Executive Chef and Food Tech Consultant

ROBERT CARKIN

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

PROFESSIONAL SUMMARY

Innovative and results-driven Executive Chef with expertise in food technology, menu development, and operational efficiency. Passionate about applying scientific principles to enhance culinary techniques, quality control, and product development. Strong leadership in training teams, streamlining kitchen operations, and executing high-impact culinary strategies.

CORE SKILLS & COMPETENCIES

• Food Product Formulation & R&D

• Quality Assurance & Food Safety

• Menu Development & Cost Control

• Inventory & Purchasing

• Culinary Training & Leadership

• Process Optimization & Efficiency

PROFESSIONAL EXPERIENCE

Executive Chef CREA/Cuisine Solutions – Sterling, VA

04/2023 – Present

• Lead culinary innovation with sous vide and cryoconcentration techniques.

• Train and mentor team members in advanced food preparation methods.

• Manage quality assurance processes and menu development for high-end clients.

Chef Consultant & Culinary Brand Standards Manager Taffer’s Tavern

09/2021 – 03/2023

• Developed and executed menus for Jon Taffer’s franchise locations.

• Led QA and food safety audits across multiple restaurants.

• Spearheaded the development of a sous vide burger, optimizing its medium-rare texture.

Sous Chef COMPASS GROUP/Flik Hospitality – McLean, VA

05/2017 – 07/2019

• Managed daily operations, generating $8,000+ in daily sales.

• Supervised a team of 19 associates, handling inventory, purchasing, and cost control.

• Designed and executed a rotating weekly menu for an eight-station café.

Chef/Manager COMPASS GROUP/Eurest Dining Service – Washington, D.C.

08/2015 – 05/2017

• Increased weekly sales by 20% within six months.

• Oversaw daily operations, including inventory, purchasing, and P&L management.

• Implemented loss prevention strategies to optimize food cost.

Sous Chef Copperwood Tavern – Arlington, VA

06/2014 – 01/2015

• Reduced food costs by 3% within two months.

• Managed budgeted food costs, inventory, and recipe development.

Outlet Sous Chef The Omni Homestead Resort – Hot Springs, VA

07/2013 – 05/2014

• Led operations for three satellite kitchens, maintaining efficiency and quality.

• Kept ticket times under 20 minutes by optimizing kitchen workflows.

Manager of Culinary Operations Norah’s Café by Blue Ridge Catering – Roanoke, VA

01/2010 – 07/2013

• Developed and tested recipes while maintaining cost control and waste management.

• Tracked daily P&Ls and managed labor costs effectively.

EDUCATION & CERTIFICATIONS

Bachelor of Professional Studies in Culinary Arts

The Culinary Institute of America – Hyde Park, NY

Certifications:

• ServSafe Certified (2021)

• Certified ServSafe Instructor & Proctor – National Restaurant Association (2021)

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