To obtain a position in the culinary, hospitality and management field where my skills and education will be utilized. Lead sales manager for Providence Pipe Incorporated. Former CDP for Bouchon Bistro Yountville 1 star Michelin. Former Lead Line Cook of the award-winning Leatherby's Cafe Rouge. Member of the Patina Restaurant Group for more than 2 years. Expertly trained in classic French cuisine at The Art Institutes of California. Lead Line Cook with 3 years of critically acclaimed work preparing delicious, healthy dishes in 4 star leading restaurants. Specializes in preparing menus that attract and retain customers. Professionally catered the Emmy's catering event in 2014 and 2015. Professionally catered Candlelight Dinner for Segerstrom Center for the Performing Arts event in 2014 and 2015. Looking for a challenging role in culinary management.
Reduced food costs by 15 percent by expertly estimating purchasing needs and buying through approved suppliers. Provided courteous and informative customer service in an open kitchen format. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Implemented and supported company initiatives and programs. Displayed a positive and friendly attitude towards customers and fellow team members. Validated weights and pricing with a scale printer machine. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods. Prepared a variety of local and seasonal specialties which contributed to a 40% boost in sales during the summer months. Persistently strove for continual improvement and worked cooperatively as a team member. Consistently emphasized food quality and specialized baking techniques. Correctly and safely operated all kitchen equipment in accordance with set guidelines. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Actively participated in staff meetings and operated as an effective management team leader. Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Built and fostered a team environment. Expert in final plate preparation with authentic presentation. Professionally catered the Emmy's catering event in 2014 and 2015. Professionally catered Candlelight Dinner for Segerstrom Center for the Performing Arts event in 2014 and 2015.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Consistently produced exceptional menu items that regularly garnered diners' praise.
Quickly and courteously resolved all guest problems and complaints. Prepared healthy, enjoyable breakfasts and dinners for diners. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Enforced appropriate work-flow and quality controls for food quality and temperature. Developed strategies to enhance catering and retail food service revenue and productivity goals. Provided 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.
Managed a $500,000 sales portfolio.Led sales calls with team members to establish sales and customer retention goals. Managed sales transactions with a revenue stream of $6,000,000 annually. Negotiated and closed contracts with Fortune 500 companies, including SNT, CED and CES. Grew number of customers by 30% in annually. Resolved an average of 20-30% customer complaints per month regarding sales and service. Determined merchandise price schedules and discount rates.Monitored customer preferences to determine focus of sales efforts.Generated monthly and annual sales reports. Created and directed sales team training and development programs. Managed a regional sales staff of 10 members. Resolved customer complaints by exchanging merchandise, refunding money and adjusting bills. Shared product knowledge with customers while making personal recommendations. Maintained friendly and professional customer interactions.Trained in negotiations and time management.
Top 10% of class. Coursework in Pastry Arts. Classes in Restaurant and Facility Operations. Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine. Nutrition courses.
Top 10% of class. Academic Achievement Award for Outstanding Student Award. Student government representative. Advanced coursework in Business Administration. Coursework in Marketing and Advertising.
Coursework includes Economics. Coursework includes Entrepreneurial Management. Coursework includes Organizational Behavior.
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