yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000
xxx-xxx-xxxx • email@example.com
talented chef eager to contribute meal preparation expertise as well as strong employee development and training skills toward actively supporting an organization in maximizing performance.
recognized throughout career as a visionary chef leveraging in-depth knowledge of the marketplace and competitor landscape to significantly increase revenue and operational efficiency. hands on experience in classical cooking methods and the qualitative aspects of food preparation, from nutrition to sanitation and mass production. expert in culinary trends, including menu development, event planning/catering, and inventory purchasing/ control. skilled in designing beautiful meals at reduced cost without compromising appearance or taste. familiarity with cross-cultural cuisine and international culinary techniques. adept at blending strong decision-making abilities with outstanding organizational skills, solid leadership attributes, and successful interpersonal relationship-building techniques. dynamic communication, presentation, negotiation and relationship management skills. awarded southern arizona chef of the year in 2006. offer specific expertise in:
menu design meal preparation special events catering inventory control kitchen management
staff management employee training client services purchasing team building cost reduction
maynard's market and kitchen 2009-present
executive sous chef
spearhead all back of house operations, from butchering and inventory control to handling food/labor costs and p&l responsibilities.
consistently oversee menu planning, food purchasing, meal preparation, and food preparation.
- effectively hired, trained and directed kitchen staff and actively collaborated in operational functions such as employee scheduling, evaluating performance and providing guidance/mentoring.
skyline country club 2006-2009
skillfully served in all positions within the kitchen, while handling catering for banquets and large events.
acacia at st. phillip's 2004-2006
actively utilized pos systems, including squirrell and aloha, in support of all kitchen operations.
responsible for handling butchering, meal preparation, menu planning, and inventory control.
bistro zin 2004
successfully managed a wide variety of meal preparation and menu preparation responsibilities, ensuring quality customer service.
hacienda del sol 1999-2004
lead pm supervisor
actively worked the
grill, while also assisting with butchering, food ordering and inventory
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