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Yyyyyy x. yyyyyy

 

0000 xxxxxx xxxx , xxxx , xxxxx 00000 Phonexxx-xxx-xxxx abc@xyz.com

 

Accomplished Executive Chef with broad-scope culinary background eager to contribute extensive talents toward supporting the employer in optimizing bottom-line performance.

 

Profile


Significant background in the hotel/resort industry and proven skills in menu development for  French, American, Mediterranean, Seafood and Steakhouse specialties.
Sharp financial acumen with proficiencies in F&B purchasing, budgeting, forecasting, and cost control. Proficiency in FOH and BOH (front of house & back of house) operations management. Merge creative flair, commitment to quality and freshness, and passion for food to devise winning menus that propel restaurant to realize excellent levels of customer satisfaction and word-of-mouth referral business. Excel in hiring, training, motivating and mentoring highly productive personnel who adhere to strict safety policies/procedures and aim to achieve unparalleled guest satisfaction.   

 

Selected Achievements:

 

  • Consistently maintained food cost at 27% for Oceanaire Seafood Room, effectively below company standards of 30% - 32%.
  • Voted Orlando Sentinel Reader s Choice for Best Seafood Restaurant in 2008 and 2009.
  • Recognized as Orlando Magazine s Best Seafood Winner in 2008 and 2009.
  • Successfully maintained labor expenses at 8% for Oceanaire Seafood Room.
  • Championed venue logistics and opening/launch of four additional Oceanaire locations by acquiring inventory, performing precise food costing, developing SOPs, coordinating public relations, supervising equipment set-up, and performing recipe tasting.
  • Lowered food cost to below budget and generated profit for first time for Divi Carnia.

 

Professional Experience

 

The Oceanaire Seafood Room, Orlando, FL, 2005 to 2010

Executive Chef & Operating Partner

  • Spearhead full-scope kitchen operations for $4M fine-dining restaurant with comprehensive seafood menu.
  • Oversee P&L management encompassing purchasing, budget management, cost control, and accounts payable and receivable.
  • Demonstrate exemplary leadership talents toward mentoring, directing and supervising 75 BOH and FOH employees.
  • Hire, train and develop all kitchen staff, consistently emphasizing safety compliance and quality control.
  • Apply dynamic organizational skills toward performing inventory control, overseeing menu development, facilitating vendor relations, and devising staff schedules. 

 

Continued

 

 

 

Yyyyyy x. yyyyyy C Page 2 of 2

 

Professional Experience continued

 

Divi Carnia Resort and Casino, St. Croix, Virgin Islands, 2004

Executive Chef

  • Steered complete spectrum of kitchen operations for beach-side hotel and banquet facility providing fine dining, quick service, Sunday brunch, and private banquets for up to 500 people.
  • Strategically reduced food cost to below company standard by effectively maintaining inventory control and controlling purchases.
  • Performed in-depth and frequent budget analysis and forecasting to meticulously control expenses and P&L efforts.
  • Oversaw menu development including wine list.

 

Walt Disney World Resort, Orlando, FL, 1998 to 2004

Chef s Assistant

  • Steadily advanced through increasingly responsible positions based on proven performance and dedication.
  • Completed assignments at Grand Floridian Resort and Spa, 1900 Park Fare, Grand Bakery, Citrico s, The Coral Reef, and Victoria & Albert s (5 Diamond/4 Star).
  • Exhibited impressive multi-tasking expertise in executing convention food service for up to 5,000 attendees.

 

Education

 

Certified Cook, Walt Disney World s Culinary Academy, graduated 2001

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