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Executive Chef Resume Example

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Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Summary
Highly motivated Sales Associate with extensive customer service and sales experience. Outgoing sales professional with track record of driving increased sales, improving buying experience and elevating company profile with target market.
Skills
  • Banquets and catering
  • Food and beverage pairing
  • Budgeting and cost control
  • Customer service oriented
  • Food preparation techniques
  • Regulatory compliance
  • Dish preparation
  • Purchasing
  • Grilling and deep frying skills
  • Kitchen equipment and tools
  • Cleaning and sanitation
  • Cleaning and sanitizing methods
  • Menu development
  • Portion and cost control
  • Recipe creation
  • Meal preparation
  • Pantry restocking
  • Team training
Experience
Executive Chef, 05/2019 to Current
Schulte Hospitality Group Westwood, MA,
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Monitored all meals served for temperature and visual appeal.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Managed kitchen staff team and assigned various stages of food production.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Banquet Chef, 05/2016 to 05/2018
Hyatt Columbus, OH,
  • Prepared banquet meals according to standard recipes and customer preferences.
  • Worked with chef to complete all dishes on schedule and in line with exacting presentation and taste standards.
  • Managed production of food for catered corporate and private events.
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
  • Consulted with executive chef to discuss banquet forecast and food selections for special functions.
  • Adhered to state and local health and safety regulations for food handling and sanitation.
  • Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
  • Directed presentation and portioning of food for banquet functions.
  • Prepared meals with up to 3 courses for events with 400+ guests.
  • Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
  • Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
  • Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
  • Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
  • Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
  • Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
  • Coordinated food orders between stations and food servers to reduce wait times.
  • Planned event courses to orchestrate proper set up of banquet room.
  • Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
Line Cook Supervisor, 10/2011 to 07/2013
Rocket Farm Restaurants Charlotte, NC,
  • Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
Line Cook, 12/2005 to 03/2010
Buffalo Wild Wings Concord, NC,
  • Trained and coached new team members.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Precooked garnishes for later use to top off fresh dishes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Education and Training
High School Diploma: , Expected in 06/2003
to
Albert Gallatin Area Senior High School - Uniontown, PA
GPA:
: , Expected in
to
Penn State University - Uniontown, PA
GPA:

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Resume Overview

School Attended
  • Albert Gallatin Area Senior High School
  • Penn State University
Job Titles Held:
  • Executive Chef
  • Banquet Chef
  • Line Cook Supervisor
  • Line Cook
Degrees
  • High School Diploma
  • Some College (No Degree)