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Executive Chef Manager Resume Example

Resume Score: 80%

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EA
EXECUTIVE CHEF MANAGER
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.

Enthusiastic Kitchen Manager highly effective at contributing to team success. Friendly, outgoing, and reliable professional offering [Number]+ years in restaurant industry and experience cooking with management responsibilities. Passionate about innovative dishes and maximizing kitchen productivity.

Skills
  • Training and mentoring
  • Proper food storage
  • Culinary staff management
  • Food safety regulations
  • Dish preparation
  • Inventory supervision
  • Recruitment and hiring
  • Training
  • Portioning understanding
  • Sanitation
  • Purchasing
  • Team management
  • Supervision
  • Communications
  • Administrative support
  • Planning and coordination
  • Customer service
  • Problem resolution
  • Organization
  • Team building
  • Inventory management
  • Operational improvement
  • Business operations
  • Process improvement
Experience
05/2005 - 09/2020Executive Chef ManagerBon Appetit Cafe | 200 Oracle Parkway , CA
  • Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
  • Trained and built strong culinary team consisting of [Number][Job title]s for [Number]-seat restaurant.
  • Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
  • Ordered food supplies every week to restock inventory, remaining aware of budgets.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Reduced food waste [Number]% by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Supervised staff preparing and serving [Number] meals per day.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Kept atmosphere constructive for employees by promoting effective listening skills, regular training and [Skill]
03/2005 - 05/2012CookTown Restaurant | San Carlos, CA
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Created approximately [Number] orders simultaneously during busy periods.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Oversaw food product inventory, making recommendations to [Job title] to streamline kitchen operations.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Placed frequently used food such as [Type] and [Type] in proper storage containers and placed perishable items in refrigerator.
  • Performed work station prep, including [Task] and [Task] prior to shift start.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Garnished and arranged dishes into creative presentations.
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
07/2005 - 06/2010Janitorial SupervisorReynolds Cleaning Service | Redwood City, CA
  • Maintained equipment with focus on preventive and predictive methods to keep costs low and avoid breakdowns.
  • Kept team safe by verifying proper use of safety equipment and techniques, and correcting missteps.
  • Trained staff to follow team standards and use efficient techniques.
  • Checked quality of work regularly through inspections and official assessments.
  • Managed team supplies to maintain budgets and meet work demands.
  • Achieved adequate coverage for jobs by setting effective schedules and assigning tasks to each worker.
  • Collaborated with multiple departments to maximize workflow and efficiency.
  • Managed team of employees, daily progress reports and overall project planning.
  • Established and implemented new procedures for standard maintenance scheduling.
  • Delegated daily tasks to employees to manage resources and meet deadlines.
  • Supervised facility operations, including preventive maintenance projects, employee tasks and performance and adherence to safety standards.
  • Completed [Action] and [Action] to maintain operations throughout entire facility.
  • Monitored maintenance scheduling and reported maintenance team information to management.
  • Adhered to strict operation and maintenance regulations by following instructions and observing guidelines.
  • Implemented improved training procedures to better develop new personnel.
  • Safely and efficiently finished repairs while supporting team members with tasks.
  • Assessed daily workloads, scheduled and planned daily assignments and oversaw numerous projects.
  • Managed maintenance activities, including supervising staff and inspecting equipment.
  • Provided insight and information to management regarding onsite improvement project specifications.
Education and Training
05/1995GED
San Mateo Adult School | San Mateo, CA
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Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

Resume Overview

Companies Worked For:

  • Bon Appetit Cafe
  • Town Restaurant
  • Reynolds Cleaning Service

School Attended

  • San Mateo Adult School

Job Titles Held:

  • Executive Chef Manager
  • Cook
  • Janitorial Supervisor

Degrees

  • 05/1995 GED

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