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Yyyyyy x. yyyyyy                                      0000 xxxxxx xxxx , xxxx , xxxxx 00000



Career Objective                                                                                            

Results-oriented, accomplished Executive Chef eager to contribute expertise toward actively supporting the employer in optimizing performance.



Ø  Offer progressive experience in professional cooking and kitchen management, with comprehensive background in Italian, French, Mexican and Continental Fine-Dining Cuisine.

Ø  Effectively define, develop and implement targeted action plans to maximize operational productivity, efficiency and profitability.

Ø  Proactively hire, train, develop and direct motivated teams and create a collaborative environment conducive to achieving high levels of employee retention and job satisfaction.

Ø  Exceptional ability to research and evaluate industry trends and use findings toward designing and executing innovative strategies.

Ø  Dynamic communication, presentation, relationship building and problem-solving abilities.

Ø  Excel at interacting with broad populations including senior management and staff as well as clients and external contractors.

Ø  Extensive experience supporting million-dollar, upscale establishments, catering for 500+ customers and working in French, German and Italian kitchens.


Professional Experience                                                                               

Belle Meade Retirement Resort - Pinehurst, NC                                                              1999 - Present

Executive Chef

  Contribute industry expertise and dynamic leadership skills in managing 24 Cooks/Chefs throughout four different outlets, ranging from upscale to casual dining and banquets.

  Maintain full accountability for developing and implementing innovative menu concepts, assuring quality control and minimizing waste.

  Monitor all aspects of kitchen operations to ensure strict adherence to exceptional high quality food standards while complying with safety and sanitation requirements.

  Spearhead diverse administrative activities ranging from hiring, training and performance evaluation of kitchen personnel to workflow planning, policies/procedures development and food purchasing.


Pinehurst Resort/Carolina Hotel - Southern Pines, NC                                                     1995 - 1999

Executive/ Sous Chef

  Exhibit solid leadership qualities in mentoring and motivating 10 cooks and back house operations personnel, as well as 10 cooks at the hotel outlet.

  Proficiently steered inventory and purchasing of all products, as well as weekly scheduling and menu planning, demonstrating exceptional management, multitasking and organization skills in achieving operational goals and timelines.


Holiday Inn South and Convention Center - Lansing, MI                                                  1989 - 1995

Executive Sous Chef

  Applied solid communication abilities in leading 8 cooks and back house operations and supervising all food preparation, including creating dynamic menus.

  Efficiently oversaw all food production and purchasing, planned and coordinated workflow, and assigned projects to optimize utilization of human capital and operational resources.

  Developed and executed safety and sanitation control strategies supporting enterprise-wide operations to ensure compliance with all federal, state and restaurant regulations.

  Ensured staff members are properly educated on all facets and phases of training programs, policies and procedures.



Select Courses - Lansing Community College; successfully completed courses including: Basic Nutrition, Diverse Management course, Basic Sanitation

Select Courses - Sandhills Community College; successfully completed courses including: Food & Beverage Service and Purchasing Food Commodities



Yyyyyy x. yyyyyy                                      0000 xxxxxx xxxx , xxxx , xxxxx 00000













Hiring Agent Name


Company Name


City/State/Zip Code




I am currently seeking a challenging career opportunity and am submitting my resume for your review.  In advance, thank you for your time and consideration.


From leading high performance culinary teams and facilitating superior client servicing to streamlining operations and executing innovative processes/procedures, I have continually excelled in maximizing performance as a dynamic leader.  I excel in identifying and resolving inefficiencies, introducing solutions instrumental to boosting performance and strategically utilizing resources to generate optimal results.  As illustrated by my career background, I have continually advanced in the culinary arts industry, assuming increasing levels of responsibility in all aspects of menu preparation and kitchen operations management. 


As a member of your staff, 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 organization, and look forward to interviewing with you in the near future.







Yyyyyy x. yyyyyy




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