The job description of a Corporate Executive Chef goes far beyond managing the kitchen of restaurants. The job duties include managing all aspects of a chain of hotels or corporation and restaurant groups. The other core duties listed on the Corporate Executive Chef Resume include the following – keeping the customers satisfied; hiring and training staff; taking responsibility for planning and promoting the menus of the restaurant group; knowing customer-s likes and dislikes; giving prepared food the final touch; and performing various administrative duties.
The best chef is the one who can show evidence of the following – ability to comply with nutrition and sanitation regulations; keeping up with cooking trends and best practices; working knowledge of various computer software programs, and deep understanding of business management and marketing. A keen sense of smell, taste and an aesthetic appreciation of food preparation are some vital skills required for the post. A culinary degree is common on job resumes.
Summary : Extensive experience in a variety of culinary and management environments. Solid background in Menu Development, Facility Design, Cost Controls, Inventory Controls and Staff Development.
Developed and implemented a food and physical safety action plan to meet regulatory compliance codes.
Raised critical ESS and GSS survey scores from company-managed hotels for overall satisfaction in food and beverage and quality of food.
Established Avendra procurement program, elevating purchasing bracket to highest level of compliant.
Ranked hotels on ESS and GSS scores for overall satisfaction in F&B and quality of food.
Conducted Q&A audits focused on delivering the brand promise, ensuring compliance with brand standards and reviewing annual performance.
Developed and implemented brand differentiators and companywide SOP and F&B brand standards in support of client brand promise.
Collaborated with RVP, GM and hotel teams on an action plan, timeline and processes for compliance to address F&B challenges.
Conducted maintenance and monitoring of departmental transfers and credits with accurate account coding resulting in improved departmental profitability.
Experience
7-10 Years
Level
Management
Education
Certificate
Corporate Executive Chef I Resume
Objective : Regional chef and Executive Chef for several corporations and restaurant groups. Hired, trained and terminated teams of staff.
Skills : Customer Service Skills, Cooking.
Description :
Designed all the kitchen outlets and input for the dining areas.
Planned, organized and controlled all aspects of this project, ensuring engagement, commitment and risk management.
Created and translated recipes by simplifying steps for execution replication.
Effectively established contracts with local and nationwide purveyors, managing contract agreements and budgets and oversaw the product order.
Wrote all of the required sanitation manuals (HACCP) and recruited and interviewed culinary staff via the internet, newspaper advertisement.
Responsible for updated an old culinary concept.
Developed new core menus and recipes, built on-line culinary resource for franchise partners.
Experience
2-5 Years
Level
Junior
Education
Diploma
Jr. Corporate Executive Chef Resume
Objective : Extensive experience in food planning, procurement, and management. Excellence in providing exceptional leadership while simultaneously managing multiple restaurants.
Skills : Management, Cooking Skills.
Description :
Responsible for new menu development, menu design, recipe costing, and ordering procedures.
Maintained and operated main production commissary involving daily bread, pastry, cake, and deli production for five locations.
Maintained and operated main warehouse facility and inventory.
Inspected and visited all stores on a weekly basis to make sure all guidelines, preparation, and plating of all food items.
Enforced execution of menu items in a timely and efficient manner, with a focus on quality control, presentation, and cooking techniques.
Hired and cross-training of culinary teams in saute, fry, grill, expo, and pantry stations.
Worked knowledge of Aloha operating system, Microsoft Excel, Word and Must Have Menu design software.
Experience
2-5 Years
Level
Junior
Education
Associate In Culinary
Corporate Executive Chef II Resume
Headline : To obtain a rewarding position within a professional and growing company where proven leadership, work experience and creativity can contribute to an organization and lead to new challenges.
Responsible for spearheading menu development, procurement, purchasing and receiving standards.
Instituted corporate recipe and cost development program nationwide via Chieftec software.
Stored and corporated commissary for all catering and convention services.
Participated as a guest chef at James Beard Foundation's Chefs.
Responsible for opened new domestic and international projects, i.e.
Lead developed and managed kitchen team and service to ensured culinary skills, team work and high performance of staff.
Developed and implemented with the restaurant manager, policies, controls and procedures that would continuously enhance efficiency.
Experience
5-7 Years
Level
Executive
Education
Psychology
Corporate Executive Chef/Representative Resume
Summary : Chef with extensive knowledge and experience in all aspects of the food and beverage industry, looking for a corporate chef position with forward thinking restaurant company.
