executive chef resume example with 9+ years of experience

Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000,
Professional Summary

Accomplished professional chef, caterer and manager of multi-restaurant operations.

Seeking a position that will utilize experience, skills and talents.

Extensive background in the culinary arts with expertise in both Louisiana and Continental cuisine.

Personal passion for food preparation generates personality, creativity, and artistry in the kitchen.

Innovative leader with exceptional interpersonal skills to effectively and positively create a compelling menu & dining experience for guests, while motivating and engaging staff upholding the highest of standards.

  • Full-Service Fine Dining
  • Special Events/Banquet/Catering Production
  • Menu Creation
  • Food & Plate Presentation
  • Garde Manger-Saucier-Soups-Pastry
  • Concept Development & Planning
  • Quality Control & Oversight
  • Food/Beverage Procurement
  • Food/Labor Cost Controls
  • Kitchen Sanitation & Safety
  • Staff Hiring- Training- Development
  • Customer-Focused
Work History
11/2015 to 06/2022 Executive Chef Clarksburg Cider | Lancaster, NY,
  • Plan menus and food utilization with culinary team based on anticipated guest count, nutritional value, palatability, cycle rotation and costs.
  • Develop and customize menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimate food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Oversaw operations, inventory control, and customer service for restaurant.
  • Create order guides with pars.
  • Verify compliance in preparation of menu items and customer special request.
  • Arrange for equipment purchases and repairs.
  • Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
  • Interview, hire and train new team members on company policies, rules & regulations, and kitchen safety & sanitation.
  • Develop kitchen staff via motivation, delegation and instruction.
  • Review work procedures and operational problems to determine ways to improve service, performance or safety.
  • Maintain a high rating with the Department of Health & Hospitals and the State Board of Health by standardizing cleaning procedures.
  • Facilitate and deliver monthly in services for food & beverage employees to maintain proper safety & sanitation regulations.
  • Meet with department heads, sales staff and customers/guests to plan corporate events, social galas and gourmet dinners.
  • Keep labor at or below 25% to support business profit targets.
09/2014 to 11/2015 Administrator/Church Organist Clarksburg Cider | Lancaster, NY,
  • Practiced 20+ hours per week to maintain and improve technical kills.
  • Interprete different music by making use of voice production, harmony, rhythm and melody to present characterization.
  • Selecte appropriate pieces to meet performance needs and showcase skills.
  • Apply knowledge of harmony, melody, rhythm and voice production to individualize presentations and maintain audience interest.
  • Select music carefully in order to achieve balance of musical styles on program.
  • Interpret and modified music to personalize performances.
  • Practice singing exercises and studied with vocal coaches to develop voice and rehearse for upcoming roles.
  • Used printed text and musical notations to memorize musical selections and routines.
  • Study scores at length to learn music in detail and develop suitable interpretations.
  • Provide musical background for live shows such as ballets, operas, musical theatre and cabarets.
  • Accompany morning worship services on piano as part of worship team.
  • Select and arrange music for holiday performances and special events.
  • Select music carefully to achieve balance of musical styles such as Life Teen and Latin musical style
10/2012 to 09/2014 Executive Chef St. James Place Retirement Community- Duplantier | City, STATE,
  • Supervise and train cooks engaged in food preparation.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Analyze recipes to assign prices to menu items based on food, labor and overhead cost.
  • Estimate food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generate employee schedules, work assignments and determined appropriate compensation rates.
  • Schedule and receive food & beverage deliveries, adhering to food cost and budget.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Meet with sales representatives.
  • Initiate training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborate with staff members to create meals for large banquets.
  • Modernize processes for kitchen staff to reduce guest wait times and boost daily output.
  • Produce revolutionary menu offerings to increase sales. put establishments on local, regional and national map.
  • Interacted with guests to obtain feedback on product quality and service levels.
Expected in to to Bachelor of Science | Marine Biology Louisiana State University At Shreveport, Shreveport, LA GPA:

Accumulated 113 semester credit hours

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Resume Overview

School Attended

  • Louisiana State University At Shreveport

Job Titles Held:

  • Executive Chef
  • Administrator/Church Organist
  • Executive Chef


  • Bachelor of Science

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