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Executive Chef Resume Example

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EXECUTIVE CHEF
Professional Summary

High-performing Chef offering 18 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.

Skills
  • Payroll and scheduling
  • Performance assessments
  • Signature dish creation
  • Forecasting and planning
Work History
Executive Chef, 03/2008 to Current
Company Name – City, State
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders
  • Mentored more than 30 kitchen staff at all levels to prepare each for demanding roles
  • Kept labor at or below 24% to support business profit targets
  • Monitored line processes to maintain consistency in quality, quantity and presentation
  • Supervised and enhanced work of 7-person team producing more than 500 plates per day
  • Monitored and controlled overhead and production costs with responsibility for profit and loss
  • Used root cause analysis to conduct assessments and develop improvements
  • Trained and managed kitchen personnel and supervised all related culinary activity
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
  • Properly handled and stored food to eliminate illness and prevent cross-contamination
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
  • Generated employee schedules, work assignments and determined appropriate compensation rates
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
Executive Chef, 07/2006 to 08/2020
Company Name – City, State
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Mentored more than 30 kitchen staff at all levels to prepare each for demanding roles.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Verified compliance in preparation of menu items and customer special requests.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Sous Chef, 07/2004 to 07/2016
Company Name – City, State
  • Established and updated staff schedules and assignments to optimize coverage of peak times
  • Planned and directed high-volume food preparation in fast-paced environment
  • Cultivated positive relationships with vendors to source best ingredients at best prices
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Maintained well-organized mise en place to keep work efficient and consistent
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Acted as head chef when required to maintain continuity of service and quality
  • Disciplined and dedicated to meeting high-quality standards
Cook, 06/2002 to 06/2004
Company Name – City, State
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Verified proper portion sizes and consistently attained high food quality standards
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
Education
Some College (No Degree): Culinary Arts, 2000
OICW (Opportunities Industrailization Center West) - City
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Resume Overview

School Attended

  • OICW (Opportunities Industrailization Center West)

Job Titles Held:

  • Executive Chef
  • Sous Chef
  • Cook

Degrees

  • Some College (No Degree) : Culinary Arts , 2000

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