- Montgomery Street, San Francisco, CA 94105
- H: (555) 432-1000
- C:
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Experienced Executive Chef successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 21 years of progressive leadership experience.
- Menu development
- Workflow planning
- Cost controls
- Budgeting
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- Kitchen staff coordination
- Safe food handling
- Regulatory Compliance
- Conflict resolution
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Executive Kitchen Manager, 04/2014 - 03/2020
Ipic Entertainment – Delray Beach, FL,
- Purchased food and cultivated strong vendor relationships.
- Helped general management develop prices based on inventory costs and portion sizes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Motivated staff to perform at peak efficiency and quality.
- Coordinated and organized all restaurant inventory.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Investigated and integrated enhanced service and team management strategies to boost business profits.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
Executive Chef/ Owner , 04/2008 - 04/2014
Boyd Gaming, Inc. – Michigan City, IN,
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Produced revolutionary locally sourced menu offerings to put establishments on local, regional and national map.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
Executive Chef, 02/2005 - 07/2008
Culhane's Irish Pub – City, STATE,
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Used root cause analysis to conduct assessments and develop improvements.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Produced revolutionary Irish Pub menu offerings to put establishments on local, regional and national map.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
High School Diploma : College Prep, Expected in
-
Trinity Christian Academy - Jacksonville, FL
GPA:
- Member of National Honor Society
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