, , 100 Montgomery St. 10th Floor(555) 432-1000, 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 12/2021Managing ChefPenn 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 12/2014Sous ChefMandarin 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.
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