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managing chef resume example with 12+ years of experience

Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - - -
Summary

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Skills
  • Purchasing
  • Customer service oriented
  • Food preparation techniques
  • HACCP Certified
  • ServSafe Manger
  • Food safety
  • Kitchen Management Experience
  • Leadership thru inclusiveness
  • Cooking
  • Vendor Management
  • Inventory control
  • Banquet Experience
  • Batch Cooking
  • Cleaning and sanitation
  • Team training
Experience
01/2014 to 12/2021
Managing Chef Penn State University University Park, PA,
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Approved and polished dishes before delivery to customers to maintain signature reputation.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Ordered food supplies every week to restock inventory, remaining aware of budgets.
  • Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
  • Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
  • Employed training and motivational techniques to keep atmosphere constructive for employees.
  • Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
  • Prepared recipes, menu cycles and portion sizes within restaurant budgets.
  • Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
  • Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
  • Directed preparation, delivery and service of catering and special meal requests.
  • Trained and built strong culinary team consisting of [Number] [Job title]s for [Number]-seat restaurant.
01/2012 to 12/2014
Sous Chef Mandarin Oriental Hotel Group Boston, MA,
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Liaised closely with kitchen and front-of-house personnel.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Devised creative food and wine pairings to drive successful cross-marketing strategy.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
  • Assisted head chef with scheduling, training and professional development for team.
  • Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
  • Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
  • Managed shift of [Number] cooks, bakers, and kitchen helpers.
  • Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
01/2004 to 05/2006
Banquet Chef Hyatt Maui, HI,
  • Prepared banquet meals according to standard recipes and customer preferences.
  • Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
  • Managed production of food for catered corporate and private events.
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
  • Consulted with executive chef to discuss banquet forecast and food selections for special functions.
  • Adhered to state and local health and safety regulations for food handling and sanitation.
  • Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
  • Directed presentation and portioning of food for banquet functions.
  • Prepared meals with up to [Number] courses for events with [Number]+ guests.
  • Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
  • Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
  • Completed purchase orders to requisition food and equipment for upcoming events.
  • Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
  • Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
  • Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
  • Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
  • Trained and coached banquet staff to maintain groups' reputation for impeccable service.
  • Coordinated food orders between stations and food servers to reduce wait times.
  • Planned event courses to orchestrate proper set up of banquet room.
  • Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
  • Executed set menus for banquets with cuisine from diverse regions.
  • Handled guest complaints effectively using six-step procedures to maximize satisfaction.
Education and Training
Expected in to to
Associate of Arts: Culinary Arts
Cooking And Hospitality Institute of Chicago - Chicago, IL
GPA:

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Resume Overview

School Attended

  • Cooking And Hospitality Institute of Chicago

Job Titles Held:

  • Managing Chef
  • Sous Chef
  • Banquet Chef

Degrees

  • Associate of Arts

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