- Featured in:
-
High Quality
The best examples from thousands of real-world resumes
Expert Approved
Handpicked by resume experts based on rigorous standards
Diverse Examples
Tailored for various backgrounds and experience levels
No results found
Candidate Info
years in workforce
year at this job
Executive Chef
Efficiently managed and assisted kitchen staff in producing food banquets, catered events and member dining areas.
- Reduced food costs by 10% by expertly estimating purchasing needs and buying through approved suppliers.
- Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues.
- Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
- Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations.
Candidate Info
years in workforce
years at this job
Education & Computer Skills
Executive Chef
Responsible for all aspects of food production and beautiful waterfront resort with 413 rooms, 3 restaurants, 40,000 square feet of meeting; convention space, the stewarding department $10M in Food and Beverage revenue.
- Renovated and restructured the kitchen lay out to fulfill its maximum potential
- Developed menu items to reflect current trends and local taste for restaurants and banquet.
- Increased food revenue by $1M in the first year, reduced food and labor cost by 2%, increased guest SALT (satisfaction and loyalty tracking) score.
Candidate Info
years in workforce
months at this job
Culinary Arts
Executive Chef
Managed a high volume kitchen of 30 staff members for a restaurant with annual sales of $5M, keeping food costs to 31% and labor costs to 17% of staff size. Created all recipes and menus.
- Implemented a recipe procedure for each new menu change.
- Developed a yield chart system for fish butchering, as well as for items used on a daily basis to assist with ordering and par levels.
- Ensured weekly scheduling was consistent with projected sales.
- Facilitated a morning and evening pre-shift meeting to inform staff of daily features, reservations, and reinforce team-building skills.
Candidate Info
years in workforce
years at this job
Executive Chef
Created and managed $3 million annual food & labor budget for 3 restaurants.
- Worked as part of sales team to sell, upgrade and execute events.
- Established direct contact with members to drive sales revenue in 3 restaurants.
- Demonstrated of culinary techniques to staff to ensure proper preparation, presentation and quality of new menus.
- Catered more than 100 private functions annually - size ranging from small tea parties to 350+ person banquets.
- Created & executed monthly high-end specialty wine dinners for 80 members with estimated
- Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen.
Candidate Info
years in workforce
months at this job
Associate of Science
Executive Chef
Executive Chef for upscale food court, serving multiple cuisines and stations.
- Interviewed, trained, scheduled, and directed culinary staff.
- Planned menus & created specials.
- Maintained and assured food quality.
- Controlled and managed food cost and inventory from 37% to 28%.
- Maintained amiable relationships with vendors and received preferred pricings.
Candidate Info
years in workforce
years at this job
Executive Chef
Managed and built all aspects of the food operation
- Developed menus for casual and fine dining rooms
- Completed high level cost analysis on all menu items
- Developed banquet facility and produced banquets for up to 600 guests
- Lowered total operating costs by 20% in first year and maintained average of 36% food cost and 21% labor cost
Candidate Info
years in workforce
years at this job
Culinary Arts
Pastry
Campus Executive Chef
Oversaw culinary operations for [company name] headquarters, with nearly 2,000 employees on site
- Multi-site operation, including several cafes and outlets focused on health and wellbeing
- Ensured adherence to food standards, and oversaw welfare and training for a staff of 20
- Controlled food costs and ensured profit, monitoring purchases and catering operations.
- Implemented new food concepts
- Increased catering sales by creating customized menus
Candidate Info
years in workforce
year at this job
Culinary Arts
Landscape Horticulture Design
Executive Chef
Oversaw food production for six school kitchens
- Created and implemented new weekly menus
- Oversaw Banquet and Catering functions up to 1000 people
- Catered to the special dietary needs of the students
- Supervised a staff of 30 cooks and 3 Sous Chefs
- Daily ordering of all food products and menu items through approved vendors
Candidate Info
years in workforce
years at this job
Business Management, Accounting, & Computer Science
Executive Chef
Responsible for daily operation of al a Carte and Banquet facility with 420+ members
- Prepared and executed Banquets from 10-350 people
- Implemented lunch and dinner specials on a daily basis
- Managed ordering and inventory, food and labor costing, budgeting and forecasting
- Menu development, Tournaments, Theme Nights, and other social events
- Responsible for hiring, training and scheduling kitchen staff of 20+ employees
- Administered employee performance reviews and raises reflecting their evaluation
