executive chef / food service manager

highly-skilled, creative executive chef with the ability of a food service manager. very fond of working in environments that promote fresh and organic ingredients. well able to lead and inspire teams toward new levels of success.

 

inventory control / food and labor costs / forecasting / teambuilding & leadership

menu development and implementation / purchasing / scheduling / bookkeeping

career history

 

u.s. foodservice, tucson, arizona

territory sales manager, 03/2007 c 07/2009

         advised lower-level sales representatives on policies and operating procedures to ensure functional effectiveness of business.

         assessed marketing potential of new and existing restaurant locations, considering statistics and potential for increases in commission sales.

         consulted with clients to plan food services and to secure information on food costs, operations, and customer specifications.

         conferred with potential customers regarding equipment needs and advise customers on types of equipment to purchase.

         directed, coordinated, and reviewed activities in sales and service accounting and recordkeeping, and ar and inventory costs.

         consistently monitored customer preferences to determine focus of sales efforts.

 

perry restaurant group (tuscan kitchen), burlington, vermont

executive chef, 06/2005 c 02/2007

         directed the professional success of 23 employees engaged in preparing, seasoning, and cooking of salads, soups, fish, meats, vegetables, and desserts for lunch, brunch, and dinner.

         planned menu items, order supplies and managed inventory, and kept records and accounts.

         analyzed recipes to assign prices to menu items, based on food, labor, and overhead costs.

         arranged for equipment purchases and repairs.

         checked the quality and quantity of cooked food products to ensure that standards are met.

         collaborated with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and likely number of customers.

         coordinated planning, budgeting, and purchasing for all the food operations within upscale italian restaurant specializing in fresh ingredients and old country recipes.

 

janas home cooking, johnson, vermont

owner/executive chef, 12/2000 c 06/2005

         formulated all short- and long-term operational policies as owner of a family style restaurant located inside smuggler's notch ski resort.

         instructed 37-member staff in the preparation, cooking, garnishing, and presentation of food.

         demonstrated new cooking techniques and equipment to staff; determined how food should be presented, and created decorative food displays.

         estimated amounts and costs of required supplies, such as food and ingredients.

         inspected supplies, equipment, and worked areas to ensure conformance to established standards.

 

john gallher | page 2 of 2

 

perry restaurant group (sweetwaters restaurant), burlington, vermont

executive chef, 11/2000 c 09/1997

         planned, directed, and supervised the food preparation and cooking activities of 19+ employees throughout restaurant.

         monitored sanitation practices to ensure that employees follow standards and regulations.

         ordered or requisitioned food and other supplies needed to ensure efficient operation.

         recorded production and operational data on specified forms for budgeting purposes.

***additional experience as culinary school internship rounds chef for four seasons hotel and banquet chef/line cook hotel del coronado***

education

associates degree in culinary arts studies

new england culinary institute, essex vermont  

-         relevant courses: fabrication, menu development, flavor profiles, culinary science, culinary costing, budgeting and forecasting; catering, pastry, and butchery techniques.

activities

member of fresh connection in vermont

-         a chef/farmer partnership. worked with local growers in providing fresh local ingredients to local vermont restaurants and hotels

 

 

 

 

 

april 15, 2011

 

 

<<first name>> <<last name>>

<<title>>

<<company>>

<<street address, suite #>>

<<city, state zip code>>

 

 

dear <<courtesy>> <<last name>>,

 

it is with great confidence that i offer my culinary and management experience and strong ability as an executive chef to your organization. as i pursue the <<position title>> within <<company name>>, i recognize that my credentials and experience would greatly assist in reaching future goals and objectives.

 

my professional experience, especially as an executive chef, territory sales manager, and business owner is the basis for my confidence that i would be a valuable asset to your organization. my career history consists of vast experience in overseeing operations and being accountable for reconciling the interests of all associated parties. i consistently communicate the organizational vision to the internal members so that everyone understands their role in achieving these goals, ensuring that the action steps are taken to ensure that orders are processed in a timely manner. thereafter, i consistently prepare recommendations for improvements, controls, new methods, and other changes to improve the efficiency of operations.

 

during my career, i ve gained notable experience leading and training other employees in the appropriate procedures related to the overall food service process. my professional background as an executive chef also includes a proven expertise in interpreting complex safety rules and regulations, and effectively communicating with other staff members, verbally and in writing. my skill set includes the ability to produce accurate and timely analysis at both the strategic and tactical levels and apply informed, objective judgment to reach a solution. i am well able to work both independently and as part of a team and as a resourceful professional, i remain flexible and able to adapt to changing circumstances in a fast-paced environment.

 

 

my aptitude for evaluating complex problems and reviewing related information to develop viable solutions would be of great use to your organization. i welcome more discussion about how my skills can help in meeting the goals and objective of your organization. until then, should you have any additional questions feel free to contact me at your convenience.

 

sincerely,

 

 

 

 

yyyyyy x. yyyyyy

enclosure