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yyyyyy x. yyyyyy

6746 metropolitan center dr. #0000 xxxxxx xxxx , xxxx , xxxxx 00000

xxx-xxx-xxxx •



proficient executive chef eager to contribute extensive culinary expertise as well as strong management skills and communication talents toward actively supporting an organization in maximizing performance.




  • dynamic chef trained in classical culinary techniques and corporate food service technologies that transition easily into any culinary environment.
  • hands on experience in the qualitative aspects of food preparation; inspect prepared food to ensure adherence to specifications regarding appearance, quantity, temperature, and palatability.
  • 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.
  • provide overall planning and direction of all dining functions to achieve client satisfaction, develop business and increase profitability.
  • consistently audit food service practices, generate recommendations and action plans for the consistent delivery of quality food service.
  • continually increase revenue and profit margins while maintaining food and service quality through the training of haccp and implementation of menus and back-up within corporate guidelines.
  • skillful at performing independently or within a culinary team to exceed all operational goals and objectives.
  • technically proficient in microsoft office suite, citrix and adpay.

professional experience


comstruct                                                                                                                                              2008-present

private chef


metz & associates                                                                                                                                       2006-2008

food service director, st coletta s of greater washington


flik international                                                                                                                                       2000-2006

executive chef/chef/sous-chef


ridgewells                                                                                                                                                  1999-2000      

first cook


the ritz carlton                                                                                                                                         1998-1999


core competencies


problem solving/decision making skills:

  • demonstrate strong abilities in handling multiple tasks simultaneously, meeting tight deadlines, and working in a fast-paced culinary environment.
  • capable of staying focused and maintaining a calm demeanor in high-pressure situations while exhibiting high quality, diplomatic customer / client services interaction.


human resource management skills:

  • results-oriented with the ability to coordinate multiple task and culinary teams simultaneously, coupled with the skill to effectively manage staff of all levels and backgrounds.
  • effectively hire, train and direct staff and actively collaborated in human resource operation functions such as evaluating performance and providing guidance/mentoring.


interpersonal skills:

  • dynamic written and verbal communication skills; fluent in english and french.
  • consistently ensured delivery of quality customer service vital to sustaining and growing clientele base.

professional education


bachelors of science in culinary arts johnson & wales university                                                                    1998

college of pharmacy northeastern university                                                                                                   1994

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