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Head Chef Resume Example

Resume Score: 80%

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LB
HEAD CHEF
Professional Summary

Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations while harboring and growing a strong sense of community in working together with food. Experienced with New American, Spanish, and varieties of Asian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Skills
  • Team Leadership
  • Payroll and scheduling
  • Ingredient selection
  • Staff Management
  • Performance Appraisals
  • Purchasing
  • Employee Training
  • Point of sale systems knowledge
  • Kitchen Equipment Maintenance
  • New American, Spanish and Mediterranean Cuisine Specialty
  • Pickling and fermenting
  • Strong sense of community through food
  • Gardening, growing, and harvesting
Work History
04/2017 to 10/2019Head ChefCompany Name | City, State
  • Oversaw all aspects of food production for a high volume Gowanus Bar with a heavy focus on large private events and outdoor dining due to it's ample backyard deck and spacious interior
  • Responsible for all menu development with a focus towards memorable shareable food for large groups and private events numbering 300+. Strong emphasis on a well rounded, unique, streamlined menu, rooted in creativity with a nod to the tone of our neighborhood with vegetarian and vegan offerings comprising no less than 30% of selections.
  • Collaborated with ownership and management on improvements in menu, kitchen design, and operations at a pivotal point for the business
  • Aligned new menus, including event menus, to highlight local and seasonal ingredients
  • Maintained inventory, managed food cost, ordered and verified quality of goods from multiple purveyors
  • Maintained a Grade A certification consistently to meet New York City Department of Health requirements
  • Operated well within 30% margin of labor and cost of goods sold
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Worked to develop a strong team oriented culture with a hands on leadership approach
  • Created recipes and prepared advanced dishes
  • Implemented successful cross-marketing strategies such as food pairings and event centered on local breweries, distilleries, and wineries.
  • Arranged for kitchen equipment maintenance and repair and replacement when needed.
07/2008 to 04/2017Executive ChefCompany Name | City, State
  • Hired as Lead Line Cook in July 2008, promoted to Sous Chef in 2011, and Executive Chef in 2014
  • Responsible for all menu planning development and implementation
  • Created unique seasonally oriented dishes with emphasis on the fundamentals of Spanish and Mediterranean cuisine
  • Hired, trained and managed all staff, including employee development, issuing disciplinary action, and conducting performance reviews.
  • Managed cost of goods sold and maintained margins less than 30%
  • Implemented and trained staff to adhere Ohio Department of Health guidelines
  • Participated in events including wine, beer, and liquor pairing dinners, tasting menus, Clam Bakes, and other promotional endeavors
  • Assisted customers in planning weddings, birthday parties, and other large scale private events and designed menus suited to their unique wishes
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked and staffed kitchen.
  • Verified compliance in preparation of menu items and customer special requests.
  • Bridged connections with local farmers and butchers and collaborated mutual promotional events.
  • Maintained all equipment and physical operations for the restaurant.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
07/2008 to 04/2012Line Cook Company Name | City, State
  • Maintained well-stocked stations with supplies and spices for maximum productivity. Prepped all sauces, sides, and proteins for daily service
  • Created and served daily specials to highlight local seasonal ingredients
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
08/2007 to 05/2011Line Cook Company Name | City, State
  • Worked independently a few days a week in the kitchen prepping, preparing foods to order, catering orders, washing dishes, and performing opening and closing duties
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Handled portion control activities according to specified instructions provided by chef.
  • Communicated closely with Head Chef and Servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Education
High School DiplomaRed Lion Area Senior High School, City, State
Accomplishments
  • 2015 Winner Cleveland Silver Spoon Award for Best Spanish Restaurant
  • 2015 Four Star Review Cleveland Plain Dealer for Felice Urban Cafe
Certifications
  • Servsafe Person in Charge Certification
Professional References
  • Ricardo Sandoval (Chef/Owner Fat Cats ) 440.823.8090
  • Jack Anfang (Owner Lava Lounge) 330.283.4392
  • Felice Pierce (Former Owner Felice Urban Cafe) 216.402.9657
  • Adam Sober (Owner Lavender Lake) 718.362.0200
  • Bonnie Flinner (Owner Prosperity Social Club) 216.548.3889
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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

School Attended

  • Red Lion Area Senior High School

Job Titles Held:

  • Head Chef
  • Executive Chef
  • Line Cook

Degrees

  • High School Diploma

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