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executive chef resume example with 7+ years of experience

Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - - -
Professional Summary

Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Management skills. Accomplished Executive Chef with years of comprehensive experience working in the food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Strong organizational, leadership and management skills. Professional Chef adept at expertly managing and guiding team of kitchen personnel in production. Well-versed in overseeing construction, quality and deliverance of each plate.

Skills
  • Current in Culinary Trends
  • Quality Assessment
  • Supply Ordering
  • Staff Scheduling
  • Cooking Technique Demonstrations
  • Quality Control and Oversight
  • Special Events and Catering
  • Production Scheduling
  • Sanitation and Cleaning
  • Creative Thinking
  • Decision Making
Work History
06/2016 to Current
Executive Chef Augustana Care Corporation Central, MN,
  • Verified compliance in preparation of menu items and customer special requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
03/2016 to 06/2016
Food Service Director Five Star Correctional Services, Inc. Lubbock, TX,
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Developed strategies to improve food service levels for busy facility handling 300-400 meals each day.
  • Planned operations to effectively cover all needs while controlling costs and maximizing service.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Purchased food and cultivated strong vendor relationships.
  • Oversaw food preparation and monitored safety protocols.
  • Developed unique events and special promotions.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Hired and managed all kitchen staff.
  • Verified prepared food met all standards for quality and quantity before serving to customers.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
03/2015 to 06/2016
Food Service Supervisor City Of Akron Akron, OH,
  • Organized and oversaw food service training to educate employees.
  • Established and managed team schedules and shift assignments.
  • Maintained health and food safety standards at all stages, from storage through delivery.
  • Monitored food quality and service levels to maximize kitchen and dining area performance.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Ordered new supplies and food to maintain service levels.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Maintained compliance with company policies and procedures for food safety, sanitation and quality.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Limited portion sizes and used garnishes to control food costs.
  • Tracked food production levels, meal counts and supply costs.
  • Reviewed and approved employee schedules and timesheets.
04/2014 to 03/2015
Residential Chef The Center Of Discovery City, STATE,
  • Verified compliance in preparation of menu items and customer special requests.
  • Oversaw business operations and inventory control.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prepared and cooked over 650 meals per week for residents.
  • Safely packaged and labeled each individual meal.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Placed orders to restock items before supplies ran out.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to lower grocery costs.
Education
Expected in 08/2012 to to
Associate of Arts: Culinary Arts
The Culinary Institute of America - Hyde Park, NY,
GPA:

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Resume Overview

School Attended

  • The Culinary Institute of America

Job Titles Held:

  • Executive Chef
  • Food Service Director
  • Food Service Supervisor
  • Residential Chef

Degrees

  • Associate of Arts

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