corpoate executive chef resume example with 15+ years of experience
Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Professional Summary
Accomplished Chef with over 20 years of comprehensive experience working in many aspects of the food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in French and Caribbean cuisine. Strong organizational, leadership and management skills.
I am very detailed oriented as well as people oriented. I cherish the opportunity to help customers reach their goals by providing them with the tools and expertise needed for their ultimate success!
I also have other skills not related to the food industry. I can perform any task that has been taught to me. I'm very comfortable with computers and technology. I'm kind and friendly and am ok with a position that does not necessarily involve food.
Skills
Ingredient Selection
Menu Planning
Verbal and Written Communication
Staff Recruiting and Hiring
Equipment Purchasing
Inventory Management
Order Management
BOH Operations
Staff Training
Staff Supervision and Coordination
Cleaning and Sanitation
Food Prep Planning
Quality Assurance
Customer Service
Equipment Inspection and Maintenance
Safe Food Handling
Staff Scheduling
Special Events and Catering
Vendor Relations
Food Preparing, Plating and Presentation
Kitchen Staff Management
Hiring, Training and Development
Scheduling Equipment Repairs
Team Leadership
Recipe Development
Meal Preparation
Quality Assessments
Quality Control and Oversight
Problem and Complaint Resolution
Productivity Optimization
Attention to Detail
Servsafe Certification
Cooking Technique Demonstrations
Resolving Complaints
Performance Improvement
Hospitality Service
Production Data Records
Also proficient in computers and office software
Work well with today's ever advancing technology
Education
San Diego Culinary InstituteLa Mesa, CAExpected in 06/2003 ā āCulinary Diploma:Culinary Arts - GPA:
Graduated at the top of my class.
Johnson & Wales UniversityProvidence, RIExpected in 07/1997 ā āBachelor of Science:Hospitality Administration And Management - GPA:
Stranahan High SchoolFort Lauderdale, FLExpected in 06/1992 ā āHigh School Diploma: - GPA:
Work History
Carrier Enterprise - Corpoate Executive Chef Colonie/Albany, NY, 08/2008 - Current
In charge of test kitchen and all culinary operations including demonstrations, event planning and execution, professional equipment maintenance, etc. Events ranged from anything such as trade shows, ACF meeting presentations, catering events, pop-up restaurants and more.
Developed menus, controlled food costs and oversaw quality, sanitation and safety pClaireesses.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for end users who do not have a Chef on staff.
Generated employee schedules, kitchen production schedules for event prep and delivery of standardized recipes and pClaireedures.
Oversaw business operations, inventory control, and customer service for culinary department.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
While demonstrating equipment as well as developing recipes, always strived to and delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests along with suggested items their operation would benefit from.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Chesapeake Bagel Bakery - Store Manager City, STATE, 01/2008 - 03/2008
Managed inventory control, cash control and store opening and closing pClaireedures.
Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
Completed point of sale opening and closing pClaireedures.
Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.
Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.
Approved regular payroll submissions for employees.
Rotated merchandise and displays to feature new products and promotions.
Supervised guests at front counter, answering questions regarding products.
Reviewed and monitored scheduling, purchases and other expenses to maintain quarterly budget.
Promoted team collaboration, performance and efficiency by fostering healthy environments focused on mutual success.
Upheld and communicated store programs and standards to employees for optimal quality, freshness, safety and cleanliness.
Reconciled daily sales transactions to balance and log day-to-day revenue.
Protected store from loss or theft by setting and enforcing clear security policies.
Rotated stock to achieve optimum appeal and minimize shrinkage.
Maintained strong knowledge in handling of perishable products in dairy, meat and produce departments.
Royal Carribean Cruise Lines - Chef Coordinator City, STATE, 10/2006 - 01/2008
In charge of coordinating all travel arrangements for the corporate traveling chefs.
Worked closely with Executive Corporate Chef to coordinate all menus of all venues of the entire fleet of ships being 23 at the time.
Sometimes would assist in the test kitchen as sous-chef for events and demonstrations.
Coordinated all the corporate traveling chefs throughout the fleet year round.
Assisted Corporate Executive Chef with anything needed to keep the chefs rotating and prepared to perform their duties while on board.
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