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yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx • abc@xyz.com
versatile business professional eager to contribute broad-scope culinary experience toward supporting a dynamic organization in maximizing bottom-line performance.
profile
- dynamic chef trained in classical french culinary techniques and modern american food service technologies that transition easily into any culinary environment.
- hands on experience in classical cooking methods and the qualitative aspects of food preparation, from nutrition to sanitation and mass production.
- expert in designing beautiful meals at reduced cost without compromising appearance or taste.
- proven ability to produce dishes quickly, under time constraints, without sacrificing quality.
- familiarity with cross-cultural cuisine and international culinary techniques.
- adept at blending strong decision-making abilities with outstanding organizational skills, solid leadership attributes, and successful interpersonal relationship-building techniques.
- apply sharp problem-solving proficiencies, intelligent business acumen, and cost-effective strategies, along with exceptional written and verbal communication skills, to any kitchen environment.
- dynamic communication, presentation, negotiation and relationship management skills.
professional experience
executive chef the bayhouse restaurant 2007-present
successfully serve as opening chef for fine dining restaurant in highly competitive naples area; named best restaurant in south west florida by jean le beouf.
effectively manage a broad range of culinary operations, including the development and implementation of new menu, kitchen procedures and cost structure.
real estate agent coldwell banker real estate 2006-2007
successfully steered residential real estate sales operations to generate high volume growth and revenue.
contributed proactive planning, developing, and implementing of sales campaigns and marketing promotions to expand market awareness and generate new clientele.
executive chef sanibel steakhouse 2000-2005
hand-selected to manage the startup of two $3m restaurants on behalf of reputable restaurant company.
sharp business acumen and experienced in managing broad scope of restaurant operations, from developing opening layout, procedural implementation and initial menu development to cost analysis, market projections, recipe booklet and management of opening inventory.
effectively interviewed, hired and trained all restaurant personnel and actively collaborated in operational functions such as culinary training, evaluating performance and providing guidance/mentoring.
executive chef pazzo! italian caf 1998-2000
invited to return as head chef to handle the daily operations of $3.5m restaurant, part of culinary concepts, some of the busiest and most respected establishments in the naples.
executive chef savannah 1996-1998
utilized extensive culinary knowledge and experience in seasonal restaurant operations in the development of cost-effective menus and methods of streamlining purchasing to achieve best prices and boost bottom-line profitability.
opening team pazzo! italian caf 1995-1996
actively served as key member of opening team of a new high volume italian restaurant.
executive chef mageiro 1994-1998
selected to spearhead new restaurant concept in naples, from handling all opening procedures to managing daily operations.
~ additional key experience ~
sous chef soleil mediterranean bistro
sous chef quatorze classic french bistro
tournant cite french brasserie
tournant mcallister s american continental
tournant snapper inn american local
professional education
culinary education new york institute of technology
aeronautical training dowling college
yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx • abc@xyz.com
date
hiring agent name
title
company name
address
city/state/zip code
dear__________________:
i am currently seeking a challenging career opportunity in a (specific job title) capacity and am submitting my resume for your review. in advance, thank you for your time and consideration.
as demonstrated in the accompanying resume, my professional qualifications include experience in restaurant operations, culinary management and employee development. an examination of my credentials will confirm that i am a skilled professional who thrives in a challenging work environment. i am driven, independently motivated, and results-oriented. i enjoy a challenge and work hard to achieve success. it is my practice to operate within a strict conduct of professionalism and integrity with my clientele. to complement this background, i offer dynamic communication, leadership and relationship management skills.
as an employee, you will find me to be a driven team player committed to supporting you in achieving your objectives through superior performance. i am confident that i could be a valuable asset to your company, and look forward to interviewing with you in the near future.
sincerely,
yyyyyy x. yyyyyy
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