Seasoned Executive Chef with 40 Years Culinary Leadership
Resume:
ROBERT W.
PHILLIPS
**********@*********.***
LOS ANGELES, CA
CONTACT
SKILLS
• Kitchen Equipment Operation
• Dish Preparation
• Equipment Maintenance
• Order Delivery Practices
• Food Preparation and Safety
• Menuing International
LANGUAGES
Spanish
On Own
•
Conversational
Director/Exec Chef Associate Executive Chef Certified Executive Chef Executive Chef Manager Accomplished culinary professional with proven leadership and management skills. Offers a successful track record of leading and motivating teams to achieve organizational objectives. Demonstrated ability to develop creative menus and meal plans with a focus on quality assurance and customer satisfaction. Well-versed in organizing and running kitchen operations for high-volume establishments. Creative professional with culinary experience in a variety of upscale restaurants. Proven record of success in creating innovative menus, leading staff teams, and managing kitchen operations. Proficient in culinary trends and menu development, as well as in cost analysis, budgeting, and recipe development. Results-oriented professional with [Number] years of experience and proven knowledge of cost management, novella cuisine, and culinary design. Aiming to leverage my abilities to successfully fill the [Job Title] role on your team. CAREER OBJECTIVE
DIRECTOR/EXECUTIVCE CHEF
DEANCO LLC, Panorama City, California
Chef Instructor
Art Institute, North Hollywood, California
EXPERIENCE
January 2011 - Present
Responsible for managing Food Outlets on a sales budget of roughly $6 Million Annual Budget
•
Direct 65 Staff in daily operations, Design Menus Daily, Weekly, Monthly as well on the spot menuing design for multiple outlets and restaurants.
•
Collaborated with front-of-house staff to coordinate events, menu items, and
• meal pacing.
• Cooked or directly supervised cooking of items requiring skillful presentation. Trained kitchen associates on fundamentals of good cooking and excellent plate presentations.
•
Managed kitchen staff, ensuring all employees followed health and safety
• regulations.
January 2014 - June 2016
• Incorporated current trends in the field into teaching materials. Promoted professional growth by attending educational conferences and workshops.
•
Director of Culinary Operation Executive Chef
COMMERCE CASINO AND CROWN PLAZA HOTEL
Assistant Executive Chef
UNIVERSITY OF SOUTHERN CALIFORNIA, US
Exec Chef Culinary, Director ANAHEIM CONVENTION
UNIVERSITY OF SOUTHERN CALIFORNIA, US
Demonstrated ability to teach a variety of cooking techniques and methods to students of all skill levels.
•
• Reviewed student evaluations regularly to monitor progress and success rate. February 2008 - January 2012
Implemented innovative techniques for streamlining production processes which resulted in increased productivity levels within the organization.
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Created a positive work environment that promoted collaboration among team members by encouraging open communication and feedback.
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Identified opportunities for cost savings through strategic sourcing and
• negotiating contracts with suppliers.
June 2003 - January 2009
Responsible for managing food outlets on a sales budget of roughly $58M annually ($7M in Banquet Sales within 4 conference locations)
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Led the culinary team in the daily execution of foods for 33 restaurants and 7 Million Dollar in VIP catering operations
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Open New Locations and Restaurants on Multiple Campuses in Retail, Full
• Service, Casual Dinning
• Created and implanted Succession Programs for Culinary Hospitality unit
• Manage 15 Executive Chefs & Sous Chefs and 500 Front line Employees Designed Culinary Department & Catering areas for Ronald Tutor Campus
• Building Retail, Full Service, Casual Dinning
Maintained a safe working environment by ensuring compliance with all applicable health regulations.
•
• Ensured quality assurance for all finished products prior to serving or delivery. Collaborated closely with front-of-house managers to ensure smooth transitions
• between meal services.
• Adapted quickly to changes in production needs or customer preferences. January 2000 - June 2003
Directly Responsible for all creative cutting edge food purchased & equipment, staffing, labor and food cost controls, food quality, banquets and guests up to 100,000 people in attendance . Leading the team to great successes and achievement to the overall company of objectives. Banquet Sales 17.5 Million
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• Cooked or directly supervised cooking of items requiring skillful presentation. Trained kitchen associates on fundamentals of good cooking and excellent plate presentations.
•
Collaborated with front-of-house staff to coordinate events, menu items, and meal pacing.
•
Executive Chef/Instructor
SODEXO HEALTHCARE SERVICES
US
Director of Operations, Retail Manager, Executive
SODEXO HEALTHCARE SERVICES, US
Supervised daily operations including food preparation, inventory management, and staffing levels.
•
February 1996 - January 2001
• Assisted in the development of new recipes and menu items for restaurants. Organized catering services for large-scale events such as conferences or weddings.
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Ensured all kitchen areas were kept clean and organized according to health code regulations.
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• Created innovative menus for special events, banquets, and restaurant openings. Provided guidance and mentorship to students on kitchen safety practices and food sanitation regulations.
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Supervised student chefs while they prepared meals in a professional restaurant setting.
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Collaborated with other instructors to design curriculum that meets culinary
• industry standards.
Chef responsible for employee café, patient dinning services, banquets and retail operations
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• Culinary Foundations Trainer at Multiple Southern California Accounts Oversaw the development and implementation of risk management and
• compliance programs.
Created and maintained positive employee relations by building, leading, and developing quality retail team.
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Coordinated with department managers to support seamless implementation of operational strategies.
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Coordinated and participated in the development of organizational policies,
• procedures, and processes.
CERTIFICATIONS
• Gary Meeks 5 Years, F & B Auditor, Hollywood Park Casino 310-***-****
• Donald Percy 9 Years, Retired F & B Director, Holiday Inn Select 323-***-**** Eric Ernest 10 Years, Executive Chef, University of Southern California 310-745- 4508
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• SBVC Certificate in Restaurant & Hotel Management
• ACF Apprentice Certification as Certified Cook 1990
• Army Certified Cook USA, USAR & USNG
• ACF Certified Executive Chef
• ACF Certified Culinary Administrator
• ACF Certified Approve Culinary Evaluator
• ServSafe Certified
• Certified Culinary Trainer
• Member Chaine Des Rotisseurs Los Angeles
• Conseilleir Culinaire Provencial for the Far West Region
• President Los Angeles Escoffier Society
Chef Organizer
Veterans Holiday Celebration, Los angeles, CA
VOLUNTEER EXPERIENCE
January 2007 - January 2023
• Spearheaded fundraising activities to support community initiatives. Coordinated volunteers to plan and execute community events, activities, and programs.
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Solicited contributions and participation from local businesses to promote and improve community events and activities.
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• Fostered collaborative efforts to schedule, host and facilitate special events. AWARDS
• Silver Star of Merit USA, Chaine De Rotisseurs 2023
• Marie Antonin Careme Inductee 2015 California Epicuerean PUBLICATIONS
• The National Culinary Review 2015
• Honorable Golden Toque Annual Publication 2015
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