Robert A. Hughes

• Evaluated employee performance regularly, providing constructive feedback and opportunities for professional growth.
• Collaborated with interdisciplinary teams to design innovative meal programs promoting overall patient wellbeing.
• Streamlined kitchen operations by introducing new equipment and efficient workflows, increasing productivity levels among staff members.
• Coordinated special events catering services within the facility, exceeding client expectations while remaining within budget constraints.

• Designed overall floorplans and coordinated modifications for events and special reservations.
• Greeted guests, sat at tables and brought orders to assist front of house staff.
• Led planning, set up and takedown for special events.
• Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
• Assisted in budget development for the dining room department by analyzing past trends and making informed projections for future needs.
• Fostered a culture of teamwork among staff members by regularly hosting meetings to discuss goals, challenges, and successes within the department.
• Ensured a clean and safe dining environment by enforcing strict adherence to health and safety regulations.

• Sourced materials to keep up with production goals and meet customer demands.
• Created streamlined production schedules and collaborated with production employees to communicate objectives and goals.
• Resolved issues quickly to maintain productivity goals.
• Standardized production procedures, job roles, and quality assurance guidelines.

Responsible for management of daily kitchen operations. Food safety and staffing.

• Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
• Enhanced dining experience by creating innovative and diverse menus for various occasions and events.

• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Identified areas for cost reduction in ingredient sourcing without sacrificing quality or flavor profiles of dishes served.
• Streamlined recipe development process by testing new dishes extensively before adding them to the menu lineup.
• Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

• Coordinate activities of daily living for physically challenged adult residents to include: doctor visits, workshop sessions, transportation and family interactions.

• Prepared food for large residential population
• Organized food inventory
• Planned and designed dietary menu