Skills : Technical Skills, Cooking.
Description :
Reported directly to the CEO in collaboration on menu ideation, COGS goals and long-term brand vision.
Opened locations since joining the company and helped streamline the opening process for the culinary operations.
Developed an online and iPad based training program for newly hired hourly team members and managers thereby increasing retention and performance.
Worked with the beverage director, increased beverage mix by developing chef-driven alcoholic and nonalcoholic beverages.
Created and maintained of all catering menus, restaurant menus, holiday, seasonal menus, and pastry menus.
Established a cohesive team between the front & back of the house.
Responsible for directing all kitchen functions including food purchasing,
Experience
7-10 Years
Level
Management
Education
Culinary Arts
Corporate Executive Chef/Executive Resume
Objective : Proven, success-driven professional with a creative eye and a talent for restaurant business at any scale; seeking a company that will benefit from unique blend of abilities and expertise.
Skills : Cooking Skills, Management.
Description :
Co-directed and managed the operations for a premier catering company that had banquet facilities and restaurants.
Consulted a team that helped establish two culinary Schools.
Created the concept for high gourmet shops.
Created a high-end Sunday Brunch that rank among the top in the country.
Wrote standard operations procedures for all foodservice operations.
Created, developed and implemented menus for all of our establishments and to continually improve revenue and profit margins.
Hired, oversaw, coached and developed a training program for the culinary team members.
Experience
2-5 Years
Level
Junior
Education
Culinary Arts
Asst. Corporate Executive Chef Resume
Objective : Certified executive chef and educator with a diversity of culinary and kitchen management experience. Environments include private country clubs, catering, fine dining, corporate restaurants.
Skills : Technical Skills, Cooking Skills.
Description :
Facilitated all functions necessary to implement a new concept restaurant into these markets.
Researched Churrascaria elements stateside and in Brazil.
Hired and trained staff for this unique concept, implemented all menus, recipes and standard operating procedures.
Separated location with star bucks as well as a grab and go retail store.
Catered many events for RVP's Accomplishments sales have doubled in last year.
Charged of balance menu development including daily specials and themes, recipe development and client satisfaction.
Responsible for updating an old culinary concept.
Experience
2-5 Years
Level
Junior
Education
Bachelor Of Arts
Lead Corporate Executive Chef Resume
Summary : A executive culinary position in the food industry where all talents, passion, expertise and experience can be fully utilized.
Skills : Customer Service, Management.
Description :
Developed hundreds of successful products for this dynamic company.
Tracked emerging food trends to drive innovation and renovation of existing product categories.
Acted as company culinary spokesperson in print, radio and television.
Responsible for all product preparation instructions, recipes and videos.
Trained all other departments on all new products through cuttings and presentations.
Part of the leadership team that has grown sales in the past decade.
Project leader for an online recipe center where hosts hundreds of recipes utilizing our products.
Experience
10+ Years
Level
Senior
Education
Research
Associate Corporate Executive Chef Resume
Summary : Seeking a long term opportunity as an Executive Chef, being able to utilize diverse experiences in both high volume private clubs and healthcare settings.
Royal Recovery Centers provided different phases of drug rehabilitation.
Created and standardized innovative menus and recipes, including daily specials.
Established all techniques for food presentation ensuring quality and consistency.
Set up a Preventive Maintenance Program for all kitchen equipment and refrigeration.
Maintained Culinary Operational budget and projected future capital expenses.
Negotiated and set up all supply vendors, maximizing purchasing power.
Responsible for all back of the house operations, procedures, and cost control measures for all three units.
Experience
7-10 Years
Level
Management
Education
Certificate In Culinary Arts
Corporate Executive Chef Resume
Objective : Obtain a Chef position utilizing passion, talents and innovative ideas to further education, knowledge and career in an ever growing culinary industry.
Skills : Customer Service, Baking Techniques.
Description :
Responsible for menu design and implementation for Capital Ale House Units.
Created and standardized all menus and recipes for the company.
Hired and trained Executive Chefs for each unit.
Redesigned and implemented a new banquet program to include off-site catering.
Consolidate and standardize all purchasing.
Set up and maintained all food, labor and inventory budgets.
Opened two more locations mirroring original property methods and techniques.
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