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yyyyyy x. yyyyyy

                                        0000 xxxxxx xxxx , xxxx , xxxxx 00000

(860) 0000 xxxxxx xxxx , xxxx , xxxxx abc@xyz.com

career objective                              

results-driven executive chef eager to contribute creative cooking skills and extensive culinary knowledge toward actively supporting the employer in optimizing financial performance

profile                                                

offer more than 20 years of experience managing kitchen operations and creating exciting recipes in fast-paced, high-volume businesses generating millions of dollars in annual sales with expertise in:

ø  full-scale food preparation and development efforts including menu design, costing and ingredient procurement, and staff training and instruction

ø  demonstrated ability to create client-specific presentations and products vital to maximizing customer satisfaction and retention

ø  proactively monitor evolving trends and competition to develop market penetration strategies; successfully increase recognition and sales

ø  effectively maintain inventory, order supplies, and adjust recipes to attain highest profit margins and quality standards

ø  sharp business acumen with dynamic communication, presentation, negotiation, and relationship management skills

ø  effectively ensure a safe, clean, and sanitary environment

professional experience                

co-owner and executive chef, bravo bravo and azu restaurants, mystic, ct                                        2001 c 2008

  • successfully steered all aspects of daily operations for two award-winning restaurants with more than $4 million in annual revenue; consistently received outstanding customer and critic reviews
  • directed all food preparation activity; including designing unique menus, developing innovative recipes, training personnel on proper preparation and safety techniques, managing kitchen, ordering and inventory, and guiding staff on a daily, ongoing basis
  • effectively controlled comprehensive finances and restaurant budgets; established cost controls to ensure best value, identified and evaluated vendors, worked closely with accountants

 

executive chef and general manager, the inn at mystic, mystic, ct                                                      1999 c 2001

  • proficiently ran full-service 110-seat flood tide restaurant and all catering at this renowned destination inn
  • handled comprehensive food and beverage service and designed customized menus for a diverse range of clients hosting banquets and events for up to 250 people

 

co-owner/operator, deux chefs catering, austin, tx                                                                            1997 c 1999

  • expertly crafted original, upscale pastries for leading hotels, restaurants, and caterers; additionally catered small events including passed hors d'oeuvres, cocktail hours and plated dinners
  • designed client-specific products and provided superior service resulting in impeccable reputation and strong repeat business

 

executive chef, windstar cruises / holland american cruise lines                                                          1996 c 1997

  • consistently exceeded guest expectations on this 4-star, 4-diamond cruise line; achieved excellent levels of corporate and guest satisfaction
  • actively designed and costed all menus, directly led and trained exceptional kitchen team, ensured proper preparation of all food

 

executive sous chef, omni hotels, collonade hotel, coral gables, fl                                                   1996 c 1994

 

sous chef, movenpick hotels, regensdorf, switzerland                                                                                     1992 c 1994 

 

restaurant and kitchen manager, cisco s caf , miami, fl                                                                    1984 c 1992

education                                           

associate s degree in culinary arts, florida culinary institute, west palm beach, fl                                          1991

 

studies in business administration, youngstown state university, youngstown, oh                                 1981 c 1984

 

~ certification & affiliations ~

 

safe serve certified ~ american culinary federation ~ national restaurant association ~ local chamber of commerce


 

yyyyyy x. yyyyyy

                                        0000 xxxxxx xxxx , xxxx , xxxxx 00000

(860) 0000 xxxxxx xxxx , xxxx , xxxxx abc@xyz.com

 

 

date

 

 

 

hiring agent name

title

company name

address

city/state/zip code

 

dear__________________:

 

i am currently seeking a challenging career opportunity in a corporate chef capacity and am submitting my resume for your review.  in advance, thank you for your time and consideration.

 

as demonstrated in the accompanying resume, my professional qualifications include numerous years of progressive experience designing and producing inventive, tasty recipes that achieve excellent reviews and client satisfaction.  i excel at identifying and addressing client specific needs and have a solid track record of creating cost-effective and delicious menus.  my extensive experience as both an operational manager and executive chef has consistently proven instrumental in my ability to develop exciting food products for diverse customer bases, increase brand awareness, and attain continued financial growth and success.  to complement this background, i offer  a degree from the florida culinary institute as well as additional studies in business administration.

 

as an employee, you will find me to be a driven team player committed to supporting you in achieving your objectives through superior performance.  i am confident that i could be a valuable asset to your company, and look forward to interviewing with you in the near future.

 

sincerely,

 

 

 

yyyyyy x. yyyyyy

 

 

 

 

 

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