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Yyyyyy x. yyyyyy
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44 Delmar Road l Xxxxxx, XXXXXX xxxxxx l (xxx-xxx-xxxx l abc@xyz.com |
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uality- and Details-Focused Certified Executive Chef eager to contribute knowledge gained from 15+ years of progressive culinary innovation and food services management experience, as well as solid academic credentials, toward maximizing a top-notch employer s success within a rewarding position.
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Profile of Qualifications |
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Kitchen Operations Food / Labor Costs Regulatory Compliance Workflow Prioritization Team Building / Training Menu / Recipe Development Pricing Structures / Promotions |
Quality Control Safety / Sanitation Inventory / Purchasing Special Events Catering Equipment Maintenance Client / Business Relations Diverse Culinary Techniques |
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Professional Synopsis |
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Chef
Michael Anthony s, Xxxxxx, XXXXXX 2009 C Present
Utilize broad scope of food services talents toward directing start-up, menu development, staff recruitment, and culinary operations for an upscale restaurant on the Gold Coast with 200-seat catering and 170-seat la carte capacity.
Executive Chef / Unit Manager
Gourmet Dining Services, Bergen County / South Orange, XXXXXX 1997 C 2001 / 2005 C 2009
Applied dynamic leadership abilities toward directing all facets of operations management, team building, menu development, food preparation, purchasing, and quality assurance per compliance with standards and guidelines.
Ensured seamless operations while handling special events and corporate dining for the company s Fortune 100 clients.
Owner / Operator
A Taste of Cin, Xxxxxx, XXXXXX 2001 C 2005
Strategically steered the profitable start-up of a gourmet deli and catering service, including directing all business aspects specializing in the catering of functions for Fortune 500 companies located in the downtown Xxxxxx area.
Chef / Manager
Laico s at the Square, Xxxxxx, XXXXXX 1995 C 1997
Drove culinary bottom-line results by managing a top-performing 9-member staff, including increasing revenue to $1.6 million annually by implementing key improvements, i.e. creating an innovative new menu and specialty dishes.
~ Additional Sous Chef Roles Held Prior to 1995 ~
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Education & Certification |
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Associate of Applied Science in Culinary Arts
Xxxxxx County Culinary Arts Institute
Certified Executive Chef
Projected January 2011
ServSafe Certified
Since 2008
~ Member of the American Culinary Federation ~
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