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Executive Chef resume example with 20+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Summary

Results-focused Chef with 30 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
  • Banquets and catering
  • Customer service oriented
  • Food preparation techniques
  • Food and beverage pairing
  • Budgeting and cost control
  • Inventory control
  • Dish preparation
  • Portion and cost control
  • Vendor relationships
  • Recipe creation
Education and Training
Alan Hancock College Santa Maria, CA, Expected in 05/1992 Associate of Arts : Theatre - GPA :
Experience
American Golf Corporation - Executive Chef
Bayside, NY, 03/2016 - Current
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Maintained labor at under 25% to promote long-term business profitability.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Oversaw hiring, training and development of kitchen employees.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Managed kitchen staff team of 25 and assigned various stages of food production.
  • Monitored quality, presentation and quantities of plated food across line.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Prepared schedules, work assignments and constructed employee compensation packages.
Nourish And Bloom Market - Head Chef
Fayetteville, GA, 08/2002 - 12/2015
  • Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
  • 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.
  • Monitored quality, presentation and quantities of plated food across line.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Oversaw hiring, training and development of kitchen employees.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Controlled and directed the food preparation process.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Determined food inventory needs.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Maintained records of payroll and attendance.
Grand Living At Lake Lorraine - Restaurant Consultant
Hernando, FL, 02/2011 - 10/2011
  • Transformed business exterior, interior look, social media presence and marketing strategies.
  • Evaluated financial and administrative operations.
  • Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Ate food, observed staff and reviewed kitchen operations.
Vinegar Factory - Assistant Executive Chef
City, STATE, 11/1998 - 12/2000
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Managed kitchen staff team of 30 and assigned various stages of food production.
  • Monitored quality, presentation and quantities of plated food across line.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Accomplishments

Have consistently opened and run multiple locations.

Creating teams; holding them accountable for quality, creativity and cleanliness.

Adept at execution of large quantity banquets and catering.

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Resume Overview

School Attended

  • Alan Hancock College

Job Titles Held:

  • Executive Chef
  • Head Chef
  • Restaurant Consultant
  • Assistant Executive Chef

Degrees

  • Associate of Arts

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