Accomplished Executive/Sous Chef with a consistent, proven track record of exceeding performance goals.

  More than 30 years of experience leading farm-to-table kitchen operations for top restaurants.

  Excelled in a variety of different mediums, including creating, costing and preparing recipes that were modern, functional and, of course, delicious.

  Stellar expertise with Fusion Xxxxxx, French Xxxxxx, Pacific Rim, Sushi, Raw Vegan, Vegan, Vegetarian, and Amerixxxxxxn Regional and Modern.

  Led six different restaurants that achieve four or five star status and outperformed revenue expectations.

  Cooked for U.S. presidents, including Barack Omaba, George H.W. Bush, Ronald Reagan and Jimmy Xxxxxxrter, as well as celebrities such as Barbara Streisand, Harrison Ford and Madonna, among many others.

  Featured on the Food Network on multiple ocxxxxxxsions and been to the James Beard House four times.

  Completed a European style apprenticeship at the prestigious Beverly Hills Hotel.

  Stellar leadership and management skills, training cooks, butchers and bakers on best practices of operations.

> Creating Recipes & Standards > Profit and Loss/Budgeting > Front of House Operations

> Menu Development/Pricing > Staff Leadership/Management > Indoor/Outdoor D cor/Layout

> Purchasing/Negotiations > Staff Training/Development > Public Events/Demonstrations

> Kitchen Systems > Interviewing/Hiring Staff > Succession Planning

Executive Chef, Chicken Ranch Palm Springs, XXXXXX Feb. 2016-Present

  Played an integral role increasing rating on Yelp while leading kitchen operations for this unique farm-to-table concept that includes rotisserie chicken; sandwich; and signature salads.

  Purchase food and negotiate prices at farmers markets, including working closely with individual farmers.

Executive Chef/F&B Manager, Triada Autograph Hotel by Marriott Palm Springs, XXXXXX 2013-Feb. 2016

  Achieved rave reviews from guests after developing a five-tier menu system for breakfast, lunch, dinner, room service and xxxxxxtering/private parties, including creating a recipe book to standardize all recipes for training cooks.

  Created unique items for all meal periods, working with the Chef on the line, as well as with event coordinators to create a xxxxxxtering format.

Executive Chef, Two Bunch Palms Spa Resort Desert Hot Springs, XXXXXX 2013

  Increased sales despite performing in a boutique hotel environment that in the process of being built.

  Spearheaded the raw vegan, farm-to-table concept of low sodium and low xxxxxxrbohydrates.

  Led juice programs, including how to make raw vegan nut frozen cream.

Executive Chef & General Manager, Xxxxxxf Flore San Francisco, XXXXXX  2011-2012

  Managed the establishment to earn Best Xxxxxxf honors and a four-star rating, plus $2.5 million in annual sales.

  Revamped the layout of the xxxxxxf by incorporating fuel-efficient, electric heaters for the outside patio.

Chef, Tropixxxxxxle Restaurant Palm Springs, XXXXXX  2007-2011

  Helped generate $4.5 million in annual sales and was also responsible for all purchasing duties.

  Appeared on the Food Network as part of its Chef City episode in 2010

Executive Chef (as needed), Crosby Kemper Los Angeles, XXXXXX 2010

  Cooked for former U.S. President George H.W. Bush as well as philanthropist R. Crosby Kemper, Jr.

Executive Sous Chef (one-time event), Along Xxxxxxme Mary Los Angeles, XXXXXX 2008

  Chosen for a fundraiser at the home of Barbara Streisand to raise money for the presidency of Barack Obama.

Executive Sous/Assistant Chef, Pacifixxxxxx Seafood Restaurant Palm Desert, XXXXXX 2005-2006

  Played a key role helping the restaurant generate $6.8 million in annual sales and increase its rating to four stars.

Corporate Chef, BFC Management San Francisco, XXXXXX 2003-2005

  Led all cooking operations for all the gentlemen s clubs in the city owned by entrepreneur Larry Flynt.

Executive Sous Chef, Roxanne s Larkspur, XXXXXX 1999-2002

  Sourced all food for the country s first organic and raw vegan restaurant that was honored as Best Vegetarian Restaurant by the New York Times and had a six-month waiting list.

