Executive Chef Resume Example
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EXECUTIVE CHEF
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
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Experience
American Golf Corporation | Bayside , NYExecutive Chef03/2016 - 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 | Fayetteville , GAHead Chef08/2002 - 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 | Hernando , FLRestaurant Consultant02/2011 - 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 | City , STATEAssistant Executive Chef11/1998 - 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.
Education and Training
Alan Hancock College | CityAssociate of Arts in Theatre05/1992
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 in Theatre
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