A very loyal and dedicated teacher and student. To obtain employment with a food service operation that will place emphasis on quality, service, sanitation, and safety. Summary : Passionate Food Service Professional with over 25 years of diverse culinary and management experience. Extensive background in budgeting, ordering, menu planning, and staff efficiencies. Recognized for an innovative, creative approach in developing menu items, executive catering, and anticipating the needs of guests.
To be employed with a growing Hospitality company where my management experience And culinary expertise can add value to the culinary operation and the company as a Whole. To secure a culinary position within a company that has an extreme passion and focus for excellence, quality ingredients, high standards of customer service and relations. Skills : Serve Safe, H. Headline : Seasonal Executive Chef with over six years of professional cooking and kitchen supervision experience.
Exemplify leadership qualities and professionalism. Classically trained Chef dedicated to consistently providing world class dining experiences. Committed to customer satisfaction and motivate others on my team to be like-minded. Established reputation for creating an environment of excellence in the kitchen and dining room. Toggle navigation. Senior Executive Chef Resume Summary : Experienced Senior Executive Chef with exceptional skills for developing and delivering a complete range of dining services in a large scale operation with emphasis on continued revenue enhancement and cost controls.
Description : Managing all aspects of this full-service kitchen and banquet facility, developing dinner and dessert menus and maintaining exceptional profitability achieving all financial goals and standards set forth by the company. Continuously training young staff to reach their professional goals and maintaining high standards of quality.
Assisting in training front house staff on steps of service and dining room management. Promoting restaurant sales through community events and television appearances.
Maintaining highly skilled scratch cooking techniques in all aspects of kitchen production including pastry, developing dessert and dinner menus.
Keeping up on modern food trends and working completely hands on to ensure quality, consistency, and profitability Developed modern American style menus and multi-component dessert menus. Managed final stages of opening a new restaurant, including vendor selection for food purchasing, hiring, and menu development trained and managed staff to be enthusiastic and to always satisfy the customer.
Description : Provided courteous and informative customer service in an open kitchen format. Reduced food costs by 4 percent by expertly estimating purchasing needs and buying through approved suppliers.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget, and local labor laws. Systematically tasted and smelled all prepared dishes, and observed color, texture, and garnishes.
Collaborated closely with the food and beverage director to conduct staff meetings and resolve service, product and personnel issues. Effectively managed and assisted kitchen staff in producing food for banquets, catered events, and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Established and maintained open, collaborative relationships with the kitchen team.
Description : Preparing an extensive assortment of desserts, rotating on a weekly basis, including cakes, pies, cookies, cobblers. Mixing puff pastry, croissant, and danish doughs created breakfast pastries and bread for lunch specials.
Supervising sous chef, pastry chef, butcher, and forty-five additional staff. Trained all staff with exception of the front of house staff run complete party system with twenty sections, including breakfast, lunch, garden manager, vegetables, roasts and sauces, soups, butchering, buffet runners and sanitation section.
Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen. Reported directly to the director of operations during a weekly meeting. Responsible for ordering all food and supplies and adhering to an approved expense budget.
Corporate Executive Chef Resume Headline : Corporate Executive Chef with more than 6 plus years of professional cooking and kitchen management experience. Description : Responsible for all food production including that used for restaurants, banquet functions, and other outlets. Scheduling and coordinating the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Sous-Chef: Second in command, working directly with the Executive Chef. Takes over the main responsibilities when the Executive Chef is off duty. Supervises the work of the kitchen staff. See Sous-Chef Resume. Line Cook: In charge of one particular area of the kitchen. Line cooks can be broken down into additional titles, including sauce chef saucier , break cook Boulanger , deep fry cook fruitier , cold food cook pantry chef , and soup chef potager.
Similar titles for this position include Chef de Partie and Station Chef. Range Chef: One of the most basic chefs cook in the kitchen. Often a recent graduate or someone who is still undergoing training. Typically, works directly under a Line Cook in one specific area of the kitchen. Profile: 1 — 3 sentences giving a broad overview of your profession, years of experience in the industry, and specific areas of specialty ex. Fresh Pasta, Baking, Grill.
Employment History: Showcase your past places of employment and include a list of your daily responsibilities. If you are new to the restaurant industry, you can add other employment ex.
Sales Executive , Customer Service Agent, etc. If you have been in the industry for a while, only include your cooking experience. It is not necessary to have any kind of diploma or education to work in the foodservice industry.
The exception to this is that some fine dining establishments might require you to have formal training. Whether you are just starting your career, or are a seasoned veteran, employers are expecting you to be familiar with the basics. To make sure your resume is what employers are looking for, try incorporating these things:. As you become more advanced in your career, employers are also looking for you to do the following things.
You may also want to include a headline or summary statement that clearly communicates your goals and qualifications. The following Executive Chef resume samples and examples will help you write a resume that best highlights your experience and qualifications. If you're ready to apply for your next role, upload your resume to Indeed Resume to get started. Find jobs. Company reviews. Find salaries. Upload your resume. Sign in. Career Guide.
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