Sales Human Resources
Resume:
Robert Graham
Laredo, Tx **040
Phone: 956-***-****
Cell: 956-***-****
E-Mail: ********************@*****.***
*Executive Profile *
Sales. Offering outstanding presentation, communication and cross-cultural
team management skills. High-energy, results-oriented leader with an
entrepreneurial attitude.
Executive Chef. Many oversight, committed to cost-effective management of
resources and quality performance. Marketing professional experienced in
high-volume, multi-unit, retail and business operations. Skilled in talent
recruiting, asset protection, financial management and customer relations.
Knife skills, baking, meat fabricating, nutrition expert, wine and spirits,
advanced baking, business management, menu pricing, graphic designing,
computer literate, fast typer, running a full successful kitchen both back
and front of the house. Fluent in Spanish and English.
*Skill Highlights *
Executive leadership
Communication skills
Product line expansion
Product development
Small and Large business development
Project management
Business operations organization
Human resources
*Core Accomplishments *
Created Standardized recipes for a brand new restaurant. Created Graphic
Designed Menu's. Oversaw all produce and products which resulted in better
quality. Inspired and Introduced employees to new employers. Achieved up to
5 trouble calls at once which resulted into all positive and productive
results.
*Professional Experience *
*January 2011 to Current Christ's Italian Bistro Laredo, Tx Owner *
Quality check all produce and products before purchase. Market each plate
with pictures and specials. Organize all orders and create routes for my
delivery. One on one sales. Prep all food and cook all food. Plate all
food. Deliver all food.
*June 2010 to December 2010 Zingers Laredo, Tx Kitchen Manager *
I would go half an hour early every day to make sure all food was good and
check the sanitary of the kitchen. Made sure all fridge and freezer
temperatures were right. Ordered and quality checked all food. Recruited
new employees, trained all back of the house employees. Went to San Antonio
to purchase all kitchen equipment with the owners money and then went back
to the restaurant and organized the whole kitchen by myself. He was paying
me $475.00 for 72 hours a week. I went in on grand opening day 20 minutes
late because i did not get much sleep. I was up creating prep lists for all
my line cooks. Nothing was ready. He wanted to open the restaurant just to
start washing money.
* November 2009 to May 2010 Vamp Ultra Lounge & Cafe Laredo, Tx Executive
Chef *
Organized the Whole kitchen. Recruited and Trained all back of the house.
Created all Standardized Recipes. Helped with the Graphic Design for the
Menu. Priced out the full menu. Ordered and quality checked all food.
Prepped, cooked & platted the food.
*March 2009 to September 2009 Sting Ray Alley Laredo, Tx *
*Executive Chef *
Organized the Whole kitchen. Recruited and Trained all back of the house.
Created all Standardized Recipes. Priced out the full menu. Ordered and
quality checked all food. Prepped, cooked & platted the food.
*Education *
2008 Arizona Culinary Institute Scottsdale, Az
N/A Advanced Culinary Arts
Extreme intense program of 4 years compressed into 1. Passed all my
classes. Took extra courses.
2005 John B Alexander Scottsdale, Tx
High School Diploma Basics
Basic Studies
Laredo Community College Scottsdale, Tx
N/A Basics
1 in a half year worth of basics.
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