Robin Frechette

• I started this position as a chef manager of 6 hourly associates. During this time i enhanced the quality of the food, lowered waste, and improved service. I implemented a food truck as an additional point of service to improve flow and speed of lunch service as well as successfully transitioned into a new & larger kitchen facility which drove sales and revenue creating opportunity for staff growth to 12 which in return added value to the students and faculty with increased and improved daily offerings.
• Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
• Created menus based on seasonal ingredients and customer preferences.
• Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
• Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.

• In this role my key responsibilities were to run and manage all operational and financial aspects of the kitchen and leading a team of 5. Operationally this included the hands on managing of breakfast, lunch and dinner service for 500 employees, all while adhering to local, federal, and company standards. While here i developed my sous chef in key areas such as ordering and inventory. I also guide him in menu creation and structured focus on costing. I was also able to increase sales by 10% over previous year by implementing new menus that where both creative and friendly in the space. I also improved our QA health inspection score from 87% to 95%.
• Ordered food supplies every week to restock inventory, remaining aware of budgets.
• Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
• Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
• Ensured food safety by monitoring temperature control points, date marking, and rotating stock.

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• In this role my responsibilities are the running and managing of all operational and financial aspects of the business with a staff of 15-20
• Operationally this includes the hands-on managing and preparation of breakfast, lunch, and dinner service for 1200 people daily, as well as receptions and catering events all while adhering to all company, local, and federal safety standards
• Financially I’m managing all core and operational cost within budget as well as purchasing, receiving, and inventory of products under the direction of the Executive Chef.

• In this role my responsibilities were opening, closing, and managing all operational and financial aspects of the business with a staff of 12
• Operationally this includes the hands-on managing and preparation of lunch and dinner service for about 350 people daily, as well as receptions and catering events for up to 150 people all while adhering to all company, local, and federal safety standards.

• This was my first role in a management position
• My responsibilities were opening, closing, and managing all operational and financial aspects of the business with a staff of 12 under the close direction and development from my Executive Chef
• This was a 308 Suite Hotel with Restaurant, Bar, Social and Event catering, and a renowned Jazz Club
• Key duties includes the hands-on managing and preparation of Breakfast, lunch and dinner service for about 325 people daily, as well as receptions and catering events for up to 500 people all while adhering to all company, local, and federal safety standards.