Executive Sous Chef

ROBERT RIVARD

***-** **** ** *********,NY *****, 917-***-****,

**********@***.***

OBJECTIVE

To obtain an Chefs position where my culinary knowledge and management skills will help contribute to the kitchen services in fine dining, restaurant management, and high volume EXPERIENCE

The Maxwell NYC 5/18-present Executive Sous Chef

Assisted in Transition and reopening of the Hotel,Setting up and organizing time saver for culinary and stewarding department as well as maintaining steady flow of food and staff to cover the operation during critical over lapping time periods,

W New York 10/16-5/18 Executive Sous Chef

Responsibility’s included High Volume Banquet functions, Ordering food and schedule coverage. Three floors of kitchens and employee Café are maintained daily as well as in room Dining. Expedited Food service for 3 bars and lounge areas .Assisted the Chef in keeping food coast in line for the month and year

Rock Center Café NYC 8/15-10/16 Executive Sous Chef

Fast paced restaurant service and banquet functions assist the chef with Ordering and schedule coverage. Expedite Breakfast, Lunch and Dinner Service as well as Catering Events though out the Rockefeller complex, lunch and dinner service can serve up to 700 people for each seating. Other special items include braised octopus, Homemade Pasta,Sauces,Braised short Ribs & Soups

5/12-8/15 The Westin NY Grand Central Executive sous chef

4/11 – 5/12, Veranda Café, Queens NY Executive Chef

10/07-4-11 Fino wine & Tapas Queens Ny

10/04 – 9/07, The Carlyle Hotel, NY, Sous Chef

6/03 – 10/04, The Harvard Club, NY, Rounds Chef

5/02 – 6/03, The Ritz Carlton Hotel, NY, Rounds Chef

1/01 – 5/02, The River Café, Brooklyn, NY, Saucier

5/97 – 11/00, The Greenbrier Hotel, WVA, Senior Apprentice

Awards and Certifications

Graduate of the Greenbrier apprenticeship program 2000

2014 Starwood leader of the year

W hotels Manager of the Quarter 2017

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