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Regional Chef Managing Partner Executive Chef Training Director Resume Example

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Jessica Claire
Montgomery Street, San Francisco, CA 94105
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Executive Profile

Ambitious Regional Executive Chef who creates strategic alliances with organization leaders to effectively align with and support key business initiatives. Builds and retains high performance teams by hiring, developing and motivating skilled professionals. Hands on leader, coach and visionary Operations Executive with solid experience managing all levels of multiple projects including budgeting and administration, medium and long term planning, goal setting and team development.

Skill Highlights
  • Project management
  • Leadership/communication skills
  • Product development
  • New product delivery
  • Business operations organization
  • Budgeting expertise
  • Culinary innovation
  • Staff development and training
  • Staff motivation
  • Supply Chain management
  • Cost controls
  • Analytical skills
Core Accomplishments

Project Management:

  • Successful opening of 14 new Maggiano's Restaurants. Oversaw the hiring and training over 200 new employees at each location.
  • Created the current brand standard for New Unit Openings Training for Maggiano's. Led the writing of over 20 skill based training bodules for kitchen operations.
  • Implemented new brand standards for culinary operations resulting in best ever cost of sales for the brand system wide from 28.5% to a current 24%
  • Developed process to improve food quality brand wide by focusing on production schedule driven execution to maximize freshness and reduce waste. Increased positive food scores by 15%

Operations Management:

  • Manage high level culinary operations for 15 Maggiano's Restaurants.
  • Handled all functions related to new Chef development, new menu intergration, new product integration and delivery. Promoted 7 Executive Chefs this year.
  • Performed Culinary audits and Kitchen assessments to rate Executive Chef performance twice yearly per location. Improved delivery of COS in my region by over 4% annual.


Professional Experience
09/1999 to Current
Regional Chef, Managing Partner, Executive Chef, Training Director Maggiano's Little Italy City, STATE,

Accountable for culinary execution including training and development at each unit. Ensure brand standards are met or exceeded. Mentor 15 Executive Chefs and continue to develop bench strength for succession planning. Responsible for new menu integration, new product rollout and ensuring culinary training standards are met. Strategic planning to address COS opportunities, labor cost management and improve overall profitability.

Prior roles as managing partner and Executive Chef for 8m aav unit in Charlotte NC, as well as role as Culinary Training Director for 2 years.

08/1993 to 09/1999
Executive Sous Chef, Banquet Chef Marriott International City, ,

Various locations, resort property, banquet convention location

Education
Expected in 1993
Certificate of Completion: Culinary Arts
Western Culinary Institute - Portland , OR
GPA:

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Resume Strength

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  • Strong Summary
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Resume Overview

School Attended
  • Western Culinary Institute
Job Titles Held:
  • Regional Chef, Managing Partner, Executive Chef, Training Director
  • Executive Sous Chef, Banquet Chef
Degrees
  • Certificate of Completion