Executive Chef Resume Example

Cheeked the quality of raw and cooked good products to ensure that standards are met.

Checked the quality and quantity of received products.

Supervised and coordinate activities of cooks or workers engaged in good preparation.

Inspect supplies,equipment,or work areas to ensure conformance to establish standards.

Instructions or other workers in the preparation n,cooking,garnishing,or presentation of food.

Collaborate with other personnel to plan and develop recipes or menus,taking into account such factors as seasonal availability of ingredients or the likely number of customers.

Analyze recipes to assign prices to menu items,based on food cost,labor and overhead cost.

Prepare and cook food of all types,either in a regular basis or for special guests or functions.

Record production or operational data on specified forms.

• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Maintained labor at under 16% to promote long-term business profitability.
• Utilized local, fresh food products to support local economies and showcase community support.
• Incorporated customer recommendations and feedback to experiment with new dish creations.
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Supervised 14 BOH staff members and delivered mentorship to strengthen kitchen skills.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Prepared schedules, work assignments and constructed employee compensation packages.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Monitored quality, presentation and quantities of plated food across line.
• Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Assessed inventory levels every month and placed orders to replenish goods before supplies depleted.
• Oversaw hiring, training and development of kitchen employees.

• Utilized local, fresh food products to support local economies and showcase community support.
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Supervised 18 BOH staff members and delivered mentorship to strengthen kitchen skills.
• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Planned and prepared food products orders to maintain appropriate stock levels.
• Negotiated with food suppliers to cut costs by buying in bulk.
• Prepared schedules, work assignments and constructed employee compensation packages.
• Trained numerous kitchen personnel from ground up to take on challenging stations such as sautee and [Type].