culinary consultant resume example with 8+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
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Summary
Dedicated Kitchen Manager offering experience contributing to team success. Friendly, outgoing and reliable professional in restaurant industry with background in cooking and management responsibilities. Passionate about maximizing kitchen productivity.
Skills
Supply Ordering and Management
Health Code Compliance
Problem-Solving
Documentation and Recordkeeping
Staffing and Sales Reporting
Money Handling
Restaurant Operations Management
Inventory Management
Portion Control
Monitoring Food Preparation
Performance Improvement
Back of House Management
Labor and Food Cost Control
Brand Standards Promotion
Quality Assurance
Experience
Culinary Consultant, 11/2019 to Current Hyatt – Charlotte, NC,
Communicated with customers to understand culinary needs and preferences and adjusted menus and services in response.
Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Conducted assessments and utilized root cause analysis to implement corrective action strategies.
Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Utilized local, fresh food products to support local economies and showcase community support.
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Remained attentive to detail and committed to accurate and thorough responses to expressed culinary and service needs.
Assistant Restaurant Manager, 12/2018 to 10/2020 Vitality Senior Living – Pensacola, FL,
Built revenue by delivering innovative catering services, leading region in catering sales.
Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Collaborated with server trainees to promptly resolve potential customer concerns.
Produced detailed documentation to outline potential worker issues.
Assisted personnel with duties and tasks during high-volume periods.
Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
Stayed abreast of federal, state and local regulations and upheld strict food safety standards.
Counseled and disciplined restaurant staff to maintain compliance standards, and performance requirements.
Enforced and adhered to high-standards of cleanliness and organization throughout work and serving areas to remain compliant with company policies and regulatory requirements.
Maintained entire look of restaurant, keeping it clean and inviting at all times.
Calculated inventory and ordered appropriate supplies to meet expected demands.
Interacted with customers to gauge responsiveness to hospitality and menus.
Personal Chef, 11/2016 to 12/2018 Johns Hopkins Medicine – Mclean, VA,
Met with client and discussed preferred meals, dietary restrictions and food allergies
Designed and prepared all menu items for private home/office setting
Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
Sous Chef, 12/2012 to 03/2014 Cal Poly Corp – San Luis Obispo, CA,
Assisted chef with planning easy but elegant appetizers to spark customer interest.
Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
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