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task force executive chef resume example with 13+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Professional Summary

Proficient Executive Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 14 -year background in the restaurant industry. Team leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with food service, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Skills
  • Recipes and menu planning
  • Stocking and Replenishing
  • Conflict Resolution
  • Food Preparation and Safety
  • Performance improvement
  • Operations support
  • Food inventories
  • Workflow Optimization
  • Schedule Management
  • Catering background
  • Budgeting
  • Forecasting and planning
  • Sanitation guidelines
Work History
Task Force Executive Chef , 08/2021 - Current
Compass Group Usa Inc Southaven, MS,

Hotel AKA Brickell (Formally Conrad Miami)

Omni Fort Worth Hotel

Grand Bay San Francisco

Four Seasons Baltimore

Omni Royal Orleans

The Guest House at Graceland

  • Monitored company inventory to keep stock levels and databases updated.
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Maintained energy and enthusiasm in fast-paced environment.
  • Offered friendly and efficient service to customers, handled challenging situations with ease.
  • Worked flexible hours; night, weekend, and holiday shifts.
  • Exceeded goals through effective task prioritization and great work ethic.
  • Resolved problems, improved operations and provided exceptional service.
  • Used coordination and planning skills to achieve results according to schedule.
  • Led projects and analyzed data to identify opportunities for improvement.
  • Created plans and communicated deadlines to ensure projects were completed on time.
  • Developed and implemented performance improvement strategies and plans to promote continuous improvement.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Carried out day-to-day duties accurately and efficiently.
  • Delivered services to customer locations within specific timeframes.
  • Proved successful working within tight deadlines and fast-paced atmosphere.
Traveling Executive Chef, 07/2018 - 08/2020
Morrison Healthcare- SHS/UVA City, STATE,
  • Resolved recipe guidelines problems, improved operations and provided exceptional client support.
  • Increased patient/client satisfaction by resolving retail, patient and catering issues.
  • Maintained excellent attendance record, consistently arriving to work on time.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • 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.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Overseen catering department which consisted of 6 catering captains, 4 cooks and a catering coordinator.
  • Planned and organized for Hospital Week twice a year which consisted of catering for 13,000 people.
  • Catered for all sizes of banquets from 25-1000 people.
Saute Chef, 01/2018 - 07/2018
Riverstone Chophouse City, STATE,
  • Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
  • Chopped vegetables, butchered meat and made sauces to prepare food for service.
  • Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Sous Chef/Culinary Manager/Restaurant Manager/Culinary Professional, 08/2008 - 01/2018
Darden Restaurants Inc City, STATE,

Yard House

  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Disciplined and dedicated to meeting high-quality standards.
  • Kept labor at or below required guest count to support business profit targets.

Cheddars

  • Maintained compliance with company policies and procedures for food safety, sanitation and quality.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Oversaw training of new team members.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Resolved escalated customer issues and boosted retention rates
  • Set schedules for staff by planning and designating shifts and hours.
  • Tracked food production levels, meal counts and supply costs.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Scheduled kitchen staff including, chefs, sous chefs, chefs de partie, chefs de garde, manager and pastry chefs.

Longhorn Steakhouse

  • Drove operational improvements which resulted in savings and improved profit margins.
  • Implementing cost-saving initiatives that addressed long-standing problems.
  • Maintained excellent attendance record, consistently arriving to work on time.
  • Increased customer satisfaction by resolving product or service issues.
  • Led and directed team members on effective methods, operations and procedures.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Organized special events in restaurant, including receptions, promotions and corporate luncheons.
  • Managed 50+ -person team of cooks and back of house staff
  • Achieved Employee of the Quarter in region.

Red Lobster

  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Suggested actionable improvements to streamline training procedures.
  • Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
  • Trained and managed all kitchen staff.
  • Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
Education
GED: , Expected in 01/2003
-
S.H. Clarke Adult Education Program - Portsmouth, VA,
GPA:
Status -

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Resume Overview

School Attended

  • S.H. Clarke Adult Education Program

Job Titles Held:

  • Task Force Executive Chef
  • Traveling Executive Chef
  • Saute Chef
  • Sous Chef/Culinary Manager/Restaurant Manager/Culinary Professional

Degrees

  • GED

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