yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000

2xxx-xxx-xxxx • abc@xyz.com

 

versatile chef eager to contribute comprehensive food preparation and kitchen management background toward actively supporting an employer in providing quality food products to clients.

profile

 

• recognized throughout career as a talented chef and kitchen manager with strong culinary background in large batch cooking and event catering.

• influenced by cordon blue techniques, skilled in presenting beautiful meals at reduced cost with memorable style and flavor combinations.
• hands on experience in classical cooking methods and the qualitative aspects of food preparation, from meal planning and nutrition to sanitation and mass production.
• expert in culinary trends, including creating new concepts and designing comprehensive menus.
• proven background in kitchen management, from product procurement and cost controls to food/liquor inventory tracking and sanitation compliance.
• adept at blending strong decision-making abilities with outstanding organizational skills, solid leadership attributes, and successful interpersonal relationship-building techniques.
• dynamic communication, organization, multi-tasking, and personnel management skills.
• technically proficient in microsoft office suite, micros, aloha and squirrel point of sale systems.

 

professional experience

 

broiler chef ruth s chris steak house                                                                                     2010-present

• facilitate productive communication with head chef to accurately hit ticket times, effectively serving 200-300 guests each night.
• skillfully oversee the cooking of all broiler station orders, ensuring product quality and customer satisfaction.

 

service manager t.g.i. friday s                                                                                                              2010

• sharp business acumen and experienced in managing broad scope of operations, from running p&l statements, labor reports and server checkouts to opening/closing restaurant and directing staff.
• proficiently ensure total compliance with kitchen food standards twice a day.

 

kitchen service manager/corporate trainer brunswick bowling and billiards                             2009-2010

• actively served as kitchen manager, consistently creating 200-300 covers daily and frequent special events, producing $12.4m in revenues.
• effectively hired, trained and directed 22-member staff and actively collaborated in human resource operation functions such as evaluating performance and providing guidance/mentoring.

 

executive sous chef chicago s own prime steak house                                                               2003-2009

• serving as executive sous chef producing upscale italian, french and continental cuisine, consistently generating $16.4m in annual revenues.
• responsible for planning daily special menu, overseeing quality control, administering sanitation program, and delivered table-side service to guests.

 

professional education

 

le cordon bleu college of culinary arts                                                                                           2006

associates of occupational science in culinary arts

 

food safety and sanitation management certificate state of illinois, 2010

servsafe certified

commitment to excellence award