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Executive Chef/Business Owner Resume Example

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EXECUTIVE CHEF/BUSINESS OWNER
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
Executive Chef/Business Owner | 03/2015 to 04/2020
Company Name - City, State
  • 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.
Executive Pastry Chef | 04/2007 to 04/2012
Company Name - 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.
Receptionist Manager | 02/2003 to 07/2007
Company Name - 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 2managers.
  • 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
Delhi University - City, State
Bachelor of Arts
Culinary Arts, 06/2011
  • Ranked in Top 10% of class
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Resume Overview

School Attended

  • Delhi University

Job Titles Held:

  • Executive Chef/Business Owner
  • Executive Pastry Chef
  • Receptionist Manager

Degrees

  • Bachelor of Arts

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