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Yyyyyy x. yyyyyy
3915 Pecan Valley Dr. Missouri City, Texas
xxx-xxx-xxxx
Executive Chef
Menu Creation ~ Client Retention and Loyalty ~ Kitchen Operations
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. Fluent in French and English.
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 Worked extensively as Private Chef for numerous celebrities and dignitaries, including; President Jimmy Carter, Madonna, French Prime Minister Michel Rocard, King Hussain of Jordan, as well as others.
Functional Competencies
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.
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.
Select Key Accomplishments
Ø Awarded numerous international accolades for exceptional culinary skills and methodologies.
Ø Successfully oversaw the start-up through full production of several restaurant and hotel operations.
Ø Reduction of number of employees with greater output.
Ø Improvement in quality level of food products.
Ø Established quality control procedures. 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 Responsible for entire restaurant purchasing including selection and negotiation with all vendors.
Ø Implementation of sales-promoting activities and procedures with experience gained in top highly competitive Hotels and restaurant, including three that are internationally acclaimed.
Professional Career Track
Personal Chef, Client Confidential 2008-Present
Primary responsibilities include conducting comprehensive meal preparation, planning and stocking of the kitchen, including the ordering of groceries. Specific functions included;
Knowledge of different types of menus (Classic French cuisine, Fusion, International, Spa, Mediterranean, Healthy Cooking with the ability to accommodate special dietary needs (diabetic, low carb/low fat etc )
Responsible for the organization and operation of the kitchen (keeping the kitchen equipment updated and maintained)
Presentation and serving of the food (Creative and with high quality)
Planning a private party,( birthday, anniversary, garden/tea parties, special occasion) including presentation of the menus for approval.
Assisting with the wine cellar selection
Maintaining a high standard of hygiene with myself as well as in the kitchen at all times
Traveling in advance for organizing a meal and kitchen preparation when needed
Executive Chef, Red and White Bistro and Catering 2006-2008
Main responsibilities included preparation and processing of various accounts-related data, including;
Oversee all kitchen operation in high volume, including quality, execution and financial responsibility. Supervise 25 team members, manage recruiting, training, scheduling, planning, purchasing, inventory, sanitation, menu research /development and food/labor cost. Manage over 10 million in food sales.
Consistently met or exceeded budget while controlling expenses.
Beat year-end labor cost by 3% through implementation of cross training and other efficiently-enhancing efforts.
Contributed to repeat business and positive word-of-mouth publicity, ending fiscal year a 12% increase in sale over the projections
Executive Chef, Sacro Desco, Inc 2003-2006
Main responsibilities included preparation and processing of various accounts-related data, including;
Matched purchase orders to invoices for quantity, amount and taxable verification;
Maintained vendor files for correct address and terms
Compiled all needed documentation for internal audits;
Verified credit card travel and employees expenses;
Interpreted accounts payable procedures for SOX compliance;
Executive Chef, Sands Hotel and Management Group 2000-2003
Main responsibilities included preparation and processing of various accounts-related data, including;
Matched purchase orders to invoices for quantity, amount and taxable verification;
Maintained vendor files for correct address and terms
Culinary Instructor, Hotel School of Mauritius 1996-2000
Main responsibilities included preparation and processing of various accounts-related data, including;
Matched purchase orders to invoices for quantity, amount and taxable verification;
Maintained vendor files for correct address and terms
Compiled all needed documentation for internal audits;
Education & Specialized Training
n Extensive Training in numerous aspects of Culinary Arts C Twenty Years Experience???
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