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Executive Chef Resume Example

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Jessica Claire
, , 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Summary

Creative Chef with specialty in American and Mediterranean Cuisine. Experience includes 22 years in high-volume, successful restaurants. Proven ability to manage fast-paced kitchens while remaining poised and calm.

Quality-driven Sous Chef maintains complete understanding of all operations of kitchen, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.

Skills
  • Dish preparation
  • Motivational team management
  • Foodservice
  • Positive and professional
  • Compliance
  • Banquets and catering
  • Cleaning and sanitizing methods
  • Grilling and deep frying skills
  • Meal preparation
  • Recipe creation
  • Food and beverage pairing
  • Food preparation techniques
  • Vendor relationships
  • Team training
  • Portion and cost control
  • Menu development
Experience
07/2021 to 08/2021
Executive Chef Boyd Gaming, Inc. Florence, IN,
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Managed all major Food and Beverage kitchen operations.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Provided excellent professional development opportunities for staff.
  • Oversaw hiring, training and development of kitchen employees.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Monitored all meals served for temperature and visual appeal.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
10/2013 to 01/2015
Sous Chef Lifewell Senior Living Katy, TX,
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Partnered with Executive Chef to create dynamic entrees for large banquets and special events.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
01/1998 to 06/2006
Executive Sous Chef Accor Hotels San Francisco, CA,
  • Provided excellent professional development opportunities for staff.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Developed innovative menu to provide customers with over 66 high-quality food options.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Supervised 16 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored quality, presentation and quantities of plated food across line.
  • Oversaw hiring, training and development of kitchen employees.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Utilized local, fresh food products to support local economies and showcase community support.
Education and Training
Expected in
: Culinary Arts
Baltimore International College - Baltimore, MD
GPA:

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80Good

Resume Strength

  • Formatting
  • Length
  • Personalization
  • Target Job
  • Typos
  • Word Choice

Resume Overview

School Attended
  • Baltimore International College
Job Titles Held:
  • Executive Chef
  • Sous Chef
  • Executive Sous Chef
Degrees
  • Some College (No Degree)

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