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executive chef resume example with 20+ years of experience

Jessica Claire
Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Professional Summary

To whom it may concern. I would like to start off by first saying thank you for your interest. I consider myself to be the best in food service management and operations. Customer service is my first priority. Only high quality products and services can insure excellent results. I am a team player. It takes everyone on the same page everyday to maintain optimum results. In food preparation following proper HACCP procedures insure food safety. In food production cost effectiveness and delivering quality results is key. Staff management has to be fair and equal across the board, and firm. Creativity is a must to advance an operation past the competition. As you can see my past work history shows my commitment to hard work, and excellent results. I would greatly appreciate the opportunity to demonstrate my wealth of food service knowledge and dedication to help advance your operation to the next level. Most of all I am an expert caterer. I was employed at Stella Maris from 2000 to 2020 as the executive chef and catering manager. Providing culinary cuisine of the highest creative level. I am very proud of my work both past and present. I have provided catering at the Johns Hopkins University Homewood campus for over 20 years ,catering every level of events for all venues across the entire campus. My independent services were only interrupted when the pandemic started. I would be honored to be apart of the full time team at the university to continue to deliver excellent services that everyone deserves!

Skills
  • Payroll and scheduling
  • Performance assessments
  • Forecasting and planning
  • Staff management
  • Recipes and menu planning
  • Food plating and presentation
  • Workflow optimization
  • Food spoilage prevention
  • Signature dish creation
  • Hospitality service expertise
  • Order delivery practices
  • Employee training and development
  • Kitchen equipment operation and maintenance
  • Performance improvement
  • Process improvements
  • Team leadership
  • Budgeting
  • Food preparation and safety
  • Vendor relations
  • Menu planning
  • Food preparation
  • Problem-solving
  • Operations management
Work History
09/2021 to Current
Culinary Chef Manager Doordash Bonita Springs, FL,

I am currently assisting with managing all areas of production in our daily operation. My main duties include that all HACCP procedures are followed properly, Staff is trained properly, staff has all equipment and food supplies to complete their daily duties. I ensure that cooks maintain the quality standard in production that is required to deliver the highest level of quality to all of our patrons. Our main goal is to perform at a team level capacity that delivers optimum results. I am proud to be apart of a excellent organization. I have been a independent caterer for Johns Hopkins University for the past 19 years. I feel I can continue to create and explore new and inventive culinary creations that will deliver an awesome dining experience for all.

07/2000 to 08/2020
Executive Chef Al Copeland Investments Theodore, AL,
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
  • Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
  • Spearheaded menu planning, recipe development and day-today management for 400 residents per meal, as well as high-volume catering operations
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
  • Monitored line processes to maintain consistency in quality, quantity and presentation
  • Collaborated with dietitians in production or modification of menus and selections
  • Properly handled and stored food to eliminate illness and prevent cross-contamination
  • Trained and managed kitchen personnel and supervised all related culinary activity
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
  • Mentored more than 35 kitchen staff at all levels to prepare each for demanding roles
02/1983 to 07/2000
Williamsburg Chef Select Medical Corporation Lansdowne, PA,
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
  • Prepared meals from scratch using authentic, popular recipes to generate 100% satisfaction for residents in a high end section of our facility
06/1980 to 06/1983
Cook Select Medical Corporation Logansport, IN,
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Verified proper portion sizes and consistently attained high food quality standards
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Recommended menu items for new dish development, holidays, special events and promotions
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines
  • Produced over 600 dishes per day and maintained near-perfect customer satisfaction scores
02/1977 to 02/1980
Cook United States Army City, STATE,
  • Ordered and received products and supplies to stock kitchen areas
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Verified proper portion sizes and consistently attained high food quality standards
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information
  • Recommended menu items for new dish development, holidays, special events and promotions
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines
Education
Expected in 06/1976 to to
High School Diploma:
Southwestern High School - Baltimore, MD,
GPA:
  • Majored in Business
Expected in 06/1977 to to
:
Culinary Arts - United States Army,
GPA:

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Resume Overview

School Attended

  • Southwestern High School
  • Culinary Arts

Job Titles Held:

  • Culinary Chef Manager
  • Executive Chef
  • Williamsburg Chef
  • Cook
  • Cook

Degrees

  • High School Diploma

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