Quality Control Customer Service

LENNY ROBINSON

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Summary

202-***-**** Washington, DC 20001

Passionate, creative, spirited and trained culinary professional, skilled in building and developing high-performing

teams. Leader in delivery of excellent plate to client experiences. Equipped to apply luxury restaurant operational

experience to grow world-class organizations. Dedicated to food safety, customer service best practices and Michelin

level BOH operations.

Skills

© Multi Unit Restaurant Operations

© Current in Culinary Trends

* Vendor Relationships

© Staff Supervision and Coordination

* Sanitation and Cleaning

© Recordkeeping and Documentation

© Food Preparing, Plating and Presentation

© Equipment Inspection and Maintenance

© Data Analysis

© Safe Food Handling

© Quality Assessment

* Scheduling Equipment Repairs

© Kitchen Staff Management

© Quality Control

* Avendra Supply Management Systems

© BOH Operations

Experience

Park Hyatt Washington DISTRICT OF

COLUMBIA, WASHINGTON DC

BANQUET CHEF

06/2021 - Current

© Coordinating Kitchen Staff

© Production Scheduling

* Modern + Molecular Culinary Trends

* Team Collaboration

© Staff Scheduling

« Team Leadership

© Food Prep Planning

© Quality Control and Oversight

© Birchstreet Order Management System

© Birchstreet Inventory Management

© Verbal and Written Communication

© Cost Control and Budgeting

© Special Events and Catering

© Instruction and Delegation

© Hiring, Training and Development

Managed production of food for catered corporate and private events.

Department revenue $6M.

Designed custom private function and banquet packages for business

dinners, sales presentations, club meetings, weddings and charity events.

Directed presentation and portioning of food for banquet functions.

Reviewed quality and appearance of food to identify gaps in employees’

knowledge and performance.

Supported kitchen budgeting efforts by avoiding waste and using proper

stock rotation procedures.

Adhered to state and local health and safety regulations for food handling

and sanitation.

Communicated with servers on timing of completed dishes and menu

offerings to expedite food delivery.

Organized prep list and coordinated efficient work to be ready for

fast-paced banquet cooking operations.

Prepared banquet meals according to standard recipes and customer

preferences.

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