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Executive Chef Resume Example

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EXECUTIVE CHEF
Summary

Motivated [Job Title] focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Expert [Job Title] experienced at overseeing and handling [Number] of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations. Natural leader and motivating [Job Title] competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with [Job title] to analyze food costs and forecast business trends to make menu recommendations to meet company goals. Results-focused [ Job Title] with [Number] years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records. Punctual [Job Title] experienced in following menus and recipes to prepare [Type] and [Type] meals. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for efficiently directing kitchen operations. Talented [Job Title] skilled at grilling, roasting and broiling meat and vegetables. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow that upholds business standards. Innovative and well-known [Job Title] driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. High familiarity with kitchen equipment, processes and health and safety guidelines. Innovative [Job Title] with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.

Skills
  • Food and beverage pairing
  • Banquets and catering
  • Food preparation techniques
  • Budgeting and cost control
  • Customer service oriented
  • Dish preparation
  • Purchasing
  • Meal preparation
  • Cleaning and sanitizing methods
  • Menu development
  • Cleaning and sanitation
Experience
Shackfords Catering | Napa, CAExecutive Chef02/2018 - Current
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Oversaw hiring, training and development of kitchen employees.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Provided excellent professional development opportunities for staff.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Monitored quality, presentation and quantities of plated food across line.
  • Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
Peju Province Winery | Rutherford, CAExecutive Chef07/2015 - 11/2021
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Oversaw hiring, training and development of kitchen employees.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Developed innovative menu to provide customers with over [Number] high-quality food options.
  • Monitored and improved performance of [Number] team members resulting in [Number] meals produced daily.
  • Provided excellent professional development opportunities for staff.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored all meals served for temperature and visual appeal.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
The Grill at meadowood | Saint Helena, CAHead Line Cook04/2011 - 07/2014
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Sourced vendors and negotiated agreement costs, cutting supply costs [Number]% without compromising quality.
  • Kept stations stocked and ready for use to maximize productivity.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Oversaw food product inventory, making recommendations to [Job title] to streamline kitchen operations.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Placed frequently used food such as [Type] and [Type] in proper storage containers and placed perishable items in refrigerator.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Tra Vigne Restaurant | Saint Helena, CALine Cook to Sous Chef03/2004 - 03/2011
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
Education and Training
Napa Valley Adult School | Napa, CAGED03/2007
Accomplishments
  • Produced complete meals, and appetizers for True Aussie Beef & Lamb -plate banquet service and Video recipes.
  • Overhauled kitchen design, including stations and equipment placement to create more efficient and effective workflow.
  • Developed creative signature recipe for True Aussie Beef & lamb Australia. On CBS News for Super Bowl 2019
Websites, Portfolios, Profiles
  • https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiAsZzyio3uAhUlFjQIHdZlB2gQwqsBMAN6BAgEEAM&url=https%3A%2F%2Fwww.facebook.com%2Faussiebeeflamb%2Fvideos%2Fchef-alex-espinozas-mustard-glazed-aussie-beef-tenderloin-with-peach-and-arugula%2F2229608243918473%2F&usg=AOvVaw22fBxJryMZYTvwcgdjpAg3
  • https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiAsZzyio3uAhUlFjQIHdZlB2gQFjACegQIAhAC&url=https%3A%2F%2Fwww.linkedin.com%2Fin%2Falex-espinoza-111887101&usg=AOvVaw1hjCGxPrnd8hRUHbY0B2E7
  • https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiAsZzyio3uAhUlFjQIHdZlB2gQFjAAegQIAxAC&url=https%3A%2F%2Fchefsroll.com%2Ffeatures%2Ffeatured-chefs%2Falex-espinoza%2F&usg=AOvVaw30Mijrv7ozuky6KMqndss3
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Resume Overview

Companies Worked For:

  • Shackfords Catering
  • Peju Province Winery
  • The Grill at meadowood
  • Tra Vigne Restaurant

School Attended

  • Napa Valley Adult School

Job Titles Held:

  • Executive Chef
  • Head Line Cook
  • Line Cook to Sous Chef

Degrees

  • GED

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