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Yyyyyy x. yyyyyy

3915 Pecan Valley Dr. Missouri City, Texas

                                                                                                                                           xxx-xxx-xxxx

 

abc@xyz.com

www.culinary-art.us

 

Executive Chef

 

Menu Creation ~ Client Retention and Loyalty ~ Kitchen Operations

Strong leadership and management qualifications combined with outstanding cross-cultural communications, interpersonal and team-building skills.  Excellent qualifications in planning, budgeting, expense control staffing, training and quality management.  Extensive experience with five-star establishments and high-end clientele.  Fluent in French and English.     

 

Qualifications Profile

 

Ø  Demonstrated mastery of numerous food styles with specialized knowledge of menu development, recipe creation, effective management techniques as well as client relations and repeat business strategies. 

Ø  Comprehensive understanding of staff training in culinary arts, image and concept.

Ø  Effective manager with experience in costing, sales and profit analysis. 

Ø  Skilled supplier negotiator.

Ø  Extensive experience in the control of kitchen operations.

Ø  Talented in the management of international kitchen.

Ø  Systematically excel in progressively responsible qualifying positions of the Culinary Arts and all related areas.  

Ø  Worked extensively as Private Chef for numerous celebrities and dignitaries, including; President Jimmy Carter, Madonna, French Prime Minister Michel Rocard, King Hussain of Jordan, as well as others. 

 

Functional Competencies

 

Ø  Demonstrate dynamic leadership qualities and strong communication skills in successfully steering planning meetings and delivering comprehensive strategies.

Ø  Proven history of saving company resources through development and implementation of efficiency best practices resulting in decreased operational costs.

Ø  Assume complete responsibility encompassing all phases of kitchen operations from ground zero to testing food products and developing commercial success.

Ø  Maintain oversight of plate preparations and quality control procedures. 

Ø  Effective in meeting product budgetary restrictions while meeting planned target dates.

Ø  Excellent people skills, including evaluating, hiring, training and supervising both management and production employees in labor relations.  

 

 

Select Key Accomplishments

 

Ø  Awarded numerous international accolades for exceptional culinary skills and methodologies.

Ø  Successfully oversaw the start-up through full production of several restaurant and hotel operations.

Ø  Reduction of number of employees with greater output.

Ø  Improvement in quality level of food products.

Ø  Established quality control procedures.  Insightful analysis of major cost areas and implementation of many cost-saving innovations such as portion control and managing employees to be quality-conscious in an efficient way and eliminating unnecessary waste.

Ø  Responsible for entire restaurant purchasing including selection and negotiation with all vendors.

Ø  Implementation of sales-promoting activities and procedures with experience gained in top highly competitive Hotels and restaurant, including three that are internationally acclaimed.

 

Professional Career Track

 

Personal Chef, Client Confidential                                                                          2008-Present

 

  Primary responsibilities include conducting comprehensive meal preparation, planning and stocking of the kitchen, including the ordering of groceries.  Specific functions included;

  Knowledge of different types of menus (Classic French cuisine, Fusion, International, Spa, Mediterranean, Healthy Cooking with the ability to accommodate special dietary needs (diabetic, low carb/low fat etc )

  Responsible for the organization and operation of the kitchen (keeping the kitchen equipment updated and maintained)

  Presentation and serving of the food (Creative and with high quality)

  Planning a private party,( birthday, anniversary, garden/tea parties, special occasion) including presentation of the menus for approval.

  Assisting with the wine cellar selection

  Maintaining a high standard of hygiene with myself as well as in the kitchen at all times

  Traveling in advance for organizing a meal and kitchen preparation when needed

 

Executive Chef, Red and White Bistro and Catering                                                   2006-2008

 

  Main responsibilities included preparation and processing of various accounts-related data, including;

  Oversee all kitchen operation in high volume, including quality, execution and financial responsibility. Supervise 25 team members, manage recruiting, training, scheduling, planning, purchasing, inventory, sanitation, menu research /development and food/labor cost. Manage over 10 million in food sales.

  Consistently met or exceeded budget while controlling expenses.

  Beat year-end labor cost by 3% through implementation of cross training and other efficiently-enhancing efforts.

  Contributed to repeat business and positive word-of-mouth publicity, ending fiscal year a 12% increase in sale over the projections

                                                                                                         

Executive Chef, Sacro Desco, Inc                                                                                2003-2006

 

  Main responsibilities included preparation and processing of various accounts-related data, including;

  Matched purchase orders to invoices for quantity, amount and taxable verification;

  Maintained vendor files for correct address and terms

  Compiled all needed documentation for internal audits;

  Verified credit card travel and employees expenses;

  Interpreted accounts payable procedures for SOX compliance;

                                                                                                        

Executive Chef, Sands Hotel and Management Group                                               2000-2003

 

  Main responsibilities included preparation and processing of various accounts-related data, including;

  Matched purchase orders to invoices for quantity, amount and taxable verification;

  Maintained vendor files for correct address and terms

                                                                                                        

Culinary Instructor, Hotel School of Mauritius                                                         1996-2000

 

  Main responsibilities included preparation and processing of various accounts-related data, including;

  Matched purchase orders to invoices for quantity, amount and taxable verification;

  Maintained vendor files for correct address and terms

  Compiled all needed documentation for internal audits;

                                                                                                                                                                   

Education & Specialized Training

 

 

n Extensive Training in numerous aspects of Culinary Arts C Twenty Years Experience???

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