ROBERT BRISKMAN

Chef / Owner

Chevy Chase, DC ***15 adcm30@r.postjobfree.com 301-***-****

Work with a management team that is dedicated to the client and the associates overall satisfaction and success.

Willing to relocate to: Washington, DC - San Diego, CA - Bethesda, MD Authorized to work in the US for any employer

WORK EXPERIENCE

Chef / Owner

TBC Services, LLC - Washington, DC

April 2009 to Present

•Executive Chef/Owner of TBC Services, LLC

•TBC Services was a three level Management Company with a Property Management Umbrella.

My many years in Four Star Hotels and Country Clubs taught me how to cater to the many levels of expectation the public has.

•The three levels were Property Management, Cleaning and Vacation Rentals all based out of Palm Springs California.While all three divisions worked individually they also worked in tandem. Property Management fed the cleaning division while also attracting rentals. The Rental division is what provided for the catering aspect. Business flowed through these three divisions seamlessly.

•Responsibilities Included the following:

•Managed all Food & Beverage for all clients and guests

•Managing all Functions of up to 2000

•Organizing a staff of 3-35

•Training of staff FOH. BOH

•Responsible for all private functions

•Managed all Administrative duties

Sous Chef Consultant

Summer House Santa Monica (A Lettuce Entertain you Restaurant) - North Bethesda, MD April 2019 to June 2019

•Culinary Consultant Asked by the owner directly to help streamline the restaurants BOH Food operations.

•Created a working FIFO Program

•Introduced a HACCP Program

•Trained Porter in new receiving procedures

•Quality and accuracy control program

•Reviewed cook wear and ordered new materials

•Introduced new production schedule

Care Taker

Took Care of my parents - Potomac, MD April 2018 to April 2019

•I moved from Palm Springs, CA in 2016 to help my siblings take care of our parents who were in need of support. • During these last few years I have had to start and then at times abruptly stop Corporate work to aid in my parents rehabilitation.

•During the entire time since April of 2016 I operated my Catering business even through the corporate position I had.

•My Catering company although only via word of mouth was quite successful.

Executive Sous Chef

True Food Kitchen - Fairfax, VA August 2017 to April 2018

•Am Chef/Opening Chef

•Directly responsible for all food items produced in the kitchen

•Directly responsible for the training of all new associates for F&B team

•Food Cost / Labor Cost

•New Menu implementation

•Budgets / Forecasts

•Ordering of all broad line items

•Responsible for daily Eco sure adherence in the kitchen

•Maintaining cooler with FIFO

•Hiring / Screening

Sous Chef

RPM Italian DC (A Lettuce Entertain You Restaurant) - Washington, DC June 2016 to August 2017

•Opening Sous Chef for an upscale Italian dining venue

•In charge of training all new line associates

•Menu Mapping

•Ordering/Receiving

•Specials

•New menu implementation

•On boarding new associates

•Station training

•FIFO Nightly

Personal Chef

TBC Catering - Palm Springs, CA January 2014 to April 2016

•Private Chef for several high-end clients

•Managed all Food & Beverage for all clients and guests • Managing all house staff

•Preparing all daily meals

•Responsible for all private functions

Owner

TBC Services, LLC - Hospitality & Property Management Company - Palm Springs, CA 2009 to January 2014

•Responsible for all functions of my Hospitality & Property Management/Vacation Rental Company with Catering as a main contributor to revenues.

•Overseeing all staff / Accounts Receivable and Payable / Payroll / Taxes

•Built excellent relationships with all property owners

•Created solutions for owners and guest complaints

•Maintained all supplies and materials

•Overseeing all properties and ensuring proper maintenance

Sales Representative

Freshpoint of Southern California - Palm Springs, CA 2005 to 2009

•Built existing business purchases to maximize gross profit per drop

•Built new business

•Introduced all clients to new products based on their needs

•Handled all shorts and issues

Executive Chef

Palm Valley Country Club - Palm Desert, CA 2002 to 2005

•Responsible for all food production at this high volume country club

•Responsible for 10 associates

•Labor and food budgets

•Creation of new menu concepts and implementation

Executive Chef

Marcus Hotels & Resorts - Indian Wells, CA 1998 to 2001

•Opening Chef for a Four Star Four Diamond 'Preferred Hotel'

•Tasked with all opening functions for F&B Division

•Creation of new menus for all outlets and implementation

•Hiring of Food & Beverage staff

•Managing all Food & Beverage budgets

Executive Sous Chef

Marcus Hotels & Resorts - Lake Geneva, WI 1995 to 1998

•Directly responsible for the operation of all food production for nine kitchens including;

•Five restaurants, Banquets, Garde Manger, Butcher and Pastry kitchens.

•Responsible for training of all new associates; Ran apprenticeship program for 6-8 culinary students • Task Force Chef

•Supervised staff of 95 Culinary and 60 Stewards

Executive Sous Chef

Los Angeles Renaissance Hotel - Los Angeles, CA 1994 to 1995

•Responsible for two high volume restaurants, room service and banquets

•Responsible for 17 associates

•Creation of new menu concepts and implementation

Chef Tournant, Management Trainee

Renaissance Esmeralda Resort - Indian Wells, CA September 1991 to September 1993

•Management trainee for the first six months moving through all outlets and learning how to manage each division of thekitchen.

•Became All Day Dining Sous Chef in 1992 in charge of a 325-seat restaurant as well as room service for a 400-roomhotel

•Supervised staff of 12 associates

•Took over fine dining restaurant as Sous Chef in 1993 - Staff of 5 Associates

EDUCATION

Associate in Culinary Arts

Johnson & Wales University-Providence - Providence, RI 1991

BS in Political Science in Business

Elon University 1990

SKILLS

•Restaurant Experience (10+ years)

•Supervising Experience (10+ years)

•Culinary Experience (10+ years)

•Leadership Experience (10+ years)

•Hotel Experience (10+ years)

•Project Management (10+ years)

•Financial Analysis (10+ years)

•Hospitality Experience (10+ years)

•Chef (10+ years)

•Management Experience

•Guest Services

•Cooking Experience

CERTIFICATIONS AND LICENSES

ServeSafe Manager

June 2016 to June 2023

Food Handler Manager

ServSafe

ASSESSMENTS

Food Safety — Proficient

December 2019

Proper food handling, storage, and equipment use for preventing the spread of foodborne illness.

Full results: https://share.indeedassessments.com/share_to_profile/ 3ba64fb02d5f11cd3dd52660720d4902eed53dc074545cb7

Supervisory Skills: Directing Others — Highly Proficient

December 2019

Motivating others to achieve objectives and identifying improvements or corrective actions. Full results: https://share.indeedassessments.com/share_to_profile/ cca39df83a29e33d2299c92aa96ea687eed53dc074545cb7

Cooking Skills: Basic Food Preparation — Highly Proficient

June 2019

Preparing food, using cooking equipment, and converting ingredient measurements.

Full results: https://share.indeedassessments.com/share_to_profile/ 401b2fc10da135847e5551e56b0f2ec5eed53dc074545cb7

Management & Leadership Skills: Impact & Influence — Highly Proficient

January 2020

Adapting leadership style to accomplish goals using rational or emotional appeal.

Full results: https://share.indeedassessments.com/share_to_profile/ 3519c75c3a1ef92861ae467899a7cbe9eed53dc074545cb7

Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.

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