Chef Consultant Resume Example
Love this resume?Build Your Own Now
CHEF CONSULTANT
Summary
Executive Chef with extensive experience in traditional French brigade kitchen. Skilled in sauté , searing, roasting , sous vide' , sauces and H.A.C.C.P programs. Excellent background in expediting recipe development employee training and pastries. Experience in Excel, PowerPoint , Compeat, protein fabrication and walk- in organization.
Skills
|
|
Experience
08/2018 to Current
Chef ConsultantSage Hospitality Resources, Llp － Charlotte , NC
- Led catering team in delivery of project requiring close cooperation among members to share information and develop solutions to meet broad array of deliverables
- Assessed inventory levels every daily and placed orders to replenish goods before supplies depleted
- Created tasty dishes using popular recipes, delighting patrons and generating return business
- Managed kitchen operations for 1 locations
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
- Streamlined catering and a le carte processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve on-line ordering additional guests per lunch and dinner
- Maintained labor at under 17%% to promote long-term business profitability
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste
- 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
- Managed kitchen staff team of 6 and assigned various stages of food production
- Monitored quality, presentation and quantities of plated food across line
- Reduced food costs by 8-10% from mid thirty levels by expertly estimating purchasing needs and buying through approved suppliers
02/2016 to 08/2018
Ace Executive ChefHyatt Hotels Corp. － Pittsburgh , PA
- Led team of 10 cooks engaged in delivering assistance to customer service department on daily basis
- Maintained labor at under 17% to promote long-term business profitability
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal
- Assessed inventory levels every monthly and placed orders to replenish goods before supplies depleted
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
- Created exciting dishes to draw in clientele and increase revenues
02/2013 to 02/2016
Chef De CuisineAlba － City , STATE
- Prepared various local and seasonal specialties for 65 table restaurant and 100 seat bar
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
- Assessed inventory levels every daily and placed orders to replenish goods before supplies depleted
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
- Created tasty dishes using popular recipes, delighting patrons and generating return business
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
04/2007 to 03/2008
Banquet ChefLe Cirque － City , STATE
- Monitored quality, presentation and quantities of plated food across line
- Monitored and improved work of 6 cooks team members producing over 3 to 4 banquets daily
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste
Education and Training
2004
Associate of Arts: Culinary Arts Restaurant ManagementThe Art Institute of New York City － City, State
Certifications
- SafeServ Certified: Food Handler
- OSHA certification: HACCP Certification
- SafeServ Certified: allergen awareness
DISCLAIMER
Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.
How this resume score could be improved?
Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:
Resume Strength
- Word choice
- Strong summary
- Typos
Resume Overview
School Attended
- The Art Institute of New York City
Job Titles Held:
- Chef Consultant
- Ace Executive Chef
- Chef De Cuisine
- Banquet Chef
Degrees
- Associate of Arts : Culinary Arts Restaurant Management
Similar Resumes
