Robert Gowett is an experienced executive chef seeking to expand his culinary skills. He has over 20 years of experience managing kitchen operations in fine dining, country clubs, universities, and catering. Gowett is skilled in menu development, food and labor cost controls, staff management, and ensuring health and sanitation standards. His most recent role was as Executive Chef of Tacky Jacks Golf Shores, where he oversaw a staff of 25 and daily revenues of $25,000.

1. ROBERT GOWETT
1509 North Maryland Avenue  Plant City, FL 33563   (239) 682-0547   rgowett@live.com
PROFESSIONAL EXECUTIVE CHEF
Goal: Expand the horizons of food design, preparation, and management. Beguile the pallet with beauty
and graceful presentation. Stimulate the imagination with taste, experience, and creative adventure.
Accomplished and versatile professional with distinguished culinary and kitchen management experience
including Fine dining, A La Cart, Banquet, Country Club, University, Retirement Communities, High-
End Catering, and Contract Services. Expert in the planning and management of daily operations, quality,
service, and staffing. Culinary innovator known for producing top quality and creative products as well as
contributing to revenue growth while simultaneously reducing food and labor costs. Demonstrated ability
to effectively lead multi-outlet operations with exceptional capabilities in enhancing the experience and
satisfaction of each guest through strategic planning, menu design, attention to detail, and upscale service.
Areas of Strength Include:
P&L Management, Menu Development, Price Structuring, Cost Containment, Safety, Sanitation, Quality
Control, Team Building, Special Events, Profit Enhancement, Systems Automation, Inventory,
Purchasing, Guest Relations, Product Development, Vendor Relations, and Recruitment and Training
PROFESSIONAL ACCOMPLISHMENTS:
Food Costs:
 Reduced food costs from 45% to 31% while increasing quality within three months.
 Research multiple vendor pricing and rely on more locally obtainable items.
 Develop and expand scratch cooked items to replace various premade foods.
 Continuously educated and instill awareness of potential reutilization of products.
Labor Relations:
 Increased productivity as well as employee satisfaction and retention within four months.
 Conducted Daily Production Meetings to inform employees of upcoming daily and weekly events.
 Added Weekly Training Sessions to improve employee skills and ensure customer satisfaction.
 Create opportunities for employees to participate in the planning and creation of new daily specials.
 Promote an atmosphere of cooperation and participation in daily functions within kitchen
environment.
Health and Sanitation:
 Elevated Health Code Score from 95 to 98 and 100 to 100.5 on a consistent basis within four months.
 Educate employees on proper methods and techniques for improving existing sanitary measures.
 Effectively monitor and reinforce strict sanitary code as well as display proper sanitation habits.
Community Outreach:
 Provided Television Chef Segments for local live television station.
 Conducted classes for retirement community to teach residents cooking methods.
 Developed and circulated easy to use recipes for specific clientele.
RECENT EXPERIENCE:
Tacky Jacks, Golf Shores, AL Aug 2014-
· Over 50, directly manage a staff of 25 for a $25K revenue per day establishment.
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2. · Directly accountable for all aspects of kitchen management including: Menu development, food
and labor cost controls, catering, staff hiring and scheduling, inventory tracking, purveyor
relations, and inventory management.
· Involved in R&D and product pricing for three other restaurants under the franchise.
PROFESSIONAL EXPERIENCE:
Sodexo North America, Fayetteville, NC/Eglin, FL Sept 2011- July 2014
Executive Chef Government Services, Eglin AFB
Executive Chef Campus Services, Methodist University
• Over 75 personnel directly manage a staff of 35 in multiple units (Officers Club, Gulf Club, NCO Club,
Food Truck), and over $1.5K catering at Eglin AFB.
• Managed 30 staff members for 3 sittings per day 7 days a week plus catering for 4,000 students of
Methodist University in Fayetteville, NC.
• Directly accountable for all aspects of kitchen management including: Menu development, food and
labor cost controls, staff hiring and scheduling, inventory tracking, purveyor relations, and inventory
management.
