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Chef Kitchen Manager Resume Example

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Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Gifted professional with undeniable talents in baking and butchery. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.

Skills
  • Workflow Optimization
  • Signature Dish Creation
  • Forecasting and Planning
  • Food Plating and Presentation
  • Budgeting and Cost Control
  • Team Leadership
  • Food Preparation and Safety
  • Order Delivery Practices
  • Food Spoilage Prevention
  • Recipes and menu planning
  • Kitchen equipment operation and maintenance
  • Menu planning
  • Specialty cuisine
  • Vendor relations
  • Company quality standards
  • Made-to-order meals
  • Employee training and development
  • Budgeting
  • Baking and broiling skills
  • Hospitality service expertise
  • Food inventories
Work History
Chef / Kitchen Manager , 08/2020 to Current
Mitchells & Butlers Boston, MA,
  • Produced revolutionary New menu offerings to put establishments on local, regional and national map.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Kept labor at or below Number% to support business profit targets.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Initiated training for Job titles on Type culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized Type and Type processes for kitchen staff, which reduced guest wait times and boosted daily output from Number meals to Number.
  • Verified compliance in preparation of menu items and customer special requests.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Mentored more than Number kitchen staff at all levels to prepare each for demanding roles.
Breakfast Chef, 01/2020 to 08/2020
McMurray University City, STATE,
  • Cooked variety of food offerings for brunch buffet, including specialty quiches, challah French toast, different types of meat and regional foods.
  • Practiced safe food methods, including sanita and Type methods to avoid disease and prevent food poisoning.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Produced revolutionary Type menu offerings to put establishments on local, regional and national map.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with Job Title to create exciting, fun menu options for banquets and special events.
Meat / Seafood, Butcher Block , 09/2016 to 08/2020
United / Albertsons City, STATE,
  • Priced Number orders daily by correctly wrapping, weighing and labeling cuts.
  • Designed effective signage and upsold Type products to increase sales Number%.
  • Completed inventory counts, reordered stock and removed expired items from supply.
  • Conducted proper operations of butchery equipment, including tenderizers, injectors and smoking ovens.
  • Prepared Number customized meat orders, cut requests and wholesale services daily.
  • Operated saws and slicers to cut meat, using safety protocols and procedures to avoid accidents.
  • Cut, measured and cleaned meat products using Type equipment.
  • Maintained excellent levels of food safety by frequently checking product dates and temperatures.
  • Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
  • Cut meats to customer specifications and answered questions about specialty products.
  • Created appealing daily meat displays to increase Product sales by Number%.
  • Promoted customer loyalty and consistent sales by delivering friendly service and knowledgeable assistance.
  • Assisted customers by answering questions and fulfilling requests.
  • Used product knowledge, sales abilities and customer relations skills to drive substantial sales increases in Type and Type products.
  • Opened and closed store independently when needed and prepared nightly bank drop for manager.
Education
Associate Of Arts And Sciences: Engineering (Pre-Engineering), Expected in 08/2004
to
Northwest Vista College - San Antonio, TX
GPA:
Associate Of Applied Arts: Culinary Arts, Expected in 12/2012
to
Texas State Technical College - West Texas - Sweetwater, TX
GPA:

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Resume Strength

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  • Target Job
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Resume Overview

School Attended
  • Northwest Vista College
  • Texas State Technical College - West Texas
Job Titles Held:
  • Chef / Kitchen Manager
  • Breakfast Chef
  • Meat / Seafood, Butcher Block
Degrees
  • Associate Of Arts And Sciences
  • Associate Of Applied Arts

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