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Executive Chef Resume Example

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EXECUTIVE CHEF
Summary
I bring with me culinary creativity, strong leadership foundation and hard work. I have over twenty years experience in many fascists of the restaurant business that I bring with me. I would be an asset to anyones team. I'm a very skilled and resourceful chef that leads by example.
Experience
Executive Chef
March 2012 to April 2015HOME FIELD SPORTS BAR & GRILL COMEDY CLUB － Miami, Fl.
  • Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
  • Interviewed and hired all back of the house employees Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events, large sporting events and comedy shows.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Displayed a positive and friendly attitude towards customers and fellow team members.
  • Assisted in kitchen design.
  • Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns and budget.
  • Quarterly menu testing of all staff Consistently produced exceptional menu items that regularly garnered diners' praise.
Executive Chef
January 2011 to February 2012QUAIL HOLLOW GOLF & COUNTRY CLUB － Wesley Chapel, Fl.
  • Created menus for all outlets including breakfast, lunch, dinner and a bar menu.
  • Provided courteous and informative customer service in an open kitchen format.
  • Displayed a positive and friendly attitude towards customers and fellow team members, and club members Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
  • Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
  • Established and maintained open, collaborative relationships with the kitchen team.
  • Conducted 2nd interview and hired all back of the house staff.
  • Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget.
  • Over saw sous chef work and responsibilities.
Lead line cook
October 2009 to January 2011HARVEY'S 4TH STREET GRILL － St.Pete, Fl.
  • Station worked responsible for ticket times and coordinating the flow of the food as well as the grill and broiler.
  • Cutting whole fresh fish, and trimming filet's Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
  • Correctly and safely operated all kitchen equipment in accordance with set guidelines.
  • Assisted with production of food for banquets, catered events.
Sous chef
January 2010 to October 2010SAVANNAH'S CAFÉ － St.Pete, Fl.
  • Worked all of stations in the kitchen and trained all new hires.
  • Recreate the chef specials.
  • Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
  • Collaborated closely with the Chef and or GM to conduct staff meetings and resolve service, product and personnel issues.
  • Implemented and supported company initiatives and programs.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
  • Established and maintained open, collaborative relationships with the kitchen team.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Lead chef
February 2007 to September 2009CHAPPY'S LOUISIANA KITCHEN － St. Pete, Fl.
  • Implemented and supported company initiatives and programs of Chappy's L.A.Kitchen Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Consistently kept a clean and safe environment by adhering to all of Chappy's standards.
  • Followed proper food handling methods and maintained correct temperature of all food products.
  • Established and maintained open, collaborative relationships with the kitchen team and wait staff.
  • Consistently produced exceptional menu items that regularly garnered diners' praise.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Education
DIPLOMA : CULINARY ARTS, 1998Pinellas Technical Education Center － St. Petersburg, FlCULINARY ARTS Florida Restaurant Association Achievement Award Top 1% of class
Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
GENERAL COURSES : 1997Johnson & Wales University － Miami, FlAmerican and Continental cuisine, stocks and sauces, baking and pastries, and dining room essentials.
Gibbs High School － St. Petersburg, FlGeneral education courses studied. Attended four years of R.O.T.C. leadership training.
Interests
Being a good member of anyone's team includes taking ownership and performing at their best to get the job done. Ownership is leadership, and I bring that with me as well as creativity, enthusiasm, hard work, and a great attitude.
Additional Information
  • WHY WOULD I BE A GREAT ADDITION Being a good member of anyone's team includes taking ownership and performing at their best to get the job done. Ownership is leadership, and I bring that with me as well as creativity, enthusiasm, hard work, and a great attitude.
Skills
Attention to detail, budget, C, color, cost control, customer service, Focus, inventory, leadership skills, leadership training, Director, meetings, personnel, POS, producing, purchasing, Fast learner, receiving, safety, staffing
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Resume Overview

Companies Worked For:

  • HOME FIELD SPORTS BAR & GRILL COMEDY CLUB
  • QUAIL HOLLOW GOLF & COUNTRY CLUB
  • HARVEY'S 4TH STREET GRILL
  • SAVANNAH'S CAFÉ
  • CHAPPY'S LOUISIANA KITCHEN

School Attended

  • Pinellas Technical Education Center
  • Johnson & Wales University
  • Gibbs High School

Job Titles Held:

  • Executive Chef
  • Lead line cook
  • Sous chef
  • Lead chef

Degrees

  • DIPLOMA : CULINARY ARTS , 1998
    Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
    GENERAL COURSES : 1997

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