Executive Chef

Chef Bob B Milligan III

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**** ****** **., *******, ** 32808

Main Mobile (407) 701 - 6433

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

Born and raised in Las Vegas, Nevada, Chef Bob Milligan is an

accomplished passionate second generation Chef. His experience began in

1996 as a busier at his father's restaurant in Seattle Washington during

the summer visiting family. Since then, he has played a pivotal climb

working in every role within the food service industry before progressing

to a line cook and prep chef at Circus Circus Casino on the busy attraction

strip of Las Vegas.

Chef Bob started his schooling at the Art institute of Las Vegas;

however his time there was short lived having to consistently work multiple

jobs to survive on his own away from family. He soon learned top quality

service, intuitive perception and supply and demand from many points of

view throughout his many service industry positions. His hunger for

knowledge has expanded to developing his skills in multiple cooking

techniques, cuisine history and cross utilization. He then further

progressed in marketing and Sales, interacting with clients and learning

how to anticipate their needs and demands.

As a Kitchen Manager for 3 years, he garnered the skills and knowledge

of effectively making an operation profitable, minimizing waste by infusing

product into specials and new recipes generating additional revenue through

hands on training, consistency and daily monitoring. In 2010 his role as a

Sous Chef at a boutique hotel awarded him the ability to renovate and run

the entire Banquet Culinary department under the tutelage of 3 times

"Florida Iron Chef" winner Chef Joshua Bernstein all of which have garnered

certain specific skills and knowledge making him a highly equipped

Executive Chef at a corporate managed hotel on Disney Property were upon

taking on that role he has recreated the cuisine offered to current trends

and upscale variety, empowering staff and creating daily specials you would

not normally find anywhere else. With the belief cooking is a form of art

and should be done with pride and passion to bring forth that touch of

excellence, he has created new recipes with bold and strategic marriage of

flavors that complement the cuisines from all over the world.

PERSONAL OBJECTIVES;

. Become a Certified Wine Expert

. Increase Revenue and GOP

. Become the POS Expert through training and problem solving

. Become Features though local and National Magazines and Newspapers

. Assist in Collectively Achieving Company Awards

. Empower and Encourage Staff, to be able to promote from within

. To be able to provide for my children and wife's dreams and future.

WORKING HISTORY;

. EXECUTIVE CHEF @ Intercontinental Hotel Group Walt Disney World

September 2012 - Present (1 Year, 11 Months) Orlando Florida (407) 828-

8888 - Human Resources

Corporate Managed Properties Trend Setters - Duties include oversee

Restaurant, lounge, Room Service, Banquets, Retail Store, Stewarding

and all in house multiple department functions, Menu development

changing quarterly for outlets, annually for banquets. Labor,

Scheduling, forecasting, inventory control, generating par levels in

china glass and silverware, Front of House and Back of House training

with continued education and suggestive upselling techniques and

merchandising techniques throughout property. Vendor relations

throughout city for newly trendy products and pricing negotiations,

P&L revue and breakdown, marketing suggestions, REVPOR, Checkbook.

. SOUS CHEF/ BANQUET CHEF @ Grand Bohemian Hotel of Kessler Collection/

Marriott Autograph Collection

January 2010 - October 2012 (2 Years 10 Months) Orlando Florida

407-***-**** Laurent

Fine Dining - Oversee all Banquet Event and Functions front and back,

Labor Reports, Food cost control. Scheduling, Food Safety refresher

courses, Menu development, Concierge development, Ordering and

Receiving, Inventory control, Holiday Specials, Interviews and

training, create all spec recipes, and banquet menus, rewrite and

relaunch Sunday Brunch Menu.

. KITCHEN MANAGER/ CHEF @ Mexican Gill (Multi Unit) 407-***-**** Larry

Walker

January 2008 - January 2010 (2 Years 1 Month) Altamonte Springs/

Winter Springs Florida

Oversee and Train all Back of House staff. Minimize waste, fine tune

portion control, minimize food cost, labor and inventory reports.

Ensure Florida HAACP regulations are met, ensure quality of food and

presentation are kept exceptional.

. GRILL COOK @ Arden Hills Country Club

January 2007 - January 2008 (1 Year 1 Month) Sacramento California

916-***-**** Human Resources

Maintain grill station and all orders in timely manner. Opening and

closing duties. Waste management, quality control. Assist in pool food

production, Spa & Fitness healthy cafe food production, and Banquet

facilities and function events for plated and buffet events. Ensure

safe & sanitation practices.

. PREP CHEF @ Circus Circus Casino

July 2004 - May 2005 (11 Months) Las Vegas Nevada 702-***-**** Human

Resources

Receive and distribute foods to all 7 separate food outlets. Maintain

communication between all chefs and cooks for food service needs.

Complete all prep and execution of Prep Chef duties and marinating

high quality meats for all food outlets including Steak house, Buffet,

restaurant, cafe's, pizza parlor. Cover shifts in smaller outlets

during breaks. Set needs for next day's shifts and assist in pastry

department whenever needed.

. REGIONAL VICE PRESIDENT SALES @ Endless Enterprise

August 2002 - July 2004 (2 Years) Las Vegas Nevada 702-***-****

William Nolan

Recruiting, Business to Business Sales, Out of town market and team

Management. Payroll, Budget and inventory analysis and Report.

Merchandise ordering, Interview, Orientation, Motivational Speeches,

cost control. Franchise expansion & Training. Networking.

. Other Experience Include - Lead Finish Carpenter @ Harney Hardwood

o Supervisor @ Macayo's Vegas Restaurant

o F&B @ Palms Resort & Casino

o Cook II @ Cracker Barrel

o Chef @ Nature's Table (Multi Unit)

o Telemarketer @ NOS Las Vegas

o Busser @ Renton All City Diner & Schumsky's

Restaurant

AWARDS & CERTIFICATIONS;

. Manager Serve Safe

. CPR Certified

. Featured in Spirited Magazine - F&B Magic IHGbeverage.com

. Leader of The Quarter Award - 2009 Kessler Collection

. Give Kids The World Volunteer 2013, Feed the Homeless 2013

. AME Free Mammogram Screening Fundraising and Catering - Roston Bullard

#708

. Feed Our Mothers Food Drive - Roston Bullard #708

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