yyyyyy x. yyyyyy 0000 xxxxxx xxxx , xxxx , xxxxx 00000
culinary professional eager to contribute industry expertise as well as academic credentials toward delivering quality service in the role of executive chef.
ø over 14 years of culinary, kitchen management, staff management and training experience.
ø associate degree in culinary arts.
ø strengths in staff leadership, operations execution and quality control.
ø develop and cultivate fine dining environments.
ø capacity to plan and launch innovative menu and food presentations.
ø successfully train cooks and oversee daily kitchen operations.
ø skilled in complex and effective food preparation and menu items.
ø demonstrated performance in procurement, inventory control and budgeting.
ø focus on process improvement and increased productivity.
ø expertise in all facets of meeting and exceeding sanitation requirements.
ø strong capacity in staff leadership and mentoring.
ø well-organized multi-tasker with strong detail orientation.
allegheny county health department certification
st. barnabas retirement village 2000 - present
head chef (2001 c present)
promoted to recruit, train, supervise and motivate staff of ten full- and part-time cooks and dishwashers.
oversee daily kitchen activities, ensure food quality and satisfaction.
coordinated with food & beverage manager to expand formal dinner menu from two to 35 items.
deliver well regarded sunday brunch for 50-100 residents.
manage function catering and special event menus.
control inventory of food, chemicals, paper products and various assorted items.
initiate and execute am and pm cleaning schedules and checklists.
sous chef (2000 c 2001)
hired to train cooks and dishwashers.
oversaw food preparations to ensure items for daily menu.
achieved necessary sanitation standards and food storage temperatures.
performed closing checks.
prior to 2000, employed by sheraton inn pittsburgh north as sous chef garde manager, in this role, prepared cold foods such as salads, dressings, a la carte appetizers and buffet items. also updated recipes, ensured product quality and developed pantry log to facilitate communication with other chefs while accounting for food inventory. initial assignment was as first cook - lead saut preparing meats and fish for a la carte dining for up to 300 guests, overseeing saut operations and developing a la carte features.
international culinary academy
associate, culinary arts 1997
community college of allegheny county
general studies, 1995
Remember: Hire Us To Write YOUR New Resume
And We GUARANTEE That If You’re Not Working In 60 Days Or Less,
We’ll Revise Your Resume, Refund Your Money,
AND Give You $50 EXTRA!