Robert Vega
Buffalo,NY
Overview
15
15
years of professional experience
1
1
Certification
Work History
Saucier
Giancarlo's Sicilian Steakhouse
05.2019 - Current
- Contribute to the creation and standardization of operational protocols in a high-volume fine dining environment.
- Train team members in procedures spanning basic to advanced kitchen operations.
- Handle multiple vendor deliveries on a daily basis.
- Enhanced operational flow with regular inventory assessments.
Chef De Cuisine
Savor at the Niagara Falls Culinary Institute
09.2014 - 05.2019
- Assumed role of chef de cuisine in May 2018 after working as prep cook, server, and chef de partie.
- Directed procurement strategies along with food production workflows across multiple dining services including events and Niagara Deli.
- Worked alongside academic leadership to establish a challenging and practical framework for culinary training classes.
- Implemented systems to improve tracking of purchases and inventories.
- Directed hiring and training efforts for back-of-house staff.
- Reduced food cost to remain below 30% of gross revenue and labor to 28%of gross revenue.
Cook 2
Hyatt Regency Buffalo
05.2015 - 09.2016
- Advanced to line cook (2) at E.B Green's Steakhouse after initial roles as kitchen help and as a line cook (1) for the Arrium Bar and Bistro.
Cook
Pearl Street Grill And Brewery
08.2013 - 08.2015
- Assigned grill duties while supporting all kitchen areas in a high-volume restaurant.
Seasonal Cook
Liberty Hound
06.2014 - 09.2014
- Seasonal cook position at the high volume waterfront restaurant.
- Delivered high-quality grilled items consistently in a fast-paced environment.
Assistant General Manager
Jim's Steakout
08.2010 - 09.2013
- Gained promotion from cook to shift manager and then to assistant general manager.
- Managed operations during the overnight shift.
- Assisted general manager with purchasing processes and inventory.
Education
Bachelor Of Applied Science - Restaurant And Hospitality Management
September 2014 to June 2016
June 2008 to December 2008.
Skills
- Cultural competency
- Team collaboration
- Staff coordination
- Multitasking and organization
- Complex Problem-solving
- Effective communications
- Company quality standards
- Regulatory compliance
- Pragmatism
Accomplishments
- Dean's List, Spring Semester 2016, SUNY Niagara
- Restaurant Management Student of the Year, 2016, SUNY Niagara
- Buffalo Excellence, Hyatt Regency Buffalo, September 2015
Certification
OSHA 10 Hour General Industry Restaurant Safety
Languages
Spanish
Limited Working
Interests
- Creative Writing
- Buffalo and Western New York History
- Hospitality and restaurant advancement
Timeline
Saucier - Giancarlo's Sicilian Steakhouse
05.2019 - Current
Cook 2 - Hyatt Regency Buffalo
05.2015 - 09.2016
Chef De Cuisine - Savor at the Niagara Falls Culinary Institute
09.2014 - 05.2019
Seasonal Cook - Liberty Hound
06.2014 - 09.2014
Cook - Pearl Street Grill And Brewery
08.2013 - 08.2015
Assistant General Manager - Jim's Steakout
08.2010 - 09.2013
SUNY Delhi - Bachelor Of Applied Science, Restaurant And Hospitality Management
Niagara Falls Culinary Institute - ,
Loyola University New Orleans - ,