Robert Youngblood

• Cooked memorable dishes that brought new customers into establishment.
• Set up and broke down kitchen for service.
• Developed close relationships with suppliers to source best ingredients.
• Utilized culinary techniques to create visually appealing dishes.

• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Arranged for kitchen equipment maintenance and repair when needed.

• Created menus and designed corresponding recipes for Restaurant Desire.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Implemented successful cross-marketing strategies such as food and wine pairings.

• Utilized culinary techniques to create visually appealing dishes.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Key player in monitoring the production of a banquet team that produced 31 million dollars in net sales.

• Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
• Modernized work processes to reduce guest wait times and boost daily output.
• Monitored food and labor costs to verify budget targets were met.

• Controlled food costs and managed inventory.
• Supported team to reach common goals.
• Directed activities of team of skilled kitchen workers preparing and serving meals.

Featured on Food Network show Flip My Food with Chef Jeff Henderson.

• Evaluated food products to verify freshness and quality.
• Participated in food tastings and taste tests.
• Set up and broke down kitchen for service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Performed a four year apprenticeship under former The Next Food Network Star runner-up Season 13 Chef Cory Bahr.

• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Led a team that earned Restaurant of the Year by The Louisiana Restaurant Association.