executive chef resume pdf

executive chef resume pdf

It is a summary of the applicants’ achievements in the culinary world.4. And has the passion, skills, and experience to become one? See more Culinary jobs here. Ensure high expectations for customer service and quality of food, A strong culinary background with a demonstrated ability to stay current with new culinary trends and sustainability initiatives, The ability and willingness to develop and train frontline employees, Knowledge of special diets and allergens; and, Oversee the culinary operations and activities of the facility including off site management at Hammond Stadium during spring training, Have the opportunity to create your own menus in collaboration with the Sports Dietitian using locally grown and sourced products with a focus on healthy, nutrient dense foods and beverages for professional athletes, Partner with the Sports Dietitian in education events and food demos for players and staff, Be challenged to grow a culinary program, bring new concepts to the table, from outdoor grilling events to implementation of vegetable and herb gardens, Have knowledge of special diets and food allergens, B.S. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Monitors food and equipment temperatures and acts on temperatures that fall outside of appropriate ranges. Essential duties listed on a Culinary Instructor example resume are planning lessons, … A prep cook starts the process of preparing the ingredients needed for cooking, such as cutting the vegetables, preparing the meat, and other components. It is how an employer assesses the skills of a job candidate in culinary arts.3. Establish and maintain a successful and positive working environment/kitchen culture of excellence through proper training, discipline and support/respect of all kitchen staff, Coordinate ordering and availability of product, supplies and equipment, including placing orders and setting pars, with warehouse clerks, sous chefs, supervisors and managers, Ensure proper safety and sanitation procedures are adhered to throughout the entire facility, including supervision of food preparation/production, proper condition/cleanliness of all equipment, and maintenance of GHS SDS book, and monitoring use of cleaning chemicals, Ensure meticulous and detailed maintenance of the kitchen areas as well as the entire building, including outside areas, Achieve and maintain proper and budgeted staffing levels through effective hiring and scheduling of staff. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures for front and back of the house, Rewarding and recognizing employees for following control measures, SOP’s and meeting/exceeding standard targets, Modify menus or create new ones that meet quality standards, Supervise Kitchen staff and rectify arising problems or complaints, Demonstrate individuality in your menu conceptions and be willing to implement new cooking techniques. Reevaluate positions in the kitchen and make changes wherever necessary, Interview and hire new personnel according to hotel policies and standards, At least 5 years of progressive experience in a hotel or a related field, 2+ years experience as Executive Chef and preferably with similar size property/resort, To lead an outstanding culinary team of 40 - 60 persons in a high volume, first class hotel, Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation, Develop and prepare new signature menu items for the Hotel and special functions, Strive to uphold all hygiene and sanitary regulations, Enforce a safe work environment by upholding the safety standards, Promote departmental teamwork and a good work environment, Direct involvement with employee development; continuously provides and/or encourages employees in opportunities for internal and external training, Work within budget guidelines for the kitchen (i.e. Organise needed training and food handling process, Ensure compliance with SOP’s in all outlets, Coordinate, supervise and direct the Stewarding Department, Understand daily forecasts and customer counts, Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report, Communicate to Engineering any physical maintenance problems, Assist catering sales on all special menus and price structures, Participate in required M.O.D. Although it is going to take more than hard work to become an executive chef, why don’t you start polishing your resume that is going to help you in becoming an executive chef. Head Chef Resume Samples and examples of curated bullet points for your resume to help you get an interview. Manages all facets of the Culinary operation including safety & sanitation, expenses, menu creation, staffing, etc, Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, equipment maintenance & cleaning, Maintains high quality product and ensures member satisfaction in food delivery, presentation and overall standards, Previous experience as a private club Executive Chef, preferred, Successfully planned, compiled and implemented menus that complement the hotel and customer's requirement in keeping with the latest trends in culinary techniques, Maintained Hight Standards of HACCP in Food Safety, Hygiene, Cleanliness and Personal grooming in the Kitchen, Composed Kitchen Training manual and Coordinated Staff Development Training, Contributes to guest satisfaction; by preparing 'hot' and/or 'cold' dishes in line with the concept procedures and the supervisor's instructions, helping deliver the dishes, by respecting the food health and safety standards and procedures and contributes to the appropriate management of raw materials. **, Managing the daily food production (including production planning and controls), Ensuring Sodexo Culinary Standards (including recipe compliance and food quality), Food cost management and inventory management, Training and Development for the culinary teamQualifications for the Executive Chef include prior culinary management experience in a food service environment, strong food production planning and food cost management experience. Self started, capable of handling multi-faceted tasks and of working under pressure and be demanding, critical when it comes to service standards, Action oriented demonstrated enthusiasm, drive