Executive Chef Food Service
Resume:
Reah for it.
Contact for Interview: 908-***-****
Robert Drake, Franchise Owner ******@********************.***
ssociates
Robert W. Hennemann
Cranston, RI 02920
Mobile: 401-***-**** / Email: ***********@*****.***
Education:
Associates in Culinary Arts Johnson & Wales University Providence, RI
Professional Experience:
4/2018 — Present Tortilla Flats Providence RI
Kitchen Manager
Annual Sales Revenue $ 3.5 Million
* — Hired as the Kitchen Manager maintaining food costs at 27% with emphasis on portion controls.
* Establishing vendor relationships on all food ordering of tortilla chips, sour cream, cheese, and oil.
* Reduced labor costs from 24% to 16.25 % covering shifts thru proper scheduling and knowing when it was time to send
someone home. Did not have oversight on the Bar — is handled by the Bar Manager.
(Reason for looking: Seeking career progression with established concept having systems in place.)
02/2018— Present Ethan Anthony's Catering North Providence, RI
Executive Chef / Owner
www.johnstonsunrise.net/stories/ethan-anthonys-restaurant-authentic-italian-cuisine-on-smith-street,88738
Annual Sales Volume $ 60,000
* — Continued operations of my own Catering operations thru referral and previous client needs.
* — Used only fresh ingredients — 100% scratch kitchen.
* Maintain Food costs at 21- 25 %. If Client wanted any specialized item they would then pay for it.
* — Labor costs were at 13% as handle this myself and bring in wait staff for catering of special events.
(Reason for looking: Upon finding something full time, can outsource these jobs, or close operations.)
11/2014 — 2/2018 Stillwater Tavern Smithfield, RI
Executive Chef and Kitchen Manager
www.stillwatertavernri.com
Annual Sales Volume: $ 2.3 Million
* Supervised 20 employees (BOH and FOH — there was no GM)
* 95% scratch kitchen.
* Introduced new weekly seafood menu items based on local supply specials and seafood availability.
* Managed food costs at 29% and labor costs at 31% at the Owner’s requested budget in giving jobs to friends.
* — Responsible for all training related to food, policies and procedures.
(Reason for looking: Owner retired at 89 years and the Store Closed)
08/2009 — 10/2014 Ethan Anthony's Italian Restaurant North Providence, RI
Executive Chef - Owner
www.johnstonsunrise.net/stories/ethan-anthonys-restaurant-authenti
Annual Sales Volume $ 2.5 Million
* Opened 35 seat restaurant serving breakfast, lunch and dinner.
* Maintained Food Costs at 26% using only fresh ingredients — 100% scratch kitchen.
* Supervised 12 employees in providing training for the staff, maintained labor costs at 22% thru scheduling.
* — Responsible for all aspects of the operation including purchasing, payroll, scheduling, menu development, pricing, day-to-
day operations. Kept liquor inventory low, mostly wine pairing with liquor costs at 20%.
(Reason for leaving: Had to take time to be with ailing family member — closed restaurant)
05/2005 — 07/2009 Rodizio Steakhouse North Providence, RI
Executive Chef
www.rodiziogrill.com
Annual Sales Volume: $ 2.5 Million
* — Supervised 60 employees
(Reason for leaving: Opportunity to open own restaurant)
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