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Executive Chef Event Planner Innkeeper Resume Example

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JC
Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Professional Summary

High-performing Chef offering over 30+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Passionate Pastry Chef creates wide assortment of delightful baked goods. Artistically-adept individual designs and decorates dessert foods in pleasing style. Forward-thinking professional offering more than 30+ years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven customer service skills. Client-focused Chef focused on translating creative visions into unique events. Expert in event planning with success in controlling costs through strategic negotiations with vendors, suppliers, and venues. Committed to going extra mile to make clients' wishes come true.

Skills
  • Signature Dish Creation
  • Food Plating and Presentation
  • Food Spoilage Prevention
  • Food Preparation and Safety
  • Workflow Optimization
  • Budgeting and Cost Control
  • Team Leadership
Work History
07/2020 to Current Executive Chef, Event Planner, Innkeeper Pentair, Inc. | Allentown, PA,
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified compliance in preparation of menu items and customer special requests.
  • Established working relationships with clients by organizing various events.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Coordinated with participating vendors during event planning.
  • Conferred with event staff at event site to coordinate details.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Performed face-to-face meetings to finalize contract for services and event details.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Performed event coordination for larger parties and gatherings.
  • Confirmed permits, insurance, and permit notices needed for events.
  • Increased profits and efficiency 45% by building optimal inventory control model
03/2017 to 03/2020 Executive Chef and Consultant Sodexo Uk | Enfield, NH,
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Kept labor at or below 38% to support business profit targets
11/2015 to 03/2017 Caffe Owner and Chef First Hospitality Group Inc | Mishawaka, IN,
  • Managed day-to-day business operations.
  • Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
  • Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
  • Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
  • Maintained up-to-date administrative records to monitor operational conditions.
  • Established, optimized and enforced business policies to maintain consistency and high-quality standards across industry operations.
  • Trained and motivated employees to perform daily business functions.
  • Reconciled daily sales, returns and financial reports in QuickBooks.
  • Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
  • Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Designed and prepped, cooked, roasted and baked caffe menu on daily basis. Starr Caffe served euro coffees, teas, hot chocolate, and nice breakfast options, including sizable list of chocolates and fudge, variety of cookies and 21 flavors of caramel apples, as well as homemade ice cream. We became locally famous for our host of panini selections...
08/2009 to 01/2015 Business Owner/Operator Villarina's/Via Del Gusto-Owner | City, STATE,
  • Served as principal stakeholder over organization's complete operations.
  • Served as primary point-of-contact with suppliers and contractors to achieve inventory expectations.
  • Put together realistic budgets based upon costs and fees for successfully operating business.
  • Oversaw end-to-end business processes to maintain proficiency and profitability.
  • Oversaw business budget planning and administration, accounting functions, purchasing and bi-weekly payroll to handle financial needs.
  • Trained and motivated employees to perform daily business functions.
  • Provided outstanding coaching to employees to boost productivity.
  • Kept all building areas and equipment functional and well-organized to promote business performance.
  • Used print strategies such as newspaper ads, business catalogs and marketing brochures to bring in and capture new customer business.
  • Studied market to determine optimal pricing of goods and services and to capitalize on emerging opportunities.
  • Remained up-to-date on current trends and attended industry trade shows and markets to view and order inventory.
  • Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
  • Designed and prepared all menu items offered under an umbrella of the Italian Import market, delicatessen and custom made gift basket business.
05/2000 to 06/2009 General Manager, Executive Chef and Event /Lead Caterer Litchfield Gourmet/ Market Square Cafe | City, STATE,
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified compliance in preparation of menu items and customer special requests.
  • Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
  • Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
  • Developed effective business plans to align strategic decisions with long-term objectives.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Managed budget implementations, employee reviews, training, schedules and contract negotiations.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
  • Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Placed orders to restock items before supplies ran out.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with staff members to create meals for large banquets.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Directed successful operational turnaround, eliminating over $40,000 in debt
01/1998 to 06/2000 Territory Sales Manager Guidos Fresh Marketplace | City, STATE,
  • Coached sales associates in product specifications, sales incentives and selling techniques, significantly increasing customer satisfaction ratings.
  • Worked diligently to resolve unique and recurring complaints, promoting loyalty and enhancing operations.
  • Increased division profits with strategic territory expansion and acquisition of 250 new customers.
  • Held weekly meetings with owners to identify techniques to overcome sales obstacles.
  • Established and maintained 350 accounts over two and a half years, expanding territory throughout the tri-state area of Ct, Ma, and Ny..
  • Presented products and services to prospective customers, converting a decent percentage to paying clients. Offered new and existing customers profitable products to maintain strong territory-wide revenue.
  • Spearheaded efficient resolutions for wide-ranging customer issues to offer outstanding service and maintain high customer satisfaction.
  • Communicated regularly with territory, regional and strategic managers for daily support and strategic planning for accounts.
  • Collaborated with internal teams and suppliers to evaluate costs against expected market price points and set structures to achieve profit targets.
  • Tracked changing product lines to effectively meet dynamic market demands.