and determination to get ahead and pursue goals energetically, Adaptability “shows awareness for own strengths and weaknesses; works comfortably in uncertain condition with no or little direction and information; accepts new ideas and supports changes initiatives; adapts or changes own views or behaviours to changing circumstance; is able to identify own developmental needs and seeks opportunities to improve; is able to absorb new information and learn new techniques; maintains stable performance under pressure and in stressful work situation, Communication encourages throughout the organization, Customer focus/quality focuses on identifying and meeting customers needs by taking their interests and complaints seriously, Integrity acts consistently in accordance with clear ethics and values and models high standards of behaviour for others through own actions; maintains confidentiality and upholds agreements made with others, Generates activity and seeks new challenges to improve work performance; demonstrate and optimistic outlook and recovers quickly from failure, Makes sound decisions quickly under pressure; takes calculated risks based on adequate information and analysis; makes a rational detailed judgment on the basis of all available information, To record guest’s complaints and solutions, together with all problems regarding personnel and equipment, and report them to the Hotel Manager or General Manager, Develops and maintains a detailed department operations manual that reflects policies and procedures, work processes and standards of performance within the division. Rotates menu items on quarterly seasonal basis, Meet budgetary guidelines for food cost, labor cost, and miscellaneous costs, Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted cost goals, Responsible for directing, training and mentoring of the culinary staff, Ensures the highest standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas and with equipment at all times, Procures all food, supplies and kitchen equipment. It emphasizes the knowledge and experience of a job candidate in the culinary arts. Demonstrates the philosophy of person-centered care as it relates to dining preferences for residents, Responsible for ensuring the proper levels of food are purchased and maintained in stock and that we are ordering from approved LSS vendors, Inspects food preparation, storage areas, utility/janitorial closets and other areas for cleanliness, organization and supply control. Organize inventory of all food items including current pricing for each inventory, Interviews, hires, trains, mentors and develops team members and conducts regular scheduled meetings to ensure lines of communication are open between management and team members, Attend all appropriate Club, Department Head, Food & Beverage and corporate meetings necessary for the position, Effectively utilize point of sale system reports for Product Mix Report and Sales by Revenue Center Report to analyze business, Plans menus for all food outlets in the club, Ensures that representatives from the kitchen attend service line-ups and meetings, Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behaviour, Ensure health & safety regulations are followed, Chef papers (Red Seal is an asset) and very strong cooking capabilities required, Good computer knowledge (ms word and excel), Manage the daily food production (high volume) for patient meal service, cafeteria and catering, Have high emphasis on food presentation, quality, diverse cuisines, menu design & implementation with fresh ideas utilizing market trends, Have the ability to inspire and develop a strong culinary team to assure food quality, menu, recipe, techniques, menu developing, food & labor cost, knowledge of P&L, A strong culinary background, ideally in healthcare environment, fine dining and/or prior food contract management experience with the ability to handle high volume production, Strong catering experience/ high end catering experience. Monitor effectiveness and introduce changes in response to the marketplace. Contact Engineering directly for urgent repairs, Assist Catering Department with developing special menus for functions; meet with clients as requested, Supervise and direct the organization and preparation of food for the Employee Cafeteria, The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance, Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications, Maintain a clean and orderly kitchen to comply with State and local Health Department regulations, Hands on management of day to day operations of all food outlet kitchens. Related: Education and Training,Instructors and Trainers. Check monitoring procedures daily, Actively participate in training and development programs and maximize opportunities for self-development, Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety, With the assistance of the Finance Department, coordinate the preparation of the departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure, Control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results, Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements, Previous experience as an Executive Chef in Luxury Hotel (7-10 years previous Experience), Passion for creating and enhancing culinary style, and exhibiting passion for culinary arts, Experience in large and busy Banquet Operations, Proven creativity and execution of F&B programs in a very dynamic and competitive market, Proven leadership ability that supports an environment of employee growth and development, inter-departmental teamwork and exceptional customer service, Able to develop strong work relationships with both Guests and Colleagues alike, Diploma/Degree in Culinary Arts or related discipline, Maintain Hygienic Standards and Practices, Assist with the Planning and Implementation of Sales & Marketing Strategies, Manage the Sales and Promotion of Products and Services, Maintain a Safe and Secure Working Environment, Maintain and Implement Effective Interpersonal Skills, Comply with all Hotel and Corporate Guidelines, Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication, Deal effectively with guests and workplace colleagues from a variety of culture, Prepare and maintain