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Corporate Chef Resume Samples
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Candidate Info
7
years in workforce
7
years at this job
AS
Culinary Arts
Corporate Chef
- Traveled to all hotels inspecting food quality and compliance of all purchasing, sanitation and operating procedures.
- Collaborated in new restaurant concepts, planned menus and standardized recipes.
- Set food cost goals and monitored them maintaining a 28% food cost throughout the region.
- Oversaw multiple openings, acquisitions and brand conversions in U.S. and abroad.
- Involved in Company wide Sales Promotions partnered with vendors to increase sales and stay current with market trends.
- Colaborated in kitchen design of new builds and acquired hotels.
- Kept close communication with all chefs to anticipate their markets/properties culinary needs and trends in order to better serve our guests.
Candidate Info
14
years in workforce
1
year at this job
AAS
Culinary Arts
Corporate Chef
- Oversee culinary operations for 6 restaurants spread throughout the metroplex
- Manage a total staff of over 80 employees
- Coordinate with kitchen managers to ensure food and labor goals are being met
- Compared purveyors to ensure the highest quality and best priced products were being used
- Developed menus for daily service, wine and beer dinners, speciality events, as well as catering and banquets
- Reduced both food and labor costs at all restaurants as well as increased sales by an average of 47%
Candidate Info
23
years in workforce
14
years at this job
Culinary Arts & Food Service Management
Corporate Chef
Manage all 6 of the company's upscale corporate cafeterias and 1 coffee shop with sales volume totaling 3 million dollars annually.
- Responsible for overseeing all companywide operating expenses
- Redesigned companywide menu and content for all 6 locations, which included cycle, catering, and vending menus.
- Coordinate with all external vendors regarding product purchases and pricing, contract negotiations, and all company delivery schedules
- Present at quarterly meetings with supervisory staff and senior management
- Manage and maintain companywide recipe software
- Established pricing structure and screen layout of the companies POS system, which in turn streamlined our in entire checkout process
- Supervise, train and motivate 5 executive chefs and 3 café managers, as well as 42 hourly employees
- Manage all onsite and offsite catering programs, inventory of catering supplies, and client bookings
- Set-up Externship Program with local culinary tech school, utilizing students throughout company.
Candidate Info
30
years in workforce
9
months at this job
AA
Associate of Arts
Corporate Chef
In charge of three properties with over 8 million dollars Food & Beverage Sales - Beaujolie, Victoria's of Highwood and Victoria's of Rosemont
- Responsible for all staffing and scheduling at all three properties, 30 employee total.
- In charge of food production for all three properties.
- Managed kitchen payroll and food cost percentages in accordance with the monthly budget.
Candidate Info
5
years in workforce
3
years at this job
AS
Culinary Arts And Management
Corporate Chef
- Responsible for daily three course meals for separate departments ranging from 5 to 30 people
- Cater to Executives when they require a working lunch at their desks or for meetings with Disney, NCM, etc.
- Run and manage my own kitchen and assume all responsibilities that come with cleanliness, a personal seasonal menu rotation, ordering/shopping, field testing and implementation of new theater menu items
- Aid in theater openings across the U.S. where assistance in training staff at newer restaurant/movie theater hybrid concepts was required.
Candidate Info
36
years in workforce
5
months at this job
Corporate Chef
Synchronizing menu and ingredients to bring food costs down.
- Restructure kitchen workforce daily duties to be more efficient when using ingredients and food supply
- Establishing a new vendor list for reliable products and competitive pricing
- Work with owner on operational tasks to make restaurant more consistent with its patrons
Candidate Info
11
years in workforce
2
years at this job
BA
Culinary Management
Corporate Chef
Developed Kids in the Kitchen cooking classes for school district
- Responsible for the overall performance of 6 kitchens in the district
- Created monthly menus for dietary and medical needs students
- Mentoring and developing head cooks in each kitchen
- Catering for all school district events and meetings
- Menus and catering brochure development
- Held district training meetings in knife skills, recipe reading and food ordering
- Responsible for daily Chef on Display menus
- Attended Taher University corporate training
Candidate Info
30
years in workforce
2
years at this job
BS
Project Management / Public Administration
Culinary Arts
Corporate Chef / Safety Director
- Conduct brand standard compliance audits with unit management.
- Monitor operational efficiency. Develop strategies to improve productivity.
- Ensure adherence to sanitation, safety, state and federal regulations.
- Coordinate with marketing, dieticians, procurement and unit management.
- Menu, recipe and concept R&D, restaurant design, HACCP plan development.
- Culinary arts, OH&S and QA coaching and training.
Candidate Info
10
years in workforce
2
years at this job
Corporate Chef
- Prepare/Cook food in accordance with recipes
- Maintain safe and sanitary work environments
- Daily inventory of on-hand products
- Supervise multiple satellite facilities food/stock
Candidate Info
3
years in workforce
1
year at this job
AAS
Culinary Arts
Private / Corporate Chef
- Relocated to Atlanta to better serve clients and expand my services
- Private Catering and Personal Chef services to clients in Metropolitan Atlanta
- Recipe and menu development for restaurants and private caterers
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