  • Attracted new clientele and developed customer relationships by hosting product-focused events.
  • Partnered with sales team members and leveraged strong negotiation skills to close tough deals with lucrative clients.
  • Directed work of efficient administrative team maintaining accurate sales, inventory and order documentation.
  • Established and maintained 150 accounts, expanding territory by $350,000
  • Serviced 150 customer accounts while devoting significant energy to prospecting new leads with 50% conversion rate
  • Expanded product distribution by adding more than 2 new distribution points in region
  • Increased division profits with strategic territory expansion and acquisition of 75 new customers
09/1997 to 12/1998 Managing Cafe Member Upstairs Cafe | City, STATE,
  • Maintained supply levels in counter and customer areas to meet typical demands.
  • Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores.
  • Recommended products based on solid understanding of individual customer needs and preferences.
  • Memorized recipes for specialty coffee beverages and seasonal offerings.
  • Cleaned counters, machines, utensils and seating areas daily.
  • Set and achieved goals for professional development and advancement.
  • Restocked display cases with attractive arrangements to promote specialty food items like bagels and muffins.
  • Developed and demonstrated skillful and creative latte art to engage customers.
  • Maintained and operated espresso machines, blenders, commercial coffee brewers, coffee pots and other equipment.
  • Elevated customer loyalty by using strong communication abilities to resolve customer problems.
  • Provided in-depth information to customers on beverage preparation and offered samples of latest brews.
  • Cultivated to recall customers' names and address each by name.
  • Constantly expanded personal knowledge of coffee styles and varieties.
  • Created original artwork for specials board display daily.
  • Completed over successful daily cash audits to correctly balance drawers at end of each shift.
  • Educated staff by sharing knowledge and expertise of coffees, teas and merchandise.
  • Trained new employees in groups and in one-on-one scenarios.
  • Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
  • Prevented infections and maintained store professionalism by cleaning and sanitizing work areas daily.
  • Trained new team members with positive reinforcement and respectful, encouraging coaching.
  • Upsold specialty items with beverages, increasing store sales.
  • Learned every menu preparation and numerous off-label drinks to meet all customer needs.
  • Sanitized equipment and wiped down counters and tables to prevent spread of germs.
  • Controlled line and crowd with quick, efficient service.
  • Listened carefully to customer requests and created personalized, delicious beverages, which improved sales.
  • Made and served brand-specific café beverages per day with speed, quality and consistency.
  • Engendered customer loyalty by remembering personal preferences and allergy information.
  • Maintained espresso equipment and performed minor repairs to keep coffee machines functioning properly.
  • Prioritized drink requests while managing interruptions.
05/1989 to 09/1997 Executive Chef and Food Director Institute Of World Affairs | City, STATE,
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified compliance in preparation of menu items and customer special requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
06/1987 to 01/1991 Food Director/Executive Head Chef Housatonic Valley Regional High School | City, STATE,
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Maintained well-organized mise en place to keep work consistent.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Collaborated with staff members to create meals for large banquets.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Verified compliance in preparation of menu items and customer special requests.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Created recipes and prepared advanced dishes.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Hired, managed and trained kitchen staff.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Obtained fresh, local ingredients to lower grocery costs.
01/1985 to 08/1987 Head Pastry Chef Litchfield Inn | City, STATE,
  • Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
  • Operated clean pastry cooking station and complied with applicable health and safety standards.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Prepared French, Greek and European style pastries to meet customer order requirements.
  • Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
  • Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
  • Created unique daily specials to drive business growth.
  • Oversaw purchasing, storage and use of kitchen supplies.
  • Cycled menus to keep offerings fresh and interesting for customers.
  • Iced and airbrushed cakes and other pastries for customized orders.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Produced allergy-friendly creations based on customer needs, including gluten-, dairy- and egg-free variations of classic recipes.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Personalized creations for holidays, weddings, graduations and personal events.
  • Maintained well-organized mise en place to keep work consistent.
  • Managed in-store, pick-up orders and catering needs.
  • Produced up to hundreds of pastries, cakes, breads and other desserts each day.
09/1983 to 09/1985 Sous Chef Torrington Country Club | City, STATE,
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Collaborated with staff members to create meals for large banquets.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Introduced new market items and spearheaded production of highly popular Sunday brunch.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
Education
Expected in 05/1983 Associate of Arts | Architectural Drafting And Design Boston Architectural College, Boston, MA GPA:
Accomplishments
  • Created signature dish which generated high-interest and became best-selling dinner entrée for 7+ years.
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Prepared 300+ meals, including appetizers and desserts, for high-volume catering event.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Reduced food costs by 15% by sourcing and securing new produce supplier.
  • Ensured safe and efficient kitchen operations while managing a BOH staff of ten.
Certifications
  • CM - Certified Manager Certification
  • Certified Executive Chef, Starr Market & Bakery - 30+ years

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Resume Overview

School Attended
  • Boston Architectural College
Job Titles Held:
  • Executive Chef, Event Planner, Innkeeper
  • Executive Chef and Consultant
  • Caffe Owner and Chef
  • Business Owner/Operator
  • General Manager, Executive Chef and Event /Lead Caterer
  • Territory Sales Manager
  • Managing Cafe Member
  • Executive Chef and Food Director
  • Food Director/Executive Head Chef
  • Head Pastry Chef
  • Sous Chef
Degrees
  • Associate of Arts