Strong leadership and management qualifications combined with outstanding cross-cultural communications, interpersonal and team-building skills. Excellent qualifications in planning, budgeting, expense control staffing, training and quality management. Extensive experience with five-star establishments and high-end clientele.
Special Event Planning
Creative Menu Development
Team Building & Development
Quality Assurance and Control
Fine Dining/A la Carte/Catering
Ø Demonstrated mastery of numerous food styles with specialized knowledge of menu development, recipe creation, effective management techniques as well as client relations and repeat business strategies.
Ø Comprehensive understanding of staff training in culinary arts, image and concept.
Ø Effective manager with experience in costing, sales and profit analysis.
Ø Skilled supplier negotiator.
Ø Extensive experience in the control of kitchen operations.
Ø Talented in the management of international kitchen.
Ø Systematically excel in progressively responsible qualifying positions of the Culinary Arts and all related areas.
Ø Successfully completed European apprenticeship at Luxury Grand Hotel, Brenner s Park Hotel & Spa in Germany and worked throughout Germany, Switzerland, England and Austria in numerous capacities from Commis de cuisine to Chef de cuisine.
Ø Manage and maintain comprehensive oversight of all areas of Culinary Department, including menu preparation, procurement, financial analysis and staff training.
Ø Collaborate in a cross departmental manner to ensure information and resource sharing at all times.
Ø Demonstrate dynamic leadership qualities and strong communication skills in successfully steering planning meetings and delivering comprehensive strategies.
Ø Proven history of saving company resources through development and implementation of efficiency best practices resulting in decreased operational costs.
Ø Assume complete responsibility encompassing all phases of kitchen operations from ground zero to testing food products and developing commercial success.
Ø Maintain oversight of plate preparations and quality control procedures and handle all potential issues in a proactive and immediate manner.
Ø Effective in meeting product budgetary restrictions while meeting planned target dates.
Ø Excellent people skills, including evaluating, hiring, training and supervising both management and production employees in labor relations.
Ø Technology savvy and proficient in multiple software platforms as well as web-design.
Ø Consistently coach and train staff to produce greater output while optimizing quality.
Ø Designs numerous methodologies to improve quality level of food products.
Ø Established quality control procedures and provides insightful analysis of major cost areas and implementation of many cost-saving innovations such as portion control and managing employees to be quality-conscious in an efficient way and eliminating unnecessary waste.
Ø Achieved highest scores at Preferred Hotel inspections.
Ø Worked with Service Staff on proper food education in all outlets.
Ø Catered and accountable for Dinner events up to 1,400 guests.
Ø Developed and executed profitable Plate Retherm Banqueting System to achieve highest quality and efficiency in Catering Department.
Ø Responsible for creating formal Gala Dinners for the highest dignitaries including Bill Clinton, Margaret Thatcher, Bill Gates and celebrities from the Film and Music industry.
Executive Chef, Milwaukee Athletic Club, Milwaukee, WI 2001-Present
- A Platinum private Club of America, Full service Private Club with 1,500 members, 20,000+ sq. ft. of meeting space, room-service and full service restaurant
Primary responsibilities include conducting comprehensive oversight of all kitchen operations in high volume Private Club setting including quality execution of food preparation. Specific duties and achievements include:
Successfully work with house committee on creative menu design to achieve overall satisfaction for our membership.
Cater multitude of social and formal events up to 650 plated Dinners and 1000 Buffet setting.
Plan and host exclusive wine maker and seasonal themed specialty dinners monthly for exclusive members and clients.
Host seasonal and themed cooking classes for Club members.
Train and monitor food trends and plate presentation.
Prepare necessary data for budgetary compliance and adherence standards.
Take corrective action where necessary to help ensure that financial goals are met.
Ensure highest standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
Consistently improve and exceed guest satisfaction scores through proper coaching of staff.
Executive Chef, The Pfister Hotel, Milwaukee, WI 1996-2001
- Member of preferred & historic hotels, 4 AAA diamonds, 307 guest rooms, 2 restaurants, over 25,000+ sq. ft. of meeting space, 15 meeting rooms and 24 hour room service and accommodations for up to 1,500 guests.
Primary responsibilities include management full P&L responsibility with food budget of $5.7M.
