Kimberly Robbins

Email: abp8i5@r.postjobfree.com

Address: ** ******** **

City: South Portland

State: ME

Zip: 04106

Country: USA

Phone: 207-***-****

Skill Level: Management

Salary Range: $60,000

Primary Skills/Experience:

See Resume

Educational Background:

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Job History / Details:

Kimberly Robbins

65 Plymouth Road

South Portland

Maine 04106

207-***-****

abp8i5@r.postjobfree.com

SKILLS SUMMARY

Executive Chef with extensive fine dining background in restaurants, hotels and large corporate upscale foodservice.

Experienced in supervising large staff in production and execution of daily menu items and full service catering.

Experienced in Menu development, food ordering, proper food storage and sanitation practices

EMPLOYMENT

Chef / Manager August 2005 - Present

NexDine Fairchild Semiconductor

Corporate Offices

South Portland ME

Responsible for preparation and execution of daily breakfast and lunch service, as well as catered meetings and upscale functions

Responsible for writing weekly menus for the cafeteria as well as all catering menus

Working with clients to provide service for upscale corporate events

Responsible for hiring,training and overseeing staff

Responsible for cost control, food ordering and sanitation practices

Executive Dining Chef June 2004 March 2005

Corporate Culinary Services UBS Stamford CT

Responsible for development and execution for all top management dining rooms, functions and catering for UBS national investment banking headquarters.

Responsible for Executive Dining Menu development and preparation

Responsible for overseeing staff

Chef Manager, Corporate Culinary Services Ridgefield CT August 2002-June 2004

In charge of of upscale dining facility at Schlumberger Doll research facility feeding 100 -125 people daily.

Responsible for purchasing, preparation and execution of weekly menus

Responsible for all catered functions, executive dining, client relations, cost control, scheduling, staffing and sanitation

Garde Manger Chef, Corporate Culinary Services UBS Stamford, CT August 1999-August 2002

Responsible for overseeing, preparation and execution of all cold food for 1500 2000 ppl daily in a high profile corporate cafeteria.

Responsible for all cold catering luncheons and receptions

Executive Chef, Doubletree Club Hotel, Norwalk, CT

August 1998 August 1999

August 1998- August 1999

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