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

                                                                                                                                         xxx-xxx-xxxx

                                                                                                                                      abc@xyz.com

 

objective

highly effective hospitality professional with experience in food preparation, sanitation, customer service, staff management and training seeking to utilize abilities in a challenging role.

 

career profile

ø  extensive experience in hospitality, restaurant operations, staff training, customer service, food preparation and sanitation.

ø  serv safe certified and accredited according to acfei standards.

ø  utilization of strong restaurant skills in challenging environments.

ø  proficient in p&l.

 

professional experience

thomas cuisine management                                                                                           2009 - present

executive chef

       skillfully manage all kitchen functions, weekly menus and preparation lists and maintain facilities in accordance with haccp regulations.

 

thaifoon taste of asia, salt lake city, ut                                                                             2007 - 2009

executive chef

       recruited to direct all kitchen operations.

       efficiently interviewed, trained, oversaw and reviewed highly-motivated staff engaged in all aspects of kitchen operations.

       developed comprehensive training manuals and schedules for chefs and other personnel, including cleaning and sanitation.

       managed food, supply and equipment costs.

 

the cheesecake factory, henderson, nv                                                                              2005 - 2006

kitchen manager

       facilitated highly-efficient kitchen operations, managed over 35 staff personnel and maintained high morale/low turnover.

       conducted monthly workshops to keep personnel well-versed in correct menu preparation.

 

the ram, boise, id                                                                                                              2004 - 2005

executive chef

       see job description posted immediately above.

       additionally, developed catering menu.

 

stuart anderson s black angus                                                                                             1999 - 2004

executive chef/sous chef/lead cook

       hired, trained and certified restaurant staff, managed kitchen staff and accounted for all expenditures.

       provided excellent customer service at front of house.

       facilitated procurement.

 

 

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previous experience

prior to above experience, was employed by sundance in capacity of intern working in tree room restaurant at pantry and grill stations; shari s as head server and trainer during attendance at western culinary institute; tgi friday s as line cook leading shift staff, training crew for new stores and working all kitchen stations; albertson s as meat cutter preparing and packaging cuts of beef, pork, chicken and seafood and cleaning equipment and shoney s as lead cook supervising ten coworkers.

 

 

education

western culinary institute, portland, or

acfei accreditation program, 1999

course covered such subjects as a la carte fine dining, garde management, soups, stocks and sauces, international cuisine, management training, dining room services, wine studies, nutrition, purchasing and cost control, menu and recipe planning and store room procedures.