• Assisted with customized menus and cost analysis for caterings
Compass Group North America  Elizabeth City, NC/Columbia, SC Aug 2008 - Apr 2011
Executive Chef
Managed 30 staff members for 3 sittings per day 7 days a week in 2 dining rooms plus catering for 6,000
students for Thompson Hospitality, Elizabeth City State University in Elizabeth City North Carolina.
• Direct responsibility for all aspects of kitchen management including food and labor cost controls, staff
hiring and scheduling, and inventory tracking as well as Purveyor relations and inventory management.
Planned and provided quality and nutritionally sound menus within $3M total food and labor budget
Compass Group North America
Managed 3 full-time dining rooms and 1 bistro with 30 staff members. Organized and coordinated 3
sittings per day 7 days a week for a 350 member exclusive Senior Assisted Living Facility for Morrison
Senior Dining Services, Still Hopes Episcopal Retirement Community in Columbia South Carolina.
· Directly accountable for all aspects of kitchen management including food and labor cost controls, staff
hiring and scheduling, inventory tracking, Purveyors relations, and inventory management.
· Developed and prepared quality and nutritionally sound menus within $1M total food and labor budget.
Artichoke and Co. Inc.  Naples, FL May 2006 - May 2008
Executive Chef
Managed daily operations of a high-volume catering company including supervising staff, organizing
scheduling, tracking inventory, and ordering for a variety of catered affairs serving up to 1,000 attendees.
· Worked with customers to plan and design menus for large and small private parties and special events.
· Analyzed and estimated amounts and costs for all required supplies such as food and other ingredients.
· Consistently maintained highest standards of quality and variety in food preparation and presentation.
Dinners by Design Catering  Naples, FL Nov 2004 - Apr 2006
Executive Chef
Administered food and labor cost controls, staff scheduling, inventory tracking, menu design, and
supervision of staff for a high-volume catering company with upwards of 1,000 attendees per event.
· Directly responsible for daily management of food service operations for a wide array of special events.
· Designed menus for each private party and ensured highest quality of food preparation and presentation.
· Executed events flawlessly on-time and within budget and received recognition from customers/hosts.
WCI Communities Development Company  Naples/Bonita Springs, FL Sep 2001 - Nov 2004
Executive Chef/Food and Beverage Manager - Hammock Bay Golf and Country Club
Sous Chef - The Colony Bay Club
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3. First Cook - Tarpon Cove Yacht Club
Major contributor to the opening of this location. Designed and developed individual menus for the club
and for private parties ensuring the highest quality of food and beverage preparation and presentation.
Interviewed, hired, and scheduled 10 to 25 kitchen and waite staff serving a seating capacity of 125.
· Developed and designed meals in accordance with the elegance and standards of the club as well as the
demands of membership while consistently remaining within corporate budget.
· Assisted Executive Chef in all aspects of managing the kitchen including inventory, working with
Purveyors, and leading kitchen team in providing first class service to 300+ members.
· Coordinated and oversaw a wide-range of member events, weddings, and catering functions outside.
· Designed buffets and menu items within budgeting parameters for all types of dining and special events.
· Worked and collaborated closely with all departments to achieve and maintain member satisfaction.
Additional Work Experience:
· Sous Chef, Kensington Country Club, Naples, FL Apr 2001 - Aug 2001
· Sous Chef, Quail Creek Country Club, Naples, FL Jul 1998 - Aug 2001
EDUCATION:
Bachelor of Science in Food Service Management (1996)
Johnson & Wales University  Providence, RI
Associate of Occupational Studies in Culinary Arts (1993)
Johnson & Wales University  Charleston, SC
Professional Training and Certifications:
· Completed a variety of additional training courses including “Above and Beyond”, Hospitality: “Raving
Fans”, Customer Service: “What Matters Most”, Organizational/Time Management: Managerial Serve-
Safe, Bar Code Certification, First Aid Training, CPR Certified, and AED Certified
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