robs resume

Robert T. White

***** ******** ***** ****. *****# 103 Tampa FL. 33619 Home# 813-***-****,Cell# 215-***-****

Objective : Chef For A Fine Dining Restaurant

Line Cook 6/26/2007-7/22/2008

Tina Tapas Restaurant Tampa, Florida

Responsible For the grill and Daily lunch and dinner operation along with sanitation.

Sous Chef 11/2005-6/2007

Hard Rock Hotel and Casino Tampa, Florida

Responsible For The overnight operation of a 24 hour restaurant

Including ordering and expedition of food and sanitation.

Sous Chef 5/2004 -09/28/05

Diamonds Riverside Ewing, New Jersey

Creativity of daily lunch and Dinner specials. Daily ordering and inventory.

Consultant Chef 11/2003-1/2005

The Revere Restaurant Ewing, New Jersey

Responsible for daily specials, and Banquets on a part time basis.

Chef De Cuisine 9/95-7/97 , 9/2000-9/2003

The Ferry House Restaurant Princeton, New Jersey

Located in downtown Princeton, A 60 seat progressive American menu. Involved in all menus and specials, ordering and inventory, scheduling Staff

Sous Chef 12/1992-5/1994 , 7/1997-8/1998

Manon Restaurant Lambertville, New Jersey

A three man kitchen with a excellent Provencal menu, Ran the kitchen when owners were away in France. Responsible for the menu preparation and presentation and ordering.

Consultant Chef 1/1999-1/2000

Sal De’Fortes Ristarante Trenton, New Jersey

This 45 seat Italian bistro set in Chambersburg.. I was responsible for food ordering, daily specials and influenced many upgrades in the food Qaulity.

Chef / Owner 9/1987-5/1991)

Restaurant Deja Vu Philadelphia, Pennsylvania

A classic french restaurant in downtown center city. This was a family owned and operated 40 seat bistro with a exclusive wine list and pre fix menu. Responsible for all aspects of the business.

Education:

Associates Degree In Culinary Arts Years Attended (1985-1988)

Johnson & Wales University Providence, Rhode Island

High School Diploma Years Attended (1981-1985)

Council Rock High School Newtown, Pennsylvania.

Skills:

C Responsible for ordering and inventory.

Change menus daily or seasonally.

Food and labor cost for the kitchen.

In house Banquets and off premise catering..

Awards:

Ambassador’s Award for fine dining Excellence, 1998

British Embassy, Washington, D.C.

Restaurant Deja Vu

Honorable mention award, “Chefs in America”, 1990

Restaurant Deja Vu

Award of Excellence, “Wine Spectator”, 1990

Restaurant Deja Vu

Rated Top 10 Restaurants 1995, Miami Herald

Square One Restaurant

Rated Excellent by the New York Times, 1996

The ferry house Restaurant

ServSafe Certification issued by The National Restaurant Association

Exp. Date 09/19/2011

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