Robert Rob Cox

Improved food cost through inventory control, waste control, and implementation of menu specifications and guidelines Handled development and costing of new menu items Conducted daily inven...

Improved food cost through inventory control, waste control, menu Development and recipe implementation Conducted development of house made charcuterie program Responsible for development o...

Trained in European avant-garde cuisine, including sous-vide and molecular gastronomy Responsible for daily operation of fish station Utilized seasonal ingredients and increased cost contain...

Gained experience in French cuisine, especially venison and wild game Maintained Mobel 4-Star level of dining until restaurant closing in 2005

Focused primarily on bistro/brasserie-style with Southern accents Gained experience and training in finance management, employee training, menu creation, and execution

Focused and expanded upon knowledge of seasonal and local foods Increased knowledge of wine, including wine and; Primarily maintained garde manger station of 160-seat restaurant. Responsibl...

Maintained daily station preparation and service execution for all stations on a rotational basis. Training focused on "a la minute" cooking and began exposure to seasonal ingredients Assist...

Was promoted from dishwasher to prep cook after three months Learned mass production of food for daily services as well as production and execution of private parties and catering events for...