• Dynamic Leader who offers a background in Catering Management, Team Building / Training, Nutritional Meal Planning, and Menu Development, and exhibits an ability to see the big picture in rigorous markets while exhibiting a creative style of menu conceptualization and the talent to build a lucrative brand from the group up.
• Top Performer who boasts above-average career results, and can make sound decisions to reflect positively on operations in alignment with business vision, value, and goals with skill in classic and contemporary cooking methods.
• Excellent Communicator who builds and sustains synergistic relationships with senior-level management, catering / restaurant teams, vendors, customers, and clients, and has developed long-standing partnerships with wide-ranging local and national food and equipment providers while liaising among diversified groups of people.

Catering Manager

  Capitalize on the opportunity to launch a new Catering Division in alignment with orxxxxxxnizational and executive-level goals, including establishing comprehensive financial targets and forecasts and developing achievable budgets.

  Lead targeted decision-making across all catering operations, including cost-effectively assessing supplies, locating storage solutions, controlling food and beverage provisions, and monitoring core quality and brand cohesiveness.

  Drive business growth by planning new promotions and initiatives and creating new business development goals.

  Conceptualize, develop, and implement dynamic catering menus while working with menu development teams.

  Develop business process and forms for receiving orders externally from customers, and communicate high-volume orders to culinary teams which is instrumental in ensuring seamless operational processes at all times.

  Continually met and / or exceeded all financial expectations.

  Consistently ensured compliance with health and safety regulations.

  Co-developed innovative catering menus utilizing partner agencies healthy guidelines.

  Successfully launched and sustained a Good Measure Meals Catering Division with $200,000 in revenue.

Kitchen Volunteer Manager

  Strategically steered volunteer operations, including recruiting, training, and managing a top-performing staff of volunteers, as well as continually emphasizing enlistment of volunteers with culinary experience to support the Open Hand kitchen team in preparing, packing, and delivering high-volume meals, as well as for off-site events.

  Directed culinary interns from The Art Institute of Atlanta, Le Cordon Bleu, Atlanta Technical College, and Gwinnett Technical College to accomplish the orxxxxxxnization s mission of continued mentoring and documentation.

  Maximized operational success by ensuring food safety, work accuracy, and optimal client satisfaction at all times.

  Proactively promoted Open Hand volunteer program through presentations, marketing at community events, recruitment through local culinary programs, and distribution of wide-ranging marketing materials.

Pantry Chef

  Exhibited strong multitasking proficiencies toward directing large-scale preparation of restaurant s cold foods, salads, and hot / cold appetizers, as well as all dressings, sauces, and soups to accommodate 350 covers per service.

  Delivered quality food preparation to continually drive success in a competitive upscale restaurant market.

Chef Manager

  Applied solid leadership talents toward directing a results-focused five-member team in producing nutritional meals for 525 students and 120 faculty members daily, including providing on-going staff training and mentoring.

  Performed daily food quality control and flavor analysis while planning and prioritizing workflow to achieve goals.

Yyyyyy x. yyyyyy ￨ Page Two ￨ (xxx-xxx-xxxx

Chef Manager (continued)

  Cost-effectively managed food and labor expenses for a $500,000-annual revenue-generating account, and further worked to ensure active daily purchasing, receiving, and proper storage of food ingredients and supplies.

  Ensured USDA standards compliance through accurate nutritional software and Excel-based documentation.

  Promoted farm-to-table ingredients and recipes with continual new menu development.

  Coordinated menu planning and production for catered events servicing up to 800 guests.

Sous Chef

  Coordinated and managed schedules for three large-scale, off-site catering venues on a weekly basis while performing as a forward-thinking Executive Chef as necessary and / or assisting Chef with food preparation duties.

  Optimized efficient workflow of eight full-time staff and four part-time employees.

Assistant Food & Beverage Director

  Utilized broad scope of industry knowledge and dynamic food and beverage acumen toward directing high-volume operations, including leading team scheduling, beverage ordering, and maintaining the pantry s par levels.

  Supported Food & Beverage Director in planning corporate golf tournaments.

  Successfully hosted club member dinners and special events, including popular Easter Brunch, Christmas Dinner, Thanksgiving Day Take-Out, and Fall Picnic.

  Played a vital role in preparing high-volume preparation work within fast-paced, deadline-driven environments.

  Expertly handled weekend brunch prep work and served as Xxxxxxrde Manger detailing the salad bar.

Assistant Produce Manager

  Directed a produce department tasked with recruiting, training, mentoring, and managing a solutions-driven team of 12 employees, including driving staff productivity to improve flow charts and optimizing produce ripeness guides.

  Consistently generated department-wide revenue of $110,000+.

  Developed quality enhancement procedures to guarantee customer satisfaction.

Associate of Arts in Culinary Arts (Honors Graduate) The International Culinary School The Art Institute of Atlanta

ServSafe Certified (Instruction & Proctor Through 2017) ￨ Management Certification (Kennesaw State University)

Certified Culinarian ￨ Active Member (The American Culinary Federation)

Chef s Move to School (Marietta School District)

Microsoft Word ￨ Microsoft Excel ￨ Microsoft PowerPoint ￨ Menu Development Software ￨ Online Ordering Systems

  Serve as a Volunteer Chef in Atlanta s historic Old Fourth Ward tasked with serving up one of the best brunches in town with creative twists on favorites like Chicken & Waffles, Sweet Potato Pancakes, and Country Eggs Benedict.

  Serve as a Volunteer Instructor key to the success of Share Our Strength s No Kid Hungry campaign, including actively connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals.

Date

Hiring Agent Name

Company Name

Address

City/State/Zip Code

Dear__________________:

I am seeking a challenging [ Insert Job Title ] role, and am submitting my resume for your review.

I am excited to build a rewarding career with your company, and can offer cross-functional experience in Catering Management, Team Building / Training, Nutritional Meal Planning, Menu Development, New Business Development, Budget / Expense Control, and Inventory Management. I am also well-versed in Brand Management, Customer / Client Relations, Community Outreach, Vendor Relations, Quality Control, and Safety / Regulatory Compliance.

To complement my background, please note that I attained an Associate of Arts in Culinary Arts from The International Culinary School The Art Institute of Atlanta. I am ServSafe Certified, hold a Management Certification from Kennesaw State University, and am a Certified Culinarian by The American Culinary Federation.

As a Catering Manager for Project Open Hand / Good Measure Meals, I expertly led the launch of a new Catering Division in alignment with orxxxxxxnizational and executive-level goals, including establishing comprehensive financial targets and forecasts and developing achievable budgets. Within this role, I manage all catering operations, including cost-effectively assessing supplies, locating storage solutions, controlling food and beverage provisions, and monitoring core quality and brand cohesiveness. I also handle planning of new promotions and initiatives; creating new business development goals; and conceptualizing, developing, and implementing dynamic catering menus while working with menu development teams.

A sampling of my achievements with Project Open Hand / Good Measure Meals includes:

  Continually meeting and / or exceeding all financial expectations.

  Consistently ensuring compliance with health and safety regulations.

  Co-developing innovative catering menus utilizing partner agencies healthy guidelines.

  Successfully launching the Good Measure Meals Catering Division with $200,000 in revenue.

[ Suggestion! Address Here Any Skills / Qualifications / Achievements Relevant to the Job Posting ]. As this is just an example of my abilities, please kindly refer to my enclosed resume for additional professional experience and community volunteer work.

I look forward to hearing from you, and thank you in advance for your careful consideration.

Sincerely,

Yyyyyy x. yyyyyy