Chef Manager Resume Example
Love this resume?Build Your Own Now
CHEF MANAGER
Summary
Talented Chef with 9 years of experience preparing delicious, healthy dishes. Specializing in preparing menus known for attracting and retaining customers. Looking for my next challenging role to continue growth in culinary management.
Skills
|
|
Experience
Chef Manager09/2019 to CurrentEliorBaton Rouge , LA
- Kept atmosphere constructive for employees by promoting effective listening skills, regular training and moral building exercises
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Supervised kitchen staff of 16 individuals, delivering on-the-fly training and mentoring to improve skills.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Created exciting dishes to draw in clientele and increase revenues.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Prepared schedules, work assignments and constructed employee compensation packages.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and essential items.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Chef De Cuisine08/2012 to 09/2019Aimbridge HospitalityPlover , WI
- Managed budget, labor and direct operating expenses for conference, catering and a la carte restaurant.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Managed all kitchen employees, including bussers, dishwashers, and waitstaff.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Prepared schedules, work assignments and constructed employee compensation packages.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Created exciting dishes to draw in clientele and increase revenues.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Monitored quality, presentation and quantities of plated food across line.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
Lead Cook04/2011 to 08/2012Wyndham WorldwideFort Lauderdale , FL
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Kept stations stocked and ready for use to maximize productivity.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Double-checked plated meals for any last minute changes before sending to dining room.
- Inventoried kitchen sections and refilled supplies.
- Trained new chefs on menu items and kitchen procedures.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Prepared food in the morning and before services started.
- Stood in for other members of the kitchen staff.
- Cleaned and cleared out dining areas and kitchen workspace to maintain and keep areas tidy.
- Cooked food following specific measurements and recipes.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Filled specialized menu orders.
Education and Training
Associate of Science: Culinary Arts06/2012Art Institute of Washington City
High School Diploma06/2010Loudoun County High SchoolCity, State
Certificate: Culinary Arts06/2010C.S. Monroe Technology InstituteCity
Certifications
- SafeServ certification: Food Handling
- SafeServ Certified: Manager Certification
- CPR Certified
- First Aide Certified
- AED Certified
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
- Length
- Strong summary
Resume Overview
School Attended
- Art Institute of Washington
- Loudoun County High School
- C.S. Monroe Technology Institute
Job Titles Held:
- Chef Manager
- Chef De Cuisine
- Lead Cook
Degrees
- Associate of Science : Culinary Arts 06/2012
High School Diploma 06/2010
Certificate : Culinary Arts 06/2010
Similar Resumes
