loading
reading
writing
saving
searching
Private Chef (Old town Scottsdale)
education completed:
some college
QR Code Link to This Post
Hello my name is Robyn, and I’m a professionally trained chef with 18 years of experience across a wide range of cuisines, including French, Italian, Mexican, and Asian. My background spans restaurant kitchens and banquet service, with strong expertise in both savory and pastry—breads, cakes, cheesecakes, tarts, and more.
I bring a high level of organization, cleanliness, and efficiency to every kitchen, ensuring a smooth and enjoyable experience from start to finish.
Services Offered:
* In-home private dining (custom menus tailored to your preferences)
* Weekly or one-time meal prep
* Grocery shopping and ingredient sourcing
* Personalized meal planning
* Cooking coaching (skill-building, technique, kitchen confidence)
* Private cooking classes (available for an additional fee)
Photos in listing along with resume .
Resume Below:
PROFESSIONAL SUMMARY
Highly skilled culinary professional with extensive experience across high-volume, fine dining kitchens. Expertise in pasta, grill, sauté, and garde manger stations, with a strong foundation in leadership, training, food cost control, and inventory management. Recognized for advanced knife skills, strict adherence to sanitation standards, and the ability to lead teams under pressure while maintaining consistency and quality.
CORE COMPETENCIES
Station Leadership (Grill, Sauté, Pasta, Garde Manger)
Sauce Development (Beurre Blanc, Demi-Glace, Hollandaise, Purées)
Butchery & Seafood Fabrication
Food Cost Control & Waste Reduction
Inventory & Scheduling
Staff Training & Development
Menu Development & Execution
High-Volume Service Execution
Sanitation & Food Safety Compliance
PROFESSIONAL EXPERIENCE
Global Ambassador Hotel — Phoenix, AZ
Sous Chef
2023 – Present
Directed seamless AM-to-PM service transitions, ensuring station readiness and operational continuity
Monitored and validated dinner pars and nightly protein counts to support accurate forecasting and execution
Oversaw all kitchen stations, maintaining consistency, precision, and high culinary standards
Led daily line operations including opening/closing procedures, station setup, and service readiness
Trained and developed staff on food preparation, safety protocols, and kitchen systems
Enforced strict adherence to sanitation, food safety, and temperature control standards
Managed ticket flow and expo during service, ensuring accuracy, timing, and plating consistency
Maintained organization, labeling, and proper storage across all kitchen areas
Prepared and executed daily prep lists to ensure readiness for subsequent service periods
Collaborated on menu development, costing, and seasonal specials to drive revenue and guest satisfaction
Supported leadership in maintaining efficient communication, quality control, and team accountability
Mora Italian — Phoenix, AZ
Lead Line Cook
Jan 2017 – 2021
Led daily line operations including opening/closing procedures and station setup
Trained and mentored new kitchen staff on technique, equipment, and standards
Executed grill and sauté stations with precision and consistency
Prepared refined sauces including lemon caper beurre blanc, date demi, and rosemary fennel demi-glace
Fabricated and cooked a variety of proteins including steaks, pork, lamb, and fresh seafood
Reduced food costs through seasonal menu planning, portion control, and waste minimization
Contributed to menu development, pricing strategy, and specials to drive revenue
Maintained strict adherence to sanitation, safety, and quality standards
Donovan’s Steak & Chop House — Phoenix, AZ
Sou Chef
May 2016 – Jan 2017
Managed multiple stations including grill, sauté, and expo during high-volume service
Prepared premium cuts (porterhouse, ribeye, NY strip, filet, veal, pork) and seafood (lobster, halibut, scallops)
Produced classical sauces including hollandaise, beurre blanc, and peppercorn demi-glace
Led shifts, ensuring efficient ticket flow, communication, and quality control
Trained staff on food prep, safety procedures, and kitchen operations
Maintained organization, labeling, and proper storage of all ingredients
Ensured compliance with temperature control and sanitation protocols
Steak 44 — Phoenix, AZ
Sou Chef
Oct 2015 – May 2016
Specialized in raw bar operations: oyster shucking (high-volume), seafood tower execution, and shellfish fabrication
Led kitchen shifts and ensured team adherence to quality and timing standards
Assisted in menu development and daily specials
Trained staff and reinforced kitchen systems and expectations
Maintained high standards in food presentation, cleanliness, and organization
Francine — Scottsdale, AZ
Sou Chef
2020 – 2021
Operated and supervised multiple stations including pasta, sauté, grill, and garde manger
Produced house-made pastas (ravioli, fettuccine, tortellini) and refined French sauces
Trained new hires on kitchen systems, equipment, and culinary techniques
Managed inventory and organized walk-in storage
Acted as expo, ensuring consistency, accuracy, and plating standards
Collaborated on menu development and dish execution
Omni Scottsdale Resort & Spa at Montelucia — Scottsdale, AZ
Sous Chef
Feb 2010 – May 2012
Supported kitchen leadership in daily operations and team supervision
Trained and developed staff while maintaining service standards
Oversaw food preparation, quality control, and sanitation compliance
Participated in operational planning and team coordination
TECHNICAL SKILLS
Advanced Knife Skills
Protein Fabrication & Butchery
Oyster Knowledge, Shucking & Raw Bar Execution
Sauce Work & Flavor Development
Inventory Systems & Ordering
Scheduling & Labor Management
Amuse Bouche Recipe Book
- Principals only. Recruiters, please don't contact this poster.