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yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000


resume bar.jpgobjective

classically-trained chef with 18 years of experience, eager to contribute expertise toward actively supporting the employer in optimizing performance

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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 experienceresume bar.jpg

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

resume bar.jpgeducation & 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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