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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

10 years of experience in high volume operations such as Hotels, Arenas, Resorts and Hospitals, focused on menu creativity and development, safety and sanitation control, food quality to provide an above and beyond experience for all guest. Innovative Chef with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Over the years, my objective has been to provide a productive work environment for passionate culinarian that promotes growth, hard work, and teaches skills while ensuring a memorable experience for guests and customers. Innovative Chef with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.

Skills
  • Food preparation techniques
  • Food and beverage pairing
  • Customer service oriented
  • Banquets and catering
  • Creative menu development and structure
  • Efficiency in cost control and inventory tracking
  • Fluent in Spanish both oral and written
  • Managed volume of $7 million
  • Proficient in labor and food cost
  • Oversee F&B operations for catering and banquets
  • Skilled in systems such and MS Excel, MS Outlook, Kronos, Webtrition, My Orders, My Staff, Waste Not.
  • Organize and oversee operations of high volume
  • Reduction of low turnover rates as low as 17%
  • Portion and cost control
Experience
05/2021 to Current
Executive Chef Boyd Gaming, Inc. Kenner, LA,
  • 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.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Providing a zero find during joint commission audit.
  • Maintain food and labor waste.
  • Coordinated and executed menu planning, recipe development and daily operations.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Managed all major Food and Beverage kitchen operations.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
12/2016 to 03/2021
Banquet Chef Hyatt Hotels Corp. Seattle, WA,
  • Prepared banquet meals according to standard recipes and customer preferences.
  • Worked with chef to complete all dishes on schedule and in line with exacting presentation and taste standards.
  • Managed production of food for catered corporate and private events.
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
  • Consulted with executive chef to discuss banquet forecast and food selections for special functions.
  • Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
  • Completed purchase orders to requisition food and equipment for upcoming events.
  • Developed over 180 menus for all premium areas.
  • Oversee premium food services at the arena level to include suites, clubs, super boxes, catering, and concessions.
  • Maintain and exceed forecasted food and labor cost.
  • Recreated the Charter Level Premium Concessions level that included a food truck concept and Italian style action station.
  • Maintained high cleanliness and food safety standards and excelled in all health department and ever clean inspections.
01/2011 to 12/2016
Banquet Chef Hyatt Hotels Corp. Stowe, VT,
  • Oversee and organize F&B operations to include poolside grille and catering operations, golf clubhouse, and banquet operations in a 496 room, 34 boutique style villa resort with a grand ballroom sq. ft of 17,000.
  • Train and mentor foreign exchange students in yearly J1 work travel programs.
  • Managed inventory control systems, maintained budget and labor cost.
  • Maintained high cleanliness and food safety standards and excelled in all eco-sure and local health department inspections.
  • Managed daily operation in the absence of the Executive Banquet Chef.
2020 to 2021
Sr. Sous Chef Accor Hotels Berkeley, CA,
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Providing a zero find during joint commission audit.
  • Redeveloped over 74 menus for retail, doctors lounge, deli, grille.
  • Maintain food and labor waste
  • Managed daily operations in the absence of the Executive Chef.
Education and Training
Expected in
: Industrial Wiring
Texas State Technical College - Waco - Waco, TX,
GPA:

AC & DC

Introduction to Hospitality and Sanitation

Expected in
: Industrial Wiring
Brazosport College - Lake Jackson, TX,
GPA:

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75Average

Resume Strength

  • Length
  • Measurable Results
  • Personalization
  • Target Job

Resume Overview

School Attended
  • Texas State Technical College - Waco
  • Brazosport College
Job Titles Held:
  • Executive Chef
  • Banquet Chef
  • Banquet Chef
  • Sr. Sous Chef
Degrees
  • Some College (No Degree)
  • Some College (No Degree)