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Executive Chef Resume Example

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EXECUTIVE CHEF
Summary

Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Basic [Language] abilities.

Motivated Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.

Innovative professional with exemplary talents in cooking and cost control. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively build exciting meals and satisfy discerning customers.

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Accomplishe with 40+-year proven ability to drive sales growth, reduce costs and build business relations.

Skills
  • Food preparation techniques
  • Banquets and catering
  • Food and beverage pairing
  • Budgeting and cost control
  • Inventory control
  • Purchasing
  • Kitchen equipment and tools
  • Inventory management
  • Menu development
  • Cleaning and sanitizing methods
  • Vendor relationships
Experience
Executive Chef10/2019 to CurrentArbor CompanyNorwood , NJ
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • 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.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Supervised 6 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Assessed inventory levels every [Timeframe] and placed orders to replenish goods before supplies depleted.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
Chef of Production10/2010 to 09/2020Arbor CompanyTampa , FL

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.

Executive Chef04/2000 to 10/2010Arbor CompanyBirmingham , GA
  • 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.
Executive Chef04/1996 to 04/200022 Bowens Wine Bar & GrilleCity , STATE
  • 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].
Am Chef05/2020 to CurrentThe ReefCity , STATE
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Managed kitchen staff team and assigned various stages of food production.
  • Checked stock deliveries for safety, quality and quantity.
  • Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
Education and Training
Associate of Arts: Restaurant And Culinary Management1982Johnson & Wales UniversityCity, State

Gary Riech Scholarship Recipient

  • Completed professional development in [Culinary Arts
  • Ranked in Top 5% of class
Certifications
  • ServSafe
  • TO Food Handlers License
  • First Aid/CPR
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84Good
Resume Strength
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Resume Overview

School Attended

  • Johnson & Wales University

Job Titles Held:

  • Executive Chef
  • Chef of Production
  • Am Chef

Degrees

  • Associate of Arts : Restaurant And Culinary Management 1982

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