Todd Bobrovicz

Executive Chef

Location 15h@2xDenver, CO

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Work Experience
  • Executive Chef
    Jan. 2016 to Oct. 2016 (9 months)

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    Role & Tasks:

    In charge of running and maintaining a multi million dollar restaurant. Responsible for low food cost, low labor cost, ordering, scheduling, inventory and all aspects of educating and training employees.

  • Executive Sous Chef
    The Palm Restaurant Denver
    Oct. 2012 to Dec. 2015 (3 years and 2 months)

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    Role & Tasks:

    In charge of scheduling, orders, butchering, mid month inventory, daily specials and running charity and off site events. Helped in maintaining low food and labor costs. Ran kitchen most of time as cooking chef or running expo.

  • Sous Chef
    City O' CityDenver, CO, US
    Jun. 2010 to Sep. 2012 (2 years and 3 months)

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    Role & Tasks:

    In charge of weekly orders, scheduling, mid month inventory, specials and maintaining low food and labor costs.

  • Executive Chef
    Parallel SeventeenDenver, CO, US
    Oct. 2008 to Jun. 2010 (1 year and 8 months)

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    Role & Tasks:

    In charge of the daily operations of running and maintaining a profitable kitchen through low food and labor costs. Responsible for ordering, scheduling, inventory, specials and educating and training of employees.

  • Culinary Arts
    May. 1999 to Oct. 2001

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    Associates in Culinary Arts Degree • GPA: 3.25

  • General Studies
    Duncan High SchoolDuncan, OK, US
    Aug. 1995 to May. 1998

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    High School Diploma Degree • GPA: 3.5


Advanced Knife Handling


Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing


Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking



Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work


Food Safety Knowledge

Food Styling

Staff education / motivation


Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating


Chocolate Making

Servsafe Certified

Cost Optimization

Show Piece Work

Food / Beverage Pairing

Staff Education / Motivation


Time Management

Ice Cream/Sorbet

Vegan Baking

Menu / Recipe Development

Pastry Commissary

Wood Fire

Pastry Menu Development

Ability To Lift 40+ Lbs


Profit & Loss Management

Budget/cost Analysis

POS Maintenance

Menu development

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Staff Management of 150+

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff Management of 75

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Accounting / Bookkeeping



Profit And Loss

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Staff Education / Motivation

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