LiveCareer-Resume

executive chef resume example with 17+ years of experience

Jessica Claire
Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000 - Cell: - resumesample@example.com - - -
Summary

Cooking has been a great passion for me and I enjoy every moment of it. I've been in the restaurant business for nearly twenty years and I'm still (hungry) for more. over the years of cooking I gained a great deal of passion for managing what I love to do; therefore I pursued the career of becoming a kitchen manager. I love following recipe's and finding ways to enhance the presentation of a dish. Moreover, I'm very detailed on size of the ingredients, the amount and the appropriate seasoning for the particular dish, and most importantly the taste, all these things as a manager I make sure is present before a dish is taken out to a guest. In addition, presentation is everything for me. This give's the customer an idea of what they paid there money for and how rich the dish is.

Skills
  • Food and beverage handling expert
  • Skillful kitchen staff trainer
  • Food cost control specialist
  • Back of house operations understanding
  • Kitchen productivity
  • Ability to handle fast-paced environment
  • Ability to handle/resolve problemsPlate presentation skills
  • Proven leadership skillsStaff scheduling knowledge
  • Team-oriented
  • Well groomed
  • Willing to work under pressure
  • Good personal hygieneBasic knife skills
  • Consistently complies with polices and procedures
  • Successful kitchen staff supervisor
  • Food handling knowledge
  • Food production quality knowledge
  • High level of cleanly kitchen maintenance
  • Interviewing and training ability
  • Knowledge of basic food preparation
  • Knowledge of products and selections
  • Reliable, punctual and committed to customer service
  • Uses proper sanitation practices
  • Able to work in a fast paced environment
  • Able to work with hands continuously
Experience
02/2020 to 12/2020
Executive Chef Ecumen Brooklyn Center, MN,
  • Oversaw hiring, training and development of kitchen employees.
  • Managed kitchen staff team of 30 and assigned various stages of food production.
  • Provided excellent professional development opportunities for staff.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Monitored all meals served for temperature and visual appeal.
  • 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.
  • Streamlined kitchen processes to shorten wait times and serve many additional guests per hour.
  • Monitored quality, presentation and quantities of plated food across line.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Supervised over 30 BOH staff members and delivered mentorship to strengthen kitchen skills.
11/2019 to 02/2020
Assistant/Executive Chef Kneaders Bakery & Cafe Midvale, UT,
  • Oversaw hiring, training and development of kitchen employees.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Monitored all meals served for temperature and visual appeal.
  • Managed kitchen staff team of 20 and assigned various stages of food production.
  • Planned and prepared food product orders to maintain appropriate stock levels.
01/2018 to 12/2019
Kitchen Manager Kneaders Bakery & Cafe Colorado Springs, CO,
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Interviewed, hired, and supervised back of house staff.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Reduced food waste 74% by overseeing use of ingredients to plan for costs, anticipated customers and popularity of items.
  • Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
  • Scheduled over 63 employees by assigning shifts.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Completed regular line checks to maximize quality assurance.
  • Received, organized and rotated paper goods and food ingredients.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Sought out and implemented methods to improve service and team performance and boost business sustainability.
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
  • Trained employees on correct cooking techniques, safety standards and performance strategies.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
  • Monitored and improved performance of 35 team members resulting in hundreds of meals produced daily.
05/2003 to 01/2018
Kitchen Manager The Cheesecake Factory City, STATE,

I have been with the cheesecake factory for nearly fifteen years, and has had many accomplishments while there. my first year with the company I was still learning the company and my place within the local store. moreover, I find the dishes that I was making not only appealing but very flavorful, and so I set a goal for myself to learn the entire line and gain a passion for putting up great food and stay consistent with it. because of that, the same year I was voted three times for employee of the month.

two years later the executive approach me asking if I ever considered about becoming a kitchen manager , prior to our conversation, I was voted for Master Culinarian which is the highest honor, a regular staff member can receive. Shortly after this achievement, I was promoted to a kitchen manager.

  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Oversaw meal preparation and monitored food handling to encourage safety.
Education and Training
Expected in 2008 to to
Associate of Science: Fire Science
Coral Springs Fire Academy - Coral Springs, FL,
GPA:
Activities and Honors
The Cheesecake Factory Charity And Thanks Giving Program

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Coral Springs Fire Academy

Job Titles Held:

  • Executive Chef
  • Assistant/Executive Chef
  • Kitchen Manager
  • Kitchen Manager

Degrees

  • Associate of Science

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: