posted June 12, 2007 05:15 PM               

Robert B. Kellar
910 Wood brook Pl. NE
Concord NC 28025
(704) 779-4793
Email:rrbk9711@aol.com

EDUCATION
Certificate in the Art of Cooking/Culinary Arts
The Art Institute of Charlotte, Charlotte, North Carolina
Major: Culinary Arts/ Food Service Management
Minor: Baking and Pastry
Honors: Dean’s List (2 terms), President’s List (1 term), 3rd Place Culinary Salad
Competition
Certification, The Art Institute of Charlotte
Charlotte, North Carolina; June 2004
• Certified in the Art of Cooking
• Sanitation and Safety Certification
Specialties, The Art Institute of Charlotte
• Pastries, desserts & baked goods
• French and Italian Cuisine’s
CULINARY EXPERIENCE
Executive Chef- Wilora Lake Lodge ( Brookdale Senior Living)
Charlotte NC, Feb. 2007-Current
• Oversee production list, food orders, food quality, plate presentations, food cost, labor cost, menu planning, and employee’s meets companies expectations
• Introduced Garnishes program, Marinating program, Bakery program.
• Responsible for the kitchen and it’s staff.
Assistant Manager, Bob Evans Restaurant
Charlotte NC, May 2006- February 2007
• Oversee all restaurant operations from opening to closing, customer satisfaction, food cost’s and labor costs.
• Responsible for the morning shift.
Manager on Duty, Buzzy and Bears Grill
Huntersville, North Carolina; April 2004-July 2005
• Responsible for overseeing lunch food preparation
• Managed daily operations of restaurant & staff
Assistant Teacher/ Tutor, The Art Institute of Charlotte
Charlotte, North Carolina; May 2005
• Taught foundational cooking course for high school culinary teachers
• Tutored culinary student in classic cuisine
Caterer, The Art Institute of Charlotte
Charlotte, North Carolina; August 2004
• Catered Southern Women’s Spring Show VIP Night (approximately 800 guests)
• Responsible for overseeing buffet station consisting of hot & cold menu items
ACTIVITIES
Volunteer Caterer, The Art Institute of Charlotte May 2005