Robin A. Bell
Conyers,GA
Summary
Experienced food service professional with expertise in food and beverage operations and a strong focus on delivering exceptional guest services. Proficient in managing large-scale events as well as intimate gourmet dining and afternoon tea services. Demonstrated ability to build and maintain strong customer relationships, resulting in increased loyalty and repeat business.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Chef of Catering
Georgia State University, Catering
07.2019 - Current
- Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance in lodging and dining facilities
- Monitor food preparation methods, portion sizes, garnishing, and presentation to ensure that food is prepared and presented acceptably
- Investigate and resolve complaints regarding food quality, service, or accommodations
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Monitor budgets and payroll records and review financial transactions to ensure expenditures are authorized and budgeted
- Maintain food and equipment inventories and keep inventory records
- Establish standards for personnel performance and customer service
- Perform food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary
- Plan menus and food utilization based on the anticipated number of guests, nutritional value, palatability, popularity, and costs
- Keep records required by government agencies regarding sanitation and food subsidies when appropriate
- Schedule staff hours and assign duties
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities
- Order and purchase equipment and supplies
- Review work procedures and operational problems to determine ways to improve service, performance, or safety
- Arrange for equipment maintenance and repairs and coordinate various services such as waste removal and pest control
- Review menus, analyze recipes to determine labor and overhead costs, and assign prices to menu items
Sous Chef
Georgia State University, Catering
10.2017 - 07.2019
- Develops and supervises the production of all menus, including recipe testing and evaluation
- Selects and develops menu rotation to blend with trends and cost efficiency
- Responsible for receiving and accurate inventory processing, using FIFO inventory practices, correct product labeling, and storage guidelines
- Inspect and maintain storage areas to reduce food waste and ensure areas comply with health code guidelines
- Trains staff in quality, sustainability, presentation, and food safety
- Ensures proper cleaning, treatment, and maintenance of facilities and kitchen equipment
Lead Cook/Supervisor
Emory University
08.2015 - 10.2017
- Ensured all food was prepared correctly and followed recipes and standards set by Bon Appetit management
- Used proper storage techniques when storing dry and refrigerated goods, including labeling and rotating all ingredients to prevent food waste
- Ensured kitchen staff wore proper uniforms and gloves and appeared clean
- Maintained cleanliness, sanitation, and organization of all kitchen areas
- Directed, coordinated, and delegated responsibilities to kitchen staff to ensure that the kitchen's daily goals and objectives were met
Cook
Children's Hospital Scottish Rite Hospital
12.2015 - 05.2017
- Set up and stocked stations with all necessary supplies
- Prepared food for service, including chopping vegetables, butchering meat, and preparing sauces
- Worked with kitchen staff to cook menu items
- Stocked inventory
- Complied with nutrition and sanitation regulations and safety standards
Cook II
Emory Conference Center Hotel
04.2014 - 08.2015
- Assisted kitchen manager with maintaining kitchen systems, operations, inventory, and organization
- Reviewed requests for banquets and restaurants
- Ensured necessary ingredients were ready for use in food production
- Followed recipes to prepare menu items
- Adhered to safety, quality, and sanitation standards
Education
Associate of Culinary Arts -
Johnson & Wales University
Providence, RI01.2012
Skills
- Quality
- Inventory
- Managing
- Personnel
- Purchasing
- Receiving
- Safety
- Scheduling
- Clerical Administrative
- Cleaning practices
- Kitchen Organization
- Safe Food Handling
- Nutritional knowledge
- Food presentation
- Menu development
- Cooking methods
- Food Pairings
- Microsoft Office Suite
- Cost Control
- Menu Planning
- Food Safety
Certification
- ServSafe Instructor/Proctor, 03/27
- ServSafe Certified, 02/29
References
References available upon request.
Timeline
Chef of Catering
Georgia State University, Catering
07.2019 - Current
Sous Chef
Georgia State University, Catering
10.2017 - 07.2019
Cook
Children's Hospital Scottish Rite Hospital
12.2015 - 05.2017
Lead Cook/Supervisor
Emory University
08.2015 - 10.2017
Cook II
Emory Conference Center Hotel
04.2014 - 08.2015
Associate of Culinary Arts -
Johnson & Wales University
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