Dynamic Details- and Results-Focused Leader Committed to Optimizing Culinary Operations in a Competitive Market

Kitchen Management ￨ Start-Up Operations ￨ Team Building / Training ￨ Customer Service

Budget Control ￨ Profit / Loss ￨ Purchasing ￨ Inventory Control ￨ Vendor Negotiations / Relations

Menu Design / Development ￨ Food Presentation ￨ Quality Control / Assurance ￨ Regulatory Compliance

Highly Accomplished Leader who drives strategic decision-making to reflect positively on fast-paced, quality-centric kitchen operations and seamlessly align with an employer s vision, value, and goals. Ambitious Self-Starter who designs, develops, and implements innovative menus and culinary action plans to meet key objectives, including using current products and / or trends awareness to develop growth-focused initiatives. ServSafe-Certified Top Performer who offers creativity, a passion for food, and exceptional institutional, catering, and / or batch cooking skills, as well as stellar food presentation and food handling expertise. Out-of-the-Box Thinker who rises above kitchen challenges to improve the bottom line and achieve winning outcomes, including quickly adapting to evolving operational scenarios. Excellent Communicator who develops synergistic relationships with decision-makers, kitchen teams, vendors, and customers of diverse cultural, ethnic, and socioeconomic backgrounds, and who leads staff by example and with ethics and integrity.

Paddy Creek Distillery, Xxxxxx, XXXXXX

(2006 2018)

Kitchen Manager

Capitalized on the opportunity to lead forward-thinking kitchen initiatives, including recruiting, training, mentoring, and managing a highly qualified 35-member staff to exceed results-focused business goals in alignment with efficient methods, operations, and procedures. Contributed sharp analytical abilities toward cost-effectively managing budget, payroll, and kitchen inventory, as well as judiciously purchasing quantities of restaurant items (i.e. food, beverage, equipment, supplies).

Key Accomplishments

  Developed creative menu ideas, recipes, and promotions to optimize success.

  Continually maintained a food cost of 32%, labor cost of 18%, and kitchen cost of 10%.

  Led distillery to be voted Top Sports Bar in Xxxxxx for 10 of 12 years of employment.

  Spearheaded start-up operations of this innovative kitchen the first of a new franchise concept.

  Skillfully liaised among wide-ranging external vendors to achieve superior products with fair pricing.

  Developed engaging team building to boost employee morale, drive up-sales, and meet revenue targets.

The Retreat, Xxxxxx, XXXXXX

(2002 2006)

Line Cook

Ensured seamless kitchen operations by preparing food items in compliance with recipes, portioning, cooking, and waste control guidelines. Directed team members in the proper preparation of food items and execution of requests based on required specifications. Offered solid communications skills toward interacting among guests to obtain product quality and service feedback. Managed high-volume kitchen inventories, including verifying freshness of products upon delivery.

Key Accomplishments

  Consistently practiced safe food handling procedures at all times.

  Maximized timely preparation and delivery of meals and kitchen sanitation.

Don Pablo s, Xxxxxx, XXXXXX

(1998 2002)

Certified Corporate Trainer

Utilized broad scope of industry knowledge toward recruiting, training, mentoring, and managing a top-performing kitchen staff, including leading all facets of new hire orientations, objective team evaluations, and discipline as required. Optimized use of labor resources to achieve goals by planning and prioritizing multidisciplinary team workflow. Expertly prepared food items in compliance with dynamic recipes, portioning, cooking, and waste control guidelines. Led targeted instruction of new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues. Properly labeled and stored raw food ingredients (i.e. produce, meat, fish, poultry, dairy, dry goods) in the appropriate storage room, walk-in refrigerator, freezer, and / or cooler in compliance with critical regulations.

Key Accomplishments

  Consistently exceeded performance-, budget-, and team-specific objectives.

  Expertly managed a 35-member team while upholding staffing levels throughout shifts.

  Successfully opened multiple Don Pablo s locations to continually promote brand excellence.

Deerfield Golf & Country Club, Brockport, XXXXXX

(1994 1999)

Sous Chef

Played a vital role in delivering excellence in menu design and development for daily operations, holidays, special events, and promotions in collaboration with the Executive Chef. Actively practiced safe food handling procedures at all times. Led shifts while preparing food items and executing specific requests. Demonstrated skill in cooking and serving food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures, and core policies.

Key Accomplishments

  Continually verified freshness of products upon delivery.

  Expertly inspected kitchens to observe food preparation quality and service.

  Ensured strict compliance with key regulations in cleanliness of all production and service areas.

Xxxxxx Community College

Undergraduate Communications Studies (In Progress)

State of Xxxxxx

ServSafe Certified Level One

Excellent Professional References Provided Upon Request

Date

Hiring Agent Name

Compaxxxxxx Name

Address

City/State/Zip Code

Dear__________________:

I am exploring a new career opportunity within a challenging [ Insert Job Title ] role, and I believe that I can make a positive contribution to your success.

To acquaint you with my background, I offer proven talents in Kitchen Management, Start-Up Operation, Team Building / Training, Budget Control, Profit / Loss, Purchasing, Inventory Control, and Vendor Negotiations / Relations. I am also well-versed in Menu Design / Development, Food Presentation, Quality Control / Assurance, Regulatory Compliance, and Customer Service, among other areas. Furthermore, I consistently achieve winning business outcomes due to my superior skills in critical thinking, time management, communications, workflow prioritization, and attention to detail. To complement this experience, please note that I am enrolled in undergraduate Communications studies at Xxxxxx Community College and hold Level 1 ServSafe Certification with the State of Xxxxxx.

Recently, as the Kitchen Manager for the popular Paddy Creek Distillery, I expertly led all facets of kitchen operations, including recruiting, training, mentoring, and managing a highly qualified 35-member staff to exceed results-focused business goals in compliance with effective methods, operations, and procedures. Within this role, I also cost-efficiently managed budget, payroll, and kitchen inventories, as well as judiciously purchasing quantities of restaurant items (i.e. food, beverage, equipment, supplies) to align with the compaxxxxxx s objectives.

A sample of my accomplishments included:

  Developing creative menu ideas, recipes, and promotions to optimize success.

  Continually maintaining a food cost of 32%, labor cost of 18%, and kitchen cost of 10%.

  Leading distillery to be voted Top Sports Bar in Xxxxxx for 10 of 12 years of employment.

  Spearheading start-up operations of this innovative kitchen the first of a new franchise concept.

  Skillfully liaising among wide-ranging external vendors to achieve superior products with fair pricing.

  Developing engaging team building to boost employee morale, drive up-sales, and meet revenue targets.

As this is just an example of my abilities, please refer to my enclosed resume for additional Certified Corporate Trainer experience, as well as kitchen-specific roles.

I am eager to discuss how my qualifications uniquely match your current and future needs, and look forward to interviewing with you soon.

Sincerely,

Yyyyyy x. yyyyyy