yyyyyy x. yyyyyy 0000 xxxxxx xxxx , xxxx , xxxxx 00000
results-driven, highly motivated and goal-oriented professional with outstanding communication, presentation, and interpersonal skills desiring a rewarding executive chef / executive banquet chef / sous chef role within a successful and growth-oriented hospitality-based or restaurant operations.
ø offer over 16 years of combined experience in food and beverage transportation, culinary management, and restaurant start-up capacities, including extensive expertise in the handling of seafood, beef, and poultry, and comprehensive knowledge in various aspects of grilling.
ø capable of staying focused and maintaining a calm demeanor in high-pressure situations while exhibiting diplomatic behavior and high quality food and beverage services implementation.
ø adept at setting goals and developing action plans as well as consistently demonstrating exceptional self-reliance toward achieving perfection in all food and beverage-related endeavors.
ø highly proficient at seamlessly blending strong decision-making abilities with outstanding organizational skills, solid leadership attributes, and successful interpersonal relationship-building techniques.
ø demonstrate dynamic prioritization and time management skills, including quickly identifying and resolving daily food service problems in a proactive and productive manner while maintaining high quality standards.
ø skillful at performing individually or within a team-based environment to meet and/or exceed all operational goals and objectives.
truck driver, company, city, state 1998 c 2008
ø maintained responsibility for the safe and efficient transportation of food products to various locations.
executive chef, pf chang s china bistro, city, state 1996 c 1998
ø oversaw all kitchen operations, including supervising staff, scheduling personnel, purchasing various restaurant-based supplies, keeping food costs within budget, managing inventory control, and maintaining a clean kitchen environment.
chef, the landing restaurant and lounge, key colony beach, fl 1996 c 1998
ø performed culinary duties within a 175-seat seafood and steak dining establishment, including preparing dishes from an la carte menu utilizing the freshest ingredients available.
assistant to banquet chef, fontainebleau resort, miami beach, fl 1994 c 1995
ø assisted the banquet chef in overseeing all food production and formal dining management for seating arrangements of up to 1,300 people, including counting plates, keeping food temperatures steady, preparing food for distribution, and maintaining plate consistency.
banquet chef, surf and sand resort and spa, laguna beach, ca 1993 c 1994
ø directed all facets and phases of food preparation and oversaw personnel scheduling and food costs control within a preset budget.
contract food and beverage manager, commodore cruise line, west palm beach, fl 1992
ø supervised all food and beverage-related activities while working in tandem with an executive chef and bar manager, and reported any necessary situations to the hotel manager.
florida culinary institute, palm beach, fl
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