LiveCareer-Resume

personal private chef resume example with 6 years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Professional Summary

EXECUTIVE CHEF __________________________________________ With more than 29 years of expertise at the forefront of restaurant operations and menu development, I bring an innovative approach to restaurant’s, catered events and hospitality services – one that focuses on cost-effectiveness in food and labor, with quality to deliver impactful and exceptional cuisine. My background includes Mexican, Italian, Japanese, American, and fusion of all those cuisines, with broad experience in line management, staffing, new restaurant development and menu planning. Fine dining, scratch kitchens, Catering onsite and offsite 100-20000 people at any given time, retail food outlets, concessions and QSR’s

Skills
  • Kitchen Design & Workflows
  • Operations Management
  • Product Costing / Cost Control
  • Innovative Menu Development
  • Team Building & Leadership
  • Quality & Customer Service
  • New Restaurant Openings 7
  • Revenue Growth / P&L
  • Performance Management
  • IMenuPro
  • Aloha
  • Microsoft Office Suite
  • Solomon
  • Quest
  • ETeac
  • Eventmaster
  • Caterease
  • Food plating and presentation
  • Forecasting and planning
  • Kitchen equipment operation and maintenance
  • Operations management
  • Business process, Negotiation, Unique
  • Com, Operations Management
  • CA, Optimization
  • Cooking, Performance Management
  • Cost Control, Personnel
  • Clients, Processes
  • Client, Purchasing
  • Customer Service, Quality
  • DC, Quality control
  • Direction, Quality management
  • English, Quest
  • Financial management, Reception
  • Focus, Recruitment
  • Greek, Research
  • Italian, Retail
  • Kronos, Sales
  • Team Building, Scheduling
  • Recipes and menu planning
  • Payroll and scheduling
  • Menu planning
Education
California Culinary Academy San Francisco, CA. Expected in 1997 AOS : Culinary Arts & Hospitality Management - GPA :
Mary Star of the Sea High School San Pedro, CA. Expected in 1993 High School Diploma : - GPA :
Work History
Benchmark Senior Living - Personal/ Private Chef
Billerica, MA, 01/2019 - Current
  • Traveling around the LA and Orange County cooking for parties of 2 to 50.
  • Plated, buffet, family style or food stations, plus more.
  • Sourcing wild and sustainable meats, fish, and poultry.
  • With organic produce, to produce a memorable event.
TRUMP NATIONAL GOLF COURSE LOS ANGELES - Executive Chef
City, STATE, 07/2018 - 01/2019
  • My goals and direction needed for this 5-million-dollar operation was to bring high quality, innovative, whimsical comfort food that’s interactive for the client/guest experience, bringing contemporary California-Italian fusion cuisine, with an emphasis on local farms and businesses using sustainable meats and seafood.
  • Lounge, Café, Grill and Banquets are the revenue streams for this property.
  • Also drove dramatic cost saving of labor and food cost, currently trending at 34% food cost and 9% labor cost Selected Achievements:.
  • Completely revamped menu, brought in fresh ingredients and new ideas, changed menu seasonally.
LONG BEACH CONVENTION & ENTERTAIMENT CENTER & AQUARIUM OF THE PACIFIC - Executive Chef/ Director of Culinary
City, STATE, 01/2015 - 03/2018
  • My focus for this 26-million-dollar operation was to bring high quality, innovative food so clients and customers feel like they are not in a convention center atmosphere.
  • Whimsical comfort food that’s interactive for the client experience, bringing contemporary California Cuisine, with an emphasis on local farms and businesses with sustainable meats and seafood.
  • Over saw 100+ employees and 6 chefs daily.
  • Execution of catering, concessions and offsite functions from 200-20000 people.
  • Drove dramatic cost savings and optimization, including running a food cost of 20% and a labor cost of 8% of gross food sales only.
  • Revitalized the menu to bring a fresh approach to our branding mantra, chef inspired and culinary driven, creation and implementation of 2 new catering menus, as well as multiple tailored menus to client specifications.
Skills
  • Kitchen Design & Workflows
  • Operations Management
  • Product Costing / Cost Control
  • Innovative Menu Development
  • Team Building & Leadership
  • Quality & Customer Service
  • New Restaurant Openings 7
  • Revenue Growth / P&L
  • Performance Management
  • IMenuPro
  • Aloha
  • Microsoft Office Suite
  • Solomon
  • Quest
  • ETeac
  • Eventmaster
  • Caterease
  • Food plating and presentation
  • Forecasting and planning
  • Kitchen equipment operation and maintenance
  • Operations management
  • Business process, Negotiation, Unique
  • Com, Operations Management
  • CA, Optimization
  • Cooking, Performance Management
  • Cost Control, Personnel
  • Clients, Processes
  • Client, Purchasing
  • Customer Service, Quality
  • DC, Quality control
  • Direction, Quality management
  • English, Quest
  • Financial management, Reception
  • Focus, Recruitment
  • Greek, Research
  • Italian, Retail
  • Kronos, Sales
  • Team Building, Scheduling
  • Recipes and menu planning
  • Payroll and scheduling
  • Menu planning
Work History
Self Employed - Personal/ Private Chef
Los Angeles, CA. 01/2019 - Current
  • Traveling around the LA and Orange County cooking for parties of 2 to 50.
  • Plated, buffet, family style or food stations, plus more.
  • Sourcing wild and sustainable meats, fish, and poultry.
  • With organic produce, to produce a memorable event.
TRUMP NATIONAL GOLF COURSE LOS ANGELES - Executive Chef
Rancho Palos Verdes, CA. 07/2018 - 01/2019
  • My goals and direction needed for this 5-million-dollar operation was to bring high quality, innovative, whimsical comfort food that’s interactive for the client/guest experience, bringing contemporary California-Italian fusion cuisine, with an emphasis on local farms and businesses using sustainable meats and seafood.
  • Lounge, Café, Grill and Banquets are the revenue streams for this property.
  • Also drove dramatic cost saving of labor and food cost, currently trending at 34% food cost and 9% labor cost Selected Achievements:.
  • Completely revamped menu, brought in fresh ingredients and new ideas, changed menu seasonally.
LONG BEACH CONVENTION & ENTERTAIMENT CENTER & AQUARIUM OF THE PACIFIC - Executive Chef/ Director of Culinary
Long Beach, CA. 01/2015 - 03/2018
  • My focus for this 26-million-dollar operation was to bring high quality, innovative food so clients and customers feel like they are not in a convention center atmosphere.
  • Whimsical comfort food that’s interactive for the client experience, bringing contemporary California Cuisine, with an emphasis on local farms and businesses with sustainable meats and seafood.
  • Over saw 100+ employees and 6 chefs daily.
  • Execution of catering, concessions and offsite functions from 200-20000 people.
  • Drove dramatic cost savings and optimization, including running a food cost of 20% and a labor cost of 8% of gross food sales only.
  • Revitalized the menu to bring a fresh approach to our branding mantra, chef inspired and culinary driven, creation and implementation of 2 new catering menus, as well as multiple tailored menus to client specifications.

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Resume Overview

School Attended

  • California Culinary Academy
  • Mary Star of the Sea High School

Job Titles Held:

  • Personal/ Private Chef
  • Executive Chef
  • Executive Chef/ Director of Culinary

Degrees

  • AOS
  • High School Diploma

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