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Career Objective                                                                                                       

Classically-trained Chef with 17 years of experience, eager to contribute expertise toward actively supporting the employer in optimizing performance

Profile                                                                                                                          

Ø  Offer 17 years progressive experience in the culinary arts industry, including extensive experience as an Executive, Personal, Sous and Line Chef, with comprehensive management background.

Ø  Effectively define, develop and implement targeted action plans to maximize operational productivity, efficiency and profitability.

Ø  Proactively train, develop and direct motivated teams and create a collaborative environment conducive to achieving high levels of employee retention and job satisfaction.

Ø  Exceptional ability to research and evaluate industry trends and use findings toward designing and executing innovative strategies.

Ø  Dynamic communication, presentation, relationship building and problem-solving abilities.

Ø  Excel at interacting with broad populations including senior management and staff as well as clients and external contractors.

Ø  Involved in the 2001 Beaver Creek National Pastry Championships and Culinary classics.

 

Professional Experience                                                                                          

Executive Chef, Hilton Grand Vacation Club at Sea World                                                           2007-2008

  Contributed industry expertise and dynamic leadership skills in managing all levels of employees, with full accountability for developing and implementing innovative menu concepts and daily specials.

  Monitored all aspects of kitchen operations to ensure strict adherence to exceptional high quality food standards while complying with safety and sanitation requirements.

  Spearheaded diverse administrative activities ranging from training and performance evaluation of kitchen personnel to workflow planning, policies/procedures development, and forecasting.

  Proficiently steered inventory and purchasing of all products, as well as weekly scheduling and forecasting, demonstrating exceptional management, multitasking and organization skills in achieving goals and timelines.

  Exhibited managerial qualities in mentoring team members through leadership program participation.

  Directly oversaw all facets and phases of the onsite catering department, with strong focus on optimizing productivity, efficiency and quality.

 

Executive Chef, The White Wolf Caf & Harrison Graham s Private Dining                                   2002-2007

  Applied solid communication abilities in leading and supervising all food preparation, including creating dynamic daily menu specials.

  Appointed to serve as Chef for all private dining and catering; promoted superior service and exceptional customer satisfaction through innovative, quality cuisines.

  Developed and executed safety and sanitation control strategies supporting enterprise-wide operations to ensure compliance with all federal, state and restaurant regulations.

  Ensured staff members are properly educated on all training programs, policies and procedures.

  Efficiently oversaw all inventory and purchasing, planned and coordinated workflow, and assigned projects to optimize utilization of human capital and operational resources.

 

Personal Chef, Florida Surface Industries                                                                                  2004-2005

  Successfully designed, maintained and prepared a novel menu on a daily basis.

  Innovatively developed and launched targeted marketing campaigns to boost new business development and maintain relationships with existing clientele.

  Performed grocery shopping for all products and needs, selecting only the freshest ingredients.

  Directed payroll for all company employees, contributing financial and detail-oriented talents.

Additional Experience

Executive Chef, Wine Down Restaurant and Wine Lounge, Lake Mary, FL

Area Chef, Maya Grill - Disney's Coronado Springs Resort, Lake Buena Vista, FL

Education & Professional Training                                                                        

Currently Enrolled - American Personal Chef Association

Certification of Culinary Arts Degree - Southeastern Culinary Academy (Kissimmee, Florida), 2001

Culinary Arts - Baker College (Muskegon, Michigan), 1999

Florida Food Managers Certificate

 

Yyyyyy x. yyyyyy                                0000 xxxxxx xxxx , xxxx , xxxxx 00000

xxx-xxx-xxxx                                                                                                    abc@xyz.com

 

 

 

 

 

 

Date

 

 

 

Hiring Agent Name

Title

Company Name

Address

City/State/Zip Code

 

Dear__________________:

 

I am currently seeking a challenging career opportunity and am submitting my resume for your review.  In advance, thank you for your time and consideration.

 

From leading high performance culinary teams and facilitating superior client servicing to streamlining operations and executing innovative processes/procedures, I have continually excelled in maximizing performance as a dynamic leader.  I excel in identifying and resolving inefficiencies, introducing solutions instrumental to boosting performance and strategically utilizing resources to generate optimal results.  As illustrated by my career background, I have continually advanced in the culinary arts industry, assuming increasing levels of responsibility in all aspects of menu preparation and kitchen operations.  To complement my experience, I offer a Certification of Culinary Arts Degree and a Florida Food Managers Certificate.

 

As a member of your staff, you will find me to be a driven team player committed to supporting you in achieving your objectives through superior performance.  I am confident that I could be a valuable asset, and look forward to interviewing with you in the near future.

 

Sincerely,

 

 

 

 

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