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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
Guckenheimer – 1850 Gateway Dr. Suite 500 San Mateo, CA 94404
  • 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.

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Banquet Sue Chef, 10/2012 to 05/2014
Guckhenheimer – 1850 Gateway Dr. Suite 500 San Mateo, CA 94404
  • 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 – 223 Twin Dolphin Dr, Redwood City, CA
  • 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, 2008
Le Cordon Bleu College of Culinary Arts in San Francisco - 350 Rhode Island St, San Francisco, CA 94103

Bussines course 50 A10667: Bussines, 2015
Chabot College - 25555 Hesperian Blvd, Hayward, CA 94545
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Resume Overview

Companies Worked For:

  • Guckenheimer
  • Guckhenheimer
  • Hotel Sofitel

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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