LiveCareer-Resume

chef resume example with 16+ years of experience

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Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Summary

Restaurant Cook fluent in English and [Language]. Complies with all safety standards, including those pertaining to kitchen machinery, equipment and utensils. Recognized grill master and expert baker. Restaurant Chef with experience working in multiple award-winning restaurants. Worldly, ambitious and highly skilled in ethnic cuisine. Brings a strong understanding of flavor profiles to all menus. Qualified [Job Title] accurately adheres to safe cooking and food storage guidelines. Successful at working in cold and refrigerated spaces for long periods of time. Dedicated to providing healthy, reliable products to [Type] customers. Dedicated Chef specializing in European Cuisine, including French, Italian and Spanish. Talent for developing complex flavor combinations. Expert in final plate preparation with authentic presentation. Talented [Job Title] skilled at grilling, roasting and broiling meat and vegetables. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow that upholds business standards. Devoted [Job Title] delivers excellent products by completing meal preparation. Comfortable serving as dedicated team member. Ready to enhance food prep and kitchen efficiency through diligent contributions and deep culinary knowledge. Renowned [Job Title] with [Number] years' experience facilitates success in all facets of the restaurant. Recognized for [Action] and outstanding culinary expertise. Maintains reputation of elevating and innovating [Type] dishes. Results-focused [ Job Title] with [Number] years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records. Innovative and well-known [Job Title] driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. High familiarity with kitchen equipment, processes and health and safety guidelines. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Innovative [Job Title] with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Motivated [Job Title] focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Diligent Breakfast Cook possessing first-rate organizational, time management and communication skills. Reliable at properly storing food, following standardized recipes and executing weekly brunch menus for over [Number] customers. Experienced individual offering [Number]-year background executing orders based on customer requests. Punctual [Job Title] experienced in following menus and recipes to prepare [Type] and [Type] meals. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for efficiently directing kitchen operations. Expert [Job Title] experienced at overseeing and handling [Number] of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations. Natural leader and motivating [Job Title] competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with [Job title] to analyze food costs and forecast business trends to make menu recommendations to meet company goals. Dynamic [Job Title] creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Inspects kitchen areas and issues corrective actions to maintain company and health department standards. Creative Chef with specialty in [Type] cuisine. Experience includes [Number] years in high-volume, successful restaurants. Proven ability to manage fast-paced kitchens while remaining poised and calm. Innovative [Job Title] offering strengths in menu development and daily special preparation. Committed to building relationships with local purveyors and utilizing seasonal ingredients in dishes.

Skills
  • Waste control
  • Portion and cost control
  • Budgeting and cost control
  • Banquets and catering
  • Food preparation techniques
  • Food and beverage pairing
  • Customer service oriented
  • Resource management
  • Verbal and written communication
  • Purchasing
  • Dish preparation
  • Bilingual in English and Spanish
  • Kitchen equipment and tools
  • Company safety standards
  • Grilling and deep frying skills
  • Cleaning and sanitizing methods
  • Regulatory compliance
  • Meal preparation
Experience
09/2013 to 04/2020 Chef Brightview Senior Living | Annandale, VA,
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Developed innovative menu to provide customers with over 45 high-quality food options.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
09/2011 to 09/2013 Sous Chef H.S.H Limited | Carmel, IN,
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Streamlined kitchen processes to shorten wait times and serve 72 additional guests per hour.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Partnered with Chef to create dynamic entrees for large banquets and special events.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
04/2007 to 04/2012 Chef / Catering Services Manger Butcher Boy | City, STATE,
  • Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
  • Placed orders for food and supplies needed for proper set up and preparation.
  • Developed catering menus to exceed client expectations yet meet tight budgets.
  • Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues.
  • Observed safety measures and followed instructions when using kitchen equipment, including heavy duty mixers.
  • Established nutritious menus in line with health standards and budget guidelines.
  • Oversaw preparation and serving daily meals.
  • Managed [Number] team members, including scheduling, training and conflict resolution.
  • Tracked activities in daily logs and weekly update reports.
  • Processed payments and kept close eye on customers to check for signs of theft.
  • Directed and motivated [Number]-member team of cafeteria workers.
  • Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.
  • Leveraged [Software] to input and compile data gathered from various sources.
  • Improved profit margins by streamlining operations and workflow and negotiating competitive vendor contracts.
  • Delivered [Product or Service] to customer locations.
  • Demonstrated self-reliance by meeting and exceeding workflow needs.
  • Improved operations by working with team members and customers to find workable solutions.
  • Recognized by management for providing exceptional customer service.
  • Handled all delegated tasks, including [Task] and [Task].
  • Collaborated with others to discuss new [Type] opportunities.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Improved customer satisfaction by finding creative solutions to problems.
  • Created agendas and communication materials for team meetings.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Maintained updated [Type] knowledge through [Task] and [Task].
  • Performed site evaluations, customer surveys and team audits.
  • Answered [Number] calls per [Timeframe] to answer customer questions.
  • Achieved cost-savings by developing functional solutions to [Type] problems.
04/2002 to 03/2006 Head Chef / Senior Kitchen Manager Crystal Bay Club Casino | City, STATE,
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Detailed hands-on requirements for performing preventive maintenance and repairs to [Type] and [Type] equipment.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
  • Estimated potential worker issues to produce detailed resource documentation.
  • Collaborated with [Job title] trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Received, organized and rotated paper goods and food ingredients.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Reduced food waste [Number]% by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Education and Training
Expected in 05/1990 to to Associate of Arts | International Independent Studies Chabot College , Hayward, CA, GPA:
Certifications
  • ServSafe
  • Project Management Professional (PMP)
  • Certified Associate in Project Management (CAPM)

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Resume Overview

School Attended

  • Chabot College

Job Titles Held:

  • Chef
  • Sous Chef
  • Chef / Catering Services Manger
  • Head Chef / Senior Kitchen Manager

Degrees

  • Associate of Arts

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