1. 1097 S.Kirkman Rd
Orlando, Fl. 32811
(321)442-5684
chefbobfjr@yahoo.com
BOBBY FLOYD
OBJECTIVE To professionally lead, and create a renewing Food and
Beverage; per Culinary, experience with Customer Service for
guests, in a major Corporation, by giving 110% of my skillful
abilities that I have learned and displayed over 20 plus years
in this field.
SKILLS & ABILITIES Culinary supervisory developmental skills, Menu planning and
production, Inventory and Food Cost Control, Scheduling and
Labor organization, Disney’s Allergy training (special dietary
needs), Strong creativity and plate presentation, Excellent
Guest Service Skills, Food Prep and Quantity Cooking, Wine
and Beverage knowledge, Catering and menu planning for
Special Events, Proper implementation of STHC and SIM’s
training, Disney’s and Sanitation Certification, Strong Oral and
Written counseling, Intermediate to Advanced Computer and
Skills including Excel etc., Great knowledge of Foodservice
Equipment. Entry level Accounting experience. US Navy
Barracks Manager.
EXPERIENCE Kitchen Director/ Chef (Chick-Fil-A)
2015-2016
Ensuing the direction of daily operations of a quick service restaurant,
ensuring compliance with company standards in all areas of operations,
including production, preparation, customer relations, restaurant
maintenance and repair, inventory management, team management,
recruiting, financial accountability, ensuring the highest quality products
and services are delivered to our customers and other duties as required.
Making sure of the completion of e-train. Directly working with the Operator
to keep labor and food cost right sized.
PREP CHEF (DISNEY)
2005- 2015
Preparation of 4-star meals for corporate guests, including Disney VIP
guests, Daily synch and download of HACCP, Creating Spreadsheets for
Culinary recipes and menus, Location Trainer Quarterly Safety officer,
Expediting and Allergy assistance, Kitchen Supervisor and Food Prep.

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SOUS CHEF (DELTA QUEEN STEAMBOAT COMPANY)
2004-2005
Manager of 17 Breakfast and Lunch culinary individuals, Remained abreast
with Coast guard and FDA Standards, Instructor of Universal Food service
standards for new and seasoned employees, Proper Securing of the ships
Restaurants and Outlets.
SOUS CHEF (CAFÉ IN THE HILLS)
2003-2004
Second in charge to the Owner/ Exec. Chef, Inventory specialist, Line set-up
and Breakdown, Daily butchering of meats and fish, Preparation of exquisite
menu items for Upscale clients in a mid to high volume Restaurant, Proper
closing of the restaurant including the ensuring of team’s side work.
GARDE-MANAGER (JW MARRIOTT/RITZ CARLTON)
2003-2004
Salad and Dessert preparation in a demo setting, Buffet and
Banquet set-up for exclusive large groups for events, Daily
maintenance and prep of menu items for overnight room
service guests, Complete restoration and turnover of coolers
and storage items, Overnight room service line cook.
EDUCATION SOUTHLAKE HIGH SCHOOL
 Received High school Diploma
US NAVAL TRAINING CENTER
 Received Naval Culinary Specialist Certificate
 Navy Barracks Manager Cert.
SOUTHEASTERN ACADEMY (LE CORDON BLEU) CULINARY ARTS
 Received certificate of completion
 Honored on the Deans and Directors List 3.8 GPA
VALENCIA COLLEGE (AA GENERAL STUDIES)
 A.A. Degree General studies 3.0 GPA

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CERTIFIED TAX PREPARER
 Drake Tax prep 2014
COMMUNICATION Received Coastguard Accommodation Medal, Navy “Battle E”
Ribbon, JTF Accommodation Medal, Disney Location Safety
Officer 2009, Disney “Eyes and Ears” Healthy Pursuit
Acknowledgement 2010.
LEADERSHIP High school: President of Culinary Team, Secretary of ACE
club, US Navy: Culinary Team Leader; Military Barracks
Manager Food service officer for Soldiers to Scholars,
Mentor/volunteer.
REFERENCES Edson Couete
Sous chef, Disney
(518)253-5479
David Cox
Owner, CPA
(443) 846-7844
Crystal Snead
Cook/Sgt. DOC
(321)663-4100