Chef

ROBERT HARRIS SMITH

***** ***** **** *****, **************, VA 22407 H: 843-***-**** acn5q4@r.postjobfree.com

Summary

Experienced, classically trained chef committed to providing consistent, fresh, and delicious

meals. Courteous and respectful with extensive experience in menu development, food

preparation and culinary staff management. Proven ability to strengthen kitchen operations

while maximizing patron's base. Well versed in handling food inventory and ordering supplies.

K ey Areas of Expertise

Knife Skills Classically Trained

Supervisions (Front / Back of House) Soups

Budgeting / Cost Reduction Sauces/Puree’s/Stocks

American / Caribbean / Southern Cuisine Menu Development

Safety / Sanitation / Quality Controls Attention to detail

Staffing / Training Customer Service / Guest Relations

Catering / Banquets / Events Computer proficient/Microsoft office suite

Kitchen Design / Layout

E xperience

May 2014 to Current

Executive Chef

Prime Street Grille - White Plains, MD

Plan menus for restaurant and catering events. Organize cooks and kitchen employees'

schedule. Coordinate with various purveyors ordering food and supplies. Safeguard all food

preparation by implementing training on food safety. Ensure proper sanitation standards.

Cooks and directly supervise the production of menu items. Ensure all food leaving the

kitchen meets the highest quality of standards. Establishing cost controls by cross utilization

of ingredients.

Banquet Chef May 2013 to May 2014

Radisson Hotel Reagan National Airport – Arlington, VA

Performed the day-to-day operations including food production for banquets. Room service

and main dining room. Updated menu items and daily specials. Conducted inventory and

maintained food cost controls. Ordered food and supplies. Ensured HAACP procedures are

followed. Conducted training and supervised staff.

Sous Chef Jun 2012 to Jun 2013

Library of Congress - Washington D.C

Supported the Executive Chef in the management of the kitchen staff. Responsible for all food

production and the organization and maintenance of the kitchen. Prepared daily

production list. Ensured that the kitchen staff follows recipes and portions servings correctly.

Placed food and supply orders as directed. Trained employees to company standards.

Worked independently with little or no supervisions. Proper use of major kitchen equipment.

Jul 2008 to May 2012

Pantry Chef

A La Carte - Haymarket, VA

Assembled supplies and prepared food items for catering functions. Transported and delivered

food items to sites of catered functions. Responsible for set up and service of catered events.

Maintained apt supply of food ingredients for catering services. Supervised procurement and

delivery of food ingredients as needed for catering menu items. Initiated food presentation

and catering for exclusive orders. Assisted job kitchen staff independently in nonappearance

of supervisor.

Jul 1988 to Aug 2008

Culinary Specialist and Manager

United States Navy (Retired)

Cooked and prepared meals for over 500 Navy personnel daily. Supervised and conducted

training of junior personnel. Ran day-to-day operations of kitchen and participated in food

preparation and production. Ensured all food was properly stored while maintaining all safety

procedures. Planned, coordinated, and implemented special events and holiday functions.

Developed menu and prepared a wide variety of foods.

E ducation

Associate of Arts, Culinary Arts / June 201

The Art Institute of Washington

Certifications

ServSafe Food Handler September 2011

Certified Culinarian June 2012

References Available Upon Request

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