Salad Bar Sous Chef

ROBERT CARKIN

*******@*****.*** 540-***-**** Leesburg, Va 20175

Summary Multi-faceted Food Technologist dedicated to scientific and engineering principles in research, development and production technology for food development. Committed to maintaining quality control in ongoing effort to invent new recipes and concepts. Applied advanced food technology to produce relevant products.

Skills Food Product Formulation

Quality Assurance

New Restaurant Openings

Research and Data Analysis

Organizational Skills

Computer Skills

Experience Chef Consultant 07/2019 - Current

CREA/Cuisine Solutions Sterling, VA

Educate and development of team members in the process of Sous Vide and Cryoconcentration

Project Managed and ghost writed menus for Jon Taffer's franchise Taffer's Tavern Streamlined kitchen processes to shorten wait times and serve additional guests. Created recipes, incorporating various techniques, to build flavor and unique visual appeal. Worked on the formulation of a sous vide burger to achieve a medium rare doneness by enhancing the myoglobin

Sous Chef 05/2017 - 07/2019

COMPASS GROUP/Flik Hospitality McLean, VA

Oversee daily operations of approximately $8,000 in sales Currently have 19 associates reporting to me

Takes weekly inventory to maintain an accurate food cost Purchases product based on menu and volume

Develop, test, and create a weekly menu for an eight-station cafe Implement and customize culinary trends based on the café operations Created diverse cuisines for full restaurant, special event, catering and tasting menus. Conducted frequent line checks to keep food at proper temperatures in holding zones. Chef/Manager 08/2015 - 05/2017

COMPASS GROUP/Eurest Dining Service Washington, D.C. Oversaw daily operations from preparing the salad bar to running chef's tables Weekly P&L's

Inventory and Purchasing

Increased weekly sales by 20% within the first 6 months Implemented loss prevention systems and standards

Sous Chef 01/2015 - 08/2015

COPPERWOOD TAVERN Arlington, VA

Responsible for maintaining budgeted food cost

Inventory and purchasing

Assist with developing and extending recipes

R

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Reduced food cost 3% within the first two months of employment Execute daily prep; manage work groups and maintain labor costs Manage all corporate systems, including recipe adherence and standards Outlet Sous Chef 05/2014 - 01/2015

THE OMNI HOMESTEAD RESORT Hot Springs, VA

Oversaw daily operations of three satellite kitchens Responsible for maintaining budgeted food cost

Developed, tested and extended recipes

Inventory and purchasing

Expedited the front line; Kept ticket times under 20 minutes Execute daily prep; manage work groups and maintain labor costs Manager of Culinary 07/2013 - 05/2014

NORAH'S CAFÉ BY BLUE RIDGE CATERING Roanoke, VA

Operations

Developed, tested and extended recipes

Daily P&L's

Inventory and purchasing

Execute daily prep; manage work groups and maintain labor costs Track portion control and waste management

Cook 01/2010 - 07/2013

ROANOKE COLLEGE Salem, VA

Prepared food per recipes, following all sanitary guidelines Prepared special meals for students with allergy or medical restrictions Catered events large and small

Education and

Training

Bachelor of Professional Studies: Culinary Arts

THE CULINARY INSTITUTE OF AMERICA Hyde Park, NY

References References available upon request

Certifications Certified Research Chef- Research Chef Association (working on this certification, just need to test)

Servsafe Certified- 2021

Certified Servsafe Intructor and Proctor - NRA- 2021

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