yyyyyy x. yyyyyy

p.o. box 0000 xxxxxx xxxx , xxxx , xxxxx 00000

phone: (xxx-xxx-xxxx

abc@xyz.com

 

objective

 

accomplished chef with exceptional pastry experience eager to contribute talents toward supporting a dynamic restaurant in optimizing guest satisfaction, staff productivity, and bottom-line performance.

 

key qualifications

 

         employ proven leadership expertise to train, manage and supervise employees, consistently emphasizing team cohesiveness, quality assurance, creativity, and professionalism.

         solid abilities in inventory forecasting and cost control; adhere to defined budget parameters in purchasing food and beverage items and related supplies.

         excel in maintaining kitchen equipment, enforcing cleanliness standards, and complying with corporate and government health code regulations.

• demonstrate comprehensive culinary knowledge, a hands-on management approach, and significant experience in supervising and assisting at all kitchen work stations.

• resourceful self-starter; set goals and develop action plans for attainment.

• impressive ordering/purchasing, communication, planning, and organizational skills.

 

professional experience

 

st. regis, aspen, co, 2007 to present

executive pastry chef

         apply strong management acumen toward overseeing menu design, labor costing, scheduling, and ordering/purchasing for todd english specialty restaurant at a 4-diamond, 4-star resort hotel.

         efficiently coordinate banquets for up to 600 attendees and manage vip events.

         demonstrate proficiency in creating special sugar pieces, plated desserts, ice cream sorbets, specialty cakes and wedding cakes.

 

foods of vail home catering, 2006 to 2007

consultant

         developed customized menus and functioned as in-home chef.

         trained, mentored and supervised staff, consistently ensuring and maximizing quality control and client satisfaction.

 

ncla pride of hawaii, 2006

chief pastry 

         prepared various desserts including specialty and wedding cakes for hawaiian cruise comprised of 2500 passengers and 1100 crew members.

         placed and received orders for food products and supplies, administered strict compliance with health codes and regulations, and trained staff in plated dessert preparation.

         resourcefully formulated menus for ten outlets and one grand buffet, and garnered excitement and enthusiasm for presenting successful chocolate buffet.

 

continued

yyyyyy x. yyyyyy ~ page 2 of 2

 

 

professional experience continued

 

 

beaver creek park hyatt, 2005

pastry chef

         exhibited exemplary expertise in creating visually-appealing and delicious desserts including fresh ice cream, sorbet, and wedding cakes for 4-star, 4-diamond mountain resort.

         monitored inventory and placed orders for specialty products as needed.

         trained, educated and instructed staff in new menus.

         managed product development and presentation for 5 outlets and banquet serving up to 800.

         selected as guest chef at bon appetite culinary festival for two consecutive years.

         performed chef demonstrations on desserts and seasonal ingredients. 

 

bistro 110 chicago, 2005

pm sous chef 

         exercised outstanding organizational strengths to devise schedules, develop menu, and perform costing and purchasing for $8m free-standing restaurant.

         championed culinary function for special events involving french embassy and jacques pepin s book release.

 

 

earlier experience:

 

pastry chef, swissotel chicago, 2003 to 2004

 

pastry chef, beano s cabin at beaver creek colorado, 2000 to 2002

 

pastry cook and cook iii, bistro bella vita, grand rapids, mi, 1998 to 2000

 

education  & certificates

 

applied science of culinary arts, colorado mountain college, 1997

 

acf apprenticeship, keystone resort, 1997

 

continuing education:

 

albert uster imports, en-ming hsu dessert composition, 2008

 

the chocolate loft, patrick costan ice cream and sorbet technology, 2003

 

the french pastry school:

         emmanuel ryon m.o.f. ice cream bombs and ice cream cakes, 2006

         sebastien canonne m.o.f. chocolate candies, 2005

         st phane glacier sugar showpieces, 2005

         fredric bourse tea cakes and petite gateaux, 2004

 

  notter school of confectionary arts, ewald notter sugar decoration, 2000

 

yyyyyy x. yyyyyy

p.o. box 0000 xxxxxx xxxx , xxxx , xxxxx 00000

phone: (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 opportunity as a <insert job title/position> and am submitting my resume for your review.  in advance, thank you for your time and consideration.

 

in addition to significant experience in creating world-class pastries and desserts, i bring to you proficiency in menu development and product costing, exemplary talents in optimizing guest/customer service, and broad culinary knowledge and experience. to complement these qualifications, i offer polished organizational, forecasting, purchasing, and staff leadership skills which are paramount as a <insert job title/position>.

 

as a proactive contributor to your restaurant, you will find me to be a self-motivated, energetic, and detail-driven professional committed to supporting you in achieving your objectives through superior performance, resourcefulness, and initiative. i am confident that i could be a valuable asset to <insert name of restaurant>, and look forward to interviewing with you in the near future.

 

sincerely,

 

 

 

yyyyyy x. yyyyyy