Chef/Food and Beverage
Resume:
ROBERT D. JOYCE
Springfield, PA 19064
Qualifications
Extensive hotel and restaurant experience with the ability to supervise and operate banquet and a la carte kitchens of a full service hotel while maintaining standards of quality, sanitation and controls. Additional qualifications include creation and planning of menus, purchasing, receiving and consistently maintaining efficient food costs while striving for complete guest satisfaction.
Experience
Newark Country Club- Newark, DE
Director of Food and Beverage/Executive Chef- September 2008 to Present
• Restructure culinary program implement standards for quality and operations
• Control food and beverage operational cost while increasing quality of foods served by developing positive working relationships with the clubs vendors
• Budget and maintain food, beverage and labor cost
• Work with Gm and member committees on club sponsored events; develop menus for member and non member events
• Train and develop staff to meet operational goals and members
Radisson Airport Hotel - Warwick, RI
Director of Food and Beverage/Executive Chef – August 2003 to Present
• Budget and maintain food, beverage and labor cost
• Ensure all Radisson and university standards are upheld
• Develop and train area supervisors and ensure all educational needs are being met
• Work with sales team to market and position all food and beverage related programs
Executive Chef – July 1999 to 2003
• Responsible for all food items
• Maintain budgeted food and labor cost
• Develop and implement restaurant, banquet special event menu
• Ensure all educational needs have been met
Executive Sous Chef – June 1995 to July 1999
• Responsible for all execution of all corporate and social functions
• Cross utilize food products with restaurant to help maintain food cost goals
• Consult with purchaser to ensure proper food specifications are achieved
• Work with students to educate and guide with established food handling procedures
Johnson and Wales Inn – Seekonk, MA
Banquet Chef – May 1992 to June 1995
• Responsible for all buffets and banquets serving up to 2,000 guest
• Training, supervising and evaluating teaching assistants and culinary students
• Prepare demonstrations, control banquet food cost and schedules
• Work with purchasing to ensure timely deliver of foods for preparation
Dimitri’s Restaurant – Norwalk, CT
Sous Chef- January 1991 to May 1992
• Primary responsibility to oversee back of the house operations in the Chefs absences
• Production included set up of sauté station, stocks , sauces and house made pasta
• Utilization of butchered meats and seafood’s , and maintain herb and vegetable gardens on premise
• Misen place of all private functions and buffets
• Creating imaginative du jour menus while maintaining reasonable food cost
Education
Johnson & Wales University
Providence, Rhode Island
Associate in Science Degree in Culinary Arts, 1989
Delaware County Community College
Media, Pennsylvania
Associate in Occupational Science Degree in Hotel & Restaurant Management, 1985
Other Skills
• Certified Food Safety Manager
• Tips Certified
• Member Les Amis d’ Escoffier Society New England
• Yes I Can service trained Radisson
References
Excellent references available upon request
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