Executive Chef Guest Services

Enrique Robles

**** * ***** *** ***** Chicago, IL 60634

773-***-**** **************@*****.***

GOAL: To obtain a position in a successful operation, operated by an ownership Group devoted to customer satisfaction, quality consistent unique great food Professional Service, with a Controlled Budget & costing. BACKGROUND:

A highly experienced hospitality professional with extensive accomplishment 20 Years, of significant culinary and managerial leadership Hands-on Working Chef with a high priority of team building towards Operations, training, menu research, and development. Excellence in guest services, along with maintaining team moral, and staff Retention is a pinnacle priority within communication and training skills, acute business acumen, experienced in Latin, Italian, American, Asian cuisine. EXPERIENCE:

We Eat Hospitality Group November 2018 - Present

Corporate Chef

Independent Restaurant consulting full Menu development, R&D, costing,

P&L, recipe creating, spread sheets, staff Interviewing, hiring, training, FOH,

Kitchen designing, multi-unit openings.

Cannikin January 2013 - May 2019

Executive Chef, Created and designed “A new Menu Concept”

Modern Gastro Pub Burger Bar concept, American, modern, created brunch menu,

Established and executed the menu, standards, in training of staff, costing for menu, and labor safe guards for trouble shooting costs.

Quay 2008 - 2013

Founding Chef/Executive Chef, Created Concept, Asian, American Continental, Tapas,

Oversaw all day-to-day production operations. Training all staff, Work line during peak

Times. Designed culinary training manual, and participated on all menu and development Projects. Cost outs, scheduling, Inventory, seasonal menus Bravo Tapas 2004 - 2008

Founding Chef / Managing Chef

Created menu and developed recipe produced a Spanish Tapas & Asian

Fusion concept executed a full-service catering /brunch menus

Trained and designed staff practices and procedures. Hotel Moraine, & Raging Bull Steakhouse 1996 - 2004 Executive Chef

Oversaw entire operations for 20,000 sq. ft. Restaurant/Banquet Facility. Banquets for up to 2,000 People. Significantly lowered all operational costs (non-fixed); Inventory, Percentage, and Labor.

Menu design and cost outs .

Created brunch/breakfast menus

Participated in all promotions, event planning, and assisted in the planning for the Concept to continue to succeed with long term stability. La Strada Chicago 1990 - 1996

Chef

Oversaw daily operations of the back to the house operations, including the day to day restaurant operations, and banquet and menu planning.

Also designed a Mediterranean/Japanese Fusion Concept for the owner for a Location in a boutique hotel in Highland Park.

Scheduling all employees, cost outs,

Bertucci’s 1985 - 1990

Chef /KM

Worked through Banquets & restaurant

Maintained and executed to their high standards in a very demanding and high

Volume local and tourist environment. Cost outs, inventory, schedules

Assisted in developing future menu designs for the ownership.

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