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Chef/Manager Resume Example

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CHEF/MANAGER
Work History
June 2013-CurrentChef/Manager | The Wine Vault | Vermilion, Ohio
    • Responsible for all food ordering, receiving, preparation and cooking on a daily basis.


    • Wrote all menus and established recipes for new establishment, from its inception until current time. Responsible for cost control in menu development, and maintaining set food cost in daily operations.


    • Maintained cleanliness of kitchen, observing all food safety guidelines when handling product received daily.


    • Managed entirety of food preparation and production, as well as staff and employees both in the kitchen and front of the house.


    • Led shifts while personally preparing food items and executing requests based on required specifications.





March 1999-May 2013Cook/Sous Chef | Chez Francois, inc | Vermilion, Ohio

Finished internship and stayed on for fifteen years ascending to the position of sous chef.


Worked all cold and hot stations, prepping for dinner service and working position for dinner service.


Handled high volume food production with efficiency while maintaining four star standard of restaurant.


Received orders and fabricated all items on a daily basis.


Prepared and executed special function, themed dinners and wine tastings of up to 15 courses for as many as 180 customers.


As sous chef, assisted the executive chef in managing the kitchen and its staff, running dinner service and production of up to 400 covers nightly.


Responsible for running of the restaurant during the off season when owners were not present.



Professional Summary
Energetic culinary professional with a blend of creativity, passion for food and desire to succeed. Works well as a dynamic leader in high-pressure settings. Progressed in trade from high standard cooking, to planning menus and executing special functions at the same high standard. Achieving a prime dining experience for the customer, start to finish, is always the end goal.
Skills
  • Strong attention to safe food handling procedures
  • Hospitality and service industry background
  • Chef at the Wine Vault, awarded best overall dining 2013-2015
  • Works well with others
  • Driven to achieve and maintain high standard of food presentation and service
  • Continually looking to both teach, share and learn with coworkers
Education
1999Associate of Arts: Culinary ArtsPennsylvania institute of Culinary Arts, Pittsburgh, Pennsylvania
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Resume Overview

Companies Worked For:

  • The Wine Vault
  • Chez Francois, inc

School Attended

  • Pennsylvania institute of Culinary Arts

Job Titles Held:

  • Chef/Manager
  • Cook/Sous Chef

Degrees

  • Associate of Arts : Culinary Arts

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