SEARCH

Chef of Producing Resume Example

Resume Score: 80%

Love this resume?Build Your Own Now
CHEF OF PRODUCING
Professional Summary

High-performing Chef offering 46 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams. Creative and highly regarded Executive Chef successful at driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Newport RI with skills in concept development and high-quality restaurant operation in Smokehouse . Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with most cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english skills.

Accomplishments
  • Awarded Mooring Employee of the Year.
  • Awarded NHC Employee of the Quarter.
  • Awarded NHC Employee Of The Year.
  • Resolved product issue through consumer testing.
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Ensured safe and efficient kitchen operations while managing a BOH staff of 25.
Skills
  • Performance assessments
  • Kitchen equipment operation and maintenance
  • Payroll and scheduling
  • Recipes and menu planning
  • Sanitation guidelines
  • Signature Dish Creation
  • Forecasting and Planning
  • Food Plating and Presentation
  • Food Preparation and Safety
  • Team Leadership
  • Order Delivery Practices
  • Food Spoilage Prevention
  • Food inventories
  • Company quality standards
  • Process improvements
  • Vendor relations
  • Baking and broiling skills
  • Problem-solving
  • Employee training and development
  • Fine-dining expertise
  • Equipment Maintenance
  • Menu planning
  • Budgeting
  • Made-to-order meals
  • New hire training
  • Effective communications
Work History
Chef of Producing, 06/2020 to Current
Company Name – City, State
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Collaborated with Executive Chef in production or modification of menus and selections.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
Executive Chef, 04/1992 to 09/2020
Company Name – City, State
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Spearheaded menu planning, recipe development and day-today management for 1 locations,
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Mentored more than 20 kitchen staff at all levels to prepare each for demanding roles.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Collaborated with General manger and NHC CoporateChef to create delicious meals for large banquets, including for up to 100 people.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef, 10/2019 to 04/2020
Company Name – City, State
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Mentored more than 6 kitchen staff at all levels to prepare each for demanding roles.
  • Produced revolutionary seafood menu offerings to put establishments on local, regional and national map.
  • Kept labor at or below 26% to support business profit targets.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Collaborated with Food and Beverage Director in production or modification of menus and selections.
  • Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Obtained fresh ingredients from local farms, including Produce and Local Shellfish,
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Education
Associate of Arts: Culinary Arts, 05/1982
Johnson & Wales University - City, State
Certifications
  • Licensed RI Food Handler License - current
  • American Culinary Federation
  • Culinary Adviser Newport Vocational School
  • Rogers High School Mentor Program
Additional Information

I have worked in the restaurant industry for many years, and have seen many things. I have also worked with all type of people and skill level. I will work hard for any company I work for and do my best to control food cost. Will always serve high quality food and have the best product for my menu to have happy returning guests.

Build Your Own Now

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.

Resume Overview

School Attended

  • Johnson & Wales University

Job Titles Held:

  • Chef of Producing
  • Executive Chef

Degrees

  • Associate of Arts : Culinary Arts , 05/1982

Similar Resumes

View All
Director-of-Culinary-Innovation/Corporate-Chef-resume-sample

Director of Culinary Innovation/Corporate Chef

Hampton, New Hampshire