Executive Chef Resume Sample by mplett

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									JESSE KENDALL
123 ELM STREET ♦ MIAMI, FL, 33183 ♦ (305) 555-5555

EXECUTIVE CHEF
Accomplished leader with distinguished culinary and management career encompassing fine dining, hotel restaurant management, and
high volume catering. Strong leadership qualifications combined with outstanding team building skills. Background in providing
exceptional regional leadership while directing multiple chain stores simultaneously. Significant contributor to revenue/profit growth
through aggressive improvements in quality, productivity, operational efficiency, and customer service. Demonstrated expertise in:
                  ●   Food/Beverage & Labor Cost Controls               ●   Staff Training & Development
                  ●   Purchasing & Inventory Management                 ●   New Facilities Start-Up
                  ●   Food Preparation & Presentation                   ●   Budget Administration
                  ●   Special Events Management                         ●   Quality Assurance & Control
                  ●   Customer Service & Guest Relations                ●   Innovative Menu Development & Planning

PROFESSIONAL EXPERIENCE

EXECUTIVE CHEF, ABC MOUNTAIN CLUB, Miami, FL                                                                                 20xx-20xx
Coordinated and oversaw all kitchen activities for three food service operations including ABC, a fine dining public restaurant, BCD, a
private casual restaurant with a John Dowe Signature Golf Course, and CDE, a casual restaurant with a Southern Florida Premiere
Golf Course. Developed menus and kitchen planning for XYZ Camp, a mountaintop fine dining public restaurant. Led and trained staff
of 40 in peak season. Hired, trained, and supervised Purchasing Agent.
Delivered Results:
     Chosen to represent the East Coast at the 20xx “Best in the East” James Beard Dinner.
     Lowered food costs by 5% and labor costs by 7%.
     Taught leadership classes to F&B managers and supervisors.
     Wrote standard operating procedures for the kitchens of all food service operations.
     Established cohesive operations between front and back of house; organized and standardized all purchasing, receiving and
        inventory procedures for food service operations.
EXECUTIVE CHEF, BCD Restaurant, Miami, FL                                                                                20xx-20xx
Directed all aspects of the kitchen; instrumental in hiring General Manager, Catering Director, Assistant Manager, and all Front of
House Managers. Helped develop a cohesive team between the front and back of house. Taught leadership classes to all kitchen
staff. Successfully implemented changes to the menu on a daily basis depending upon quality of product.
Delivered Results:
     Provided one week of service to EFG Restaurant, a 5-star, 5-siamond Relais and Chateau Property; helped two cooks move
        on to work at the property.
     Partnered with staff to create a positive, productive work environment.
     Developed highly effective inventory, ordering, and purchasing controls.
EXECUTIVE CHEF, FGH OYSTER BAR / GHI ITALIAN HOUSE / IJK CATERING & HOSPITALITY, Miami, FL                             20xx-20xx
Co-owned IJK Catering & Hospitality and managed all kitchen activities. Opened The FGH Oyster Bar while overseeing the GHI Italian
House and IJK Catering & Hospitality. Catered high-end events for 25 to 1,500 guests. Managed staff of 35.
Delivered Results:
     Increased sales at GHI Italian House 10% by enhancing quality of food and installing a new General Manager.
     Opened The FGH Oyster Bar and started IJK Catering & Hospitality with great success.
     Expertly controlled purchasing practices and inventory levels.

EDUCATION
BACHELOR OF ARTS, CULINARY ARTS, 20xx
Academy of Cuisine, Miami, FL

								
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