Robert Rawlings
Frederick
Summary
Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.
Overview
24
24
years of professional experience
Work History
Executive Sous Chef
Monocacy Crossing Restaurant
07.2005 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
Chef De Cuisine
Bent Creek Country Club
03.2001 - 07.2004
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw preparation of creatively-designed daily specials.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
Education
Associate of Arts - Culinary Arts
Baltimore International Culinary College
Baltimore, MD05-1991
Skills
- Kitchen management
- Menu development
- Special event catering
- Banquets and catering
- Recipe development
- Allergy awareness
- Inventory management
- Cost control
- Safe food handling
- Food safety
- Inventory control
Timeline
Executive Sous Chef
Monocacy Crossing Restaurant
07.2005 - Current
Chef De Cuisine
Bent Creek Country Club
03.2001 - 07.2004
Associate of Arts - Culinary Arts
Baltimore International Culinary College
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