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Chef Manager Resume Example

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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
  • Advanced baking skills
  • Culinary expertise
  • Knowledge of production equipment
  • Dish preparation
  • Kitchen sanitation
  • Menu planning capability
  • Food and beverage pairing
  • Inventory management
  • Kitchen equipment and tools
  • Grilling and deep frying skills
  • Food procurement
  • Banquets and catering
  • Recipe creation
  • Meal preparation
  • Team training
  • Vendor relationships
  • Menu development
  • Purchasing
  • Food preparation techniques
  • Portion and cost control
  • Pantry restocking
  • Cleaning and sanitizing methods
  • Cleaning and sanitation
Experience
Chef Manager09/2019 to CurrentAramarkSheperdstown, WV
  • 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 09/2019AramarkAshburn, VA
  • 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 08/2012Vintage 50Leesburg, VA
  • 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 Rosslyn, VA
High School Diploma06/2010Loudoun County High SchoolLeesburg, VA
Certificate: Culinary Arts06/2010C.S. Monroe Technology InstituteLeesburg, VA
Certifications
  • SafeServ certification: Food Handling
  • SafeServ Certified: Manager Certification
  • CPR Certified
  • First Aide Certified
  • AED Certified
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Resume Overview

Companies Worked For:

  • Aramark
  • Vintage 50

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

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