Schwartz

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Robert Schwartz

*** ** ***** ***** / *****, FL33182

305-***-**** / acf6zi@r.postjobfree.com

Overall Profile:

H ighly-experienced Executive Chef professional for over 25 years with 6 years of Food and

Beverage management experience who demonstrates extensive experience crafting

comprehensive and innovative culinary menus in a wide array of restaurants, corporate

environments and private parties. Results-focused individual with operations experience

and a demonstrated history of providing cross-functional support and leadership to kitchen

s taff. Individual who exemplifies professionalism, and a keen ability to drive customer

satisfaction and retention through the creation of quality food, while fostering a friendly

and desirable atmosphere and eating experience. Dedicated to maintaining a reputation

built on quality, service, and uncompromising ethics

Professional H istory:

Di rector of Food and Beverage Corporate Chef Cool De Sac February 2008 –

J une 2014

Opened multiple locations with average $8 million dollar revenue. Develop base

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menu/add seasonal specials to include menu costing and profit margins to owner’s

expectations. Ini tiated cost controls reducing construction project and ki tchen

equipment expenses. Implementation of food standards and quality consistency.

C reating and maintaining Standard Operation Procedure, food sourcing for new menu

changes, research and development, t racking t rends, food and beverage orders and

special events. Implementation of consistent sanitation and food safety standards.

H i r ing of new staff, averaging 50 employees per location. Develop process and

p rocedure manuals used for t raining for front and back of house. Negotiate corporate

deals with Food Vendors and purveyors, maintenance of daily order guide and daily

p rep list, conducted end of month inventory.

Corporate Chef M ari-Nalli Gourmet Quesadilla August 2006 – January 2008

Opened Multiple locations, maintaining order guide, prep list, inventory, recipes,

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costing, specials for multiple stores, food quality and consistency, creating and

maintaining Standard Operation Procedure, develop new menus, research and

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development, t racking t rends, assist with hir ing and t raining, food and beverage

orders, sanitation and food safety. Provided successful Business Development and

c ritical management for multiple locations that included restaurant and corporate

events catering that included menu and recipe development, and day-to-day operations,

s taff recruit ing, and financial management.

Kitchen Manager Cheesecake Factory M ay 2005 – J uly 2006

Weekly inventories, food quality, maintaining Standard Operation Procedure, assist

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w ith hi ring and t raining, sanitation and food safety. Ensured food consistency, portion

control, and service that ensured repeat customer business and ongoing customer

loyalty.

Sous Chef Barton G Restaurant Sept 2004 – May 2005

Develop recipes, food quality/expediter, research and development, t racking t rends, food

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and beverage orders, managing of special events, sanitation and food safety.

E xecutive Chef T he Palm Restaurant M ay 1999 – A ugust 2004

- Promoted from Sous Chef to Executive Chef, opened multiple stores, corporate

t rainer, maintaining order guide, prep list, inventory, creating recipes, costing, food

specials, food quality, t racking t rends, assist with hi r ing and t raining, food and

beverage orders and managing special events, sanitation and food safety. Directed staff

of 58 culinary and restaurant personnel, balanced service needs and profit goals,

developed and controlled annual budget. Oversaw all budgeting and P/L reports, cut

cost for more than 3 restaurants and catering procedures, planned, directed, and

coordinated activities for full-service casual dining establishment, analyzed personnel

performance, formulated and implemented policies, goals, objectives, and procedures.

Education:

Baltimore In ternational Culinary College 1990 – 1992

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T riple C H igh School – Cayman Islands 1984 – 1987

Honors & Awards:

• 2014 Food Safety Manager under the Conference for food protection standards

“ National Registry of Food Safety Professional”

• 2013 CPR Certification

• 2005 Serv-Safe Certification by National Restaurants Association

• 2004 FMP Certification by National Restaurant Association

• 1992 Associate Degree in Professional Cooking, Baltimore International Culinary

College

Core Strengths:

• H i r ing and Training Ki tchen Staff

• Menu Design / Culinary Creations

• Budget Management

• Advanced Knife Skills / Cooking Techniques / Meat Fabrication

• H igh standards in cleanliness and maintenance of sanitation

• Inventory Control and Management

• Create Standard Recipe Books

• Operations

• Staff Leadership

• Business Development

• Cost Control Management

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