Executive Chef resume example

MillCreek Grille, Steak & Rings, NONNA PAZZA, American Burger Bar, NY Street Deli, Cleo's, Silk's Bar Grill, The Spread Buffet, Taqueria, Grand Stand Buffet

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
• Reduced food costs by 4 percent by expertly estimating purchasing needs and buying through approved suppliers
• Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget, and local labor laws
• Collaborated closely with the food and beverage director to conduct staff meetings and resolve service, product and personnel issues
• Effectively managed and assisted kitchen staff in producing food for banquets, catered events, and member dining areas
• Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
• Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity

EIFFEL TOWER RESTAURANT, HEXX KITCHEN + BAR, BURGER BRASSERIE

Luxury 4.5 star resort

Fine Dining, Causal Dining, Quick Bites, Room Service

• Caring culture, celebrate success, integrity, diversity, service with passion and ownership
• Lead more than 100 union team members kitchen staff at all levels to prepare each for demanding roles
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies
• Provided courteous and informative customer service in an open kitchen format
• Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving

VOODOO STEAK AT THE RIO, CARNIVAL WORLD BUFFET

Luxury 4 star resort

Fine Dining, Causal Dining, Banquets & Catering, Room Service

• Caring culture, celebrate success, integrity, diversity, service with passion and ownership
• Mentored more than 90 kitchen staff at all levels to prepare each for demanding roles
• Responsible for all food production including that used for restaurants, banquet functions, and other outlets
• Scheduling and coordinating the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
• Developing policies and procedures to enhance and measure quality, continually updating written policies and providing training and professional development opportunities for all