Chef Resume Example
- Food and beverage pairing
- Banquets and catering
- Waste control
- Portion and cost control
- Food preparation techniques
- Verbal and written communication
- Inventory control
- Company safety standards
- Cleaning and sanitizing methods
- Meal preparation
- Dish preparation
- Customer service oriented
- Food storage
- Foodservice sanitation
- Cutting and slicing techniques
- Ingredient inspection
- Food presentation
- Recipe creation
- Punctual and honest
- Highly motivated
- Team-oriented
- Active listener
- Effective prioritization
- Cleaning and organization
- Multitasking
- Equipment maintenance
- Recipe preparation
From sitting on the counter peeling carrots with my mother, while my five siblings were outside playing. I was able to get that alone time with my mom. From that day forward I equate food with love. Ive been a chef for most of my life and the restaurant industry. Started flipping eggs when I was sixteen and never looked back.Every job I've taken from then on was all about learning my craft, to better improve my knowledge, style, and a consistent approach for excellence in craft I now call Art. And still learning .
I offer a lifetime of experience in everything from gourmet breakfast, beautiful brunch style lunches, long thought out twelve course meals and large corporate banquets and up to five hundred person events and everything in between.
I am from the Northwest and have been lucky enough to work with some of the worlds greatest seafood and forage for fresh and wild ingredients. People ask me all the time whats your specialty ? Then they get annoyed when I ask what time a year is it ? What region am I living in ?
*Purchased all food items from farmers markets or local butchers and seafood establishments, guaranteed the freshest ingredients available, oversaw the growing of ingredients in the house herb and vegetable gardens.
*Maintaining fully stocked refrigerators and shelves.
*Prepared gourmet style lunches and dinners from two
person tables to sit down dinners of 30 people.
*Created many different diet restricted meals, gluten free, dairy sensitive, vegetarian and vegan creative meals
*In charge of serving the meals and managing the table through the lunch and dinner service
*Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
- Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
- Controlled portion sizes and garnishing for optimal cost controls.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Sought out and implemented methods to improve service and team performance and boost business sustainability.
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
- Managed and collaborated with multiple servers and staff members and effectively fostered team-oriented environment.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Interviewed, hired, and supervised back of house staff.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
- Trained employees on correct cooking techniques, safety standards and performance strategies.
- Coordinated preparation of customer meals and monitored food handling for safety purposes.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
- Oversaw networking to increase local business and venue clientele.
- Executed scheduling, logistics and follow-ups with event staff.
- Customized menus and managed food preparation, delivery and presentation for special events.
- Maintained records to orchestrate event accuracy and quality.
- Coordinated vendors, timelines and budgets for events.
- Attended and participated in industry events.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Monitored quality, presentation and quantities of plated food across line.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
- Assessed inventory levels every week and placed orders to replenish goods before supplies depleted.
- Oversaw hiring, training and development of kitchen employees.
- Managed kitchen operations and catering events simultaneously
- Trained numerous kitchen personnel from ground up to take on challenging stations such as sous chef and lead line cooks
- Created exciting dishes to draw in clientele and increase revenues.
- Continually supervised training and cross training of pastry staff for all phases of preparation.
- Incorporated customer recommendations and feedback to experiment with new dish creations.
- Managed kitchen staff team of 30 employees and assigned various stages of food production.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Ordered and maintained inventory of bar products, including alcohol, soft drinks and supplies to drive high volume of sales.
- Collected food, wine and appetizer orders from patrons and promoted upsell items.
- Checked identification of customers to verify age requirements needed for purchase of alcohol.
- Restocked beer and liquor on regular schedule and after special events to prepare for forecasted needs.
- Planned and updated menus to capitalize on changing trends in customer preferences.
- Kept detailed inventories of bar supplies and kept work areas stocked to maintain workflow efficiently.
- Multitasked to meet customer, business operations and server needs with minimal errors or delays.
- Recognized VIP customers immediately and provided special treatment, including preferred tables.
- Balanced daily registers and generated sales reports to support financial and administrative objectives.
- Advertised, marketed and recommended drink options to guests to increase guest satisfaction.
- Stayed up-to-date on latest in mixology trends, bar equipment and sanitation standards.
- Designed and implemented new cocktails to drive customer interest and sales numbers.
- Supported servers by preparing specialty drinks for patrons in all areas of establishment.
- Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
- Stocked bar with beer, wine, liquor and related supplies, including straws, garnishes, ice, glassware and napkins.
- Managed bar area, including cocktail design and menu, inventory, regulation compliance and customer relationships.
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Resume Overview
School Attended
- Greystone Accadamy
- Greystone Academy
Job Titles Held:
- Chef
- Private Catering
- Bartender
Degrees
- Certificate World Cuisine - Culinary Arts
Certificate / Soups And Sauces - Culinary Arts
Certificate / Street Food
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