Executive Chef Vice President
Resume:
ROB ALEXANDER
Executive Working Chef
Bethesda, MD 20817
*************@*****.***
Executive Chef with 20 years culinary training and diligent passion for the arts. Maintains strong team skills centered on effective supervision training and motivation of staff with the ability to identify potential problems and effectively bring about a positive solution. Steadfast attitude while running mise en place state of mind kitchen. Very strong troubleshooting skills, menu creation, implementation, sourcing, Banquet Service or daily operations. In the last 6 years I have studied nutritional wellness, Vegan Organic, Paleo Cuisine, Gluten Free & worked directly with Doctors offices for clients that need particular nutritional diets because of illness.
When in kitchens I will try to use only cold press olive oils, red palm oils, coconut oils & watch cholesterol fat intake, sugars
& sodium.
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Executive Chef
L' Appetito Restaurant & Buon Appetito - Washington, DC August 2015 to Present
Acting Executive Chef for Multiple Restaurants in Washington DC & Ft. Lauderdale. 3 star Italian Bistro L' Appetito in the Palisades neighborhood of Washington was often visited by Vice President Joe Biden & many local congressmen . Cuisine focused on Northern Italian, Southern Italy, French, American & Mediterranean. Executive Chef
Largents Bistro Wine Bar
June 2011 to June 2015
June 2015
• Largent Bistro and Sports Bar served Modern American Cuisine with a twist. This was a 9000 square foot establishment with 2 floors, 250 seats that operated high volume brunch and catering operation. I built this kitchen out from top to bottom and the menu was centered around a cutting edge American casual healthy to eat concept. We always tried to source organically grown products from Farms like One Acre when available. Our restaurant also offered Palo & Gluten selections and we generally tried to use healthy cooking oils like Red Palm, Extra Virgin, Avocado and coconut oils. As Executive Chef at both properties I created the menus, developed all opening procedures, HACCP standards, county flow charts, inventory and pars for each station, as well as training and hiring of all staff. I taught classic culinary techniques and knife skills to staff while conducting all aspects of daily kitchen operations. This property was closed by investors, owner in July of 2015 and sold, it was not in my interest to continue.
Executive Working Chef
Yorktown Bistro - Arlington, VA
June 2004 to November 2011
WORK EXPERIENCE
DC Palisades
L' Appetito Northern Italian/ Mediterranean
• 125 seats Ristorante with a Dedicated Farm to Table Freshness concept and sales of $60,000 a week. Many of Washington D.C.'s most prestigious customers visited this café that was like being in Florence Italy. Including Vice President Joe R. Biden in 2008 and Senator Joe Lieberman, who lived in the neighborhood and stopped by often with family and friends. Very Visible Secret Service.
• All handmade Pastas, Italian, French Pastries that remain true to Legendary Auguste Escoffier
• Oversaw staff of 20 sous chefs, cooks, interviewed, hired all staff, training procedures and implemented food safe techniques.
• Very high volume catering, Tastes of Palisades, Brunch and delivery. Luigi Botha catering manger 240-***-**** Fredy Silva Owner954-***-****
Executive Chef Congressional Village
U.S. Open Bethesda - Bethesda, MD
June 2011 to June 2011
Oversaw Congressional Village as acting Chef for daily operations. 10 full catering kitchens, 10 Chefs de Cuisines, with additional staff of 60 cooks and Vendors. This was a 10 day event hosted 40,000 guests that served breakfast, lunch, dinner with a American casual concept cuisine Exec Chef / Catering Chef
Alexander Concepts - Bethesda, MD
October 1999 to 2004
Maryland
Alexander Concepts
• Started my own Business, as a Center of Plate Specialist out of Bethesda and Catered Events for White House.
• Acting Contract Chef/ or Chef de Cuisine/ troubleshooter/ catering chef/ pastry chef.
• Develop new Restaurants/ cafes and procurement of food items.
• I have written well over 25 menus in my career as a chef, any kind of international cuisine.
• First research property, square footage to price, check structure of building, check all equipment.
• Developed a Restaurant Theme to be conducive with local guest traffic and maintain food safe certification standards. Sourcing of all food items while keeping good customer relations.
• Create recipe specs/ kitchen par lists/ daily operation manuals, closing procedure check off lists, and weekly inventory spread sheets and proper rotation of all food products FIFO (first in first out)
• I am a Chef who is hands on, with detail to positive work ethic and ensure compliance of all staff. Executive Sous Chef/Banquet Chef
Kennedy Center Roof Terrace - Washington, DC
1988 to 1989
Responsible for Restaurant daily operations and Banquet events . Oversaw staff of 50 staff. Theme was fine dinning French/American.
Executive Sous /Banquet Chef
Willard InterContinental Presidents Hotel - Washington, DC 1986 to 1988
Oversaw all banquet department events and Williard Room restaurant service at Presidents Hotel. Executive Chef / Owner
Chefs For Vets - Bethesda, MD
September 2016
Still run this business P/T, Started this Home Based business July 2015. It provides healthy to eat choices for disabled Veterans. I complete overview, create menu, source food and cook directly in veterans home or location. Currently this is p/t work for me & mostly administrative, bit home in next few years to turn it into a 501c3 . I still work as Consultant Chef for Restaurants as well & will travel. Working Exec Chef
Buon Apettito & La'Pettito Italian Bistro - Washington, DC October 2015
Executive Chef of Multi-Culinary restaurant's, Original and first location was in Palisades neighborhood of Washington DC and sister location in Ft. Lauderdale Florida. In October of 2016 I traveled to Florida to open and set up new property. I ran both properties and traveled back an forth every months. Owner decided to sell DC business and kept building while he lived in Florida. Both properties had Classic Italian, Mediterranean and American themes. Some college
Maryland University Engineering & Drafting
September 1982 to June 1984
Italian, French, American casual, Sports Bar American,Healthy to Eat, Gluten Free, Kosher French, Asian Fusion and comfort food. (10+ years)
Italian
Cuisine
Baking
POS
Line cook
kitchen
Cooking
Chef
Knife skills
Management
Team Player
training
Kitchen Management Experience
White House State Dinner 2003
EDUCATION
SKILLS
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AWARDS
2003
Certificate from Chief Users Office Letter, Created Hazelnut Souffle with Vanilla Citrus Berries For 130 guests and President of Israel Ariel Sharon.
Washingtonian Magazine June 2005 Edition
2005
Best Bites Edition June 2005, Executive Chef Robert Alexander Bethesda Beat Magazine
March 2015
Publication for White House Chef promotions, New concept cuisine. Baltimore Evening Sun
1985
Best New French Bistro
ServSafe
Present
Washington DC
Cooking Skills: Basic Food Preparation — Expert
September 2019
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: https://share.indeedassessments.com/share_to_profile/ 556509e6baf450e32c9004006cc9e85aeed53dc074545cb7
Restaurant Manager — Familiar
August 2019
Managing restaurant staff and meeting customer expectations. Full results: https://share.indeedassessments.com/share_to_profile/ 3ac135b46bbe2a5122151f3409844e32eed53dc074545cb7
Cooking Skills: Basic Food Preparation — Expert
January 2020
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: https://share.indeedassessments.com/share_to_profile/ eb0cb91bb15376706963ea37d346ee76eed53dc074545cb7
CERTIFICATIONS AND LICENSES
ASSESSMENTS
Cooking Skills: Basic Food Preparation — Expert
October 2019
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: https://share.indeedassessments.com/share_to_profile/ b2e3bf4aaa4cbf6dc6ee03c9e7ae3f68eed53dc074545cb7
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ADDITIONAL INFORMATION
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