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yyyyyy x. yyyyyy                                                            0000 xxxxxx xxxx , xxxx , xxxxx 00000

xxx-xxx-xxxx

                                                                                                                                               abc@xyz.com

objective

culinary professional eager to contribute industry expertise as well as academic credentials toward supporting the employer in delivering quality service.

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career profile

ø over six years of exceptional executive chef and sous-chef experience.

ø record of promotion to assignments of increasing authority and responsibility.

ø strong capacity in staff leadership and mentoring.

ø successfully meet/exceed p&l objectives.

ø capacity to develop and launch innovative menu and food presentation initiatives.

ø knowledgeable in training and personnel development.

ø have successfully launched two upscale london restaurants.

ø  skilled in the effective completion of complex food and event objectives.

ø  demonstrated performance in procurement, inventory control and budgeting.

ø  adept in policy/procedure design and implementation.

ø  focus on process improvement and increased productivity.

ø  expertise in all facets of meeting/exceeding quality and sanitation requirements.

ø  deliver exceptional customer service.

ø  strong capacity in staff leadership and mentoring.

ø  well-organized multi-tasker with strong detail orientation.

ø  les amis d escoffier member.

 

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professional experience

spanish cay, abaco, the bahamas                                                                                           2007 - present

private chef

      oversee daily operations of private island for owner.

      supervise staff of 12 including private chef.

      perform bookkeeping and payroll audit, and maintain inventory.

      additionally, act as on-board yacht chef for two 142-foot yachts, including provisioning.

 

the bluff house, green turtle cay, abaco, bahamas                                                                     2006 - 2007

executive chef

      managed all aspects of two restaurants (upscale dining, bar and grill).

      held p&l authority, processed employee payroll and supervised staff.

      directed all purchasing, cost-control activities and customer satisfaction.

 

harry s seafood grill, wilmington, de                                                                                          2005 - 2006

executive sous-chef

      directed kitchen staff of 25 employees.

      oversaw inventory, purchasing and payroll accounting.

 

clifton promotions philadelphia/new york promotions for red baron pizza, city, state                  2003 - 2005

event manager

      promoted red baron pizza at airshows, nascar races and other events throughout us.

      compiled and processed appropriate sales and marketing documentation.

 

- continued -

 

yyyyyy x. yyyyyy

page two

 

 

 

 

lloyd s bank, london, uk                                                                                                            1998 - 2003

financial advisor

         successfully achieved challenging business objectives on a consistent basis.

         assumed responsibility for over 350 private accounts.

         top regional sales producer.

 

 

 

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education & certifications

chartered institute of london, london, uk

licensed financial advisor/stockbroker, 1996

 

keuken hoge school, amsterdam, the netherlands

culinary arts major, 1993

 

 

 

other experience

prior to 1998, employed to open multiple restaurants for caf rouge in london, uk.  recruited and trained staff, processed costs and performed budget control.

 

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