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Personal chef Resume Example

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PERSONAL CHEF
Professional Summary

Highly motivated professional currently changing career path.  Enrolled in classes at the Community College of Rhode Island working towards obtaining an LCDP as well as a Bachelors degree in Social Services.  Dedicated to to providing exceptional care and building strong relationships with clients, staff and management.  

Skills
  • Active listener
  • Highly observant 
  •  Culturally-sensitive
  •  Strong work ethic 
  • Time management
  • Natural leader
  • Highly organized
  • Passion for customer satisfaction
  • Extensive catering background
  • Positive attitude
  • Passion for food
  • Beautiful presentation of food
  • Excellent customer service skills
  • Creative cooking
  • Adaptive and creative
  • Strong attention to safe food handling procedures
Work History
Personal chef, 07/2015 to Current
Self Employed – Greene, RI
  • Weekly menu planning and shopping for clients. 
  • Create menus staying within dietary needs while maintaining taste and presentation.
  • Organize and cook for special events and holiday parties.
  •  Regularly communicate with clients to ensure the best service possible. 
  • Baked pastries and breads for Farmers Market.



Sous Chef, 11/2014 to 06/2015
Christian's Wood Fire Grill – Thyames Street, Bristol RI
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Recommended menu items to the Executive Chef for new dish development.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Practiced safe food handling procedures at all times.



Owner/Chef, 10/2012 to 09/2014
Bistro 524 – 524 Main Road, Tiverton RI
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Strategically developed effective marketing plans to increase sales and profits while managing costs.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product.
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
  • Practiced safe food handling procedures at all times.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Created and managed budgets for operations and capital equipment.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.

Pastry Chef, 03/2011 to 10/2012
Stone House Inn – Little Compton, RI
  • Ordered and received bakery products and supplies.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.

Education
Associate of Arts: Culinary Arts, Johnson & Wales University - Providence, RI

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Resume Overview

Companies Worked For:

  • Self Employed
  • Christian's Wood Fire Grill
  • Bistro 524
  • Stone House Inn

School Attended

  • Johnson & Wales University

Job Titles Held:

  • Personal chef
  • Sous Chef
  • Owner/Chef
  • Pastry Chef

Degrees

  • Associate of Arts : Culinary Arts ,

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