Summary
Overview
Work History
Education
Skills
Timeline
GeneralManager
Steven Kobi

Steven Kobi

Farmington,PA

Summary

A seasoned culinary professional, I've elevated dining experiences at Stone House Inn through innovative menu development and meticulous kitchen management. My expertise in food safety and team leadership has consistently enhanced customer satisfaction and operational efficiency, showcasing a proven track record of success in high-stakes culinary environments. Rated Number One Fine Dinning 2024.

Overview

41
41
years of professional experience

Work History

Head Chef

Stone House Inn
02.2024 - Current
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Maintained well-organized mise en place to keep work consistent.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.

Kitchen Manager

Cohens Retreat
10.2015 - 11.2017
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

Executive Sous Chef

Savannah River Boat Cruise Lines
09.2015 - 10.2015
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.

Cook's Assistant

Bella Sera Catering
01.2003 - 01.2005
  • Cleaned and maintained work areas, equipment and utensils.
  • Followed food safety practices and sanitation guidelines.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
  • Maintained composure and work quality while under stress.
  • Assisted in setting up and breaking down kitchen stations.
  • Operated food slicers, grinders and chopper in accordance with safety guidelines.
  • Monitored food temperature, discarding items not stored correctly.
  • Lifted and carried heavy materials.
  • Pushed, pulled and transported large loads and objects.
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.

Sous Chef

Rosebank Farms Cafe
07.1995 - 03.1998
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.

Chef

Stone Crab Inn
01.1984 - 07.1995
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.

Education

GED - Gender Studies

Washington High School
Washington, PA
10.1984

Skills

  • Food safety
  • Kitchen management
  • Team management
  • Menu development
  • Menu planning
  • Waste reduction
  • Culinary expertise
  • Food safety regulations
  • Kitchen operations
  • Menu supervision
  • Special event catering
  • Banquets and catering
  • Food presentation
  • Cost reduction
  • Recipe creation
  • Seasonal menu planning
  • Ingredient selection
  • Fine-dining expertise
  • Sanitation standards
  • Purchasing
  • Workflow optimization

Timeline

Head Chef

Stone House Inn
02.2024 - Current

Kitchen Manager

Cohens Retreat
10.2015 - 11.2017

Executive Sous Chef

Savannah River Boat Cruise Lines
09.2015 - 10.2015

Cook's Assistant

Bella Sera Catering
01.2003 - 01.2005

Sous Chef

Rosebank Farms Cafe
07.1995 - 03.1998

Chef

Stone Crab Inn
01.1984 - 07.1995

GED - Gender Studies

Washington High School

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Steven Kobi