Robert Wiley
Gladstone,OR
Summary
Skilled Culinary Professional with 23 Years Experience in Cuisine, Baking and Pastry arts. Classical Cuisines, American Regional and International Cooking and Baking Styles. Experience Working in Team and Union Environments. Experience in High Volume Line, Large Batch Banquet, Catering and Institutional Cooking. Menu, Daily Special, Recipe Development and Implementation. Kitchen Organization and Supervision Practices in a HACCP Kitchen Environment. Cooked for 'ACF 2006 Chef of the Year Dinner' Featured in Food Farmer Earth Series of Cooking Demonstration Videos. Completed Hilton Management Development Coarse. Cooked for the 'Festivle De Portland'in Guadalajara, Mexico.
Overview
31
31
years of professional experience
Work History
Executive Chef
The Springs At Carman Oaks
Lake Oswego, OR.
06.2019 - Current
- Managed Independent Living and Assisted Living Kitchens, Upholding Quality Standards, Staff Time Management and Development. Implementation of 5 Week Menu Rotation with Daily Specials that Runs Along Side Cooked to-order Menu of Comfort Classics
- Catering, Including Special Sales and Resident Relations Events and Recipe Development.
- Verified Compliance in Preparation of Menu Items and Customer Special Requests.
- Estimated Food Consumption and Ordered Food, Standardized Production Recipes for Consistent Quality and Established Presentation Technique.
- Developed Kitchen Staff through Training, Disciplinary Action and Performance Reviews.
Sous Chef
Rose Villa
Portland, OR.
06.2015 - 06.2019
- Manage Daily Affairs of Kitchen, Including Staff Supervision and Training,
- Created and Developed Daily and Weekly Specials
- Worked with Executive Chef to Development and Implementation menu changes
- Managed all Internal and External Catering Production Catering,
- Recipe Development.
- Oversaw Inventory Management and Supply Ordering to maintain fully Stocked Kitchen.
- Initiated Training for New Team Members on Culinary Techniques to Improve Productivity and Increase Kitchen Workflows.
Chef de Cuisine
Sheridan Fruit Company
Portland, OR.
08.2009 - 06.2015
- Manage all Daily Affairs of Kitchen,
- Produced Daily Rotating Menu,
- Managed all Catering,
- Scheduled and Supervised all Kitchen and Deli Employees.
- Created Menus and Designed Corresponding Recipes for Kitchen, Deli, and Food Cart.
- Hired, Managed and Trained Kitchen Staff.
Sous Chef
The Farmers Feast
Portland, OR.
01.2010 - 01.2015
- On Call for Special Events, Menu and Recipe Consultant, Biscuit Production, Cooking Fresh Seasonal Foods to order and in Bulk.
Sous Chef
Hilton Portland and Executive Tower
Portland, OR.
01.2000 - 01.2009
- Worked all Levels of Kitchen from Pantry/Fry Cook up to Sous Chef
- Restaurant Line/Broiler/Grill/Sauté/Pantry/Soup/Sauces
- Production of Daily Specials and Menus
- Large Volume Banquet Production, Institutional Cooking, Kitchen and area Manager
Production Baker
Marsee Baking
Portland, OR
01.1999 - 10.1999
- Produced Rustic Artisan Breads and Danish Pastry from Scratch.
Production Baker
Homemade Ice Cream and Pie Kitchen
Louisville, KY
01.1996 - 01.1999
- Produced Pies, Cakes, Pastries, Ice Cream, Frosting and Fillings from scratch.
Education
Associates of Science Degree Culinary Arts - Culinary Arts
Sullivan University's National Center For Hospitality Studies
Louisville, Kentucky1997
Associates of Science Degree - Baking and Pastry arts, Horticultural and General Studies
Sullivan University's National Center For Hospital
Louisville, Kentucky1997
Skills
- Menu Planning
- Food Prep Planning
- Special Events and Catering
- Meal Preparation
- Safe Food Handling
- Recipe Development
- Coaching and Mentoring
- Staff Scheduling
- Customer Service
- Inventory Management
- Instruction and Delegation
- Staff Supervision and Coordination
Timeline
Executive Chef
The Springs At Carman Oaks
06.2019 - Current
Sous Chef
Rose Villa
06.2015 - 06.2019
Sous Chef
The Farmers Feast
01.2010 - 01.2015
Chef de Cuisine
Sheridan Fruit Company
08.2009 - 06.2015
Sous Chef
Hilton Portland and Executive Tower
01.2000 - 01.2009
Production Baker
Marsee Baking
01.1999 - 10.1999
Production Baker
Homemade Ice Cream and Pie Kitchen
01.1996 - 01.1999
Associates of Science Degree Culinary Arts - Culinary Arts
Sullivan University's National Center For Hospitality Studies
Associates of Science Degree - Baking and Pastry arts, Horticultural and General Studies
Sullivan University's National Center For Hospital
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