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    Robert Howell

    Food & Beverages Professional

    Robert Howell is a seasoned professional with over 20 years of experience in the culinary industry, showcasing expertise in managing diverse culinary positions and overseeing the operations of full-service restaurants, kitchens, and banquet venues.

    He has a strong background in creating health-conscious menus, managing liquor inventory, controlling food costs, and establishing relationships with local suppliers to ensure quality ingredients for his culinary creations.

    Robert's career highlights include supervising multiple kitchen operations, organizing large-scale events, and excelling in roles such as General Manager, Executive Sous Chef, Corporate Chef, and Culinary Instructor at various esteemed establishments.

    He holds an A.O.S. in Culinary Arts from the New England Culinary Institute and has honed his skills through diverse roles like Line Cook, Server, and Executive Chef at renowned venues like Moss Creek Ranch, Oak Tree Country Club, and Platt College.

    Robert's extensive experience and diverse skill set make him a valuable asset in the culinary field, with a proven track record of success in managing culinary operations and delivering exceptional dining experiences.

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    Location

    Oklahoma City Metropolitan Area