Premium Club Chef resume example with 20+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Executive Profile
Creative, desire for perfection, dedication to the profession and the art while at the same time effectively balance profitability.Twenty three years professional experience as a dynamic, resourceful and skilled Chef with a proven success record in many dynamic venues and assignments.
Skill Highlights
Food cost control specialist
Special dietary needs expert
Proven leadership skills
Skillful kitchen staff trainer
International culinary skills
Strong customer relationship builder
Core Accomplishments
Consistently stayed under monthly controllable expense budget. Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies. Drove food costs down by 23% by effectively improving inventory procedures and reducing spoilage levels. Created and explored new cuisines. Oversaw kitchen employee operations to ensure production levels and service standards were maintained.
Professional Experience
2014 to Current
Premium Club ChefOmni Hotels – Pittsburgh, PA,
Directly responsible for food and labor costs, menu development, recipe creation and standardization of recipe production to ensure consistency.
Promote positive public relations with guests.
Oversee a fine dining venue that seats 300 offering an ala carte menu and a daily Chef's Table, an all-inclusive area with guest seating of 240 and a daily Chef's Table, a fast casual venue that seats 140, as well as the pastry department which supplies scratch made pastries for club level and all suites.
Change menus daily for each outlet and pastry menu for each home stand.
Responsible for all non-game day catered events and in-park game day events.
Travel to other venues assisting in high profile events and play-off games.
Oversaw 40 cooks and 2 Sous Chefs as part of overall back of the house operations.
02/2013 to 2014
Pastry ChefOmni Hotels – Providence, RI,
Ensure brand quality, consistency and adherence to standards.
Designed kitchen and set up pastry department operations.
Developed menu and implement new items for home stands.
Ensure that all pastries are consistently prepared and served according to the restaurants', outlets', and banquet facility portioning, and serving standards.
Hired and trained staff of 9 to correct facility procedures, safety codes, proper recipes and baking techniques.
Monitored food distribution, ensured meals were delivered to the correct recipients and that guidelines for special diets were followed.
05/2012 to 02/2013
Pastry ChefColumbus Hospitality – Columbus, OH,
Ordered and controlled inventory.
Developed menu and implement daily specials.
Introduced new and modified existing recipes.
Responsible for all pastry and savory baked goods food costing.
Consistently adhered to quality expectations and standards.
Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events.
09/2009 to 08/2011
Executive ChefColumbus Hospitality – Bonita Springs, FL,
In this organic vegetarian restaurant I have created seasonal menus with a heavy emphasis on vegan, gluten-free and living food items.
Responsible for all pastry production for in- house and retail sale.
Developed own methods and recipes to create tasty vegetarian/vegan cuisine.
Developed variety of menu items catering to customers with food allergies and diet restrictions.
Supervised and evaluated staff, implemented budgets, fore casted trends and negotiated prices with vendors.
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