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

Place 760-***-****

Temecula, CA Robert-S-Royce@ho

***** *****.***

Robert S. Royce

Objective To utilize my Culinary and Human Resource skills to

the advantage of a Fine Establishment as a

Professional Chef.

Experience (Oct.2007-Oct.2010) Valley View Casino

Valley Center, CA

Sous Chef/ Chef de Cuisine

Open and Oversee New Outlet Snax and Stix.

Manage Daily Operations of the Buffet to the Room

Chefs Standards.

Knowledge and ability to run and train on 25

Stations.

Creation of Quarterly Menus and Recipes.

Oversee 48 cooks, 15 Food Runners and 12 Master

Cooks

Maintain Sanitation Standards set by the NRAEF's

ServSafe.

Assist Production of BEO's for Events as well as

Execution of BEO's.

Administrative work including, Scheduling,

Evaluations, Hiring, Promoting.

Manage Food Costs in Compliance with Company

Standards

Primary Cuisine- Southwest American, Asian Blend,

Traditional European.

(2006-07) The Bamboo Club (Internship)

Scottsdale, AZ

Kitchen Manager/ Hot Expediter

Daily Production of a High Volume Operation.

Uphold Food Quality and ensure smooth service.

Primary Cuisine - Asian Blend

(2006-2006) Fleming's Steakhouse

(Internship) Scottsdale, AZ

Lead Cook, Private Dinning

Meet the Demands of Large Parties of VIP.

Butchery of Meats and Meat Fabrications.

Daily Production/Execution of Private Dinning

Parties.

Primary Cuisine- American Steakhouse with French

Influences.

(2004-05) Sheraton Keauhou Bay Resort and

Spa Kailua-Kona, HI

Lead Cook, Hot Expediter

Creation of 2 Daily Soup Specials and 1 Nightly

Special.

Coordinating Banquet, Room Service, and Main Dining

food operations.

Assist in Grand Opening of Hotel Operations,

including: Hosting Corporate Executive Chefs,

Travel Review Journalists, and Large Scale Banquet

Operations.

Primary Cuisine - French with Hawaiian Influences.

(2003-04) O's Bistro Kailua-Kona, HI

Kitchen Manager

Creation of Daily Pasta Special as well as Nightly

Entr e Special.

Oversee Daily Operation of Bistro, including

leading Hotline production.

Order/Receive to Maintain Inventory.

Primary Cuisine-Fusion of Pacific Rim and Italian,

focusing on fresh pasta.

(2001-03)(2004-06) Huggo's, Huggo's on The Rock.

Kailua-Kona HI

Garde Manger, Broiler, Saut , Hot Expediter

Knowledge and ability to run Broiler/Saut

stations.

Creation of Nightly Specials, Uphold Food Quality

Standards.

Butchery of Meats including, Beef, Lamb, Fresh

Fish, and Poultry.

Oversee 3 cooks, Order/Receive Produce and Fresh

Fish.

Maintain Sanitation Standards set by the NRAEF and

ServSafe.

Producing BEO's for Public Events as well as

execution at Event Grounds.

Primary Cuisine- Pacific Rim with French

Influences.

Education (2000-04) Kealakehe High School

Kailua-Kona, HI

Graduated in 2004

(2004-05) Culinary Institute Of The Pacific

Kailua-Kona, HI

Completion of Order/Receiving Courses, ServeSafe

Certification and Introductory/Advanced Food

Preparation and Baking.

(2006-07) Arizona Culinary Institute

Scottsdale, AZ

Graduation of Culinary Program and Internship.

(2009) Falmouth Institute

Indian Preference Certificate of Training

Interests Public Culinary Events, Food Shows, Automotive,

Carpentry, Computers.

Special Skills

. 9 Years Saut

. 9 Years Broiler

. 6 Years Expediter/Entremetier

. 5 Years Public Events (20 Events)

. 5 Years Garde Manger

. 5 Years Kitchen Management

. 5 Years Ordering/Receiving

. 3 Years Butcher

. 3 Years Sous Chef

Accomplishments

. First Place in 2004 Annual Big Island Culinary Competition.

. AIDS Foundation - Culinary Show, benefits towards AIDS research, 5

years.

. Sunset Tea - Culinary Expo, benefits towards Cancer research and

opening of the Children's Cancer Ward at Kona Community Hospital, 4

years.

. Christmas At Kona Village, Culinary Expo, benefits towards Local

Culinary Program Scholarships and funding, 3 years.

. Taste of The Range, Culinary Expo, supporting local farmers and

locally grown products, 3 years.

. Nominated for Leader of the Quarter 3rd Quarter at VVCH.

. Opened Snax/Stix at VVCH, including creating menu, hiring/training

staff, working with purveyors to obtain select foreign products.

References

. Jason Luke -Executive Chef, 3yrs known, 760-***-****

. Daniel Sampson -Executive Pastry Chef, 3yrs known, 760-***-****

. Marc Cooper -Production Chef, 3yrs known, 262-***-****

. Peter Taormina -Buffet Room Chef, 3yrs known, 760-***-****

. Sammy Chatluang -Executive Garde Manger, 3yrs known, 760-***-****

. Thomas Mellen -Sous Chef, 3yrs known, 760-***-****

. Vinny Pizzuto -Sous Chef, 3yrs known, 858-***-****

Contact this candidate