Yyyyyy x. yyyyyy

 

78-40 164th Street, #4P l Xxxxxx, XXXXXX xxxxxx l (xxx-xxx-xxxx l abc@xyz.com

 

uality- and Details-focused Culinary Specialist eager to contribute knowledge gained from 20 years of progressive food services management experience, as well as solid academic credentials and professional certifications, toward an employer s success within a rewarding Sous Chef or Executive Chef position.

 

Profile of Qualifications

 

Kitchen Operations          Food / Labor Costs          Regulatory Compliance          Workflow Prioritization          Team Building / Training          Menu / Recipe Development          Pricing Structures / Promotions

Quality Control          Safety / Sanitation          Inventory / Purchasing          Special Events Catering          Equipment Maintenance          Client / Business Relations          Diverse Culinary Techniques

 

Technical Summary

 

Microsoft Windows • Microsoft Office Suite • Menu Builder • eSysco Ordering • Internet Applications

 

Professional Experience

 

 

Sous Chef

         Utilize broad scope of professional food services knowledge toward directing multi-outlet, union operations providing 600-1,000 covers daily, including handling a $400,000 yearly budget, profit / loss management, and creative menu development.

         Lead strategic decision-making for high-volume fine dining, la carte, and banquet services, along with recruiting, training, and supervising a top-performing 40-members staff and planning and prioritizing tasks to maximize use of key resources.

         Ensure seamless operations by overseeing safety / sanitation and quality control, along with cost-effectively managing pricing structure, inventory control, and purchasing activities which are instrumental in boosting bottom-line results.

         Contribute strong communication skills toward interfacing with clientele to ascertain catering needs and requirements.

 

 

Executive Chef / Manager

         Applied dynamic leadership talents toward directing all facets of operations management, menu development, food preparation, profit / loss, inventory control, and quality assurance per strict compliance with FDA standards / guidelines.

         Drove business growth by recruiting, training, and managing a 15-member staff, including overseeing comprehensive catering and special events planning, as well as monitoring diverse safety and sanitation activities for superior efficiency.

 

 

Owner / Manager

         Strategically steered management of a high-volume catering compaxxxxxx, including directing kitchen operations; handling budgets up to $250,000; recruiting, training, and supervising a 25-member staff; and prioritizing team tasks / workflow.

         Optimized organizational revenue by overseeing all menu development, seasonal promotions, price structuring and food / labor costs, along with managing profit / loss, purchasing, inventory control, and safety / sanitation protocols.

 

Education

 

Peter Kump s Xxxxxx Cooking School                                                                                                Restaurant Management

Xxxxxx Restaurant School                                          Culinary Arts Degree with a Certificate in Restaurant Management

Xxxxxx College                                                                                                                                                 Business Management

 

Certifications

 

ServSafe Certificate • Xxxxxx City Food Handlers Certificate • Long Island Food Handlers Certificate