Robert Graham

**** ******** **

Laredo, Tx **040

Phone: 956-***-****

Cell: 956-***-****

E-Mail: acf0m1@r.postjobfree.com

*Executive Profile *

Sales. Offering outstanding presentation, communication and cross-cultural

team management skills. High-energy, results-oriented leader with an

entrepreneurial attitude.

Executive Chef. Many oversight, committed to cost-effective management of

resources and quality performance. Marketing professional experienced in

high-volume, multi-unit, retail and business operations. Skilled in talent

recruiting, asset protection, financial management and customer relations.

Knife skills, baking, meat fabricating, nutrition expert, wine and spirits,

advanced baking, business management, menu pricing, graphic designing,

computer literate, fast typer, running a full successful kitchen both back

and front of the house. Fluent in Spanish and English.

*Skill Highlights *

Executive leadership

Communication skills

Product line expansion

Product development

Small and Large business development

Project management

Business operations organization

Human resources

*Core Accomplishments *

Created Standardized recipes for a brand new restaurant. Created Graphic

Designed Menu's. Oversaw all produce and products which resulted in better

quality. Inspired and Introduced employees to new employers. Achieved up to

5 trouble calls at once which resulted into all positive and productive

results.

*Professional Experience *

*January 2011 to Current Christ's Italian Bistro Laredo, Tx Owner *

Quality check all produce and products before purchase. Market each plate

with pictures and specials. Organize all orders and create routes for my

delivery. One on one sales. Prep all food and cook all food. Plate all

food. Deliver all food.

*June 2010 to December 2010 Zingers Laredo, Tx Kitchen Manager *

I would go half an hour early every day to make sure all food was good and

check the sanitary of the kitchen. Made sure all fridge and freezer

temperatures were right. Ordered and quality checked all food. Recruited

new employees, trained all back of the house employees. Went to San Antonio

to purchase all kitchen equipment with the owners money and then went back

to the restaurant and organized the whole kitchen by myself. He was paying

me $475.00 for 72 hours a week. I went in on grand opening day 20 minutes

late because i did not get much sleep. I was up creating prep lists for all

my line cooks. Nothing was ready. He wanted to open the restaurant just to

start washing money.

* November 2009 to May 2010 Vamp Ultra Lounge & Cafe Laredo, Tx Executive

Chef *

Organized the Whole kitchen. Recruited and Trained all back of the house.

Created all Standardized Recipes. Helped with the Graphic Design for the

Menu. Priced out the full menu. Ordered and quality checked all food.

Prepped, cooked & platted the food.

*March 2009 to September 2009 Sting Ray Alley Laredo, Tx *

*Executive Chef *

Organized the Whole kitchen. Recruited and Trained all back of the house.

Created all Standardized Recipes. Priced out the full menu. Ordered and

quality checked all food. Prepped, cooked & platted the food.

*Education *

2008 Arizona Culinary Institute Scottsdale, Az

N/A Advanced Culinary Arts

Extreme intense program of 4 years compressed into 1. Passed all my

classes. Took extra courses.

2005 John B Alexander Scottsdale, Tx

High School Diploma Basics

Basic Studies

Laredo Community College Scottsdale, Tx

N/A Basics

1 in a half year worth of basics.

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