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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
