Eric Robinson
London,ON
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with various cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles.
In conjunction with day to day operation of kitchens, I have actively participated in offsite catering jobs as part of a restaurant and my own private work.
Involved in many local food and beverage events, Such as Brewery And The Beast, Culinaire Victoria, YYJ Eats and Dine Around Victoria.
Overview
27
27
years of professional experience
1
1
Certificate
Work History
Chef De Partie
Taverna 1331
02.2021 - Current
- Supervised kitchen staff, ensuring adherence to food safety and quality standards.
- Developed and executed daily menus, incorporating seasonal ingredients to enhance flavor profiles.
- Collaborated with sous chefs to streamline food preparation processes, improving kitchen efficiency.
- Trained junior chefs on cooking techniques and presentation skills, fostering team development.
- Led shift operations during peak hours, ensuring timely service delivery without compromising quality.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Executive Chef
Steamship Grill And Bar/Xtramile Hospitality
09.2017 - Current
- Managed all BOH operations for busy waterfront restaurant doing $4,500,000 -$5,000,000 in yearly sales.
- Created and implemented multiple spreadsheets to ensure effective theoretical menu costing, Sales mix analysis, Labour planning, Cleaning schedules, Checklists.
- Collaborated with local vendors to source desired ingredients while maintaining budgeted food cost.
- Mentored kitchen staff at all levels to prepare each for demanding roles.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Solid understanding of P&L reports, yearly budget creation for both front and back of house operations.
Sous Chef
10 Acres Bistro
05.2015 - 09.2017
- Collaborated closely with the Executive Chef to create menu items and features that highlighted our farm grown and raised ingredients.
- Shared the responsibility of hiring and training all kitchen staff.
- Responsible for overseeing prep lists, food production as well as ensuring a smooth and efficient lunch and dinner service.
- Met with sales reps to source, negotiate pricing and order products.
- Consistently produced exceptional menu items that regularly garnered diners praise.
- Acted as head chef when required to maintain continuity of service and quality.
First Cook
Camilles In Bastion
01.2015 - 05.2015
- Worked in small team of 3 which included Chef/Owner to produce a daily changing menu with a strong emphasis on locally grown, raised and foraged ingredients.
- Daily use of sous vide techniques, butchery, desserts, sauces, as well as dish planning, plating design and cooking all aspects of a fine dining menu.
Chef/Sous Chef
Fifth Street Bar And Woodfired Grill
08.2001 - 08.2014
- Responsible for all aspects of BOH for a upscale neighbourhood pub averaging $3,200,000 in sales annually.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Meeting with FOH management/ clients to discuss menus for special occasions, Such as weddings, Parties, catering, and offsite events.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Baker
Earls
08.1999 - 08.2001
- From scratch production of all desserts, Breads, Dessert garnishes, Pastries.
- Maintaining par levels determined by kitchen manager.
Line Cook
Villages Med Grill
10.1998 - 07.1999
- Produce all breads, pastries, desserts and pizza dough.
- Ensure other staff were trained on dessert production, presentation, and storage, and rotation in my absence.
- Would cover any stations that needed help during busy lunch service
Education
High School Diploma -
Stelly Secondary School
Central Saanich, B.C.Skills
- High volume production capability
- Focus on labour and food cost control
- Well tuned palette
- Experience in butchery, seafood processing A nose to tail philosophy for product usage
- Proficient in all styles and techniques of cookery
- Focused and disciplined
- Budgeting and Cost Control
- Recipes and menu planning
- Food plating and presentation
- Kitchen organization
- Team management
Certification
Valid Foodsafe certificate
occupational First Aid level 1
WHIMIS certification
Timeline
Chef De Partie
Taverna 1331
02.2021 - Current
Executive Chef
Steamship Grill And Bar/Xtramile Hospitality
09.2017 - Current
Sous Chef
10 Acres Bistro
05.2015 - 09.2017
First Cook
Camilles In Bastion
01.2015 - 05.2015
Chef/Sous Chef
Fifth Street Bar And Woodfired Grill
08.2001 - 08.2014
Baker
Earls
08.1999 - 08.2001
Line Cook
Villages Med Grill
10.1998 - 07.1999
High School Diploma -
Stelly Secondary School