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(xxx-xxx-xxxx                                                                          abc@xyz.com

objective

 

performance-driven, quality-focused executive chef eager to contribute extensive background toward

supporting a dynamic organization in optimizing operations, guest satisfaction and bottom-line profits

profile

 

offer over 20 years of kitchen experience, including extensive background in an executive chef capacity, with expertise in steering broad-scope kitchen/food service operations ~ diverse background in a variety of professional settings ranging from a 5-star caribbean resort to cruise line and yacht, servicing as many as 2k guests including high-profile government officials and vips ~ comprehensive experience in operations, inventory control, procurement, quality assurance, menu planning, and sanitation standards compliance ~ expertise in defining, developing and implementing strategies to improve processes, boost productivity and reduce/control costs ~ excel in training, scheduling and leading top-performing teams

 

~ key achievements ~

ø  strategically controlled shamrock s inventory to increase annual profits by $500k

ø  resourcefully promoted catering services to expand/diversify revenue streams, generating an additional $120k in annual business

ø  effectively decreased costs by 30% for caribbees hotel

ø  while executive chef on vela star yacht, spearheaded kitchen upgrade to boost productivity and introduced new menu that substantially reduced costs while improving quality

ø  decreased kitchen spending 40% within first year of joining halcyon beach club team

 

career path

 

sous chef; fine dining restaurant -fl                                                                          2002-present

executive chef, shamrock's irish pub & restaurant-rodney bay, st. lucia                     1999-2002

executive sous chef; carnival cruise line, miami, fl                                                     1998-1999

executive chef; caribbees hotel, castries, st. lucia                                                      1996-1998

executive chef, halcyon beach club, castries, st. lucia                                                1988-1996

 

~ experience highlights ~

 

  consistently direct operations and improve processes and systems to enhance inventory control, reduce costs and increase profits; have managed all areas of kitchen operations

  effectively devise and implement proactive staffing practices, policies and training programs to build productive, efficient and quality-focused teams committed to guest satisfaction

  have built a versatile background over course of career, gaining valuable experience in fine dining, catering, buffet, and ala carte services

  successfully served as executive sous chef with each of carnival cruise line s 7 kitchens

  managed high-volume food services/catering for caribbees, a banquet and meeting hotel, with clients including government officials and foreign dignitaries

  held multiple executive positions with halcyon beach club, a 5-star resort, including the opportunity to work on the vela star, a yacht targeting vip clients

education

 

culinary arts degree equivalent earned

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(xxx-xxx-xxxx                                                                          abc@xyz.com

 

 

date

 

 

 

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dear__________________:

 

i am currently seeking to a challenging executive chef position and am submitting my resume for your review.  in advance, thank you for your time and consideration.

 

from steering full-scope kitchen operations, administering budgets and improving processes/procedures to leading high performance teams and facilitating superior guest services, i have consistently excelled in maximizing productivity, efficiency, quality, and profitability as a results-driven executive chef.  i offer a broad background, working with 5-star resorts, fine dining establishments and high-volume meeting/banquet hotels to cruise lines and yachts, and have extensive experience in all forms of food service/menus, including banquet and catering, with guests including government officials, foreign diplomats and vips.

 

as a member of your staff, you will find me to be a driven team player committed to quality guest services and eager to support you in achieving your objectives through superior performance.  i am confident that i could be a valuable asset to your operations, and look forward to interviewing with you in the near future.

 

 

sincerely,

 

 

 

 

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