yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx ~ abc@xyz.com
Executive Chef
yyyyyy x. yyyyyy
Human Resources Inventory Control/Ordering Budgeting
Menu Planning Meal Presentation Portion Control
Quality Assurance Administrative Functions Guest Relations
Health & Sanitation Operational Optimization Profit Growth
Ø Offering over decade of stellar performance and career progression, including several years with 4-Diamond Resorts and solid Executive Chef experience
Ø Excel in recruiting, training and leading high-performance teams for both front and back/kitchen operations; strategically plan and coordinate staff to control labor costs, maximize use of resources and boost bottom-line profits while maintaining high quality standards
Ø Computer-savvy; proficiently integrate technology solutions, including Stratten and Warren procurement application and PeopleSoft HR management software, with operations to maximize operational efficiencies
~ Career Highlights ~
Track record of rapid promotion and aggressive recruitment throughout career
Selected by Executive Committee to represent hotel during culinary weekend; actively participated in Vail Valley Film Festival Chef Showcase
Chosen by peers to represent hotel at prestigious Taste of Vail
Private chef for Vail Resorts exclusive Game Creek Chalet catering to high-profile/wealthy guests, with average nightly rate of $5K
Inducted into Rock Resorts Circle of Excellence represented by group of managers selected by Executive Committee to drive initiatives vital to maximizing business performance
yyyyyy x. yyyyyy
Executive Chef, Red Lion Inn 1704-Cohasset, MA 2008-2009
Promptly promoted from Chef de Cuisine to assume Executive Chef role, with full accountability for coordinating and steering kitchen staffing, menu planning, supplies ordering, quality assurance, portion control, and related operations; filled in as General Manager
Strategically orchestrated re-opening of French brasserie, including training and hiring of all front of house and back of house staff
Chef Tournant, Arrabelle at Vail Square-Vail, CO 2007-2008
Aggressively recruited to collaborate as part of elite hotel/resort launch management team, with accountability for developing and implementing standard operating procedures, recruiting/training staff and ensuring compliance with critical health and sanitation standards
Served a Chef de Cuisine as needed to support operations
Lead Cook/Sous Chef, Miraval Resort and Spa-Catalina, AZ 2006-2007
Rapidly promoted to contribute dynamic management skills and culinary expertise as Lead Cook for high-profile resort; additionally assumed Relief Sous Chef responsibilities
Effectively facilitated creative development of unique menu items instrumental to broadening market and revenue streams
Line Cook, Equinox Resort and Spa-Manchester, VT 2004-2006
Capitalized on opportunity to gain broad culinary experience in varied areas of resort kitchen
Co-Owner, Lou Michaels Restaurant-Ship Bottom, NJ 1996-2004
Successfully steered full-scope business operations ranging from P&L, human resources, payroll, and banking through procurement, inventory control and business development
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