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Yyyyyy x. yyyyyy

3915 Pecan Valley Dr. Missouri City, Texas

                                                                                                                                           xxx-xxx-xxxx

abc@xyz.com

www.culinary-art.us

 

Executive Chef

Menu Creation ~ Client Retention and Loyalty ~ Kitchen Operations

Strong leadership and management qualifications combined with outstanding cross-cultural communications, interpersonal and team-building skills.  Excellent qualifications in planning, budgeting, expense control staffing, training and quality management.  Extensive experience with five-star establishments and high-end clientele.  Fluent in French and English.     

 

Qualifications Profile

 

Ø  Demonstrated mastery of numerous food styles with specialized knowledge of menu development, recipe creation, effective management techniques as well as client relations and repeat business strategies. 

Ø  Comprehensive understanding of staff training in culinary arts, image and concept.

Ø  Effective manager with experience in costing, sales and profit analysis. 

Ø  Skilled supplier negotiator.

Ø  Extensive experience in the control of kitchen operations.

Ø  Talented in the management of international kitchen.

Ø  Systematically excel in progressively responsible qualifying positions of the Culinary Arts and all related areas.  

Ø  Worked extensively as Private Chef for numerous celebrities and dignitaries, including; President Jimmy Carter, Madonna, French Prime Minister Michel Rocard, King Hussain of Jordan, as well as others. 

 

Functional Competencies

 

Ø  Demonstrate dynamic leadership qualities and strong communication skills in successfully steering planning meetings and delivering comprehensive strategies.

Ø  Proven history of saving company resources through development and implementation of efficiency best practices resulting in decreased operational costs.

Ø  Assume complete responsibility encompassing all phases of kitchen operations from ground zero to testing food products and developing commercial success.

Ø  Maintain oversight of plate preparations and quality control procedures. 

Ø  Effective in meeting product budgetary restrictions while meeting planned target dates.

Ø  Excellent people skills, including evaluating, hiring, training and supervising both management and production employees in labor relations.  

Ø  Technology savvy and proficient in multiple software platforms as well as web-design. 

Ø  Consistently coach and train staff to produce greater output while optimizing quality.

Ø  Designs numerous methodologies to improve quality level of food products.

Ø  Established quality control procedures and provides insightful analysis of major cost areas and implementation of many cost-saving innovations such as portion control and managing employees to be quality-conscious in an efficient way and eliminating unnecessary waste.

 

Select Key Accomplishments

 

Ø  Awarded numerous international accolades for exceptional culinary skills and methodologies.

Ø  Successfully oversaw the start-up through full production of several restaurant and hotel operations.

Ø  Responsible for entire restaurant purchasing including selection and negotiation with all vendors.

Ø  Implementation of sales-promoting activities and procedures with experience gained in top highly competitive Hotels and restaurant, including three that are internationally acclaimed.

 

Education & Specialized Training

 

n Bachelors Degree C Hotel Management, Vichy, France

n Extensive Training in numerous aspects of Culinary Arts C Worked directly with some of the world s most celebrated chefs, including: Paul Bocuse and Roger Verge.

n Worked as chef for 15 years in numerous 5-star hotels and fine dining establishments.

n Prepared the following cuisines:  International, Fusion, Mediterranean and French.

 

 

Professional Career Track

 

Personal Chef, Client Confidential                                                                                         2008-Present

 

  Primary responsibilities include conducting comprehensive meal preparation, planning and stocking of the kitchen, including the ordering of groceries.  Specific functions included;

  Gained knowledge of different types of menus (Classic French cuisine, Fusion, International, Spa, Mediterranean, Healthy Cooking with the ability to accommodate numerous special dietary needs. 

  Responsible for the organization and operation of the kitchen including heath and safety standards.

  Presentation and serving of the food with both creativity and high-quality in mind.   

  Plan private parties including presentation of the menus for approval.

  Assist with the wine cellar selection.

  Travel in advance for organizing a meal and kitchen preparation as needed.

 

Executive Chef, Red and White Bistro and Catering                                                                   2006-2008

 

  Primary responsibilities included comprehensive oversight of all kitchen operations during high volume, including quality, execution and financial responsibility.  Specific functions included;

  Supervised 25 team members managed recruiting, training, scheduling, planning, purchasing, inventory, sanitation, menu research and development as well as food/labor cost.

  Managed over $10M in food sales.

  Consistently met or exceeded budget while controlling expenses.

  Beat year-end labor cost by 3% through implementation of cross training and other efficiently-enhancing efforts.

  Contributed to repeat business and positive word-of-mouth publicity, ending fiscal year a 12% increase in sale over the projections

                                                                                                        

Executive Chef, Sacro Desco, Inc                                                                                               2003-2006

 

  Primary responsibilities included serving as Chief Researcher and Designer responsible for creating and implementing dishes incorporating Mediterranean and International Cuisine as well as providing elite, pre-prepared restaurant quality dishes. 

  Each meal featured healthy kitchen masterpieces, complete with sauces, herbs and special ingredients pre-measured to complete artfully presented dishes and a healthy alternative to restaurant dining.  

                                                                                                        

Executive Chef, Sands Hotel and Management Group                                                               2000-2003

 

  Primary responsibilities included the supervision of five executive chefs, fifteen "sous chefs", and five pastry chefs as well as all supporting staffs.  Specific functions included;

  Presided over kitchens in five elite five star resort hotels on various islands in the Indian Ocean, with each hotel featuring between one hundred fifty and two hundred fifty guest rooms, suites and villas. 

  Each hotel featured kitchen offering its own unique flavor, including Indian, Creole, Gourmet, Italian and International Cuisines and Pastry. 

  Designed, implemented and supervised the development and concepts of all restaurants, kitchens, menus and themes of all dining related aspects of the various hotels, now international known for their superior and innovative cuisines. 

                                                                                              

Culinary Instructor, Hotel School of Mauritius                                                                         1996-2000

 

  Primary responsibilities included development of curriculum regarding various management, operations and fiscal analysis including courses in Restaurant Management, Food and Beverage Preparation, Food and Labor Cost Control and all related aspects of hotel restaurant management. 

  Graduated over two hundred chefs who successfully obtained employment in many of the finest kitchens throughout the world as well as serving hundreds of additional students who sought a less advanced level of education.

 

 

Earlier Experience

 

- Executive Chef / Executive Pastry Chef, Paradise Cove Resort Hotel

 

            - Sous Chef to Roger Verge, Le Moulins de Mougins                                                                                                                                                       

 

- Sous Chef, Le Transat

 

 

 

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