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yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000

xxx-xxx-xxxx

abc@xyz.com

 

 

head chef/executive chef

 

italian/mediterranean ~ hotel restaurant

 

profile

 

ø  offering approximately 9 years as an executive chef, head chef and restaurant owner, with comprehensive background in steering full-scope kitchen operations, from staff training and supervision, menu creation/planning, inventory control, and ordering through quality assurance and regulatory compliance

ø  bachelor degree in culinary arts

ø  sharp business acumen; successfully purchased restaurant specializing in italian cuisine with approximately $40k monthly sales record and grew to $120k monthly; subsequently leveraged for negotiation of sale at solid return on investment

ø  excel in strategically planning, coordinating and managing operations to control food and labor costs, boost productivity/efficiency and maximize sales and profits; thrive in fast-paced, high-pressure environments

ø  committed to ensuring guest satisfaction through quality control and timely servicing

ø  dynamic communication and interpersonal relation skills; fluent in english and arabic

 

 

career path

 

executive chef, hilton-anaheim, ca                                                                          2005-2010

         effectively led team of as many as 20 staff members in driving full-scope kitchen operations

         cost-effectively managed kitchen inventory, including ordering as well as monitoring stock

         closely supervised dinner orders for quality assurance and prompt guest servicing

 

owner/operator-head chef, the italian house restaurant-pittsburgh, pa          2001-2005

         purchased business and applied strong managerial skills toward tripling monthly sales as well as growing staff to 20 personnel

         steered all areas of operations, from business development, customer service and administrative through menu creation, procurement, inventory control, and regulatory compliance as well as bottom-line p&l

         effectively recruited, trained and led kitchen staff, with focus on controlling labor costs while maximizing productivity, quality and service levels

 

education

 

bachelor degree in culinary arts, le cordon bleu college-pasadena, ca

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