Executive Chef Manager Resume Example Bon Appetit Cafe

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

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

Executive Chef Manager Resume Example

Resume Score: 80%

DISCLAIMER

Resume Overview

Create a job alert for [job role title] at [location].

Similar Resumes