, , 100 Montgomery St. 10th Floor(555) 432-1000, resumesample@example.com
Summary
Natural leader and team motivator.
Well-developed strengths in team leadership, problem-solving, and team mentoring.
Results-focused Chef with 7 years of high-volume restaurant experience and 4 years fine dining.
Fully efficient in executing banquets and large party special events.
Innovative and able to drive and maintain substantial restaurant growth with top-notch offerings.
Ability to manage fast-paced kitchens while remaining poised and calm by streamlining efficiency and organization.
Food-loving Chef with keen understanding of kitchen safety and sanitation guidelines and regulations.
Expert in final plate preparation with authentic presentation.
Worldly, ambitious, and highly skilled in various ethnic cuisines with a strong understanding of flavor profiles.
Devoted Chef that is able to deliver consistent and accurate dishes by adhering to company and restaurant standards.
Dedicated to food safety as well as satisfying guest modifications and dietary restrictions.
Ambitious individual with exemplary talents in cooking classic dishes with modern touches that appeal to popular culture.
Motivated Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus.
Committed to building relationships with local purveyors and utilizing seasonal ingredients in dishes.
Skills
Food preparation techniques
Recipe development
Waste control
Portion and cost control
Banquets and catering
Molecular Gastronomy
Sous vide techniques
Verbal and written communication
Company safety standards
Engineering new menu items
Kitchen equipment and tools
Customer service oriented
Cleaning and sanitizing methods
Detail-oriented
Team training
Experience
05/2021 to CurrentChef De CuisineProper Hospitality | Los Angeles, CA,
Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Coordinated and executed menu planning, recipe development and daily restaurant operations.
Monitored quality, presentation and quantities of plated food across line.
Worked closely with other chefs and cooks and provided hands-on training and teaching.
Developed innovative recipes to suit complicated dietary requirements for customers.
Improved performance of team members resulting in high-quality meals produced daily.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Focused on customer satisfaction, creating delicious cuisine t
Utilized local, fresh food products to support local economies and showcase community support.
Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Developed long-term business relationships with food vendors to find and purchase ingredients at cost-effective rates.
02/2020 to 05/2021Chef De CuisineAramark Corporation | Charlotte, NC,
Oversaw day-to-day operation of high volume kitchen.
Tracked kitchen's inventory and ordered new food and supplies when needed.
Worked closely with other chefs and cooks and provided hands-on training and teaching.
Monitored quality, presentation and quantities of plated food across line.
Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Oversaw hiring, training and development of kitchen employees.
Determined food inventory needs.
Took over high kitchen volume operation when Executive Chef was let go from company.
Seamlessly transitioned into greater leadership role on the fly.
Supervised preparation of specialty items and customer requests to verify accuracy in production.
Developed recipes and menus to meet consumer demand and align with culinary trends.
Controlled and directed the food preparation process.
06/2018 to 01/2021ChefBeaumont Hospitals | Southfield, MI,
Prepared various local and seasonal specialties for 16 table fine-dining restaurant.
Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
Developed recipes and menus to meet consumer demand and align with culinary trends.
Monitored quality, presentation and quantities of plated food across line.
Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
Prepare classic french dishes using popular recipes for high end customers and investors.
Incorporated customer recommendations and feedback to experiment with new dish creations.
09/2017 to 02/2020Sous ChefSilverspot Cinemas | Atlanta, GA,
Prepared mise en place every day to promote efficient preparation of signature dishes.
Maximized customer satisfaction and team performance through command-based structure.
Worked closely with Executive Chef and Banquets Chef to create dynamic entrees for large banquets, including weddings and high profile events for up to 1,300 people.
Plated food according to restaurant artistic guidelines for attractive presentation.
Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.
Supervised all kitchen food preparation while operating in demanding, high-volume environment.
Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
Created exciting dishes to draw in clientele and increase revenues.
02/2015 to 09/2017Line CookFifth Group Restaurants Llc | Smyrna, GA,
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Kept stations stocked and ready for use to maximize productivity.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Maintained hygienic kitchen by regularly mopping, disinfecting work space and washing all utensils and glassware.
03/2014 to 02/2015ExpeditorCompany Name | City, State,
Ensured guest satisfaction by monitoring company time and quality standards for each meal.
Provided mentorship and guidance to new kitchen team members.
Coordinated service for food runners and other kitchen staff.
Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
Protected food from spoilage by storing according to safety procedures.
Re-stocked, organized and arranged service and food stations.
Education and Training
Expected in 08/2011 to to Associate of Arts | Multi-mediaGrossmont College, El Cajon, CAGPA:
Expected in 07/2007 to to High School Diploma | San Diego School of Creative And Performing Arts, San Diego, CAGPA:
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