Executive Chef resume example with 12+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
H: (555) 432-1000
C:
resumesample@example.com
Date of Birth:
India:
:
single:
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 in fast-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, 04/2012 - Current Boyd Gaming, Inc. – Florence, IN,
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, 05/2011 - 04/2012 Boyd Gaming, Inc. – Kansas City, MO,
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, 11/2007 - 05/2010 Boyd Gaming, Inc. – King Of Prussia, PA,
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 Science: , Expected in 01/1986 - Culinary Institute of AmJessicaa - Hyde Park, NY GPA:
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