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yyyyyy x. yyyyyy                                                            0000 xxxxxx xxxx , xxxx , xxxxx 00000

(xxx-xxx-xxxx home ( xxx-xxx-xxxx  cell

                                                                                                                                               abc@xyz.com

 

objective

 

productive, quality-focused executive chef eager to contribute creativity, strong operations management skills and talent for building top-performing teams toward supporting a dynamic organization in optimizing results.

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career profile

 

offer over 20 years of progressive experience in the restaurant/food service industry, including extensive background in an executive chef capacity, steering broad-scope operations to maximize efficiency, quality, and bottom-line profitability ~ excel in training, coordinating and leading productive teams solidly committed to ensuring customer satisfaction ~ superior strategic planning, prioritization, organization, and project management skills crucial to achieving goals in fast-paced, time-sensitive environments ~ comprehensive knowledge of regulatory safety, health and sanitation standards ~ successfully plan, coordinate and facilitate banquets and special events instrumental to diversifying revenue streams ~ proficiently develop innovative menus/menu items ~ effectively source and negotiate with suppliers to control costs ~ dynamic communication and interpersonal relation skills ~ member, american culinary federation

 

~ career highlights ~

 

ø  recognized with president s award for successfully chairing acf certified competitions

ø  in response to strong leadership qualities, selected to serve as acting general manager with most recent employer, assuming full-charge operations management responsibilities.

ø  successfully restructured and upgraded sanitation practices to achieve hospital standards compliance.

ø  spearheaded comprehensive maintenance/repair project vital to bringing restaurant to critical compliance with health department code; 2006.

ø  drove entire food production and culinary department operations for high-profile hilton chain; operation included a 5-star steak house, family style restaurant with full buffet and ala cart service, theme park caf , and full-service brew pub.

ø  as designated interim executive chef, directed most profitable holiday season in hilton location s history.

ø  generated 32% food cost and 11% labor cost savings while increasing guest satisfaction levels.

ø  served on hilton corporate task force, supporting organization in staffing and launching new properties.

ø  facilitated numerous off-site catered events throughout the milwaukee region, including high-profile farmers market, festa italiana and community-focused fundraisers.

 

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professional experience

the wisconsin heart hospital (sodexho), wauwatosa, wi                                                                         2007  

executive chef manager

       recruited to oversee all facets of this high-volume food service operation, with accountability for the effective training, cross-training and leadership of a high-performance 20-member team controlled labor costs to meet monthly budgets while achieving staff level requirements.

       successfully enhanced/upgraded all recipe and image books; created well-received special banquet menus for vip functions including events for corporate president and guests.

       proficiently developed and instituted job requirements/duty lists as well as health/sanitation guidelines for critical standards compliance and efficiently developed/maintained haacp logs.

       cost-effectively negotiated and facilitated purchases for both front and back operations.

 

mader s german restaurant, milwaukee, wi                                                                                              2006

chef de cuisine

       recruited to lead 15-member team in front-line operations and off-site catering services; effectively restructured schedules, processes and internal systems to boost overall performance.

 

 

yyyyyy x. yyyyyy

page two

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professional experience continued

 

 

the hilton milwaukee city center, milwaukee, wi                                                                               1999 - 2005

executive sous chef

       steered recruitment and training of 35 cooks, six apprentices and three sous chefs for multi-restaurant and 35k square foot banquet facility food production/culinary department operations; additionally responsible for oversight of a 20-member management/support stewarding team.

       effectively directed multiple simultaneous parties of as many as 2k guests.

       set up, organized and conducted staff meetings and actively participated in banquet event and management meetings

       originated and maintained haacp logs including opening/closing sheets and prep sheets for all outlets including banquets.

       served as interim executive chef for hilton madison monona terrace, successfully leading them toward their most profitable holiday season since launch; strategically managed scheduling, ordering, budgeting, and bidding for all capital expenditures

 

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earlier background

 

kitchen manager, sidney s caf , st. paul, mn; executive sous chef, the decathlon hotel and athletic club; night chef, santorini s tavern & grill; senior line chef, the minnekahda club, minneapolis, mn;

am chef/expeditor, the whitney hotel, minneapolis, mn; pm line chef, the northland inn and executive conference center, minneapolis, mn; garde manager/night club chef, the registry hotel, bloomington, mn. 

 

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education

 

graduate, culinary arts / cook-chef program, hennepin technical college; 1988

graduated with honors at the top of class, 3.98 gpa

  financed education through full-time employment

  teacher s aide

  student senate representative

  voluntarily worked with learning-challenged student to support them in successfully graduating

 

 

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