LiveCareer-Resume

executive chef resume example with 6+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Professional Summary

Consistency, Leadership, Work Ethics, Creativity, Quality. All i need is one chance.

Skills
  • Recipes and menu planning
  • Forecasting and planning
  • Performance assessments
  • Signature Dish Creation
  • Food Plating and Presentation
  • Budgeting and Cost Control
  • Team Leadership
  • Food Preparation and Safety
Work History
Executive Chef, 10/2017 to Current
Boyne ResortsBig Sky, MT,
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Developed and cooked exciting, memorable dishes that brought new customers into this establishment.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Managed 4 line cooks including myself in service to 423-customer base in one night with only 2 complaints with ticket times under 8 minutes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Kept labor at or below 32% to support business profit targets.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Placed food orders with suppliers on weekly basis, taClaire into account kitchen budget and expected demands.
Line Cook, 01/2015 to 10/2018
Sands Of KahanaLas Vegas, NV,
  • Prepared cooClaire supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Completed side work and prep according to back of house checklist.
  • Prepared salads, sandwiches and desserts for restaurant guests and catered events.
  • Communicated with servers and chef to expedite food delivery.
  • Notified chef in advance of supply needs to prevent inventory shortage.
  • Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
  • Cleaned counters, shelves, walls, furniture and equipment in food service areas.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
  • Maintained high food quality standards by checClaire delivery contents to verify product quality and quantity.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Led shifts while preparing food items and executing requests based on required specifications.
  • Distributed food to team members with efficiency in high-volume environment.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Grilled meats and seafood to customer specifications.
  • Handled portion control activities according to specified instructions provided by chef.
  • Cleaned food preparation equipment, work areas and counters or tables.
  • Grilled, cooked and fried foods such as french fries, eggs and pancakes.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Exceeded goals through effective task prioritization and great work ethic.
  • Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
Line Cook, 01/2018 to 06/2018
Sands Of KahanaLahaina, HI,
  • Prepared cooClaire supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Distributed food to team members with efficiency in high-volume environment.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Handled portion control activities according to specified instructions provided by chef.
  • Cooked food products using grill, oven, broiler or fryers and transferred to table or over shelf for holding.
  • Monitored holding times of products and discarded expired or inferior products to promote food safety.
Line Cook, 04/2015 to 12/2017
Sands Of KahanaLa Quinta, CA,
  • Prepared cooClaire supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Distributed food to team members with efficiency in high-volume environment.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Handled portion control activities according to specified instructions provided by chef.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Grilled meats and seafood to customer specifications.
  • Prepared food items to meet recipes, portioning, cooClaire and waste control guidelines.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooClaire utensils.
  • Cooked all menu items according to specified instructions.
  • Practiced proper safety and sanitation standards.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Managed opening and closing shift kitchen tasks.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
  • Created catering menu based upon client specifications, event type, dietary needs and budget.
  • Ordered food items and supplies needed to fulfill catering jobs.
  • Prepared dishes for catering events or during high-volume shifts.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Offered tasty options for special populations, including people following vegetarian, gluten-free and allergy-sensitive diets.
  • Followed and adjusted recipes to create healthy, flavorful meals and maximize customer satisfaction.
  • Grilled, roasted, baked and performed other cooClaire techniques to produce high volume meals.
Education
Associate of Applied Science: Culinary Arts, Expected in 05/2014 to Carteret Community College - Morehead City, NC
GPA:
Certifications

Serve-safe Certified

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Resume Overview

School Attended

  • Carteret Community College

Job Titles Held:

  • Executive Chef
  • Line Cook
  • Line Cook
  • Line Cook

Degrees

  • Associate of Applied Science

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