Corporate Executive Chef Resume Samples

Description :

1. Developed and implemented a food and physical safety action plan to meet regulatory compliance codes.
2. Raised critical ESS and GSS survey scores from company-managed hotels for overall satisfaction in food and beverage and quality of food.
3. Established Avendra procurement program, elevating purchasing bracket to highest level of compliant.
4. Ranked hotels on ESS and GSS scores for overall satisfaction in F&B and quality of food.
5. Conducted Q&A audits focused on delivering the brand promise, ensuring compliance with brand standards and reviewing annual performance.
6. Developed and implemented brand differentiators and companywide SOP and F&B brand standards in support of client brand promise.
7. Collaborated with RVP, GM and hotel teams on an action plan, timeline and processes for compliance to address F&B challenges.
8. 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

Description :

1. Designed all the kitchen outlets and input for the dining areas.
   
2. Planned, organized and controlled all aspects of this project, ensuring engagement, commitment and risk management.
3. Created and translated recipes by simplifying steps for execution replication.
4. Effectively established contracts with local and nationwide purveyors, managing contract agreements and budgets and oversaw the product order.
5. Wrote all of the required sanitation manuals (HACCP) and recruited and interviewed culinary staff via the internet, newspaper advertisement.
6. Responsible for updated an old culinary concept.
7. Developed new core menus and recipes, built on-line culinary resource for franchise partners.

Experience

2-5 Years

Level

Junior

Education

Diploma

Description :

1. Responsible for new menu development, menu design, recipe costing, and ordering procedures.
2. Maintained and operated main production commissary involving daily bread, pastry, cake, and deli production for five locations.
3. Maintained and operated main warehouse facility and inventory.
4. Inspected and visited all stores on a weekly basis to make sure all guidelines, preparation, and plating of all food items.
5. Enforced execution of menu items in a timely and efficient manner, with a focus on quality control, presentation, and cooking techniques.
6. Hired and cross-training of culinary teams in saute, fry, grill, expo, and pantry stations.
7. 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

Description :

1. Responsible for spearheading menu development, procurement, purchasing and receiving standards.
2. Instituted corporate recipe and cost development program nationwide via Chieftec software.
3. Stored and corporated commissary for all catering and convention services.
4. Participated as a guest chef at James Beard Foundation's Chefs.
5. Responsible for opened new domestic and international projects, i.e.
6. Lead developed and managed kitchen team and service to ensured culinary skills, team work and high performance of staff.
7. Developed and implemented with the restaurant manager, policies, controls and procedures that would continuously enhance efficiency.

Experience

5-7 Years

Level

Executive

Education

Psychology

Description :

1. Reported directly to the CEO in collaboration on menu ideation, COGS goals and long-term brand vision.
   
2. Opened locations since joining the company and helped streamline the opening process for the culinary operations.
3. Developed an online and iPad based training program for newly hired hourly team members and managers thereby increasing retention and performance.
4. Worked with the beverage director, increased beverage mix by developing chef-driven alcoholic and nonalcoholic beverages.
5. Created and maintained of all catering menus, restaurant menus, holiday, seasonal menus, and pastry menus.
6. Established a cohesive team between the front & back of the house.
7. Responsible for directing all kitchen functions including food purchasing, 
   

Experience

7-10 Years

Level

Management

Education

Culinary Arts

Description :

1. Co-directed and managed the operations for a premier catering company that had banquet facilities and restaurants.
2. Consulted a team that helped establish two culinary Schools.
3. Created the concept for high gourmet shops.
4. Created a high-end Sunday Brunch that rank among the top in the country.
5. Wrote standard operations procedures for all foodservice operations.
6. Created, developed and implemented menus for all of our establishments and to continually improve revenue and profit margins.
7. Hired, oversaw, coached and developed a training program for the culinary team members.

Experience

2-5 Years

Level

Junior

Education

Culinary Arts

Description :

1. Facilitated all functions necessary to implement a new concept restaurant into these markets.
2. Researched Churrascaria elements stateside and in Brazil.
3. Hired and trained staff for this unique concept, implemented all menus, recipes and standard operating procedures.
4. Separated location with star bucks as well as a grab and go retail store.
5. Catered many events for RVP's Accomplishments sales have doubled in last year.
   
6. Charged of balance menu development including daily specials and themes, recipe development and client satisfaction.
   
7. Responsible for updating an old culinary concept.

Experience

2-5 Years

Level

Junior

Education

Bachelor Of Arts

Description :

1. Developed hundreds of successful products for this dynamic company.
2. Tracked emerging food trends to drive innovation and renovation of existing product categories.
3. Acted as company culinary spokesperson in print, radio and television.
4. Responsible for all product preparation instructions, recipes and videos.
5. Trained all other departments on all new products through cuttings and presentations.
6. Part of the leadership team that has grown sales in the past decade.
7. Project leader for an online recipe center where hosts hundreds of recipes utilizing our products.

Experience

10+ Years

Level

Senior

Education

Research

Description :

1. Royal Recovery Centers provided different phases of drug rehabilitation.
2. Created and standardized innovative menus and recipes, including daily specials.
3. Established all techniques for food presentation ensuring quality and consistency.
4. Set up a Preventive Maintenance Program for all kitchen equipment and refrigeration.
5. Maintained Culinary Operational budget and projected future capital expenses.
6. Negotiated and set up all supply vendors, maximizing purchasing power.
7. 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

Description :

1. Responsible for menu design and implementation for Capital Ale House Units.
2. Created and standardized all menus and recipes for the company.
3. Hired and trained Executive Chefs for each unit.
4. Redesigned and implemented a new banquet program to include off-site catering.
5. Consolidate and standardize all purchasing.
6. Set up and maintained all food, labor and inventory budgets.
7. Opened two more locations mirroring original property methods and techniques.

Experience

2-5 Years

Level

Junior

Education

BS