Executive Chef Production Supervisor
Resume:
Robert Glanz
Des Moines, IA ****4
*******@**********.***
OBJECTIVE
Seeking a position in Des Moines, Iowa where I can use my talents, knowledge and experience in culinary arts. Strengths include communication skills, time management, and organizational skills.
EXPERIENCE
Assistant Kitchen Manager 05/2016 – 05/2016
Hy-Vee Food Stores, Des Moines, IA 40 hours/week
Supervised and participated in all aspects of preparing all menu items which included Breakfast,
Lunch and Dinner services.
Made sure that all standards of quality and presentation were up to the highest standards.
Supervised and worked with all employees involved with my shift in order to ensure production levels and quality of product were maintained to the highest level.
Was also involved in maintaining the necessary standards of sanitation throughout the kitchen
including the dish room.
Operated dish machine and performed other duties as needed.
Made sure all incoming stock was put away properly according to First In First Out (FIFO) regulations.
Café Chef 08/2009 – 10/2015
Unity Point Health-Lutheran Hospital (Food Division), Des Moines, IA 40 hours/week
Was in charge of preparing all food items required to stock the Hospital Café for both Lunch and
Dinner.
Maintained and updated all recipes in order to adhere to the standards set by the
Administration.
Operated a variety of kitchen equipment following all safety and sanitation standards.
Communicated with the Café staff regularly in order to keep quality standards
high.
Weighed, measured, and assembled pertinent ingredients for specialized diets.
Always maintained highest level of cleanliness and sanitation to ensure safety of guests and staff.
Chef 06/2005 – 05/2009
Chef’s Kitchen, Des Moines, IA 40 hours/week
Prior to restaurant opening, organized/arranged entire kitchen to be completely functional.
Created and prepared daily specials and soups, managed all kitchen staff in addition to
maintaining proper inventory levels to ensure optimum food cost.
Was tasked with maintaining the highest level of sanitation standards throughout the kitchen.
Robert Glanz
686 19th St. #4
Des Moines, IA 50314
*******@**********.***
Executive Chef 03/2001 – 04-2005
President Casino, St. Louis, MO 40 hours/week
Responsible for food production, ordering, inventory for 245 seat dining room and related
catering events.
Provided 600 employee meals per day.
Followed menus and recipes to proper items and quantity needed.
Oversaw 65 hourly employees and seven supervisors.
In charge of hiring, training, and firing employees.
Was in charge of all aspects of sanitation and inspections.
Made sure that all standards of quality and presentation were up to the highest standards.
EDUCATION
Associate Degree Culinary Arts and Restaurant Management,
Scottsdale Culinary Institute, January 1995.
CERTIFICATIONS
HACCP- Hazard Analysis Critical Control Points certified.
MILITARY
United States Navy 04/1982-04/1986
Administration
Honorable Discharge
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