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yyyyyy x. yyyyyy 0000 xxxxxx xxxx , xxxx , xxxxx 00000
(xxx-xxx-xxxx
abc@xyz.com
objective
culinary professional eager to contribute industry expertise and restaurant operations abilities toward supporting the employer in delivering quality service.
career profile
ø vocational school and military food service certifications.
ø over 20 years of restaurant and food service experience.
ø record of promotion to assignments of increasing authority and responsibility.
ø expertise in all facets of effective customer service.
ø demonstrated competence in menu development and food presentation initiatives.
ø solid team builder and leader.
ø adept in communications and presentations.
ø capacity in training and personnel development.
ø knowledgeable in administrative procedures, policy implementation and daily operations.
ø excellent capacity in prioritization, problem solving and effectiveness in fast-paced environments.
ø proven ability to develop and maintain strong business relationships.
ø well-organized multi-tasker with exceptional interpersonal skills.
ø deliver outstanding food service offerings.
ø capacity to meet all sanitary and regulatory compliance requirements.
ø proficient in advanced business software applications.
professional experience
slice inc., atlanta, ga 2002 - present
head kitchen manager
recruited to oversee four of five corporate restaurants.
manage all aspects of operations and food preparation.
deliver outstanding customer service on a consistent basis.
build effective and highly motivated operations teams.
village caf , fayette, ga 1997 - 2001
sous chef
tasked with kitchen operations, menu development and meeting demanding deadlines.
ensured highest possible quality preparation.
trained and developed personnel to high levels of proficiency.
mick s, buckhead, ga 1996 - 1997
cook/assistant manager
served in critical dual role for this high volume establishment.
utilized both culinary and managerial skills on a daily basis.
expanded menu offerings to build customer base.
earlier background
prior to 1996, served as executive chef, ramada inn conference center, savannah, ga; cook, gianni s little italy, savannah, ga; cook, united states marine corps; and in cook/server roles with several restaurant/hotel entities in new jersey.
education
monmouth county vocational school, monmouth, nj, food service certification, 1989
united states marine corps, food service course, 1991
yyyyyy x. yyyyyy 0000 xxxxxx xxxx , xxxx , xxxxx 00000
(xxx-xxx-xxxx
abc@xyz.com
cover letter text
date
hiring agent name
title
company name
address
city, state zip code
dear :
i am currently seeking a challenging career opportunity in an executive chef/restaurant management assignment and am submitting my resume for your review. in advance, i thank you for your time and consideration.
as demonstrated in the accompanying resume, my professional qualifications include extensive culinary and restaurant operations background. to complement this, i possess demonstrated expertise in menu development, food service operations, staff training and development, customer service and achieving ambitious p&l objectives, as well as strong problem-solving and managerial capabilities. as an employee, you will find me to be an enthusiastic and disciplined 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 firm, and look forward to interviewing with you in the near future to further discuss my areas of experience and expertise that would be a contribution to your organization.
sincerely,
yyyyyy x. yyyyyy
attachment
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