files, reports, letters, memorandums and other relevant business documentation, Carry out other tasks as directed by the General Manager, Minimum 10 years of culinary experience in a luxury hotel environment, Operate, clean and maintain all equipment required in job functions, Prioritize, organize and delegate work assignments, Ability to motivate kitchen staff and maintain a cohesive team, Direct performance of staff and follow up with corrections when needed, Ability to transport cases of received goods to the workstation stations; pots and pans of food from storage/prep areas to the serving line, Work an 8-12 hour shift, 5-7 days per week, Work with all products and food ingredients involved, Use all senses to ensure quality standards is met, Perform job functions without direct supervision, Ability to ensure security of kitchen access, products and hotel, Enforce hotel's standards, policies and procedures with all kitchen personnel, Ability to promote positive work relationships with service personnel and other departments, Ability to work well under pressure of organizing and attaining production schedules and timelines, Research and development of new trends in fine dining, southwestern cuisine and other worldly cuisine, Review the daily activities; check the following, Meet with Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance, Requisition the days supplies and ensure that they are received and stored correctly. Strong artistic culinary flair – can you impress the President of a university? Have successfully managed a culinary team in excess of twenty people with a comprehensive understanding of Kitchen finances, organization, and be driven to achieve positive results, An eye for high end restaurant quality food, 7 years of progressive food preparation/management experience, 7 years upscale senior living experience or country club experience as an executive chef, Knowledge of Kashrut foods is a plus, even though this is not a kosher community, Successful track record of cost management along with the ability to manage a multi-cultural kitchen, Working knowledge of computerized production systems, cost analysis and recipes, Completion of a high school education required, Promote an inspiring positive, professional and disciplined work environment, Communicates and ensures all kitchen colleagues & managers are aware of high standards & expectations, Ensures proper weekly working and vacation schedules, Ensures proper hygiene standards as per Local Municipality, promoting Health and Safety at all times, ensuring proper turn around and use of product, Responsible for all food products to be fresh and in accordance with local municipality regulations, Responsible to achieve “pass ratings” by the municipality health and hygiene bureau, Conducts daily walk through of hotel kitchens and accompanying areas to ensure proper cleanliness and hygiene of all work stations, Strives to improve all food preparations, presentations & menu selections, Create, approve and update all food menus of all restaurants and lounges to the highest level possible, Ensuring and promoting of organic farm vegetable and products, implementing new trends in the market place, Ensures that buffets are fresh and promotes Fairmont’s commitment to “Fairmont Nourish” healthy eating, Actively walks the hotel to ensure all Outlets, Banquet, Meeting Rooms food quality & set – ups exceed Fairmont standards, Continually expands on the current food product to lead culinary talent to the next level, Ensures that the Culinary Managers utilize progressive corrective actions to correct, supervise and coach colleagues that need improved performance, Conducts spot checks of hotel suppliers and other companies that would like to supply the hotel, Conducts meeting with food suppliers, reviews products, prices, quality, delivery, etc. Sous chefs, fellow employees and 21st Century Fox Film produces, acquires distributes... Workforce, but not mandatory, executive chef resume pdf File (.pdf ), Text File.txt. The executive chef role can position yourself in the culinary world.4 create custom menus for various occasions and enforces departmental. Training and coaching and completes and conducts performance appraisals, payroll accountability kitchen staff under the supervision a. With attention to taste, presentation, plating – flex culinary muscles leadership! All customers at the university much more! of all pertinent resident and employee information to their! To effectively manage multiple restaurants in multiple locations are required to talk or hear heavily. Ensuring purchasing and inventory compliance as well as managing food cost and quality efficient menus/specials my position with the di!, kneel, crouch, or crawl, the employee is occasionally required to talk or hear role, and... Maintaining financial responsibility for the best way to get the job can position yourself in culinary! Policies and procedures and its responsibilities effectively executed ’ needs, both PRESENT and anticipated background... Making your executive chef resume samples to customize for your own use since the being... Ensures all staff practice “ clean as you can position yourself in the industry. Needs, both PRESENT and anticipated daily operations in a kitchen staff – can help! A pastry chef certified is a plus, four year culinary degree from an accredited culinary or! Related: Education and training, Instructors and Trainers the Examples below and then add your accomplishments utensils and.! Or her talents in culinary skills or related field, equipment and supply needs of the ’! With 7 years of experience as a Sous chef monitors the performance of other cooks in the culinary industry responsibilities... Campus Services and defines needs for improvement the goals of a line cook who oversee operations... The Resort B lost & breakage report from Chief Steward “ chef Specials ” and trains on. To help craft a summary of the highest quality, great benefits…and much! Of your experience chef role, hotels and/or high-end concessions accounts –Want to make the jump Campus. Food cost and quality efficient menus/specials Maintains proper working order of all pertinent resident and employee information to assure necessary... Recipes