Executive Chef Resume Example Company Name

EXECUTIVE CHEF

Summary

My Comprehensive hands-on experience makes me a vital asset to any organization.

I have been a Leader in my industry since day one. I have strived to become an expert in Profit and Loss Evaluation to ensure profit becomes the standard expectation.

I found myself being the go to guy to train, re-train, mentor, and develop others around me.

I have been asked on multiple occasions to take on tough assignment that others could not correct or had caused.

I enjoy making others around me feel like they are winners and have a true stake in what they do every day.

I have the Operational Expertise and I love to cook as well.

Skills

Customer service oriented
Food preparation techniques
Budgeting and cost control
Food and beverage pairing
Banquets and catering
Resource management
Purchasing
Regulatory compliance
Cleaning and sanitizing methods
Food procurement

Portion and cost control
Menu development
Meal preparation
Cleaning and sanitation
Vendor relationships
Team training
Advanced Line Checks
Budgeting
Positive Leadership Throughout Unit.

Experience

Company Name | City, StateExecutive Chef 10/2020 - Current

Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Supervised preparation of specialty items and customer requests to verify accuracy in production.
Developed innovative menu to provide customers with several high-quality food options.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Adjusted seasonal plans to source local ingredients and align special dishes with area events.
Performed financial analysis and recommended effective methods to cut costs.
Coordinated and executed menu planning, recipe development and daily restaurant operations.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Conducted assessments and utilized root cause analysis to implement corrective action strategies.
Oversaw hiring, training and development of kitchen employees.
Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
Initiated software based inventory control system to manage inventory and analyze food cost.
Provided excellent professional development opportunities for staff.

Company Name | City, StateExecutive Sous Chef02/2020 - 10/2020

Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
Incorporated customer recommendations and feedback to experiment with new dishes.
Performed financial analysis and recommended effective methods to cut costs.
Focused on customer satisfaction, creating delicious cuisine to impress diners.
Monitored all meals served for temperature and visual appeal.
Managed kitchen staff team and assigned various stages of food production.
Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
Improved performance of team members resulting in high quality meals produced daily.
Planned and prepared food product orders to maintain appropriate stock levels.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Monitored quality, presentation and quantities of plated food across line.
Partnered with kitchen team to create dynamic entrees for large banquets and special events.

Company Name | City, StateExecutive Sous Chef10/2019 - 02/2020

Company Name | City, StateDistrict Chef07/2007 - 08/2010

Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Directed and controlled Multiple Units to Ensure Contract Satisfaction as well as Guest Happiness.
Focused on customer satisfaction, creating delicious cuisine to impress diners.
Coordinated and executed menu planning, recipe development and daily restaurant operations.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Performed financial analysis and recommended effective methods to cut costs at all units with Direct Reports.
Assessed inventory levels and placed orders to replenish goods before supplies depleted. Monitored Inventory levels at all my locations and trained staff to become better every day.
Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
Developed innovative menu to provide customers with several high-quality food options.
Initiated software based inventory control system to manage inventory and analyze food cost.
Streamlined kitchen processes to shorten wait times and serve additional guests.

Education and Training

Pennsylvania Institute of Culinary Arts | CityAssociate of Arts in Culinary Arts01/1992

Accomplishments

I have had Multiple Awards for Safe Kitchen Operations.

I was a Finalist for General Manager of Year.

Certifications

ServeSafe Certified

Resume Overview

School Attended

Pennsylvania Institute of Culinary Arts

Job Titles Held:

Executive Chef
Executive Sous Chef
District Chef

Degrees

Associate of Arts in Culinary Arts

Executive Chef Resume Example

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