ROBERT HARRIS SMITH
***** ***** **** *****, **************, VA 22407 H: 843-***-**** *********@*****.***
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