LiveCareer-Resume

chef manager resume example with 16+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Professional Summary

Accomplished culinary/manager Chef with 15 years of comprehensive experience working in retail and fine dining in the food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in multi-cultural and Californian cuisine. Strong organizational, leadership and management skills.

Skills

* Manager Servsafe certification

* Menu development

* Problem solving and critical thinking and adaptations

* Food safety procedures

* Food allergen knowledge

  • Current in Culinary Trends
  • Vendor Relationships
  • Preventive Maintenance
  • Quality Control and Oversight
  • Waste Control
  • Cleaning and Sanitation
  • Equipment Inspection and Maintenance
  • Large-Scale Events Planning
  • Vendor Sourcing
  • Waste Reduction
  • Control System Software
Work History
Chef/Manager, 08/2020 to 09/2022
Cache Creek Casino ResortBrooks, CA,
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands
  • Developed kitchen staff through training, disciplinary action
  • Developed new culinary programs that increased customer satisfaction and operational excellence levels.
  • Pitched in to work line during busy periods or in place of sick employees
  • Instituted positive kitchen atmosphere for all staffers through effective communication, consistent training and coaching
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Managed 15-20 culinary personnel in service to 24,000 customers per week
  • Reduced food costs 3% by using seasonal ingredients, setting standards for portion size and minimizing waste
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
Lead Baker, 01/2020 to 08/2020
Northwell HealthRoslyn Heights, NY,
  • Complied with health and safety codes to protect staff and customers
  • Finished decorating high end pastry items for four restaurants (on strict time frames)Preparing and making house made desserts
  • Performed special projects personally requested by Executive Pastry Chef
  • Filled out inventory and production sheets and informed Executive Chef of stock levels
  • Baked gluten-free, vegan and alternative diet treats based on customers' needs
  • Cleaned and maintained kitchen equipment and oven
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation
  • Replenished and rotated food items, following correct food cooling and storage procedures
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Developed new products based on seasonal ingredients, holidays and dessert trends
Executive Sous Chef, 01/2014 to 01/2020
Malabar American CookingCity, STATE,
  • Acted as head chef when required to maintain continuity of service and quality
  • Planned and directed high-volume food preparation in fast-paced environment
  • Mentored kitchen staff to prepare each for demanding roles
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels
  • Collaborated with staff members to create meals for large banquets
  • Established and updated staff schedules and assignments to optimize coverage of peak times
  • Obtained fresh, local ingredients to lower grocery costs
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Cultivated positive relationships with vendors to source best ingredients at best prices
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Disciplined and dedicated to meeting high-quality standards
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Reduced food costs 2% by using seasonal ingredients, setting standards for portion size and minimizing waste
  • Managed 10-15 culinary personnel in service to 12000-customer base
  • Implemented successful cross-marketing strategies such as food and wine pairings
Personal Chef, 01/2006 to 01/2014
La FraicheCity, STATE,
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders
  • Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores
  • Met with client and discussed preferred meals, dietary restrictions and food allergies
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations
  • Designed and prepared all menu items for private home/office setting
  • Prepared meals using braising, roasting, frying and sautéing techniques
Education
Associate of Arts: Culinary Arts, Expected in 05/2007
The Kitchen Academy By Le Cordon Bleu - Sacramento, CA,
GPA:
  • Honoree of Valedictorian
  • Honor Roll Spring 2008
  • Awarded "The Becker Award"
  • Recipient of "The French Laundry" Internship

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Resume Overview

School Attended

  • The Kitchen Academy By Le Cordon Bleu

Job Titles Held:

  • Chef/Manager
  • Lead Baker
  • Executive Sous Chef
  • Personal Chef

Degrees

  • Associate of Arts

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