Chef Resume

Sample provided by Aspirations Resume

JESSE KENDALL
123 Elm St, Miami, FL 33183, Home: 305.555.5555, Mobile: 305.444.4444, [email protected]

 

CHEF

Accomplished Chef with strong combination of culinary experience  and management skills coupled with award-winning menu  preparation background. Extensive experience in food inventory  planning, procurement, and management on both national and  international levels. Thorough familiarity with wide assortment  of international cuisine. Background in providing exceptional  regional leadership while directing multiple chain stores  simultaneously. Areas of expertise include:

  • Restaurant Operations
  • Award-Winning Menu Creation
  • International Culinary Experience
  • Personnel Oversight / Management
  • Staff Training / Development
  • Customer Service
  • Cost Containment
  • Special Events Development
  • Quality Assurance  


PROFESSIONAL EXPERIENCE

ABC MANAGEMENT, Miami, FL, 20XX - Present  

Chef de Cuisine: Direct all cold food preparation and catering activities of an $11 million/year establishment. Played key role in the supervision of hot food  and pastry departments. Manage and train staff of 30 food preparation employees.

  • Instrumental in achieving $1.4 million in gross sales revenues within one month (April 2005).

  • Maintained cost under 22% while meeting of $13 million/year sales goals.

  • Served plated dinners for up to 1500 people and buffet dinners for up to 4000 people.

DEF CAFE, Paris, France, 20xx - 20xx

Sous Chef / Garde Manger:  Prepared meals at 41-room luxury hotel that was named the third  best resort in the United States by "Conde Nast Traveler"  magazine. Directed and motivated 15 food preparation employees  on behalf of resort's full service gourmet restaurant. Oversaw  meal readiness for breakfast, lunch and dinner, and assisted  Executive Chef with every aspect of daily restaurant operations,  including food/supply ordering and inventory control.

  • Key player in the development of award-winning menu selections.

  • Demonstrated continuous commitment to reducing food and labor costs.

  • Trained employees in customer service and food preparation procedures in line with high-end establishment standards.

  • Effectively expedited dinner service.

GHI RESTAURANT, Miami, FL, 20xx - 20xx

Head Chef: Led operations of $2 million/year restaurant kitchen. Established  menu and directed food preparation staff supervision, food  inventory control, and vendor negotiations.

  • Catered multitude of formal affairs for up to 500 people.

  • Demonstrated continuous commitment to reducing food and labor costs.

  • Trained employees in customer service and food preparation procedures in line with high-end establishment standards.


EDUCATION

BACHELOR OF ARTS, CULINARY INSTITUTE OF XYZ, MIAMI, FL