Executive Chef & Food Service Consultant

ROBERT CARKIN

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

Summary Multi-faceted Chef 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

Labeling Requirement Knowledge

Research and Data Analysis

Organizational Skills

Computer Skills

Experience

Executive Chef

Chef Consultant

Culinary Specialist

CREA/Cuisine Solutions Sterling, VA

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

04/2023 - Current

09/2021-03/2023

07/2019-09/2021

Project Managed and ghost-written 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.

Culinary Brand Standards Manager for Taffer’s Corporate. Do QA and food safety audits in all stores and report back to Taffer’s.

Sous Chef

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 05/2017 - 07/2019

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

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

08/2015 - 05/2017

R

C

06/2014-01/2015

Sous Chef

COPPERWOOD TAVERN Arlington, VA

Responsible for maintain budgeted food cost, inventory, and purchasing Assist with developing and extending recipes

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

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 07/2013-05/2014

Manager of Culinary

01/2010 - 07/2013

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

07/2013 - 05/2014

Education and

Training

Certifications

Bachelor of Professional Studies: Culinary Arts

THE CULINARY INSTITUTE OF AMERICA Hyde Park, NY

Servsafe Certified- 2021

Certified Servsafe Intructor and Proctor - NRA- 2021

Contact this candidate