Chef Manager Resume Samples

Description :

1. Food Service Operations Manager for two Corporate Accounts at multiple locations with up to 700 employees.
2. Managed three-person team, $1,200 weekly purchasing budget and all aspects of daily operations including credit card/cash reconciliations and facilities maintenance.
3. Drove operational improvements in key areas of inventory management, food costs and customer satisfaction.
4. Earned the respect of senior executives and diverse staff at corporate accounts as temporary Chef, permanently replacing incumbent following a leave of absence after customers petitioned for retention.
5. Decreased food costs from 47% to 37% with strict portion control, just-in-time ordering/inventory management and analyzing prior year data to effectively forecast sales.
6. Leveraged strong vendor relationships to obtain early notice of promotional and seasonal ingredients, resulting in higher quality menus at a lower price point.
7. Increased weekly food sales from $900 to $1,200 and up to $1,700 in peak weeks, by building relationships with patrons, establishing a reputation for fresh, great tasting food, and catering to a broad range of preferences and ethnicities.
8. Developed catering and events department in an organization with a history of patronizing outside vendors; sold multiple events each month, ranging from executive dinners to companywide events for 500 employees.

Experience

7-10 Years

Level

Management

Education

A.A. In Culinary Arts

Description :

1. Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and resources to perform their jobs and meet goals.
2. Directs kitchen personnel engaged in preparing, cooking and serving food, and may assist as necessary.
3. Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems.
4. Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized.
5. Probes potential problems and apprises manager of status on resolution of problems or issues using appropriate Sodexo resource when necessary.
6. Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operation standards.
7. Establish a safe work environment for employees by providing safety-related training and equipment maintenance Experience with Fresh Inspirations program as well 4 week menu cycle for retail and patient services according to sodexo standards.

Experience

7-10 Years

Level

Management

Education

Hospitality Management

Description :

1. Accountable for the effective and efficient functions of Cafe and Catering operations within corporate guidelines.
2. Recruited, trained, evaluated and guided the development of all levels of kitchen staff to provide the freshest and best food possible in accordance with Guckenheimer culinary standards.
3. Delivered exceptional customer service by preparing seasonally driven, delicious food items consistently by adhering to all recipe standards.
4. Produced daily menu production utilizing large batch cooking techniques in fully equipped food production kitchen.
5. Administered purchasing, production and inventory levels to meet cost guidelines.
6. Wrote weekly, seasonally driven menus that support sustainability utilizing local farmers and vendors.
7. Maintained and managed cafe and kitchen environment by monitoring presentation and cleanliness.
8. Advocated and executed stringent daily HACCP requirements.

Experience

7-10 Years

Level

Management

Education

Communication

Description :

1. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
2. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
3. Verified proper portion sizes and consistently attained high food quality standards.
4. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
5. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.
6. Ensured all staff understood the expectations and parameters of kitchen goals and daily kitchen work.
7. Lead shifts while personally preparing food items and executing requests based on required specifications l Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

Experience

2-5 Years

Level

Executive

Education

Culinary Arts

Description :

1. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
2. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
3. Led shifts while personally preparing food items and executing requests based on required specifications.
4. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
5. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
6. Maintained updated knowledge of local competition and restaurant industry trends.
7. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
8. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Experience

5-7 Years

Level

Executive

Education

High School Diploma

Description :

1. Oversees all food service operations for a military dining facility.
2. Oversight of management of line staff and dishwashers, inventory, purchasing, pricing, food and staff budgeting.
3. Ensures safety and cleanliness maintenance.
4. Ensures all stations are set up according to standards and maintained throughout the shift with 100% accuracy.
5. Responsible for the ordering/receiving, stocking and rotation of all kitchen product while maintaining a clean and safe work environment at all times Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
6. Responsible for ensuring that all services are provided to the agreed and expected quality at the agreed time.
7. Ensures that proper procedures, temperatures, and time periods are adhered to during food preparation.

