executive chef resume example with 20+ years of experience
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More than twenty years of progressively responsible experience as a dynamic, resourceful and skilled Executive Chef with a proven success record in both fine dining and catering. Associate of Occupational Studies in Culinary Arts from The Culinary Institute of America. Supervised a staff of 40 to prepare as many as 5,000 meals per day. Highly organized; initiated and coordinated all pastry production for four restaurants and a catering company. Very professional; experienced in developing new food concepts and applications
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Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.Created and explored new cuisines. Milwaukee Journal Sentinel Carol Deptolla's Top 30 Restaurants of 2011.
- Effectively plan and develop menus for the club considering factors such as product availability, food and service cost, marketing conditions and business volume.
- Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
- Full accountability and responsibility for all Café/Kitchen operational functions. Additional roles in Ordering, Receiving, Inventory and Loss Prevention.
- Developed Scratch Pastry Program to produce and distribute from Bristlecones's kitchen to sister clubs.
- Directly responsible for food and labor costs, menu development, recipe creation and standardization of recipe production to ensure consistency.
- Promote positive public relations with guests.
- Oversaw three fine dining kitchen operations and all aspects of food production to ensure high quality food standards are met on a daily basis.
- Change menus daily for two outlets and pastry menu for each home stand.
- Responsible for all non-game day catered events and some game day events.
- Extensive travel to other DNC venues to aid in support in playoffs and championship games for baseball and football.
- Ensure brand quality, consistency and adherence to standards.
- Developed sratch menu and implement new items for game stands.
- Ensure that all pastries are consistently prepared and served according to the restaurants', outlets', and banquet facility portioning, and serving standards.
- Extensive travel to other DNC venues to aid in support in playoffs and championship games for baseball and football.
- Ordered and controlled inventory.
- Developed scratch menu and implement daily specials.
- Introduced new and modified existing recipes.
- Responsible for all pastry and savory baked goods food costing.
- In this organic vegetarian restaurant I have created seasonal menus with a heavy emphasis on vegan, gluten-free and living food items.
- Responsible for all pastry production for in- house and retail sale.
- Develop own methods and recipes to create tasty vegetarian/vegan cuisine.
- Supervised and evaluated staff, implemented budgets, fore casted trends and negotiated prices with vendors.
- Developed and held monthly cooking classes for the public.
- Created all menus, oversaw all savory and sweet food production and kitchen staff, ordered and controlled food inventory.
- Trained all kitchen staff and adhered to company budgets.
- Developed and held cooking, baking and candy making classes for the public.
- Ordered and controlled inventory.
- Developed weekly menus and implemented daily specials.
- Introduced new and modified existing recipes.
- Worked on all baked goods for retail sale, which included wedding cakes, candies, savory pastries and other baked goods.
- Initially set up and coordinated all pastry department operations for the company managing four restaurants and a catering company on Pier 39.
- Supervised and evaluated staff, implemented budgets, forecasted trends and negotiated prices with vendors.
- Interacted with health inspectors and other regulators.
- Ordered and maintained inventory.
- Oversaw the distribution of product from central location.
The Culinary Institute of America - Hyde, New York
Culinary Arts
Budgets, Cooking, Costing, Inventory, Managing, Public
Relations, Quality, Retail
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Resume Overview
School Attended
- The Culinary Institute of America
Job Titles Held:
- Executive Chef
- Premium Club Chef
- Executive Pastry Chef
- Executive Pastry Chef
- Executive Chef
- Executive Chef
- Executive Chef
- Executive Pastry Chef
Degrees
- Associate of Occupational Studies
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