Executive Chef Purchasing Manager

ROBERT KLINGEBIEL

** ******** *****, *******, ** 07747

***********@*****.***

Self-motivated professional with outstanding skills as both Executive Chef and Director. Superior leadership skills, ability to build rapport with customers and colleagues with an innate ability to interact and coach staff to succeed in high-pressure challenging situations. Seeking to bring strong supervisory food production skills with a major focus on sanitation to a respected organization that values hard work, commitment and vision.

PROFESSIONAL EXPERIENCE

MARCH 2020 – PRESENT

FOOD AND BEVERAGE PURCHASING MANAGER

JOE LEONE’S ITALIAN SPECIALTIES AND CATERING

Develop and implement strategies for purchasing which align with the company’s food and beverage objectives. Maintain par levels of stock; complete requisition for additional supplies as appropriate. Research pricing for all purchased goods to maintain profitability. Drive for results and achieve the highest level of personal and organizational performance in order to meet company goals.

NOVEMBER 2006 – MARCH 2020

EXECUTIVE CHEF/DIRECTOR OF DINING AND NUTRITION

FRANCIS E. PARKER, HIGHLAND PARK, NJ

Responsible for multi-site Assisted Living, Long Term Care, and Adult Day program dining services for over 600 residents. Multi-million dollar budget management, food costing, recipe development, and standardization. Implemented in-house Servsafe program and used Cheftec software. Created all dining policies and procedures according to State regulations for over 100 dining employees. Collaborated with leadership team to open dining facilities in new locations. Maintained 11 year state and county deficiency free kitchens.

FEBRUARY 2004 – OCTOBER 2017 (FULL TIME 2 YEARS, THEN SEASONAL)

ASSISTANT FOOD AND BEVERAGE DIRECTOR/CHEF

RACEWAY PARK, OLD BRIDGE, NJ

Responsible for all food production including multiple day events, up to 50+ catering jobs per day averaging over 1000 guests. Managed and supervised all catering kitchen and hospitality staff. Collaborated with owners and Marketing Director to meet clients requests while maintaining labor and food budgets.

SEPTEMBER 2001 – FEBRUARY 2004

OWNER/EXECUTIVE CHEF – PALATE PLEASERS RESTAURANT AND CATERING

KEYPORT, NJ

Successful forty seat waterfront restaurant specializing in fresh seafood. Created all recipes and menus utilizing local and seasonal ingredients. Managed food costs, controlled inventory, and maintained budget including payroll. Trained employees in cooking methods, presentation techniques, portion control, serving, sanitation and front of the house operations. Provided catering for events ranging from dinner parties to weddings.

EDUCATION

THE ACADEMY OF CULINARY ARTS, MAYS LANDING, NJ

SKILLS

Certified Dietary Manager

Certified Food Production Professional

HACCP and Servsafe Certified

Servsafe Instructor and Proctor

Dietech and Cheftec software

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