen profit.
- Implement proven strategies and methods to significantly lower general kitchen operation costs.
- Oversee all catering functions both on and off premise.
- Responsible for all functions in FAU Stadium
SOUS CHEF
Cut 432
01.2008 - 01.2011
- Company Overview: Collaborated with Executive Chef to develop new menu items for special events, holidays, and promotions.
- Worked alongside Executive Chef to execute daily functions and operations in fast-paced kitchen environment. Butchered and cut fish using proven methods. Concocted daily sauces and daily specials using local ingredients.
- Utilized Serv Safe knowledge to practice safe food handling procedures.
- Regularly inspected kitchens to ensure proper food preparation, quality, appearance, and general cleanliness of various service areas.
- Cut and butchered all fish and meat products to ensure accuracy and efficiency within back-of-house.
Education
Associate of Applied Science - Diesel Technician
Lincoln Technical Institute
Union, New JerseyHigh School - undefined
Queen of Peace H.S.
North Arlington, New JerseyHigh School - undefined
North Arlington H.S.
North Arlington, New JerseySkills
- Creative Menu Development
- Batch Cooking
- Inventive Presentations
- Food Handling Procedures
- Efficient Catering
- Team Building & Leadership
- Back-of-House Management
- Guideline Compliance
- Inventory Management
- Staff Schedules
- Food preparation techniques
- Recipes and menu planning
- Business operations oversight
- Forecasting and planning
- Food plating and presentation
- Banquets and catering
- Food spoilage prevention
- Sanitation coordination
Additional Experience
- Sous Chef (2007 to 2008) Chops Lobster Bar (Buckhead Restaurant Group), Boca Raton, Florida
- Head Chef (2005 to 2007) Sazio, Delray Beach, Florida
- Executive Chef Kleins Restaurant and Fish Market (2002 to 2005) Belmar, New Jersey
- Executive Chef Toms River Country Club (2000 to 2002) Toms River, New Jersey
- Sous Chef Old Mill Inn (1997 to 2000) Spring Lake, New Jersey
- Chef/Owner Operator Molly’s Bar and Grill North Arlington, New Jersey (1990 to 1997)
- Metropolitan Catering Madison Square Garden, New York (1995 to 1997)
- Joe and Rita’s Broadway Tavern Jersey City, New Jersey (1987 to 1990)
Certification
ServSafe Certified
Timeline
EXECUTIVE CHEF/OWNER
BVT Culinary Solutions
01.2025 - Current
EXECUTIVE CHEF Aramark
Imperial Point Broward Health
01.2020 - Current
EXECUTIVE CHEF Sodexo
Covenant Retirement Village
01.2019 - 01.2020
EXECUTIVE CHEF Sodexo
West Boca Medical Center
01.2014 - 01.2019
EXECUTIVE CHEF STADIUM/FACULTY DINING
Chartwells FAU
01.2011 - 01.2014
SOUS CHEF
Cut 432
01.2008 - 01.2011
High School - undefined
Queen of Peace H.S.
High School - undefined
North Arlington H.S.
Associate of Applied Science - Diesel Technician
Lincoln Technical Institute
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