Personal Executive Chef Resume Example Private Executive Employer

PERSONAL EXECUTIVE CHEF

Summary

Reliable culinary Chef with strengths in line management, menu preparation, relationship management with local vendors for freshest farm to table experience for personal or catered venues and experiences. My latest experience has been a personal chef for a technology executive and his family, but applied my skills from professional catering and restaurant experiences to manage a staff of 3-10 staff in personal dining and corporate sponsored events, planned or on-call.

My culinary influences range from Caribbean, Korean/Southeast Asian and European influences ranging from Jamaican, Dominican, Vietnamese, Thai, Classical French/Italian and Americana Cuisine.

Passionate, friendly, knowledgeable and hard-working team player. Proven success in satisfying objectives and securing repeat patronage.
Detail-oriented food preparation expert with extensive understanding of hygiene/sanitation control techniques and mitigation of costly violations through constant measurement of standards and attention to details.
Self-sufficient individual working quickly and effectively to execute flawless covers for my clients and employers. Ability to execute concept to completion of venues for the ultimate dining experience.
Menu preparation, product selection, line management and preparation serving 5 to 1000 covers for small/large parties and corporate events.
Superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin new challenges with successful team or client challenge.

Skills

Inventory control procedures
Cash handling accuracy
Merchandising knowledge
Waste loss prevention
Excellent communication skills
Results oriented
Documentation and record-keeping
Listening skills
Reading comprehension skills
Team player mentality

Superb time management
Reliable and punctual
Outgoing personality
Customer- and service-oriented
POS system operation
Energetic self-starter
Inventory management
Written and oral communication skills
Customer service
Active listening

Experience

Private Executive Employer | Brooklyn\Manhasset\Hamptons\Sag Harbor, NYPersonal Executive Chef03/2015 - Current

Managed Kitchen staff for private individual executive who required 24/7/365 days attention around special dietary requirements for a wide range of food specialties and tastes.
Managed Full Meal services for family of 5 in a domestic kitchen, that often required on-call meal selections, sourcing and immediacy of flawless execution.
Managed Corporate Dinners for High End Clientele for Fortune 100 executives including, menu selection, sourcing, preparation and pairing of wines and drinks for individual covers with very specific needs.
Worked with clientele in Manhassett. Hamptons, Sag Harbor as advised by my employer for associates and friends.
Acquired a wide range of skills in regional cuisine such as Vietnamese, Mexican, Korean and Caribbean cooking.
Invented Concept Event called Cowboy Hibachi, a theme based grilling style to provide unique dining experience, very popular with my employers clientele.

Innovative Gourmet | Owings Mills, MDSous Chef09/2014 - 01/2015

Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
Plated food according to restaurant artistic guidelines for attractive presentation.
Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
Built strong vendor relationships to bring in top ingredients for optimal prices.
Supervised all kitchen food preparation while operating in demanding, high-volume environment.
Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
Trained numerous kitchen personnel from ground up to take on challenging stations such as [Type] and [Type].
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Performed as head chef as needed to maintain team productivity and restaurant quality.
Devised creative food and wine pairings as part of successful cross-marketing strategy.
Assessed inventory levels every [Timeframe] and placed orders to replenish goods before supplies depleted.
Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number][Timeframe].
Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
Prepared mise en place every day to promote efficient preparation of signature dishes.
Created exciting dishes to draw in clientele and increase revenues.
Streamlined [Type] and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].

Simply Elegant Catering | Owings Mills, MDSous Chef03/2005 - 11/2012

Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
Plated food according to restaurant artistic guidelines for attractive presentation.
Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
Built strong vendor relationships to bring in top ingredients for optimal prices.
Supervised all kitchen food preparation while operating in demanding, high-volume environment.
Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Performed as head chef as needed to maintain team productivity and restaurant quality.
Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
Prepared mise en place every day to promote efficient preparation of signature dishes.
Created exciting dishes to draw in clientele and increase revenues.
Worked with vendors to locate optimal recipe ingredients at cost-effective rates.

B.C.F.D | Baltimore , MDFirefighter Paramedic Apprentice 04/2000 - 11/2004

Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
Performed site evaluations, customer surveys and team audits.
Earned reputation for good attendance and hard work.
Recognized by management for providing exceptional customer service.
Improved operations by working with team members and customers to find workable solutions.
Provided excellent service and attention to customers when face-to-face or through phone conversations.
Improved customer satisfaction by finding creative solutions to problems.

Education and Training

Le FountainBleu Culinary Institute | Towson, MDCertificate of Completion in Restaurant And Culinary Management06/2005

Carver Vocational Technical High School | Baltimore , MDHigh School Diploma06/2000

Resume Overview

Companies Worked For:

Private Executive Employer
Innovative Gourmet
Simply Elegant Catering
B.C.F.D

School Attended

Le FountainBleu Culinary Institute
Carver Vocational Technical High School

Job Titles Held:

Personal Executive Chef
Sous Chef
Firefighter Paramedic Apprentice

Degrees

Certificate of Completion in Restaurant And Culinary Management
High School Diploma

Personal Executive Chef Resume Example

Resume Score: 80%

DISCLAIMER

Resume Overview

Create a job alert for [job role title] at [location].

Similar Resumes