Executive Chef resume example with 20+ years of experience
Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA94105
:
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 CollegeSanta Maria, CA, Expected in 05/1992 ā āAssociate 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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