Private Chef+Catering Resume Example BIG BITES LLC.

PRIVATE CHEF+CATERING

Professional Summary

Professional Chef adept at expertly managing and guiding team of 4 kitchen personnel in production of American cuisine. Well-versed in overseeing construction, quality and deliverance of each plate. Ambitious Private Chef with 14 years in the cooking and food industry. Highly skilled in preparing and cooking a variety of cuisines such as Italian and American. Adept at using kitchen tools and knives. Committed to preparing delicious meals that meet clients' dietary restrictions and preferences. Resourceful Private Chef talented at preparing creative daily menus and meals. Imaginative and original with the ability to explore new cooking avenues. Superior knowledge of heat control and baking techniques. Committed to ensuring all meals are of quality and are professionally plated.

Skills

Performance assessments
Food spoilage prevention
Forecasting and planning
Recipes and menu planning

Passion for culinary arts
Food preparation and safety
Menu planning
Hospitality service expertise

Work History

Private Chef+Catering, 10/2020 to Current
BIG BITES LLC. – St. Louis, MO

Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Created customized meal plans based on client dietary restrictions and preferences.
Prepared and cooked over 35 meals per week for BIG BITES.
Shopped for ingredients.
Planned promotional menu additions based on seasonal pricing and product availability.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Safely packaged and labeled each individual meal.

Chef, 04/2017 to Current
Summit Food C/o Juvenile Detention Center – St. Louis, MO

Kept labor at or below [Number]% to support business profit targets.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Developed recipes and menus by applying understanding of market demand and culinary trends,
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

Sous Chef, 06/2015 to 01/2017
Brookview At Stonebridge Nursing Home – St. Louis, MO

Planned and directed high-volume food preparation in fast-paced environment.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Maintained well-organized mise en place to keep work efficient and consistent.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Acted as head chef when required to maintain continuity of service and quality.
Supervised and enhanced work of 7-person team producing more than 120 plates per day.
Evaluated inventory levels on basis and placed orders to restock and items before supplies ran out.

Retail Supervisor, 11/2013 to 04/2014
Missouri Baptist Hospital/Morrison Company – St. Louis, MO

Created timely and accurate inventory, cash and production reports for senior managers.
Built effective retail teams by instilling culture of collaboration and developing daily plans centered on common group goals.
Followed HACCP safety guidelines for correctly receiving and distributing foods.
Trained and oriented associates to maximize team performance.
Monitored cashiers' work and balanced registers to maintain strong financial controls.
Coordinated merchandising of new products, including displays, signage and sales enablement.
Kept merchandise fresh by monitoring use of proper stock rotation procedures and setting up promotions to move out aging products.
Oversaw continuous floor maintenance and recovery efforts, keeping displays and shelves customer-ready and professionally presented.
Processed exchanges, refunds and team member purchases to keep cashiers focused on efficiently checking out regular customers.
Engaged associates in daily operations through open communication and upbeat team meetings.
Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
Coached employees and trained on methods for handling various aspects of sales, complicated issues and difficult customers.
Assigned jobs to individual employees by considering factors such as previous training, current abilities and general knowledge.

Education

Associate of Arts: Culinary Arts, 05/2008
St. Louis Community College Forest Park

No Degree: Health Education And PromotionFontbonne University - St Louis, MO

Certifications

Sufficient knowledge about food safety to protect the public from foodborne illness. - May, 2022

Resume Overview

Companies Worked For:

BIG BITES LLC.
Summit Food C/o Juvenile Detention Center
Brookview At Stonebridge Nursing Home
Missouri Baptist Hospital/Morrison Company

School Attended

St. Louis Community College Forest Park
Fontbonne University

Job Titles Held:

Private Chef+Catering
Chef
Sous Chef
Retail Supervisor

Degrees

Associate of Arts : Culinary Arts , 05/2008
No Degree : Health Education And Promotion

Private Chef+Catering Resume Example

Resume Score: 80%

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