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Executive Chef Resume Example

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EXECUTIVE CHEF
Summary

Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin new challenge with successful team. Results-focused Chef with 40 years of experience infast-paced kitchen settings. Well-developed strengths in team leadership, problem-solving and communication. Demonstrated success building high-performance teams.

Skills
  • Customer service oriented
  • Food and beverage pairing
  • Food preparation techniques
  • Budgeting and cost control
  • Banquets and catering
  • Dish preparation
  • Resource management
  • Menu development
  • Recipe creation
  • Vendor relationships
  • Kitchen equipment and tools
  • Meal preparation
  • Pantry restocking
  • Cleaning and sanitation
  • Team training
  • Grilling and deep frying skills
  • Cleaning and sanitizing methods
  • Inventory management
  • Portion and cost control
  • Food procurement
  • Regulatory compliance
  • Purchasing
Experience
Executive Chef
Shreveport, LAEldorado Resort Casino & Spa/Apr 2012 to Current
  • Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Oversaw hiring, training and development of kitchen employees.
  • Monitored all meals served for temperature and visual appeal.
  • Managed kitchen staff team of 51 and assigned various stages of food production.
  • Monitored quality, presentation and quantities of plated food across line.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Executive Chef
Shreveport, LASouthern Trace Country Club/May 2011 to Apr 2012
  • Supervised 10 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Oversaw hiring, training and development of kitchen employees.
  • Monitored all meals served for temperature and visual appeal.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Managed kitchen staff team of 10 and assigned various stages of food production.
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Assessed inventory levels every week and placed orders to replenish goods before supplies depleted.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Executive Chef
Michigan City, INBlue Chip CasinoHotel & Spa/Nov 2007 to May 2010
  • Supervised 40 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Oversaw hiring, training and development of kitchen employees.
  • Monitored all meals served for temperature and visual appeal.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Managed kitchen staff team of 40 and assigned various stages of food production.
  • Monitored quality, presentation and quantities of plated food across line.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Provided excellent professional development opportunities for staff.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Education and Training
Associate of ScienceCulinary Institute of AmericaJan 1986Hyde Park, NY
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Resume Overview

Companies Worked For:

  • Eldorado Resort Casino & Spa
  • Southern Trace Country Club
  • Blue Chip CasinoHotel & Spa

School Attended

  • Culinary Institute of America

Job Titles Held:

  • Executive Chef

Degrees

  • Associate of Science

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