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Home Renovation Resume Example

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HOME RENOVATION
Summary

Knowledgeable in: Fine and casual dining Budget and cost management Private parties and catered events Food and labor cost control Serve Safe Certified QUALIFICATIONS SUMMARY Executive Chef - Restaurant Management – Team leadership – Product Quality Assurance – Inventory Management – Forecasting & Budgeting Service-oriented, Executive Banquet and Executive Chef skilled at running back of house operations. Proven capabilities in managing budgets and resources to facilitate streamlined operations. Foster a sense of commitment and camaraderie among all team members to ensure guests maintain a high level of satisfaction with food and service, resulting in new and repeat business. ACHIEVEMENTS Accomplished Executive Chef with the ability to cultivate lasting relationships with guests through innovative culinary creations and exemplary customer service, increasing restaurant and catering patronage. Promote a positive working atmosphere that fosters open communication to ensure extremely high levels of guest and employee satisfaction. Experience includes management with some of the finest restaurant and catering facilities.

Skills
  • Budgeting
  • Communication skills
  • Conferences
  • Firing
  • Hiring
  • Inventory
  • Materials
  • Meetings
  • Negotiations
  • Procurement
  • Purchasing
  • Quality
  • Control
  • Quality control
  • Scheduling
  • Materials handling
  • Standard operating procedures understanding
  • Hand tool operations
  • Reliable and trustworthy
  • Supervision
  • Organization
  • Troubleshooting
  • Team building
  • Critical thinking
  • Team management
Experience
Home Renovation
Columbus, OHPatterson Investments/Aug 2018 to Current
  • Achieved cost-savings by developing functional solutions to [type] problems.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Answered [number] calls per [timeframe] to assist with customer questions and concerns.
  • Juggled multiple projects and tasks to ensure high quality and timely delivery.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Reduced wasteful spending by accurately cutting [Type] and [Type] materials according to specifications.
  • Built and disassembled scaffolds, bracing and barricades to assist in vertical construction activities.
  • Connected components and power sources to complete installations of [Type] systems.
  • Identified and eliminated hazards with [Tool] to prevent many safety problems.
Executive Chef
Canton, OHCatering By Design/Jan 2008 to Jan 2015
  • Oversaw all catering operations; ordered food products, and conducted daily preparatory meetings with entire staff.
  • Served as Executive Chef coordinating all functions for each branch of operation.
  • Managed 15 staff members and one catering sous chef for events up to 2,000 people, including events such as Pelotonia and Red, White and Boom in Columbus, Ohio.
  • Maintained food costs and Ecolab sanitations standards; Oversaw catering operations, and food and beverage outlets for food presentation and consistency.
  • Supervised quality control, budgeting, purchasing, materials, product procurement, vendor negotiations, hiring, and firing.
  • Reduced overtime expenditures by 1.5% through effective scheduling techniques.
  • Coordinated and expedited catering services, both on and off site for events ranging from weddings to conferences.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Monitored quality, presentation and quantities of plated food across line.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Streamlined kitchen processes to shorten wait times and serve [Number] additional guests per hour.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Monitored all meals served for temperature and visual appeal.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Monitored and improved performance of [Number] team members resulting in [Number] meals produced daily.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Developed innovative menu to provide customers with over [Number] high-quality food options.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Partnered with [Job title] to create dynamic entrees for large banquets and special events.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
  • Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Provided excellent professional development opportunities for staff.
  • Oversaw hiring, training and development of kitchen employees.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Negotiated with food suppliers to cut costs by buying in bulk.
Kitchen Manager
Canton, OHAngello's Italian Cuisine/Jan 2001 to Jan 2006
  • Monitored and maintained inventory levels, ordered food and supplies, managed kitchen support staff of 6, and delegated assignments.
  • Grew successful business strictly through referrals, based on outstanding reputation throughout Canton, Ohio.
  • Planned and organized food preparation and presentation for extremely busy restaurant.
  • Ability to work in busy, high-pressure, physical labor-intensive environment.
  • Solid communication skills resulting in efficient expediting and quality control.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Detailed hands-on requirements for performing preventive maintenance and repairs to [Type] and [Type] equipment.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • 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.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Reduced food waste [Number]% by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Supervised staff preparing and serving [Number] meals per day.
Education and Training
GEDCanton City Schools - Adult Community EducationAug 1993Canton, OH
Some College (No Degree): Pre NursingStark State CollegeCanton, OH
Nursing AssistanceEastland Fairfield Career And Technical SchoolsJun 2007Groveport, OH
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Resume Overview

Companies Worked For:

  • Patterson Investments
  • Catering By Design
  • Angello's Italian Cuisine

School Attended

  • Canton City Schools - Adult Community Education
  • Stark State College
  • Eastland Fairfield Career And Technical Schools

Job Titles Held:

  • Home Renovation
  • Executive Chef
  • Kitchen Manager

Degrees

  • GED
    Some College (No Degree) : Pre Nursing
    Nursing Assistance

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