Robroy Shawn Ross Jr.

• Revamped seasonal menus to enhance variety and appeal for customers.
• Designed weekly brunch specials to diversify offerings and engage patrons.
• Prepared weekly soups from scratch to ensure freshness and quality in menu offerings.
• Developed and organized recipes to streamline kitchen operations and ensure consistency.
• Managed inventory levels and ordered supplies for daily operations.
• Coordinated with front-of-house staff to ensure prompt delivery of meals.
• Adjusted prep sheet for proper production on each shift, communicating adjustments to kitchen team.
• Led weekly meetings to establish goals and strengthen team relationships.
• Provided ongoing feedback and coaching to team members regarding performance.
• Ensured compliance with local health department regulations.
• Developed cost-saving strategies while upholding high quality standards.

• Prepared and presented gourmet meals for private events and gatherings.
• Developed customized menus based on client preferences and dietary needs.
• Planned and prepared meals for private clients according to dietary requirements and preferences.
• Collaborated with clients to design tailored meal schedules and special occasions that reflected their preferences.
• Sourced high-quality ingredients from local markets and suppliers.
• Maintained inventory of supplies, ensuring freshness and availability of ingredients.
• Created innovative recipes highlighting seasonal produce and culinary trends, enhancing client satisfaction and engagement.
• Organized and executed special events and dinner parties for clients, overseeing menu planning and presentation to enhance guest experiences.
• Managed kitchen operations, ensuring cleanliness and organization at all times.
• Designed creative dishes to showcase culinary talents.

• Supervised food production, ensuring adherence to quality standards for all menu items.
• Prepared diverse menu items for large-scale catering events.
• Assisted in menu planning and recipe development for seasonal offerings.
• Oversaw food inventory, maintaining ingredient freshness to support quality meal preparation.
• Partnered with team to streamline kitchen workflows, enhancing overall efficiency.
• Utilized culinary techniques such as sautéing, grilling, roasting, baking, poaching, blanching.
• Collaborated with other chefs in developing creative dishes for special occasions.
• Communicated effectively with other chefs to coordinate meal production activities.

• Redeveloped hotel dining menu concepts and implemented weekly specials to enhance guest experience.
• Weekly Inventory, ordering from vendors, and putting away deliveries.
  Setting up and closing weekend continental buffet breakfast.
• Prepared, cooked, and catered food for up to 180 people on a monthly basis.
• Created and tested new recipes, ensuring they were documented for consistency and future reference.
• Brined and smoked our own meat in-house.
• Operated various cooking equipment including smoker, grill, flat top, range stove, deep fryer, and oven to prepare meals.
• Prepared menu items from scratch, including soups, dressings, and sauces.
• Weekly Inventory, ordering from vendors, and putting away deliveries.Setting up and closing weekend continental buffet breakfast.
• Worked in accordance with all food safety standards.

Collaborated with Executive Chef to develop innovative daily specials for lunch and dinner service.

• Created, tested, and organized recipes for consistent menu execution.
• Cooked meals on the line in a fast-paced kitchen environment.
• Use of smoker, pizza oven, deep fryer, salamander, flat top, and range stove, and oven in an open kitchen.
• closing, cleaning , and maintaining a clean kitchen environment.
  Prep , shutting down the line
• Closed and cleaned kitchen to ensure a safe and sanitary workspace.

• Prepared and catered meals for diverse groups of 10 to 200 guests daily, ensuring satisfaction and quality.
• Developed and implemented monthly food specials, increasing menu variety and customer interest.
• Developed creative and original menu items to enhance dining experience.
• Collaborated with Executive Chef to make sure labor and food waste were kept at a minimum.
• Kept labor and food waste at a minimum.
• Aimed to keep food waste to a minimum by using proper food storage and rotation.
• Followed recipes and used locally sourced ingredients to create products with no preservatives or artificial ingredients.
• Prepped and followed recipes making as much as we could in house.
• Prepared meals on a large scale by portioning, packaging, and labeling each meal.
• Line cooking in a fast-paced environment.
• Worked on the line and behind the bar in a fast-paced environment.
• Worked bar and register and made sure orders were correct to provide guests with optimal customer service and satisfaction.
• Recommended food and drink pairings to guests, enhancing dining experience and satisfaction.
• Brought forth and tested new food and drink items.
• Use of stove top, grill, steam kettle, tilt skillet, and blast chiller.
• Use of fryer, Stove range, Grill, and Flat top.
• Use of Pizza oven, Dough mixer, Fryer, and Stove range.
• Weekly inventory and checking in deliveries.
• Reporting weekly to the GM to make sure margins were met.
• Maintained a clean and organized kitchen.
• Daily cleaning and maintenance of kitchen equipment.
• Cooking lots of meat to Customers temp. Via Burgers, Fish, and Steak.
• Maintained up to date licenses and certificates.
• Prepared and packaged catering orders.

• Worked on the line and behind the bar in a fast paced environment.
• Prepared food using fryer, stove range, grill, and flat top, ensuring timely and quality service.
• Cooking meat to customers' temperature. Via Burgers, Fish, and Steak.
  
• Prepped and followed recipes to create in-house dishes.
• Recommended food and drink pairings to enhance guest experience and satisfaction.
• Minimized food waste through effective food storage and rotation practices.
• Followed recipes and made necessary adjustments for consistency.
• Performed basic cleaning tasks and closed the business daily.
• Maintained up to date licenses and Certificates.

• Hired, trained, and managed kitchen personnel to ensure smooth operations and high standards.
• Prepared and catered meals for daily guests, ranging from 10 to 200, ensuring quality and satisfaction.
• Reported weekly to GM on margin performance, maintaining low labor and food waste.
• Maintained up to date licenses and certificates.
• Conducted weekly inventory of kitchen supplies to maintain accurate stock levels.
• Brought forth and tested new food and drink items.
• Worked bar and register and made sure orders were correct to provide guest with optimal customer service and satisfaction.
  
• Resolved conflicts among kitchen staff to maintain a productive work environment.