LiveCareer-Resume

executive chef resume example with 7 years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Summary

Motivated Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.

Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Basic abilities.

Innovative and well-known able to drive and maintain substantial restaurant growth with top-notch offerings. Specializing in cuisine and desire new position focused on developing brand new concepts in

Qualified able to accurately document and maintain appropriate temperature levels according to established guidelines. Successful at working in cold and refrigerated spaces for long periods of time.

Devoted ensures excellent products by completing meal preparation. Plays a vital role as a dedicated team member.

Expert able to oversee and handle of kitchen staff in the preparation of meals. Skilled at managing and guiding multiple processes in the organization.

Results-focused Chef with 17 years of experience in fast-paced kitchen settings. Well-developed strengths in team leadership, problem-solving, and communication. Demonstrated success building high-performance teams.

Skills
  • Food preparation techniques
  • Banquets and catering
  • Food and beverage pairing
  • Budgeting and cost control
  • Customer service oriented
  • Dish preparation
  • Resource management
  • Regulatory compliance
  • Inventory control
  • Purchasing
  • Pantry restocking
  • Menu development
  • Kitchen equipment and tools
  • Portion and cost control
  • Recipe creation
  • Grilling and deep frying skills
  • Food procurement
  • Team training
  • Vendor relationships
  • Meal preparation
  • Cleaning and sanitation
  • Inventory management
  • Cleaning and sanitizing methods
Education and Training
Johnson County Community College Overland Park, KS Expected in 05/2004 Associate of Arts : Culinary Arts - GPA :
Donnelly College Kansas City, KS Expected in 05/2000 Associate of Science : Business - GPA :
Southwest High School Kansas City, MO, Expected in 05/1995 High School Diploma : - GPA :
Experience
Schulte Hospitality Group - Executive Chef
Dallas, TX, 11/2017 - 03/2020
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Maintained labor at under 36% to promote long-term business profitability.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Provided excellent professional development opportunities for staff.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Oversaw hiring, training and development of kitchen employees.
  • Assessed inventory levels every [Timeframe] and placed orders to replenish goods before supplies depleted.
  • Trained numerous kitchen personnel from ground up to take on challenging stations such as Sous Chef and LINE COOKS.
Schulte Hospitality Group - Executive Chef
Beachwood, OH, 10/2015 - 11/2017
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Maintained labor at under 36% to promote long-term business profitability.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Monitored quality, presentation and quantities of plated food across line.
  • Managed kitchen staff team of 12 and assigned various stages of food production.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Trained CHEFs on FRESH culinary techniques, increasing productivity and boosting workflows within 3 Month.
  • Supervised BOH staff members and delivered mentorship to strengthen kitchen skills.
Schulte Hospitality Group - Executive Chef
Bloomington, IN, 09/2014 - 10/2015
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Provided excellent professional development opportunities for staff.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Streamlined and processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve 200 additional guests per week.
  • Developed innovative menu with over 12 offerings.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Worked closely with FOOD & BEVERAGE and MANAGER to create dynamic entrees for large banquets, including [and PRIVATE events for up to 250 people.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Westgate Resorts - Sous Chef
Cocoa Beach, FL, 03/2013 - 10/2014
  • Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
  • Built strong vendor relationships to bring in top ingredients for optimal prices.
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Devised creative food and wine pairings as part of successful cross-marketing strategy.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Worked closely with SOUS Chef and to create dynamic entrees for large banquets, including and events for up to 250 people.
Accomplishments
  • Created unique and personalized menus for popular celebrities, including in-home and catered events.
  • Overhauled kitchen design, including stations and equipment placement to create more efficient and effective workflow.
  • Achieved recognition for successfully top of CLUB CORP Chef top 5 2019
  • Developed creative signature menu selections, which .
  • Produced complete meals, desserts and appetizers for plate banquet service.
  • Chosen recipient of Regional Team Builder from successful . BEST numbers in my Southwest Region

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Resume Overview

School Attended

  • Johnson County Community College
  • Donnelly College
  • Southwest High School

Job Titles Held:

  • Executive Chef
  • Executive Chef
  • Executive Chef
  • Sous Chef

Degrees

  • Associate of Arts
  • Associate of Science
  • High School Diploma

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

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