ROBERT S. JEFFERY
Seattle,Wa.
Summary
Exceptional Head Chef with superb understanding of recipes and cooking methods. Willing to train. A team builder experienced in training/building Chefs. Excellent preparation skills, An organizational and operational wiz at menu planning, prep docs, game planing, kitchen set ups, food costs/per plate, work flow, inventory management and overall operational knowledge and expertise. Extremely passionate about food, team, and hospitality.
Overview
24
24
years of professional experience
Work History
Head Chef
Stripe Inc
03.2017 - Current
- Established recipes and menus tailored to various nutritional needs
- Trained kitchen staff to specifically navigate systems and operations.
- Oversee scheduling, inventory management, hiring, team moral, team building, team management without micro management.
- Coordinating with teams across our org in planing various office events and at times catering to specific needs of different ethnic and religious groups office wide.
- Quarterbacking food team at highest standard in hospitality industry.
- Over 15 years of Banquet/Buffet style service experience
- Hazardous analysis at critical control points
- Arranged for kitchen equipment maintenance and repair when needed.
Chef
Zynga
01.2012 - 03.2017
- Established creative menu design, awesome prep work, both timely and precisely done
- Execution of daily tasks in extremely cleanly and productive fashions
- Excellent Attendance, Punctuality and work ethic resulting in High marks and performance that warranted pay increases at every yearly evaluation
- Experienced in grilling, sautéing, frying, searing, poaching, roasting, baking, plating, etc
- Preparing 1000/1500 meals for banquet, 300 snack sandwiches as well as plating and serving 250 expo plates daily
Food Prep Assistant
St Vincent De Paul
06.2011 - 02.2012
- Assisted in the daily preparation of meals for 1000 individuals (often displaced or homeless)
- Daily preparation of healthy and hearty meals based on the donations we received. Usually creating meals/menus on the fly depending on what we had.
- Prepared a plethora of crudites or charcuterie platters for outside catering events for affiliated organizations
- Experienced in deep cleaning, organizing a 7 person dish crew, and working knowledge of all standard kitchen equipment.
Lead Cook
FCI Leavenworth
05.2004 - 06.2011
- Cleaned and inspected galley equipment, Kitchen appliances and work area daily for functional operation
- Created monthly food menus and monitored food inventory
- Prepared Breakfast, Lunch, Dinner for 1800 individuals daily
- Created and modified meals in order to provide for those with special or specific dietary needs.
- Assisted in training of new hires
- Cross-contamination prevention whether biological, chemical or physical
- Directed and supervised work crew of 5 kitchen assistants.
Driver
East Bay Para transit
10.1999 - 05.2004
- Provided door to door transportation to elderly and disabled at various locations in Bay area
- Assisted passengers on/off vehicle as needed for doctors appointments.
- Maintained accurate call records and driving logs for over 200 individuals for administrative purposes as instructed.
Fork Lift Operator/ Warehouse laborer
Carl Karcher Enterprises
09.2000 - 09.2002
- Shipped and received food products for over 50 Carls Jr locations -Inventoried and maintained daily food stock
- Received food shipments daily-added them to inventory and stocked items appropriately
- Oversaw daily warehouse responsibilities for 20 team members
- Provided training and general guidance to new hires as needed
- Maintained warehouse supplies and equipment to ensure company compliance and safety regulations.
Education
CULINARY ARTS CERTIFICATE OF COMPLETION -
CENTURY COLLEGE
White Bear Lake, MN02.2011
PROGRAM -
ST VINCENT DE PAUL KITCHEN OF CHAMPIONS
Oakland Ca2011
CALIFORNIA SERVE SAFE CERTIFICATION -
STATE OF CALIFORNIA
San Francisco, CA02.2011
High School Diploma -
Oakland High School
Oakland, CA06.1995
Skills
- Employee Training
- Collaborative Relationships
- Hospitality Management
- Workflow Optimization
- Contamination Prevention
- Staff Supervision and Coordination
- Servsafe Certified
- Purchasing
- BOH Operations
- Menu Planning
- Scheduling
- Banquets and Catering
- Cost Control
Timeline
Head Chef
Stripe Inc
03.2017 - Current
Chef
Zynga
01.2012 - 03.2017
Food Prep Assistant
St Vincent De Paul
06.2011 - 02.2012
Lead Cook
FCI Leavenworth
05.2004 - 06.2011
Fork Lift Operator/ Warehouse laborer
Carl Karcher Enterprises
09.2000 - 09.2002
Driver
East Bay Para transit
10.1999 - 05.2004
CULINARY ARTS CERTIFICATE OF COMPLETION -
CENTURY COLLEGE
PROGRAM -
ST VINCENT DE PAUL KITCHEN OF CHAMPIONS
CALIFORNIA SERVE SAFE CERTIFICATION -
STATE OF CALIFORNIA
High School Diploma -
Oakland High School
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