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private executive chef resume example with 7 years of experience

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

Motivating team

competent in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with passion to analyze food costs and forecast business trends to make menu recommendations to meet company goals.

Talented with skilled at grilling, roasting and broiling meat and vegetables. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow that upholds business standards.

Dynamic cook creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Inspects kitchen areas and issues corrective actions to maintain company and health department standards.

Results-focused with 13 years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records.

Punctual time experienced in following menus and recipes to prepare foods. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for supporting successful kitchen operations.

Skills
  • Food preparation techniques
  • Customer service oriented
  • Banquets and catering
  • Budgeting and cost control
  • Food and beverage pairing
  • Dish preparation
  • Regulatory compliance
  • Purchasing
  • Resource management
  • Pantry restocking
  • Cleaning and sanitizing methods
  • Portion and cost control
  • Recipe creation
  • Grilling and deep frying skills
  • Meal preparation
  • Vendor relationships
  • Food procurement
  • Menu development
  • Kitchen equipment and tools
  • Cleaning and sanitation
  • Team training
Experience
07/2016 to 07/2021 Private Executive Chef Beam Suntory, Inc. | Oakland, CA,
  • Stocked pantry with clients' favorite items.
  • Shopped for specialty items, including gluten-free, nut-free and dairy-free items.
  • Prepared meals for freezing by labeling and packaging each meal.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored all meals served for temperature and visual appeal.
07/2016 to 07/2018 Sautee Lead Cook Twin Lakes Community | Burlington, NC,
  • Stood in for other members of kitchen staff.
  • Trained new chefs on menu items and kitchen procedures.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
  • Cooked food following specific measurements and recipes.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Filled specialized menu orders.
  • Assisted Sous Chef with training and development of culinary staff.
07/2014 to 07/2018 Executive Chef French Cuisine | City, STATE,
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored all meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
  • Provided excellent professional development opportunities for staff.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Managed all major Food and Beverage kitchen operations.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Managed kitchen staff team and assigned various stages of food production.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
07/2014 to 07/2017 Lead Line Cook M Bbq Grill | City, STATE,
  • Kept stations stocked and ready for use to maximize productivity.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Prepared sandwiches, specialty items and custom orders to meet guest requests.
Education and Training
Expected in 06/2018 to to High School Diploma | South Tahoe highs, South Lake Tahoe , Ca GPA:

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Resume Overview

School Attended

  • South Tahoe highs

Job Titles Held:

  • Private Executive Chef
  • Sautee Lead Cook
  • Executive Chef
  • Lead Line Cook

Degrees

  • High School Diploma

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