LiveCareer
LiveCareer
  • Dashboard
  • Jobs
  • Resumes
  • Cover Letters
  • Resumes
    • Resumes
    • Resume Builder
    • Resume Examples
      • Resume Examples
      • Nursing
      • Education
      • Administrative
      • Medical
      • Human Resources
      • View All
    • Resume Search
    • Resume Templates
      • Resume Templates
      • Nursing
      • Education
      • Medical
      • Human Resources
      • Customer Service
      • View All
    • Resume Services
    • Resume Formats
    • Resume Review
    • How to Write a Resume
    • CV Examples
    • CV Formats
    • CV Templates
    • Resume Objectives
  • Cover Letters
    • Cover Letters
    • Cover Letter Builder
    • Cover Letter Examples
      • Cover Letter Examples
      • Education
      • Medical
      • Human Resources
      • Customer Service
      • Business Operations
      • View All
    • Cover Letter Services
    • Cover Letter Templates
    • Cover Letter Formats
    • How to Write a Cover Letter
  • Jobs
    • Mobile App
    • Job Search
    • Job Apply Tool
    • Salary Calculator
    • Business Letters
    • Job Descriptions
  • Questions
  • Resources
  • About
  • Contact
  • 0Notifications
    • Notifications

      0 New
  • jane
    • Settings
    • Help & Support
    • Sign Out
  • Sign In
Member Login
  • LiveCareer
  • Resume Search
  • Executive Chef
Please provide a type of job or location to search!
SEARCH

Executive Chef Resume Example

Resume Score: 90%

Love this resume?Build Your Own Now
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 Current
The 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 2015
Blind 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 2015
Blush 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 2013
SAN 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 2012
OXNARD 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 2012
EL 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 2010
ELEMENTS 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 2010
CORKTREE 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 2009
MONDIAL 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 2008
AMUSE 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 2008
CAFÉ 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 2007
CAFÉ FIORE - Ventura, CA
Waiter/Pastry
July 1999 to August 2003
FRULLATI'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
Build Your Own Now

DISCLAIMER

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

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

Create a job alert for [job role title] at [location].

×

Advertisement

Similar Resumes

View All
Executive-Chef-resume-sample

Executive Chef

Milk and Roses

Brooklyn, New York

Executive-Chef-resume-sample

Executive Chef

just foof Catering

Inglewood, California

Executive-Chef-resume-sample

Executive Chef

Sodexo- Oxford College of Emory University

Buford, Georgia

About
  • About Us
  • Privacy Policy
  • Terms of Use
  • Sitemap
Help & Support
  • Work Here
  • Contact Us
  • FAQs
Languages
  • EN
  • UK
  • ES
  • FR
  • IT
  • DE
  • NL
  • PT
  • PL
Customer Service
customerservice@livecareer.com
800-652-8430 Mon- Fri 8am - 8pm CST
Sat 8am - 5pm CST, Sun 10am - 6pm CST
  • Stay in touch with us
Site jabber winner award

© 2021, Bold Limited. All rights reserved.