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- 2438 Young Ave. Xxxxxx, NY xxxxxx ( (xxx-xxx-xxxx * firstname.lastname@example.org
Executive Chef ▪ Chef ▪ Executive Sous Chef
Self-assured, dynamic, and results-driven management professional with more than 24 years providing high-performance client account service, culinary artistry, and food production management in the academe, catering, commissary, and hospitality industries.
- Proven dedication to delivering culinary delights and innovation in managing food service business covering a deli, bakery, grill, pizza, high end dining, and catering operations that create a totally satisfying dining experience among patrons while building a strong clientele that grows the business.
- Highly detailed and well-organized, with innovative thinking that maximizes limited resources to achieve expected outcomes while providing solutions to relationship and work issues even under stress.
Strong people management and interpersonal communication skills that inspire customer and stakeholder confidence while forging teamwork synergies with colleagues across diverse ethnicities.
Strategic Business Planning
Kitchen Operations Management and Administration
Supplies Inventory Management
Menu Planning & Development
Operating Budget Administration
Total Quality Management
Relationship Management (Clients, Stakeholders, & Suppliers)
Food Production Planning & Control
Staff Supervision & Development
Policies & Regulatory Compliance (i.e. Sanitation, Food Safety, etc.)
Staff Supervision & Training
Provide strategic and tactical direction in managing the food service operations for the Medger Evers College that include a deli, grill, pizza, and hot food station as well as retail and extensive catering.
Administer operating budgets, ensuring compliance with cost containment directives, company service quality standards, performance metrics, and operating policies while increasing student and faculty participation in its food service programs.
Oversee the catering and commissary operations for the Mount Sinai Medical Center, growing the business with an annual sales turnover of $800,000 to approximately $2M in annual sales.
Managed lunch production and catering services contracted for all corporate events in the executive dining room of the of Debevoise and Plimton s law firm.
Built sustainable professional relationships with clients and suppliers that enabled the business to expand its client base and achieve business objectives.
Led a professional culinary team in managing the food production and services of 9 dining locations serving 1, 800 patrons on a daily basis.
Directly supervised assigned teams in providing mobile food service catering to more than 300 patrons daily.
Developed new hires and oversaw continuous training and performance evaluation of 30 employees.
Developed and conducted training courses in food production and catering service procedures covering pastry and culinary arts, kitchen operations, and menu/recipe development.
Provided scholastic assessments and feedback that addressed student weaknesses and opened opportunities for career advancement.
Education & Credentials
ART INSTITUTE OF XXXXXX CITY Xxxxxx, NY (1996)
A.O.S. Degree in Culinary Arts, Pastry Arts and Restaurant Management
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