  Worked alongside the late Charlie Trotter, who served as Consulting Chef, as well as Roxanne Klein.

Executive Chef, The Putney Inn Putney, VT 1998

  Helped inn to earn Best Regional Cuisine in New England honors, a prestigious recognition.

Executive Sous Chef, Omni Berkshire Place New York, NY 1996-1997

  Led this midtown Manhattan restaurant (Madison and 52 St.) to win awards; also appeared on Food Network.

Executive Sous Chef, Along Xxxxxxme Mary Los Angeles, XXXXXX 1993-1995

  Cooked for former U.S. presidents Ronald Reagan and Jimmy Xxxxxxrter for this renowned xxxxxxtering company.

Sous Chef, Chameleon Los Angeles, XXXXXX 1988-1989

  Acquired valuable, hands-on experience working under Elka Gilmore at this Brentwood area restaurant.

European Style Apprentice, Beverly Hills Hotel Beverly Hills, XXXXXX 1985-1988

  Completed apprenticeship after writing a letter to Peter Morton, Co-Founder of the Hard Rock Xxxxxxf , who paid for my expenses.

Line Cook/Expeditor, Hard Rock Xxxxxxfe Los Angeles, XXXXXX 1981-1984

  Began xxxxxxreer working at a restaurant that in its heyday had patrons out the door waiting a mile long to get in.

  Generated $6,000 in sales for dinner and up to $4,000 for lunch.

European Style Apprenticeship, Beverly Hills Hotel Beverly Hills, XXXXXX; 1985-1988

Studied Hospitality Management, University of Oklahoma Norman, OK

Dear Hiring Manager:

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

As demonstrated in the accompanying resume, I am an accomplished Executive/Sous Chef with a consistent, proven track record of exceeding performance goals. I have more than 30 years of experience leading farm-to-table kitchen operations for top restaurants. I have excelled in a variety of different mediums, including creating, costing and preparing recipes that were modern, functional and, of course, delicious. I also have stellar expertise with Fusion Xxxxxx, French Xxxxxx, Pacific Rim, Sushi, Raw Vegan, Vegan, Vegetarian, and Amerixxxxxxn Regional and Modern. Among additional unique qualifixxxxxxtions, skills and abilities:

  Led six different restaurants that achieved four or five star status and outperformed revenue expectations.

  Cooked for U.S. presidents, including Barack Omaba, George H.W. Bush, Ronald Reagan and Jimmy Xxxxxxrter, as well as celebrities such as Barbara Streisand, Harrison Ford and Madonna, among many others.

  Featured on the Food Network on multiple ocxxxxxxsions and been to the James Beard House four times.

  Completed a European style apprenticeship at the prestigious Beverly Hills Hotel.

  Stellar leadership and management skills, training cooks, butchers and bakers on best practices of operations.

As your Executive/Sous Chef, you will find me to be a team player committed to exceeding your performance expectations. I have no doubt that I would be a valuable asset to your operations, and look forward to interviewing with you in the near future.

Sincerely,

Yyyyyy x. yyyyyy

xxx-xxx-xxxx

Dear (Person You Interviewed With):

I am writing to personally thank you for providing me the opportunity to interview with you and discuss the exciting (TITLE OF JOB OPPORTUNITY) position currently available at your organization. Having gained a deeper insight into the job requirements and your objectives, I am confident I xxxxxxn exceed your performance expectations immediately.

As discussed, I am a accomplished Executive/Sous Chef with a consistent, proven track record of exceeding performance goals. I have more than 30 years of experience leading farm-to-table kitchen operations for top restaurants. I have excelled in a variety of different mediums, including creating, costing and preparing recipes that were modern, functional and, of course, delicious. I also have stellar leadership and management skills, training cooks, butchers and bakers on best practices of operations.

Should you have any additional questions, please feel free to contact me at your earliest convenience. Again, thank you for the interview. I look forward to your response.

Sincerely,

Yyyyyy x. yyyyyy

xxx-xxx-xxxx