Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Summary
Before I began my culinary adventure, I was happily running many offices throughout my younger adulthood. I left said jobs to pursue a lifelong passion, and accomplished that. I am now looking to go back to my roots and continue being a receptionist again. I loved helping and just being a pleasant person to those in need. I would love to be that person for you.
Skills
Executive recruiting strategies
Owner paperwork completion
Executive leadership advisement
Executive counseling
Executive presentation development
Executive leadership
Experience
03/2015 to 04/2020
Executive Chef/Business OwnerBenchmark Hospitality – College Station, TX,
Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
Focused on customer satisfaction, creating delicious cuisine to impress diners.
Negotiated with food suppliers to cut costs by buying in bulk.
Purchased ingredients from local farms to benefit environment and reduce costs 48%.
Monitored all meals served for temperature and visual appeal.
Streamlined kitchen processes to shorten wait times and serve 200+ additional guests per hour.
Conducted assessments and utilized root cause analysis to implement corrective action strategies.
Utilized local, fresh food products to support local economies and showcase community support.
Created exciting dishes at competitive prices to attract clientele and increase revenue.
Supervised preparation of specialty items and customer requests to verify accuracy in production.
Provided excellent professional development opportunities for staff.
Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Monitored quality, presentation and quantities of plated food across line.
Prepared schedules, work assignments and constructed employee compensation packages.
Incorporated customer recommendations and feedback to experiment with new dishes.
Planned and prepared food product orders to maintain appropriate stock levels.
Managed kitchen staff team of 6 and assigned various stages of food production.
Adjusted seasonal plans to source local ingredients and align special dishes with area events.
04/2007 to 04/2012
Executive Pastry ChefThe Otesaga – City, STATE,
Implemented techniques for pastry production to exercise portion control and maintain food costs.
Trained and evaluated subordinate bakery personnel to properly execute bake shop functions.
Planned menu of desserts and pastries to complement savory entree items.
Assessed inventory levels and reordered pantry items to keep adequate stock on hand.
Followed recipe measurement instructions to create delicious pastries, cakes and chocolates.
Placed dough in pans, molds and sheets, monitoring products during baking and adjusting temperatures as needed.
Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
Controlled spoilage by generating turn movement and maintaining monthly inventory.
Recruited, trained and supervised 12+ bakery staff members for full integration within kitchen area.
Created attractive dessert trays for catering events.
Followed code dating procedures and adhered to legal regulations governing product labeling and packaging.
Supervised and communicated with vendors for efficient delivery of wholesale orders.
Demonstrated product and layout execution to associates, following food safety standards and sanitation guidelines.
Monitored cooking completion times for efficient use of ovens and other equipment.
Oversaw production of 1-6 wedding cakes in 1 week, from scheduling to final delivery with overwhelming customer satisfaction.
Designed and implemented new bakery menu, emphasizing local produce, resulting in 35% increase in sales.
Measured, mixed and prepped raw materials according to company specifications and recipes.
Created new scalable recipes, resulting in 100+ additions to daily menu.
Merchandised food and garnishes for serving presentation.
Produced 10 units of finished bread per 8-hour shift.
02/2003 to 07/2007
Receptionist ManagerSusquehanna SPCA – City, STATE,
Monitored daily and weekly schedules and monthly calendar obligations for 12+ varied.
Maintained office safety by screening visitors, updating logs and issuing temporary passes.
Received incoming packages and mail, dispersed parcels and shipped outgoing items for team of 2 managers.
Oversaw office inventory by restocking supplies and submitting purchase orders.
Communicated with vendors to place and receive orders, request maintenance services and deliver instruction on behalf of office management.
Organized and updated 12 schedules and monthly calendar obligations for various levels of management and staff.
Screened and verified visitors for identification credentials and purpose of visit to maintain security of personnel and office environment.
Directed clients to appropriate personnel to address concerns, resolve complaints or answer account-related questions.
Conducted 12 performance evaluations of office staff to monitor progress and productivity and recommend promotions, corrective or disciplinary actions.
Managed daily operations within my office by supporting continuous delivery of excellent services and care.
Liaised with customers, addressed inquiries, handled meeting requests and answer billing questions to provide outstanding customer care.
Automated office operations, managing client correspondence, payment scheduling, record tracking and data communications.
Evaluated employee job performance and motivated staff to improve productivity.
Monitored office inventory to maintain adequate supply levels and order products.
Handled supply purchases and inventory management for office operations and equipment maintenance.
Education and Training
Expected in 06/2011
Bachelor of Arts: Culinary Arts Delhi University - Delhi, NY GPA:
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