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Yyyyyy x. yyyyyy



0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx

LinkedIn: Chef Ryan Ellison Facebook: Chef Ryan Ellison Twitter: Chef Ellison


Profile of Qualifications


FOH Management \ Culinary Acumen | Italian, French, Modern American, Singaporean & Pacific Rim Cuisine

Hawaiian Regional Cuisine & Presentation | Inventory Control | Product Orders | Market Expansion

Cash Handling | P&L | Menu & Recipe Development | Food Costing | Sustainable Farming | Organic Concepts

Workflow Development | Vendor Selection | Competitive Pricing Analysis | Hiring, Training & Staff Assessment


Driven, high-energy professional with years of progressive hospitality and culinary experience in high-volume restaurant environments. Skilled in leading teams to drive high-caliber customer service experiences that encourage repeat business and referrals. Adept in managing capital and resources to generate cash flow and enhance patrons overall dining experience. Proven ability to assess customer needs and work diligently to surpass their service expectations. Seeking a position as an Executive Chef or Director of Food and Beverage that will call upon diverse skill set and offer growth opportunities.


Professional Synopsis


Crowne Plaza San Jose Silicon Valley 2014 Present

Executive Chef

  Oversee all culinary operations including in-house and delivered catering orders; garner yearly sales of $1.25M

  Develop menus, complete costing and competitive pricing efforts

  Lead staff training on new culinary techniques and inventory control; reduce food cost and labor to budget

  Improved ratings on OpenTable and Yelp in 2015; met 10/10 metrics, including raising employee and guest satisfaction scores, as well as meeting food, labor and prime cost budgets

  Redesigned the kitchen layout; sourced bids for equipment, fostered vendor relations, ordered heavy equipment and 
introduced new training and safety processes

  Revamped the catering menu to update selections and reflect current pricing; also crafted new menus for outlets, room service, banquets and special events

  Grew sales by 500K annually thus far; exceeded banquet and catering sales budget by 210K


Portola Kitchen 2013 2014

Executive Chef

  Efficaciously managed all culinary operations from top to bottom; included reorganizing kitchen operations to bolster cash flow within 90 days

  Successfully decreased overall food costs across the facility to 27.8% 

  Crafted and introduced menus that included innovative, enticing new offerings

  Handled administrative functions focused on costing, Human Resources, web
marketing and event planning, e.g. wine maker events 

  Vastly improved the Kitchen s ratings on both OpenTable and Yelp 

  Hired and trained all new staff; provided mentoring and guidance as needed 

  Aimed to expand upon and increase catering sales to boost revenue and profit levels


LB Steak 2010 2012

Executive Chef

  Managed morning and evening operations, including butchery and sauce work, as well as development of daily specials, protein yield testing and costing measures 

  Crafted and executed specialty and themed menus for special events

  Directed all catering and PDR sales, which totaled $1.35M

  Headed all Back-of-House Human Resources functions including new hire training


Yyyyyy x. yyyyyy





The Village Bistro 2009 2010

Executive Sous Chef/Pre-Shift Leader

  Ran all AM and PM shift duties, including development of specials and themed menus, as well as costing and pricing

  Skillfully completed all butchery and sauce work; also developed complementary wine and food pairings monthly

  Orders products as stock levels ran low; controlled inventory efficiently so as to keep costs low and prevent overspending

  Played a pivotal role in the delivery of new hire training 


Canoe House 2008 2009

Chef de Partie/Pre-Shift Leader

  Served as a pre-shift leader and integral team member for a foremost fine dining location on the big island of Hawaii 

  Determined daily specials and prices; also developed and introduced Hotel VIP menus

  Drove all new hire training efforts, focused on federal/state guidelines and company best practices

  Completed all product ordering to replenish inventory as needed

  Participated as a member of the Green Team to develop and put into place numerous green policies across the hotel facility 


Merriman s 2006 2007

Front-of-House Manager/Sous Chef

  Worked in a Pre-Shift Leader role to drive employee hiring, training and performance assessment

  Lowered bar costs to budget and in the process reduced the cost against sales 

  Completed sales review on a daily basis, evaluated check averages and reviewed cover counts; increased sales by 6% without having to also raise prices 


Education & Credentials


Completed Courses, Mathematics and Philosophy, West Valley College, 2013 2015

Certification, HACCP and Food Handler Safety Manager




Volunteer, MDI Community Service Organization

Also volunteers at local church

Yyyyyy x. yyyyyy



0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx

LinkedIn: Chef Ryan Ellison Facebook: Chef Ryan Ellison Twitter: Chef Ellison



March 19, 2018



Hiring Agent Name


Company Name


City/State/Zip Code



Dear [Hiring Agent Name],


I am currently seeking a challenging career opportunity in a (INSERT TITLE OF TARGET POSITION) capacity and am submitting my resume for your review. In advance, thank you for your time and consideration. As demonstrated in the accompanying resume, my professional qualifications include the following accomplishments:


  I bring to any culinary role over 10 years of proven foodservice and hospitality excellence. I aim to achieve the utmost in patron satisfaction in any role I take on and strive to surpass all company goals set before me.


  As a professional, I am able to thrive under pressure in fast-paced, demanding work environments. I excel as both an individual contributor and valuable team member to positively contribute to organizational operations.


  Over the course of my career, detailed within my resume with additional details available via LinkedIn and across other social media platforms, I have grown and expanded my levels of expertise in managing kitchen staff, adhering to relevant safety guidelines, as well as in developing enticing menus for daily service, special events and catering functions.


  Independent of my practical background, I ve also completed courses at West Valley College and am certified both in HACCP and as a Food Handler Safety Manager.


  Furthermore, I remain active in my local community, within my church congregation and as a volunteer for MDI, a community service-focused organization.


As an employee, 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 to your organization, and look forward to interviewing with you in the near future.



Yyyyyy x. yyyyyy

Enc. Resume








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