Executive Chef Resume Example
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EXECUTIVE CHEF
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, 05/2014 to Current
Benchmark Senior Living – Meriden , CT
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.
Banquet Sue Chef, 10/2012 to 05/2014
Muckleshoot Casino – Auburn , WA
Muckleshoot Casino – Auburn , WA
- 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, 02/2010 to 10/2012
Hotel Sofitel – City , STATE
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
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Education
Associate of Applied Science: Culinary Arts, 2008
Le Cordon Bleu College of Culinary Arts in San Francisco - City, State
Le Cordon Bleu College of Culinary Arts in San Francisco - City, State
Bussines course 50 A10667: Bussines, 2015
Chabot College - City, State
Chabot College - City, State
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Resume Overview
School Attended
- Le Cordon Bleu College of Culinary Arts in San Francisco
- Chabot College
Job Titles Held:
- Executive Chef
- Banquet Sue Chef
- Lead Line cook
Degrees
- Associate of Applied Science : Culinary Arts , 2008
Bussines course 50 A10667 : Bussines , 2015
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