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yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000
abc@xyz.com
objective
classically-trained chef with 18 years of experience, eager to contribute expertise toward actively supporting the employer in optimizing performance
profile
ø offer comprehensive culinary arts management background as an executive, personal, sous and line chef
ø exceptional ability to research and evaluate industry trends and use findings toward designing and executing targeted action plans to maximize productivity, efficiency and profitability
ø proactively train, develop and direct motivated teams and create a collaborative environment conducive to achieving high levels of employee retention and job satisfaction
ø dynamic communication, presentation, relationship building and problem-solving abilities
ø excel at interacting with broad populations including senior management, staff, vendors and guests
ø involved in the 2001 beaver creek national pastry championships and culinary classics
professional experience
lead chef - tasting's a wine experience, orlando, fl 2009-present
strategically plan and coordinate weekly wine and food pairings to maximize use of quality resources while controlling costs and meeting customer needs
manage ordering, inventory, cost control, portion control, quality control and sanitation, demonstrating exceptional prioritizing and multitasking abilities in achieving goals and timelines
interact directly with guests and ensure exceptional customer satisfaction
executive chef, hilton grand vacation club at sea world 2007-2008
contributed industry expertise and dynamic leadership skills in managing all levels of employees, with full accountability for developing and implementing innovative menu concepts and daily specials
monitored kitchen operations to ensure strict adherence to high quality food standards while complying with safety and sanitation requirements
spearheaded diverse managerial activities including training and performance evaluation of kitchen personnel
proficiently steered inventory and purchasing of all products, as well as weekly scheduling and forecasting
exhibited managerial qualities in mentoring team members through leadership program participation
directly oversaw all facets and phases of the onsite catering department, with strong focus on optimizing productivity, efficiency and quality
executive chef, the white wolf caf & harrison graham s private dining 2002-2007
led and supervised all food preparation, including creation of dynamic daily menu specials
appointed to serve as chef for all private dining and catering; promoted superior service and exceptional customer satisfaction through innovative, quality cuisines
developed safety and sanitation control strategies in compliance with federal, state and restaurant regulations
efficiently oversaw all inventory and purchasing, planned and coordinated workflow, and assigned projects to optimize utilization of human capital and operational resources
personal chef, florida surface industries 2004-2005
successfully designed, maintained and prepared a novel menu on a daily basis
innovatively developed and launched marketing campaigns to boost new business development
performed grocery shopping for all products and needs, selecting only the freshest ingredients
additional experience
executive chef, wine down restaurant and wine lounge, lake mary, fl
area chef, maya grill - disney's coronado springs resort, lake buena vista, fl
education & professional development/training
currently enrolled - american personal chef association
certification of culinary arts degree - southeastern culinary academy, kissimmee, florida
culinary arts - baker college, muskegon, michigan
florida food managers certificate
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