LiveCareer-Resume

chef resume example with 11+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Summary

Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.

Skills
  • Budgeting and Cost Control
  • Food Preparation Techniques
  • Food and Beverage Pairing
  • Portion and Cost Control
  • Banquets and Catering
  • Production Scheduling
  • Coordinating Kitchen Staff
  • Restaurant Operations
  • Culinary Trends
  • Kitchen Staff Management
  • Quality Control and Oversight
  • Customer Service
  • Safe Food Handling
  • Data Analysis
  • Sanitation and Cleaning
  • Equipment Inspection and Maintenance
  • Food Prep Planning
  • Scheduling Equipment Repairs
  • Quality Assurance
  • Menu Planning
  • Inventory Management
  • Recipe Development
  • Quality Control
  • Food Stock and Supply Management
  • Supply Ordering
Education and Training
Le Condon Bleu College of Culinary Arts - Orlando Orlando, FL, Expected in 05/2007 Associate of Arts : Culinary Arts - GPA :
Orlando Bartending School , Expected in 06/2005 Serve Safe Certified Bar Code) : - GPA :
Experience
Giant Eagle, Inc. - Chef
Medina, OH, 10/2020 - Current
  • Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Established controls to alleviate supply and food waste.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Monitored quality, presentation and quantities of plated food across line.
  • Exercised portion control for items served, eliminating waste.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Trained kitchen workers on culinary techniques.
  • Assigned specific duties to employees to maintain productive operation of kitchen and food service.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
Giant Eagle, Inc. - Chef
Murrysville, PA, 02/2017 - 02/2020
  • Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Established controls to alleviate supply and food waste.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
Lineage Logistics - Owner/Operator
Riverside, CA, 08/2010 - 07/2018
  • Conducted market research activities and competitive analysis to facilitate implementation of aggressive company marketing strategy.
  • Executed performance reviews to encourage improved productivity for team members.
  • Employed and managed vendors by negotiating deliverables, cost and expected quality.
  • Oversaw staff hiring, initiating new training and scheduled processes to streamline operations.
  • Set pricing structures according to market analytics and emerging trends.
  • Managed sales presentations to promote product and brand benefits.
  • Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
  • Oversaw project execution, phase progress, workmanship and team performance to drive on-time completion of deliverables.
  • Hosted special events to boost brand awareness and increase community engagement.
  • Promoted business on social media platforms to maximize brand identity and generate revenue.
  • Mentored and trained new hires on sales techniques and customer service procedures.
  • Kept records for production, inventory, income and expenses.
  • Established favorable relationships with vendors and contractors, facilitating contract negotiation and development of marketing and sales strategies.
  • Managed operations budgeting, accounts payable and accounts receivable and payroll.
  • Improved company's quality and productivity by streamlining systems and processes.
  • Determined pricing for products or services based on costs and competition.
  • Analyzed financial statements and trends to manage cash flow and make business decisions.

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Resume Overview

School Attended

  • Le Condon Bleu College of Culinary Arts - Orlando
  • Orlando Bartending School

Job Titles Held:

  • Chef
  • Chef
  • Owner/Operator

Degrees

  • Associate of Arts
  • Serve Safe Certified Bar Code)

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