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AMY SMITH
123 Main Street Atlanta, Georgia 30339
Home: (555) 555-1234, Cell: (555) 555-1235 asmith@sample~resume.com


Seek the Challenging Position of Executive Chef

A highly talented Chef with huge experience in overseeing food and pastry production for all food outlets and banquet functions; developing menus, food purchase specifications, and recipes; directly supervising all production and pastry staff while maintaining highest professional food quality and sanitation standards.

Summary of Qualifications

  • More than eight years experience.
  • Great ability to supervise and train employees, to include    organizing, prioritizing, and scheduling work assignments.
  • Exceptional ability to plan a variety of menus.
  • Uncommon knowledge of supplies, equipment, and services    ordering and inventory control.
  • Remarkable ability to read, understand, follow, and enforce    safety procedures.
  • Excellent organizing and coordinating skills.
  • Strong knowledge of planning and scheduling techniques.
  • Remarkable skills in cooking and preparing a variety of foods.
  • In-depth ability to develop and test recipes and techniques for    food preparation/presentation.
  • Immense knowledge of catering set-up procedures.
  • Uncommon ability to coordinate quality assurance programs in    area of specialty.
  • Great ability to plan work schedules and assign duties; ability    to provide or arrange for training.

    Professional Experience

    Collins Hotels Inc., Tarrytown, NY                 2003 - Present

    Executive Chef
    • Hire, train, and supervise the work of food and pastry production staff.
    • Plan menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
    • Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
    • Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations.
    • Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
    • Establish controls to minimize food and supply waste and theft.
    • Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
    • Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices.
    • Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals are met.
    • Consult with catering staff about food production aspects of special events being planned.
    • Cook and directly supervise the cooking of items that require skillful preparation.
    • Evaluate food products to ensure that quality standards are consistently attained.
    • Perform miscellaneous job-related duties as assigned

    Collins Hotels Inc., Tarrytown, NY                    1997 - 2003

    Chef
    • Contacted guests (party leaders) by telephone before their arrival to: Introduce themselves and "break the ice".
    • Confirmed and determined any special dietary and other special requirements.
    • Determined arrival time and any changes to room allocation/layout requirements.
    • Checked that arrangements have been made by other members of the team for guests' ski lessons, guiding, passes, equipment, childcare and transportation.
    • Ensured that special dietary requirements are catered for.
    • Made birthdays and anniversaries special Stacks wood delivered to chalet, prepared and cleaned fire, lights the fire on arrival day and thereafter according to guests' preference.
    • Managed and cleaned all food storage areas within the chalet.
    • Helped chalet girl/boy clear dinner.
    • Maintained a record of all dinner menus, breakfast and afternoon tea dishes and submited these weekly as required.
    • Took the lead in the management of stocks of all items/requirements for the chalet.
    • Prepared and submitted orders to the Supplies and Maintenance Manager on a timely basis, performed stock takes as requested, explained any exceptional usage as requested.
    • Ensured that all variable chalet costs are kept within budgeted levels.
    • Ensured that fridge and freezer temperatures are maintained at a safe level for the storage and preservation of food; reported any issues immediately.

    Collins Hotels Inc., Tarrytown, NY                 1997 - 2003

    Cook
    • Oversaw food inventory by monitoring proper food temperature, rotating and storing food properly.
    • Learned the food ordering process.
    • Participated in menu planning as needed with Food Manager.
    • Prepared and cooked meals for campers and staff.
    • Guided Food Service Staff.
    • Oversaw kitchen clean up through/with Assistant Cook and Food Service Staff.
    • Ensured kitchen areas are constantly clean - ranges, cooler, freezer, mixer, slicer, floor, dish washing, pots & pans, dining room, garbage, recyclables, etc.

    Education and Professional Training

    Certified Food Handler by the State of New York

    High School Diploma (1997)




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