General Manager and Executive Chef Resume Example
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GENERAL MANAGER AND EXECUTIVE CHEF
Summary
Highly proactive General Manager and Executive Chef with 8 years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management, front/back-of-the-house operations, special events, staff development and training, recruitment, and vendor negotiations.
Skills
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Work History
General Manager and Executive Chef09/2016
to 08/2019
Company Name – City, State
Company Name – City, State
General Manager and Executive Chef in charge of all food and beverage operations for a private members only country club established in 1948.
- Reduced food costs by 20% by using seasonal ingredients, setting standards for portion size and minimizing waste
- Successfully reduced the restaurants annual food and labor costs by +20% through proper budgeting, scheduling and management of inventory
- Expertly managed 20 staff and maintained appropriate staffing levels throughout shifts
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Led shifts while personally preparing food items and executing requests based on required specifications
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Comprehensive knowledge of food and catering trends
Owner/Executive Chef01/2014
to 01/2017
Company Name – City, State
Company Name – City, State
Owner/Executive Chef of a small catering and consultation company specializing in the Private and Personal Chef Experience and have catered for small intimate dinners of 2 up to larger events of 400.
- Oversee/Coordinate placement of Chefs for all Private or Personal Chef assignments
- Ensuring that all health, safety and sanitation guidelines are followed during food preparation and service
- Maintain communication with the client through the whole Experience - after completion speak with clients about their satisfaction level
- Finalize all ordering of stock needed to complete a catering event
- Recommend and promote menu ideas to potential clients
- Maintain all invoicing and billing for Chef Anthony & Friends
- Charity Events and Team Cooking Competitions
- Restaurant Consultation - Menu Design, Team/Leadership Building, Training FOH/BOH staff, Cooking Demos
Kitchen Manager01/2015
to 12/2015
Company Name – City, State
Company Name – City, State
Oversaw all BOH functions for the newly redeveloped Golf Club of San Antonio, while ensuring the feel of "Texas" is present in all cuisine served.
- Provides leadership for a small dedicated crew of 10 in the preparation of all daily meals, parties, banquets, and tournaments
- Oversee production and quality control for all day to day culinary operations
- Maintain the highest food quality, sanitation standards, and a healthy and safe work environment
- Reports to the General Manager and Director of Food & Beverage with budget and labor reports
- Menu design and development of standardized recipes to ensure proper portion control
- Interviewing, hiring, training and scheduling of all kitchen personnel at Golf Club of Texas
- Planning, assigning, and directing work in the BOH
- Address and issues or complaints - problem resolution
- Oversee set up of large hall for all banquet events and tournaments
- Expedite tickets on both sides of the line
- Work on the line as required to alleviate stress on the line or prepare/oversee specialty items production
- Interact with club members and guests to ensure an enjoyable experience
- Conduct testing for new recipes, food items or techniques to be used
Director Of Auxiliary Operations01/2012
to 05/2015
Company Name – City, State
Company Name – City, State
Oversaw kitchen operations for Man camps located in Kenedy & Cotulla Texas, for Hell Fighters Kitchen, which is the premier oil-filed catering service in Texas serving 5,000-7,500 meals a week. Hell Fighters is a 24/7 operation 365 days a year, with sales of $3-5 million for year of 2014.
- Coordinating daily execution with Director (Castroville), Kitchen Manager, and Sales
- Responsible for all Kitchen Operations on location
- Accomplishes Hell Fighter's human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures
- Responsible for Maintaining "Open" Communication between Hell Fighters and Team Housing Personnel, Company Men of Frac Operations
- Responsible for Managing/Supervising Kitchen staff on proper food preparation, safety, and sanitation standards
- Control food cost and employee hours
- Maintain stock levels and order product for production
- Recommend and promote new menu ideas
- Responsible for scheduling Cooking Training/Safety Class every 60 days for all kitchen employees
- Monthly Labor Report - Track/Report Hours for Payroll
- Monthly Status on Kitchen/Utility Employees
- Weekly Menus - Food Costs
- Daily/Just In Time Accident/Safety Reports
Education
Associate of Science: Culinary Arts2014Art Institute of San Antonio-
City,
State
- Coursework in Food Service Management and Restaurant Management
- Coursework in Business, Management and Communications
- Coursework in Culinary Arts
- Coursework in Culinary Management
- Coursework in Business and Restaurant Management
- Coursework in Food and Beverage Operations
- Coursework in Marketing and Advertising
N/A: General Studies2006Illinois Valley Community College-
City,
State
- Coursework in Business and Management
- Continuing Education in College Basics
N/A: Cisco Computer Networking2004Southwest Texas Junior College-
City,
State
- Coursework in Computer Networking and Information Technology
Affiliations
- Member of the American Culinary Federation
- Member of the Texas Chefs Association
Certifications
- Serve-Safe Food Protection Manager
- Serve-Safe Allergens
- Learn2Serve Seafood HAACP
- TABC
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Resume Overview
School Attended
- Art Institute of San Antonio
- Illinois Valley Community College
- Southwest Texas Junior College
Job Titles Held:
- General Manager and Executive Chef
- Owner/Executive Chef
- Kitchen Manager
- Director Of Auxiliary Operations
Degrees
- Associate of Science : Culinary Arts 2014
N/A : General Studies 2006
N/A : Cisco Computer Networking 2004
