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Executive Chef Resume Example

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EXECUTIVE CHEF
Executive Profile

Seeking an opportunity to showcase my Talent, Education and Abilities as a Chef where my vast experience and demanding work ethic will be effectively utilized. Strong and diverse experience in the HOSPITALITY INDUSTRY, including: l

Multi-unit Experience. RESTAURANT, CATERING, AND HOTEL EXPIERIENCE ONSITE AND OFFSITE CATERING FRENCH, ITALIAN, ASIAN, AMERICAN, and SPANISH CUISINES MENU/SPECIALS DEVELOPMENT KITCHEN MANAGEMENT EVENT COORDINATING DINING ROOM DESIGN AND FLOW POS SYSTEM KNOWLEDGE MARKETING AND ADVERTISING CUSTOMER RELATIONS COSTING INVENTORY CONTROL and ORDERING SAFETY AND SANITATION EMPLOYEE MANUALS TRAINING AND SCHEDULING TROUBLESHOOTING and PROBLEM-SOLVING SERVE SAFE CERTIFIED

Skill Highlights
* Skilled and experienced managing food production for high-volume restaurants, Luxury Hotel, and large-event catering for 500+ people while coordinating the activities of 10+ kitchen employees. * Computer-literate in Word, Excel, PowerPoint, Photoshop; Internet skills.
Professional Experience
Executive Chef
February 2015 to CurrentThe Cave － Ventura, CA
  • Small Restaurant and wine bar, 40-60 seat.
  • Lunch and dinner.
  • Dinner menu specializes in small plates and I changed the menu every month based on season and availability of products, Also provide 2-5 specials every night.
  • Won culinary completions for sweet and savory categories at 2 local food and wine festival.
  • I have had 2 VC Star news articles/reviews and numerous blogs and magazine write-ups.
  • Also was featured on Eye on LA ABC as an up and coming Ventura County Restaurant with Great Food.
Executive Chef
June 2014 to February 2015Blind Tiger Restaurant & Bar － Santa Barbara, CA
  • Developed small bar menu, purchased all food products, set up Kitchen equipment and flow, hired and trained all BOH staff, operate large private events.
  • Work with owner of labor and food cost.
  • A continuation of Blush Restaurant and Lounge Kitchen.
Executive Chef & General Manager
July 2013 to February 2015Blush Restaurant & Lounge － Santa Barbara, CA
  • 100+ seat restaurant with large lounge area, catering for events of 500+ people.
  • Responsible for all food production, staffing, training, hiring, terminating, organization, purchasing for the Kitchen.
  • Reported weekly Inventory and tracked purchase, Sales, and labor on a weekly basis.
  • Provided catering for the Granada Theater as well as Marque Events.
  • Open Brunch, Lunch, and Dinner.
  • Created weekly specials as well as new menus and holiday menus.
  • Took Over as Event Coordinator and General Manager.
  • Trained FOH Staff and Organized all events and daily duties.
  • Successfully ran multiple parties ranging from 20 people to 400 people.
Sous Chef
April 2012 to February 2013SAN YSIDRO RANCH － Montecito, CA
  • Five star luxury Hotel with restaurants Stonehouse & Plow and angel.
  • 2012 Travel and Leisure World's Best Hotels number 6.
  • Create seasonal menus, daily soups and specials.
  • Instructed FOH in daily meetings about menu changes and specials, trained and managed BOH daily in every position and job.
  • Execute the expo position while serving 41 rooms and two restaurants.
Culinary Arts Instructor
July 2012 to September 2012OXNARD HIGH SCHOOL ROP － Oxnard, CA
  • Instructed 1st and 2nd period classes at local high school.
  • Teaching basic knowledge, safety and entering the hospitality job market.
Executive Chef
September 2010 to February 2012EL REY CANTINA － Ventura Camarillo, CA
  • Managed and operated two popular restaurants/Bars.
  • Staffed, trained and organized two full service kitchens while creating and costing the menu.
  • Purchased and stocked kitchen as well as bar when needed.
  • Daily guest interactions making sure we are doing the best possible job.
Executive Sous Chef
March 2010 to September 2010ELEMENTS RESTAURANT － Santa Barbara, CA
  • Working directly with Executive Chef and Owner creating seasonal, local, farmers market oriented cuisine with an emphasis on "In House" made.
  • Supervised multiple trips to markets and farms, outsourced specialty food items, and created multiple daily specials.
Executive Chef
March 2009 to February 2010CORKTREE CELLERS － Carpinteria, CA
  • Created the menu for a small wine oriented bistro.
  • Trained and hired staff to execute new menu, keep organized and clean.
  • Worked directly with owner on design and flow, specials, and greeting guest.
Sous Chef/Head of Preparation
July 2008 to January 2009MONDIAL CATERING － Santa Barbara, CA
  • Responsible for managing food production, catering small and large events (500+ attendees), overseeing a team of 10+ employees, serving as onsite chef, creating, preparing, and plating meals; cleaning and Ordering products.
  • Evaluated and trained new employees.
Line Cook
March 2008 to July 2008AMUSE BOUCHE － Simi Valley, CA
  • Introduced weekly specials and menu items for 30-seat French fine dining/.
  • catering restaurant.
  • Prepared and plated hot line dishes, salads and desserts.
Chefs Assistant/Line Cook
May 2007 to March 2008CAFÉ FIRENZE － Moorpark, CA
  • Developed employee manuals for 200-seat café serving three meals daily.
  • Opened kitchen and delicatessen.
  • Handled inventory control and deli customer relations.
Line Cook
December 2005 to January 2007CAFÉ FIORE － Ventura, CA
Waiter/Pastry
July 1999 to August 2003FRULLATI'S ITALIAN RESTAURANT － Ventura, CA
Education
Bachelor of Science degree : Culinary Management, 2006ART INSTITUTE OF CALIFORNIA － Santa Monica, CaliforniaCulinary Management
Skills
ABC, Photoshop, basic, Computer-literate, Ventura, costing, customer relations, French, General Manager, hiring, Internet skills, Inventory, inventory control, managing, market, meetings, Excel, PowerPoint, Word, purchasing, safety, Sales, staffing, Teaching, VC, articles
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Resume Overview

Companies Worked For:

  • The Cave
  • Blind Tiger Restaurant & Bar
  • Blush Restaurant & Lounge
  • SAN YSIDRO RANCH
  • OXNARD HIGH SCHOOL ROP
  • EL REY CANTINA
  • ELEMENTS RESTAURANT
  • CORKTREE CELLERS
  • MONDIAL CATERING
  • AMUSE BOUCHE
  • CAFÉ FIRENZE
  • CAFÉ FIORE
  • FRULLATI'S ITALIAN RESTAURANT

School Attended

  • ART INSTITUTE OF CALIFORNIA

Job Titles Held:

  • Executive Chef
  • Executive Chef & General Manager
  • Sous Chef
  • Culinary Arts Instructor
  • Executive Sous Chef
  • Sous Chef/Head of Preparation
  • Line Cook
  • Chefs Assistant/Line Cook
  • Waiter/Pastry

Degrees

  • Bachelor of Science degree : Culinary Management , 2006

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