yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000
abc@xyz.com

 

objective

award-winning executive chef with 20+ years of experience, eager to contribute expertise toward actively supporting the employer in optimizing performance.

profile

ø  offer progressive experience in all aspects of the culinary arts field, including extensive experience in prestigious country clubs and high-end restaurants and hotels.

ø  comprehensive background in developing menus for classical, contemporary, regional and ethnic cuisines.

ø  entrusted with achieving optimal utilization of human and financial resources through proactive workflow planning/coordination, cost control and budget administration.

ø  adept in overseeing competitive purchasing, inventory control, payroll administration and kitchen workflow management.

ø  effectively define, develop and implement targeted action plans to maximize operational productivity, efficiency and profitability.

ø  proactively train, develop and direct motivated teams and create a collaborative environment conducive to achieving high levels of employee retention and job satisfaction.

ø  proficient in handling all aspects of banquets and large-scale operations.

ø  consistently maintain a strong commitment to high standards of food quality, preparation and customer service to meet and exceed customer expectations.

ø  exceptional ability to research and evaluate industry trends and competitors and use findings toward designing and executing innovative strategies to boost company leveraging.

ø  highly versatile; quickly master new roles, responsibilities and environments.

key achievements

ø  award-winning american culinary competition participant, both individual and team.

ø  voted acf palm beach chapter chef of the year in 2006.

ø  voted american culinary federation palm beach chapter culinarian of the year in 2005.

professional experience

the fountains country club, lake worth, fl                                                                         2006-present

executive sous chef

  strategically plan and coordinate all aspects of daily hot food production and service for the kitchen operation under the direction of executive chef; maximize use of quality resources while controlling costs and meeting customer needs.

  manage, direct and organize the production and service of menus for a la cart service of up to 400-people banquets and theme parties, as well as buffet and plate service for up to 600, demonstrating exceptional prioritizing and multitasking abilities in achieving goals and timelines.

  interact with guests and ensure exceptional customer satisfaction for a full-service, high-volume country club with 1,400 members and $2.75m gross revenues.

 

atlantis golf club, atlantis, fl                                                                                             1998-2005

executive chef

  streamlined and maximized kitchen space to optimize productivity, efficiency and workflow.

  cost-effectively allocated, administered and controlled budgets.

  contributed industry expertise and dynamic leadership skills in managing all levels of employees, with full accountability for developing and implementing innovative menu concepts, party themes and cooking classes.

  directly oversaw all facets and phases of serving ala carte lunch and dinner to 400 golf club members, as well as events and private parties for 50-325 people.

  spearheaded diverse managerial activities including training and performance evaluation of kitchen personnel.

  proficiently steered inventory and purchasing of all products, as well as weekly scheduling and forecasting.

 

 

page 1 of 2

 

yyyyyy x. yyyyyy                                                                                                                           page 2 of 2

 

 

 

beach club, frenchmans creek country club, palm beach gardens, fl                                1996-1998

executive chef

  boosted membership attendance for the upscale private beach club through innovative menu creations.

  applied sharp business acumen toward overseeing a successful kitchen renovation, while maintaining compliance to the board of directors guidelines and collaborating directly with the general manager and cfo.

  monitored kitchen operations to ensure strict adherence to high quality food standards while complying with safety and sanitation requirements.

 

distinct restaurant concepts, ft. lauderdale, fl                                                                  1995-1996

executive chef, chef de cuisine - riverside hotel-indigo, sage restaurant, caf mistral   

  appointed to serve as the opening executive chef of a full-service hotel kitchen, as well as managing hotel banquets, room service, afternoon tea, progressive dinners and off premises catering.

  creatively prepared novel daily specials and menu items, reflecting french and mediterranean cuisines.

 

ritz carlton hotel, palm beach, fl                                                                                       1994-1995        

first cook/banquet chef

  acquired valuable knowledge and experience working in a high-volume, faced-paced resort-style food service operation for a 5-star hotel.

  exhibited detail orientation and organizational skills toward supporting the 3 restaurants, off premises catering, room service and banquets servicing 50-750 people.

 

prior experience

 

dupage club, oakbrook, il

executive chef

 

park hyatt la tour restaurant, chicago, il

garde manager, banquet cook, saucier, poissonier, sous chef, executive sous chef

education

associates of applied science degree, culinary arts - joliet junior college, joliat, il

select accounting and business courses - carl sandburg college

professional development/training

certified executive chef - american culinary federation                                                                  

servsafe food service managers certification - florida

1st level completion - court of the master sommeliers

pro-chef seminar - culinary institute of america greystone, ca

graduate - dale carnegie communication and human relations course

heart saver cpr and aed certification - american heart association

technical skills

excel, ms word, quick books, proprietary restaurant software

affiliations

taste of compassion co-chair - quantum house of st marys hospital, west palm beach

american culinary federation 

 

 

 

 

 

 

yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000
abc@xyz.com

 

 

 

 

date

 

 

 

hiring agent name

company

address

city/state/zip

 

dear _______________________________:

 

i am currently exploring new opportunities, and am interested in joining your team.  to acquaint you with my qualifications, i m submitting my resume for your review.  in advance, thank you for your time and consideration.

 

as illustrated by my career background, i have continually advanced in the culinary arts industry.  from leading high performance teams and facilitating superior staff development to controlling operating costs and creating innovative new menus, i have continually excelled in maximizing performance as a dynamic executive chef.  i excel in managing budgets, competitive purchasing, inventory control and kitchen workflow, as well as all aspects of large-scale banquets.  among my accomplishments, i was voted acf palm beach chapter chef of the year in 2006, as well as the american culinary federation palm beach chapter culinarian of the year in 2005.

 

as a member of your team, i will consistently exhibit a strong commitment to quality and a dedication to playing a large role in achieving and surpassing goals.  i am eager to meet with you to discuss how my qualifications support your current and prospective needs, and welcome the opportunity to interview at your earliest convenience.

 

professional regards,

 

 

 

yyyyyy x. yyyyyy