Executive Chef resume example with 20+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
H: (555) 432-1000
C:
resumesample@example.com
Date of Birth:
India:
:
single:
Summary
High-energy culinary professional bringing exceptional leadership and planning abilities. Dedicated to improving team performance and meeting high standards for taste and presentation. Results-oriented and hardworking with excellent multitasking skills and focused mentality.
History of successfully transforming food service operations through performance improvements and cost reductions to maximize service and profits. Forward-thinking leader with analytical and critical thinking skills to solve all types of routine and complex business problems. Over 25 years dedicated to food service.
Skills
Safe food handling
Scheduling
Workflow planning
Verbal and written communication
Marketing and sales
Motivational style
Inventory management
Cost controls
Decision-making
Guest relations
Event management
Customer service
Adaptability
Time management
Multitasking
Food allergy knowledge
Strong work ethic
Portioning understanding
Vendor relations
Purchasing
Food preparation techniques
Accurate cash handling
Point of Sale (POS) system operations
Safe serving knowledge
Experience
Executive Chef, 06/XXX1 - Current Accor Hotels – Seattle, WA,
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Planned and prepared food product orders to maintain appropriate stock levels.
Trained kitchen workers on culinary techniques.
Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Oversaw hiring, training and development of kitchen employees.
Improved performance of team members resulting in high-quality meals produced daily.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Helped general management develop prices based on inventory costs and portion sizes.
Purchased food and cultivated strong vendor relationships.
Hired and managed all kitchen staff.
Coordinated and organized all restaurant inventory.
Maximized quality assurance by completing frequent checks of the line.
Resolved customer concerns with food preparation in a timely manner.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Created effective employee schedules that maintained coverage at peak times and minimized labor costs.
Developed unique events and special promotions to drive sales.
Updated daily logs, computer tracking systems and other relevant documentation.
Engaged in suggestive selling and other sales techniques.
Controlled portion sizes and garnishing for optimal cost controls.
AGM roles and responsibilities
Monitored business levels and realigned team positions Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels. provide optimal coverage for customer demands.
Handled escalated customer complaints to provide full resolutions and promote loyalty.
Supervised team of 20 employees per shift, maintaining positive and productive atmosphere to enhance employee experience.
Collaborated with General Manager to educate all employees on menu and procedural changes.
Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
Championed 100% guest satisfaction by providing excellent dining experience.
Mentored front of house personnel on company policies customer service techniques and professional communication.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
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