Culinary Operations Leader and Trainer

Robert B. Lampson

Phone:609-***-**** Email: **************@*****.***

Objective: Seeking a position that will enable me to utilize my past experience while expanding my knowledge and accepting new and challenging responsibilities. Culinary Arts

• Safe Serv Certified

• Restaurant Management

• Trained staff to highest standard of customer service

• Implemented inventory system focused on storage and ordering techniques resulting in a 6% decrease of losses incurred by food waste

• Team Player

Education

Sanitation Certificate 2001

Taj Mahal Hotel, Casino Atlantic City, NJ

High School Diploma 2001

Cape Atlantic Private Industries Pleasantville, NJ Experience

Sous Chef 5/2024-present

Nauti Goose North East, MD

• Leading the kitchen staff during the Head Chef’s absence.

• Guiding and supervising junior kitchen staff during food preparation.

• Assisting the Head Chef in menu preparation.

• Planning and managing food preparation in restaurant kitchens.

• Training new staff and recording inventory.

• Ensuring food quality and maintaining cleanliness and safety standards. Culinary Lead 7/2023-5/2024

Great Wolf Lodge Perryville, MD

• Assist culinary management in administrative and personnel related matters, including scheduling, time clock reviews, overtime, performance, discipline, investigations, training, and development etc.

• Prepares food as outlined on Banquet Event Order

• Provides food preparation help

• Controls recipes by weighing and measuring designated ingredients

• Provides food stuffs and utensils for chef by carrying pans, kettles and trays of food to and from workstations, stove and refrigerator

• Maintains safe, secure and healthy work environment by cleaning work areas, equipment, and utensils; segregating and removing garbage; stem-cleaning or hosing garbage containers; following sanitation standards and procedures; following legal regulations

• Keeps supplies and foodstuffs ready by inventory stock; requisitioning supplies and food stuffs; verifying receipt; storing

• Keeps equipment operating by following operating instructions; troubleshooting breakdowns; keeping supplies; performing preventive maintenance; calling for repairs Cook One 11/5/21-7/2023

Hard Rock Casino Resort/Exclusive Member Lounge Atlantic City, NJ

• Coordinates activities at different culinary areas

• Responsible for training of new culinary team members

• Aid line employees with daily responsibilities

• Prepare production in accordance with established standards

• Stellar guest relations

Cook One 2/2/21-11/4/21

Ocean Casino Resort Atlantic City, NJ

• Complete preparation and set up of line

• Prepares specialty cuisine dishes as per menu specifications and recipes

• Maintain flawless delivery and execution of product excellence and service

• Communicates with diverse work staff

• Excellent guest relation skills

1

st

Cook/Expediter 4/2011-2/2/21

Gilcrest Restaurant Atlantic City, NJ

• Prepared all food for breakfast/ lunch Restaurant

• Served an average of 700 customers in a day

• Maintained all safe food handling practices

• Opened restaurant and set up workstations, before preparing food.

• Produced and provided food specific recipes

• Created and prepared new recipes for daily specials Line Cook/Sautee Station 2/2009-4/2011

Angelos Restaurant Atlantic City, NJ

• Prepared fresh ingredients for Bruschetta

• Ran Sautéed Station while preparing chicken and veal dishes

• Grilled Steaks to customer satisfaction

• Served 500 customers in a night

Kitchen Supervisor/Cook 12/2008-02/2009

Shore Catering (Revel Hotel Casino) Atlantic City, NJ

• Maintained inventory and storage while insuring purchasing specs

• Responsible for overseeing proper food handling and preparation

• Cooked a variety of foods in a fast pace environment

• Managed daily kitchen operations

First Cook 01/2006-12/2008

Mac’s Seafood Somers Point, NJ

• Managed different work stations

• Prepared and cooked steaks and seafood to customer’s satisfaction

• Kept paced in a high volume environment

• Assisted other cooks and chef as needed

Cook 09/2003-01/2006

Charlie’s Bar & Grill Somers Point, NJ

• Preparing and cooking a variety of foods including fresh seafood

• Managed multiple food stations

• Late night Pub Grubb Cooking & light cleaning

First Cook 02/2001-01/2003

Fairmont Hotel (Copley Plaza) Boston, MA

• Sautéed foods in the Oak Room (steak house)

• Prepared a variety of seafood dishes and sauces

• Assisted the Head Chef in a fast paced environment Cook 06/1995-01/2001

Taj/Mahal Hotel/Casino Boardwalk Atlantic City, NJ

• Achieved yearly perfect attendance without disciplinary infractions qualifying for the 18 month Culinary Apprentice Program

• Trained and worked in multiple outlets : Bombay Café (#3 in volume in the country) Room Service, and Employee Café feeding over 2,000 associates

• Prepared food and set up for Banquets

First Cook 05/1991-06/1995

Holiday Inn Atlantic City, NJ

• Liaison between kitchen and dining room

• Planned and executed nutritional and cost effective daily restaurant specials and employee meals

• Prepared daily soups, sauces, and a variety of foods

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