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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.
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
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
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
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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
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
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
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
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0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx firstname.lastname@example.org
LinkedIn: Chef Ryan Ellison Facebook: Chef Ryan Ellison Twitter: Chef Ellison
March 19, 2018
Hiring Agent Name
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.
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