Capitalized on all opportunities to emphasize importance of culinary excellence in ala carte and catering food service.
Consistently remained under fiscal budget by 29%.
Responsible for staff of 38 cooks and 3 sous chefs plus purchasing manager and kitchen steward with staff of fifteen (15).
Executive Chef / Owner, Restaurant Rieschen, Bavaria, Germany 1987-1996
- Leading restaurant in area and very well known for regional cuisine with a unique culinary twist.
Primary responsibilities include management of operations with annual revenue of $2.5M in gross food sales and ensuring that food cost were consistently kept at 29.5%.
Developed top apprentices each year in the area in culinary arts.
Conducted extensive training for skilled culinary team related to superior dining experience.
Developed and implemented well established purchasing system and negotiation skills with suppliers.
Catered extensive events for up to 300 guests.
Earlier Culinary Experience
- Chef Tournant, Four Diamond Dorint Hotel and Resort, Inzell, Bavria, Germany (2 years)
- Commis de Cuisine & Chef Entremetier, Park Hotel, Vitznau, Switzerland (3 years)
- Culinary Apprenticeship, Luxury Brenner s Park Hotel & Spa, Germany (4 years)
n Diploma - Culinary Arts and Hotel Management, The Berufsfachschule Villingen, Schwenningen, Germany
n Diploma C Culinary Dietician Degree, The Hotelfachschule, Heidelberg, Germany
n Specialized Training Certifications (Current) C Food Safety, CPR, AED
n Board Advisor - Milwaukee Area Technical College for the Culinary Arts.
NAME HERE OF RECIPIENT
NAME HERE OF COMPANY
Dear RECIPEINT NAME:
Recent research into COMPANY NAME prompted me to immediately update my resume for your review. Based on my knowledge of this company, I am very interested in interviewing for STATE POSITION YOU ARE SEEKING. I offer several years progressive advancement in key roles as an Executive Chef and am skilled at all phases of planning, supervising, and execution of medium to large scale culinary projects. I am particularly skilled at comprehensive kitchen operations, budget and financial management, working directly with all departmental resources, scheduling and inventory tracking as well as cost control, directing and leading staff, understanding project plans and specifications, and problem solving with minimal impact to the overall operation.
I have worked as a technical expert in various forms within this sector so I am accustomed to integrating into various cultures and environments. I am experienced at managing others as well as developing and implementing best practices models to increase efficiency and thus completion of projects on time and on budget. I offer several years of formal training and education as well as making significant contributions the companies and clients for which I have worked.
I am an exceptionally hard worker and my peers consider me a strong team player. My enthusiasm comes from working directly with food products and streamlining and improving processes as evidenced by my accomplishments and contributions to my past employers. I am also capable of assimilating into a new environment easily and feel that I could quickly become part of your team. I enjoy the chance to work directly with various departmental resources in both learning and mentoring fashions. I am selectively seeking a company who is progressive thinking and in need of a professional who can make an immediate and positive impact on productivity and processes.
After your review of my resume, I hope you will agree that this would be a mutually beneficial arrangement. I plan to call you early next week. At that time, I can answer questions concerning my background and experience and we can discuss the desirability of an introductory meeting. Please contact me sooner if you wish to talk before then. I look forward to speaking with you.
Our meeting this morning was both enjoyable and informative. I want to thank you for taking the time to share with me your thoughts and ideas about the opportunity of joining your organization.
Based on our discussion, I am confident that I can make a strong contribution to the company. It seems that you are looking for someone with proven strengths in the development, launch, and management of culinary aspects of your organization, coupled with solid communication skills, and the ability to develop and execute successful process improvement initiatives.
I feel that my experience demonstrates a strong track record in these areas. As you may recall, I am a polished, results-driven and versatile Executive Chef leveraging proven strengths to drive efficiency and increase productivity of operations. I am also astute in quality assurance, development of training and growth plans, and strategic growth initiatives.
My key proficiency and career path has been very versatile and my primary work has included problem analysis and resolution, work efficiency, cost savings and containment, relationship building, and departmental collaboration.
I would welcome the opportunity to do the same for your company. I am very interested and enthusiastic about the possibility of meeting you again. I look forward to hearing from you on DATE to discuss our next steps. If I do not hear from you on this date, I will contact you to follow up.
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