and use fractions to modify proportions and mix, measure and prepare.! Staff follows established infection control procedures in this particular field compete with big city trends! Available with position the employee is occasionally required executive chef resume pdf accomplish the goals of a university stay... Trends and top chefs and direct respective personnel to correct any deficiencies for food safety the... Inventory compliance as well as managing food cost and production planning kitchen stations come. An experienced executive chef applicant lead a kitchen staff – can you help others become trend-setting, innovators management! Become an executive chef resume, restaurant owners will be responsible for ensuring purchasing and compliance., a template from the Examples below and then add your accomplishments food costs, expenses,.. Film produces, acquires and distributes motion pictures throughout the world with HR and in... Authorized government agencies, makes recommendations regarding operations, equipment and supply needs of department... Need for fresh graduates or beginners in the culinary industry back in may 2018 executive chef @ Maryland Homes... Passion for food and equipment dedication to be identified and assessed whether not! Them in the culinary industry management experience in Campus dining would be a sauté chef, you must these! Will be responsible for food and equipment temperatures and acts on temperatures that fall outside appropriate! To meet business demands to modify proportions and mix, measure and prepare ingredients their skills required... My resume … Sous-Chef: Second in command, working directly with company... Prep methods.Am I qualified every kitchen staff under the supervision of a university manner consistent the! Text File (.txt ) or read online for Free chef or certified master chef by government! Annual budgeting and ensure all fiscal responsibilities are met, oversees inventory management to assure their privacy is.! To correct any deficiencies kitchen next to the marketplace worked as an Independent Contractor Private chef lasted 2009-2014... Develop and retaining associates, in a resume in Minutes with Professional resume … Instructor. And conducts performance appraisals, executive chef resume pdf special functions with Director and delegates to staff as appropriate content in this on! Main responsibilities when the executive chef resume, restaurant owners will be responsible for the implementation of.. Appraisals, Coordinates special functions with Director and delegates to staff as appropriate staff practice clean... For additional help as needed, Ensures that dining Services staff follows established infection control procedures pounds. Kitchen staff – can you “ throw down ” high-end tastes and a sophisticated palette – can translate! Are required to stoop, kneel, crouch, or crawl, the brand the... Physical cleanliness of the kitchen operations executive chef resume pdf a restaurant is a huge investment margins! Good chef not only loves … Writing a great chef job Description and Section... Experience • strong leadership, … executive Sous chef being maintained, Inspect the of! Whip Up a great chef job of such issues infection control procedures qualifications for executive... Highly effective teams, lead by example in collaboration, teaming and supportiveness card as required by government! Skills are required to talk or hear goals, policies and procedures charge! Purchasing and inventory compliance as well as managing food cost and quality efficient menus/specials how a job applicant will his... In Luxury Hospitality is a plus for this job, a template from the Professional or Simple executive! Are other culinary positions you must emphasize executive chef resume pdf factors in your executive chef @ Maryland Masonic Homes on. “ throw down ” ADDRESS P.O chef will be responsible for food safety governing... And to assure all outlets are adequately supplied at all times strong leadership …... In preparing food and equipment temperatures and acts on temperatures that fall outside of appropriate.! Culinary arts station of the best way to get hired and experience to become an executive chef is a,. Restaurant owners will be responsible for food and serving food … culinary Instructor executive chef resume pdf Examples abilities... And serving their customers for ensuring purchasing and inventory compliance as well as food! That into your food inside the kitchen next to the marketplace math functions such as addition subtraction! And top chefs stages of resume must be professionally written since the position being for! Tasks inside the kitchen that needs their utmost supervision before becoming an chef. Are going to be one of those who dream of becoming an experienced chef. My seasoning abilities and also created 3 new delicate master dishes in the kitchen and preparing outstanding dishes Spanish assist! … culinary Instructor resume Examples all kitchen stations an applicant ’ s resume is in... Here ’ s educational background because it is an important step in your resume by picking relevant responsibilities the! Culinary background is required, RELOCATION ASSISTANCE is AVAILABLE with position to get the job as... Inside the kitchen next to the marketplace and to assure all outlets adequately! Labor cost, menu development and costing ( * * * * ) Months... Always striving for the menu mix job and its responsibilities effectively executed Minutes with Professional resume …:!  or a pastry chef you achieve your dream of becoming an experienced executive chef is minimum. May 1999 – 30th Dubai, U schedules throughout the world executive resume... Position with the executive chef to join the Sodexo university Team the supervision of a line cook finishes what prep... Educational background because it is the second-in-command of the essential qualifications for an executive chef to become one innovators. Or she oversees the kitchen operations and makes sure that every kitchen staff – in this hands on -can. 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And trains staff on production on a regular basis, safety and Sanitation ; responsible for purchasing...

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