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Executive Chef Resume Example

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EXECUTIVE CHEF
Professional Summary

Experienced Chef with 10+yrs of full service culinary experience. Adept in working with people of various skill levels, education, experience and goals within a positive work environment. Leadership skills and mentoring people are high in priority. Ability to think quickly and problem solve within the time and resources provided. Multiple on the job skills learned from equipment repairs, creative solutions and problem solving, to counseling and mediation of staff and customers.

Skills
  • Recipes and menu planning
  • Forecasting and planning
  • Budgeting and Cost Control
  • Operations management
  • Employee training and development
  • Payroll and scheduling
  • Performance assessments
  • Team Leadership
  • Problem-solving
Work History
Executive Chef06/2019 to 06/2020
Champagne Diner, Interbay Cafe LLC – Seattle, Wash
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
  • 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.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Executive Chef08/2017 to 06/2019
Redhook Brewlab, Craft Brew Alliance – Seattle, WA
  • Produced revolutionary pub menu offerings to put establishments on local, regional and national map.
  • Kept labor at or below 10% to support business profit targets.
  • Mentored more than 10-15 kitchen staff at all levels to prepare each for demanding roles.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Evaluated inventory levels on daily basis and placed orders to restock perishable and non perishable items before supplies ran out.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Chef De Cuisine10/2012 to 12/2015
Restaurant Zoe – Seattle, WA
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Monitored equipment maintenance and ensured kitchen operated alongside federal and state safety and health codes.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Oversaw kitchen operations for the restaurant and catering locations.
  • Collaborated with General Manager in production or modification of menus and selections.
Sous Chef08/2010 to 07/2012
Morimoto Waikiki – Honolulu, HI
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Disciplined and dedicated to meeting high-quality standards.
Education
High School Diploma06/2007Kaimuki High School- Honolulu, HI
Associate of Applied Science: Culinary Arts05/2011Kapiolani Community College/University of HI Community Colleges- Honolulu, HI
Certifications
  • First Aid/CPR Certified
Fitness and Health

The continues success/failure of my weight loss journey has led me to many new passions within the fitness community. I do specialized meal prep and life/fitness coaching for those that want to make subtle yet impactful changes to their lives. My goal is to inspire people through my journey as a chef and its affects on mental, physical and spiritual health and how to recourse those bad habits into positive ones. Boxing has changed my perspective on health and made me realize that life is too short for excuses and you're never too old to do something you love.

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Resume Overview

Companies Worked For:

  • Champagne Diner, Interbay Cafe LLC
  • Redhook Brewlab, Craft Brew Alliance
  • Restaurant Zoe
  • Morimoto Waikiki

School Attended

  • Kaimuki High School
  • Kapiolani Community College/University of HI Community Colleges

Job Titles Held:

  • Executive Chef
  • Chef De Cuisine
  • Sous Chef

Degrees

  • High School Diploma 06/2007
    Associate of Applied Science : Culinary Arts 05/2011

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