Food Service Quality Control
Resume:
ROB
GARCELON
************@*****.***
Barre, VT 05641
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SKILLS
Team Management
Nutritional Assessment
Performance Strategies
Active Listening
Waste Reduction
Employee Development
Department Oversight
Quality Control Procedures
Special Events
Dietary Planning
Strategy Management
Food Allergies
Floor Assignments
Legal Requirements
Food Service Team Development
Safety Protocols
Customer Satisfaction
Cash Control
Dietary Requirements
Ingredient Selection
Safe Food Handling Practices
Dish Development
Staff Motivation and Discipline
Critical Thinking
Special Orders
Vendor Relationships
Feeding Schedules
Nutritional Education
Food Service Operations
Reading Comprehension
Industry Trends
Guest Relations
Customer Experience
Diet and Nutrition
Cost Efficiency
Document Organization
Invoice Statements
Inventory Control Processes
Food and Beverage Service
Baking Techniques
Disciplinary Action
Emotional Support
Preparation Oversight
EDUCATION
Guilderland High School
Guilderland Center, NY • 07/1979
GED
CERTIFICATIONS
Serve Safe
CFM
PROFESSIONAL SUMMARY
Forward-thinking professional offering more than 25 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills. High-performing Chef offering 40 years of culinary experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with all phases of culinary planning, sourcing ingredients, controlling budgets and boosting restaurant profiles. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Dedicated Culinary professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
ACCOMPLISHMENTS
Used Microsoft Excel to develop inventory tracking spreadsheets.
Supervised team of 45 staff members.
Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
Designed whole new menu, including meal selections, beverages and pricing.
Ensured safe and efficient kitchen operations while managing a BOH staff of 45.
Prepared 1200 meals, including appetizers and desserts, for high-volume catering event.
Prepared 24k meals, per week
Selected to create and prepare unique dishes for private parties with well-known celebrities. The New York Giants
Resolved product issue through consumer testing.
WORK HISTORY
CVMC - Dietary Director
142 Woodridge Drive • 02/2022 - 01/2023
Completed detailed nutritional assessments of each patient based on health history, medical conditions and energy requirements.
Developed nutrition plans addressing individual patient diabetes and food allergies.
Determined client-specific nutrient and energy requirements, with consideration to specific lifestyles, physiology and medical concerns.
Assisted patients clients with mean plan development, addressing individualized dietary requirements.
Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
Planned nutritious meal options for individuals with various health needs, facility programs and cafeteria menus.
Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
Carried out day-day-day duties accurately and efficiently.
Demonstrated respect, friendliness and willingness to help wherever needed.
Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
Maintained energy and enthusiasm in fast-paced environment.
Used critical thinking to break down problems, evaluate solutions and make decisions.
Developed and maintained courteous and effective working relationships.
Health Care Service Corporation, HCSC - Dietary Director
Saint Johnsbury VT • 11/2019 - 02/2022
Completed detailed nutritional assessments of each patient based on health history, medical conditions and energy requirements.
Developed nutrition plans addressing individual patient diabetes and food allergies.
Determined client-specific nutrient and energy requirements, with consideration to specific lifestyles, physiology and medical concerns.
Assisted patients clients with mean plan development, addressing individualized dietary requirements.
Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
Carried out day-day-day duties accurately and efficiently.
Demonstrated respect, friendliness and willingness to help wherever needed.
Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
Maintained energy and enthusiasm in fast-paced environment.
Used critical thinking to break down problems, evaluate solutions and make decisions.
Offered friendly and efficient service to customers, handled challenging situations with ease.
Developed and maintained courteous and effective working relationships.
Sodexo Serves - Executive Chef
Norwich University • 04/2008 - 08/2019
Developed kitchen staff through training, disciplinary action and performance reviews.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Oversaw business operations, inventory control, and customer service for restaurant.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Planned promotional menu additions based on seasonal pricing and product availability.
Verified compliance in preparation of menu items and customer special requests.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Handled and stored food to eliminate illness and prevent cross-contamination.
Collaborated with staff members to create meals for large banquets.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Obtained fresh, local ingredients to lower grocery costs.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Kept labor at or below 37% to support business profit targets.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Used root cause analysis to conduct assessments and develop improvements.
Sodexo Services - Executive Chef
Others Vermont Collage • 07/2006 - 04/2008
Developed kitchen staff through training, disciplinary action and performance reviews.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Collaborated with staff members to create meals for large banquets.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Sodexo Services - Executive Chef
State University of Albany • 09/1998 - 08/2005
Developed kitchen staff through training, disciplinary action and performance reviews.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Friendlys Ice Cream - Assistant Manager
Schenectady, NY • 05/1995 - 08/1998
Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
Helped with planning schedules and delegating assignments to meet coverage and service demands.
Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
University Auxiliary Services - Assistant Manager, 1st Cook
Albany NY • 09/1980 - 04/1995
Supervised line cooks to monitor food safety and order accuracy.
Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Took over line positions in event of emergency.
Taught kitchen staff safety protocols and restaurant standards.
Delegated jobs within kitchen depending on restaurant traffic and employee skill.
Transitioned between breakfast and lunch service.
Prepared meals for lunch and dining services with average of 900 students per meal
Ocean‘s 11 Fine Dining - Line Cook
Guilderland, NY • 08/1982 - 09/1990
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared food items such as meats, poultry and fish for frying purposes.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Grilled meats and seafood to customer specifications.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Prepared average of 300 orders each shift.
MUSICIAN
I play Bass & Guitar
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