agency chef resume example with 9+ years of experience
Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA94105
:
Summary
I have 28 years experience, cooking in some of the best restaurants and Hotels in Scotland and England. I am currently in the process of immigrating to the United States and look forward to becoming part of a new team. I adapt well to new kitchens and staff. Restaurant chef for multiple award-winning restaurants. Worldly, ambitious and highly skilled in ethnic cuisine with a strong understanding of flavor profiles. Studied under Chef David Dempsey at Gordon Ramsey's, Ameryllis in Glasgow. Seeking a position as Executive Chef at a well-known Hampton Roads restaurant and or Hotels
Highlights
extensive knowledge of health code and standards.
extensive knife skills.
knowledge of baking as well as charcuatere.
able to handle multiple tasks.
expeience butchering meats and seafood.
Focus on portion and cost control
Inventory management familiarity.
High volume production capability
Education
Clyde Bank College Clyde , Expected in 1991 ā ā7061/2 city&guilds:Culinary - GPA:Coursework in Pastry Arts Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine Nutrition courses Top 10% of class
Accomplishments
Successfully managed a kitchen staff of 40 employees during high volume dinner services for more than 500 diners each night.
Experience
Quintegra Solutions - agency chef Wichita, KS, 06/2014 - 11/2016
placed at: The Old Course Hotel in St. Andrews.
The Erigmore, Dunkeld.
The Cringletti Hotel, Aberdeen
Quintegra Solutions - Head Chef Worthington, OH, 02/2011 - 08/2013Provided courteous and informative customer service in an open kitchen format. Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
Momofuku - Head Chef New York, NY, 01/2010 - 08/2011Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Followed proper food handling methods and maintained correct temperature of all food products.
Momofuku - Junior Sous Las Vegas, NV, 04/2007 - 07/2008Established and maintained open, collaborative relationships with the kitchen team. Consistently produced exceptional menu items that regularly garnered diners' praise. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
The Turnberry Hotel Resort And Spa - Junior Sous City, STATE, 04/2000 - 05/2002Consistently produced exceptional menu items that regularly garnered diners' praise.
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