Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Interests
Timeline

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

SUNY Delhi, Delhi, NY

Niagara Falls Culinary Institute, Niagara Falls, NY

September 2014 to June 2016

Loyola University New Orleans, New Orleans, LA

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 - ,

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Robert Vega