Experience

2-5 Years

Level

Executive

Education

Bachelor Of Science

Description :

1. Participate in and oversees the work of the food service staff and assures that all foodstuffs are prepared and cooked according to specified recipes and procedures.
2. Cook and conduct quality assurance tests for all items.
3. Supervises the work of all food service personnel.
4. Plan menus, recipes, production quantities and leftover utilization.
5. Coordinates hiring, training, scheduling, disciplining, evaluating and motivating kitchen service personnel.
6. Confers with Director of Dining Services and Corporate Dietitian to ensure that menus and department policies conform with nutritional standards, government regulations, and internal procedures.
7. Plans and coordinate daily cooking schedule and prepares production sheets in accordance with the daily menu, recipes, orders quantities, future days menu and time requirements.

Experience

7-10 Years

Level

Consultant

Education

AS In Culinary Arts

Description :

1. Managed the successful function of a corporate cafeteria and catering operation.
2. Monitored food preparation methods, portion sizes, garnishing, and food presentation.
3. Ensures food is prepared and represented in an acceptable manner.
4. Coordinated assignments of cooking personnel to ensure economical use of food and timely preparation.
5. Monitored budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
6. Ordered, scheduled and received all food, beverage and equipment deliveries, checking delivery contents to verify product quality and quantity.
7. Maintained food and equipment inventories, and kept inventory records.
8. Planned menus and food utilization based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.

Experience

2-5 Years

Level

Junior

Education

Associate Of Arts

Description :

1. Delivered strong operational performance by executing Aramark's standards & polices.
2. Monitored operations and completed assessments and necessary action plans to provide optimal food quality at meal time.
3. Drove customer satisfaction with regular interaction with client and customers.
4. Ensured compliance for food safety & sanitation over all.
5. Trained and supervised staff; conducted daily meetings and managed employee performance of Food Service Supervisors & front line staff, regarding food presentation, quality and cost control.
6. Managed process of purchasing, receiving, scheduling, inventory control and managing production under PRIMA production standards.
7. Assisted in menu planning; pre-cost and post-cost.
8. Provided Four Star catering service for public and private community events.

Experience

7-10 Years

Level

Management

Education

Management Certified

Description :

1. Planned and completed a cost analysis on all menus.
2. Ordered all foods while avoiding unnecessary waste and deterioration of food.
3. Controlled expenditures on food/materials, labor and equipment to stay inline with the departmental budget.
4. Ensured that the department was fully compliant with all relevant food hygiene, health and safety regulations.
5. Prepared, cooked and presented food to the highest standard in a clean, tidy, safe and pleasant environment.
6. Ensured the day to day management of the catering staff while maintaining the professional standards in the catering services offered Addressed customer comments politely and ensured follow up action if necessary.
7. Consistently sought and implemented ways of improving the quality and cost effectiveness of all food production.

Experience

5-7 Years

Level

Executive

Education

Bachelor Of Arts

Description :

1. Managed 9 full time kitchen staff employees for private upscale CCRC handling daily food production and operations.
2. Controlled ordering and budget expenses of $1.7MM annually.
3. Maintained Health Department average score of 97 percent during tenure.
4. Responsible for hiring and training of new kitchen staff.
5. Designed and implemented a 5-week menu cycle for 500 residents including a mindful menu to promote healthier food options, weekly specials, catering, and special holiday menus.
6. Developed recipes and nutritional analysis for medically supervised healthcare residents.
7. Negotiated kitchen maintenance contract which decreased facility costs by $70K Key member of the dining service committee, which responds to resident concerns to improve overall quality and satisfaction.

Experience

10+ Years

Level

Senior

Education

Hospitality Management

Description :

1. Maintained kitchen condition to standards exceeding health regulations.
2. Handled all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management.
3. Participated in daily kitchen operations including food preparation and food service.
4. Interacted with customers concerning food selections.
5. Directed and participated in daily production of menu items and daily specials.
6. Directed product purchasing, budget and menu development, sanitation management, training associates, scheduling, and ensuring customer satisfaction.
7. Trained and mentored kitchen staff in daily job activities.
8. Designed the kitchen from the ground up for maximum efficiency.

Experience

7-10 Years

Level

Management

Education

Diploma