Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
H: (555) 432-1000
C:
resumesample@example.com
Date of Birth:
India:
:
single:
Professional Summary
Executive Chef with 3 years of experience cooking in high volume and fast pace environments. 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. Bilingual .
Work History
Executive Chef, 04/2014 - Current Benchmark Senior Living – Meriden, CT,
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Developed menus, and special food offerings to increase revenue and customer satisfaction.
Planned lunch, dinner and special menus for in-house special events and catering.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Lead Line cook, 01/2010 - 09/2012 Hotel Sofitel – City, STATE,
Set up and stocking stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Clean up station and take care of leftover food
Work as a Breakfast cook when needed as well in the pastry department
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Constantly switching between Line cook, Garde manger and Banquet coook.
Won a fourth quarter star empolyee
Skills
Fine Dining cooking technique
Serv Safe Certified
Beautiful presentation of food
Menu development base on seasonality
Fluent in Spanish
Institutional and batch cooking
Extensive catering background
High Volume Production
High-Pressure Culinary Environments
Education
Associate of Applied Science: Culinary Arts, Expected in 2008 - Le Cordon Bleu College of Culinary Arts in San Francisco - 350 Rhode Island St, San Francisco, CA 94103 GPA:
Bussines course 50 A10667: Bussines, Expected in 2015 - Chabot College - 25555 Hesperian Blvd, Hayward, CA 94545 GPA:
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Resume Overview
School Attended
Le Cordon Bleu College of Culinary Arts in San Francisco