yyyyyy x. yyyyyy

(xxx-xxx-xxxx • abc@xyz.com

 

 

quality-focused, enthusiastic culinary professional specializing in restaurant / banquet operations, food service / set-up, kitchen management, menu planning, and inventory control eager to offer 23 years of broad experience within diverse environments toward maximizing a progressive employer s productivity and profitability.

 

profile of qualifications

 

         top-performer who excels in leading results-driven kitchen teams in completing key restaurant and / or banquet operations goals.

         integral leader who creates continuous food service improvement programs in cost-effective alignment with company objectives.

         excellent communicator who plans, prioritizes, and manages various tasks within fast-paced, high-pressure environments.

         ambitious self-starter who demonstrates superior attention-to-detail and sharp analytical skills.

 

key areas of expertise

 

restaurant operations                         relishes / hors d oeuvres                   menu planning                           staff supervision / training

meat / vegetable preparations            product pricing / structures                  vendor / client relations           safety control / inspections

dietary restrictions food prep           commercial kitchen equipment           food / supplies ordering          records / data management

 

professional synopsis

 

         utilized broad scope of industry knowledge toward performing in chief steward, chef, and lead cook roles for such high-profile companies as american cruise lines, as well as seattle s space needle, olympic hotel, red lyon hotel, and flame restaurant.

         expertly handled fast-paced breakfast, lunch, and dinner food service / set-up for up to 900 people daily within a high-volume cruise line kitchen to include contributing strong leadership talents toward proficiently managing 4 top-performing food prep staff.

         played a vital role in maintaining consistent, high-quality food service operations by successfully training cooks on accurate soup, salad, and sauce preparations, as well as monitoring the proper seasoning of diverse meats, vegetables, and desserts.

         demonstrated comprehensive food preparation abilities by skillfully performing meat butchering, dressing, carving, and trimming.

         maximized bottom-line results by managing cost-effective food / supplies inventories to include networking among key vendors, updating detailed records / accounts, and arranging / rotating stock storage areas for seamless restaurant services processes.

         developed wide-ranging restaurant menus to ensure culinary variety and pricing structure that was ultimately supportive to the company s profits, along with concurrently cultivating a strong brand image with superior quality and service standards.

         optimized all-inclusive restaurant safety by maintaining clean working environments; following strict maintenance schedules for equipment and storage areas; and directing efforts to reduce and / or eliminate occupational injuries and financial losses.

 

professional experience

 

 

chief steward / chef / lead cook

american cruise lines (3 years) • space needle (2 years) • olympic hotel (3 years)

red lion hotel (4 years) • flame restaurant (3 years)

 

education

 

chief cook / chief steward training                                                                                                                               piney point school

 

yyyyyy x. yyyyyy

(xxx-xxx-xxxx • abc@xyz.com

 

 

 

 

 

 

date

 

 

hiring agent name

title

company name

address

city/state/zip code

 

dear__________________:

 

i am currently seeking a challenging [ insert job title ] role, and am submitting my resume for your review.

 

i am excited to build a rewarding career with your company, and am confident that my proven skills can achieve your key objectives.  i can offer 23 years of solid experience in restaurant / banquet operations, kitchen management, and food service / set-up, and am well-versed in all facets of menu development, inventory control, and regulatory compliance.

 

to complement my background, note that i completed rigorous chief cook / chief steward training at piney point school.

 

within my career, i have utilized my broad scope of food services knowledge toward performing in chief steward, chef, and lead cook roles for such high-profile companies as american cruise lines, as well as seattle s space needle, olympic hotel, red lion hotel, and flame restaurant.  during this time, i successfully managed top-performing kitchen staff; handled cost-effective food / supplies ordering and inventory control; developed wide-ranging menus to ensure culinary variety and pricing structure supportive to restaurant bottom-lines; and guaranteed safe and productive work environments by strictly adhering to set policies and procedures.  as this is just a sampling of my job history, please kindly refer to my enclosed resume for additional experience.

 

you will find me to be a solutions-focused leader who can contribute superior attention-to-detail and sharp analytical abilities.  in addition, i can plan, delegate, and manage multiple restaurant tasks within fast-paced, deadline-driven environments while streamlining overall kitchen processes to increase productivity, efficiency, and quality.  for the sum of these aforementioned reasons, i believe i will prove to be an incredible asset to your team.

 

i look forward to hearing from you, and thank you in advance for your time and consideration.

 

sincerely,

 

 

 

robert a. miller