Chef

Robert Daniel Youngblood

**** ******** **. ********, **, *************@*****.*** 318-***-****

Profile

A talented innovative chef with over twenty years in the hospitality industry. Strong background of multicultural and local cuisine with a lead by example approach. Areas of expertise include catering, banquets, payroll, purchasing, operations and guest experiences. PROFESSIONAL EXPERIENCE

Home Catering, January 2021 – August 2020, Covid furloughed Chef de Cuisine – Royal Sonesta Hotel, New Orleans, La August 2020 – May 2019

● Executive Chef of outlet Desire that included the supervision of 15 line cooks, two lead cooks and one supervisor.

● Former Louisiana Oyster Festival board member.

● Assisted Executive Chef Jeff Mattia with ADP payroll, invoice inputs and P+L statements to include all costs.

● Introduced standard recipes for all outlets including Desire, pool club and banquets. Chef Tournant - Landry’s Inc./Morton’s the Steakhouse, New Orleans, La March 2019 – April 2015

● Assisted Executive Chef Grant Wallace in the production of all soups, sauces and production items for Morton’s restaurant.

● Key player in organizing and preparing wine dinners/banquets for up to 200 guests.

● In charge of monitoring kitchen efficiency for a period of four years. Culinary Supervisor – Hyatt Regency Hotel, New Orleans, La March 2016 – January 2018

● In charge of 8-Block Kitchen and Bar, IRD and greenroom for a 1193 room hotel.

● Key player in helping produce and produce 21 million dollars in net sales in banquets in 2017.

● In charge of delegating and executing all pop-up menus in 8-Block Kitchen and Bar.

● Part of a team that executed off site functions for up to 3000 guest and plated dinners for up to 2000 guests.

Culinary Supervisor – Omni Royal Orleans Hotel, New Orleans La, February 2014 – March 2016

● Assisted all departments including banquets, pastry and butcher.

● In charge of the production and execution of dinner service for Rib Room Restaurant for up to 300 guests.

● Team leader in organizing and planning pre-fix menus, hotel events and wedding dinners. Executive Sous Chef – Frank’s, Shreveport, La, August 2011 – January 2014

● Directed all activities to a kitchen staff of 25 and engaged in full-service operations including guest services.

● Maintained a food cost of 25% and labor cost of 22% for a three- year period.

● Featured on Food Network’s Flip My Food with Chef Jeff Henderson.

● Monitored the execution of one of only forty-four Stefano Ferrara ovens in the United States. Executive Sous Chef – Restaurant Sage/102 a Bistro, Monroe/Ruston, May 2006 – July 2011

● Performed a three- year apprenticeship under former Food Network Runner-Up Star Season 13.

● Promoted to Executive Sous Chef after 1.5 years and opened 102 a Bistro in Ruston, La.

● Voted #1 in Best of the Delta Magazine’s restaurant awards including Best Restaurant and Best New Restaurant.

● Led a team of 30 individuals to achieve 4 million dollars in net sales from 2009 to 2010. Executive Chef – Waterfront Grill, Monroe, La, January 2001 – April 2006

● In charge of inputting and monitoring all systems including waste log, critical control log, food temperature log and pull/thaw log.

● Consistently met all HHS guidelines to ensure proper food handling and safety.

● Created new kitchen operation prep sheets, standardized recipes and product-rotation systems.

● Led catering team for a period of 5 years for NFL star Bradie James personal venues. EDUCATION

Bachelor of Science B.S. Northeast Louisiana University 1994-1999 ADDITIONAL AND ADVERTENCE

● Ecosure Audit

● Louisiana Seafood Cookoff 2017

● Hogs for the Cause 2016, 3rd Sauce – 4th Pork

● Smokin on the Bayou Rib Cook Off, 2002-2005 1st Place Restaurant Division

● NOWFE 2016-2020

● Emeril’s Boudin and Beer Festival 2016

● Antoine’s Restaurant Hermes Friday Luncheon 2017 Page 2

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