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culinary manager resume example with 20+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
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Chuck Reilly Resume
Kitchen manager with 18 years of experience cooking in casual environments. Prior work as prep cook, line chef, and sous chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Motivated manager offering over 18 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Skills
  • Inventory control and record keeping
  • Natural leader
  • Food service background
  • Strong work ethic
  • Point of Sale (POS) system operation
  • Proven cost-control expert
  • Passion for customer satisfaction
  • Results-oriented
  • Trained in performance and wage reviews
  • Marketing and advertising
  • Staff scheduling
  • Passion for customer satisfaction

-Ms Word

-Ms Excel

-Hot Schedules

Work History
Culinary Manager, 11/2000 to Current
Beyond MeatAmsterdam, ,
    .
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Strategically developed effective marketing plans to increase sales and profits while managing costs.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Actively participated in ongoing customer service programs to build sales and rapport in the community.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Prepared for and executed new menu implementations.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.

line cook, 03/2010 to 03/2012
Aimbridge HospitalityMyrtle Beach, SC,
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

  •  
  • Practiced safe food handling procedures at all times.
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

Education
Bachelor of Science: culinary arts/restaurant mngmnt., Expected in 2003 to Culinary Institute of America - Hyde park Manhattan, N.Y.
GPA:
  • Coursework in Food Service Management and Restaurant Management
  • Top 7% of class
High School Diploma: , Expected in 1998 to Davies - Jenkes Hill rd. Lincoln, RI
GPA:
  • Member of VICA Club
  • Received Silver Medal Scholarship
  • Culinary Arts Certificate
Certifications

serve safe certified(manager)

choke saver certified

alcohol serve safe certified

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Resume Overview

School Attended

  • Culinary Institute of America
  • Davies

Job Titles Held:

  • Culinary Manager
  • line cook

Degrees

  • Bachelor of Science
  • High School Diploma

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