Chef 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 Cost Containment

Personnel Oversight/ Management Staff Training/ Development Customer Service

International Culinary Experience 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 1,500 people and buffet dinners for up to 4,000 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