Executive Chef Resume Examples

executive chef

  • menu development  
  • skilled in Sysco ordering system, menu analysis and smx program
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishment.
  • Arrange for equipment purchases or repairs.

senior executive chef

  • Open newly acquired business and support existing ones.
  • Establish contact with vendors to ensure account set-ups.
  • Ensure all systems are set up and in place.
  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

executive chef

  • Responsible for interviewing, hiring and training of BOH and FOH staff.
  • Oversaw production of time-crucial recipes.
  • Monitored inventory and ordered produce, proteins, beer, and wine.
  • In charge of large party reservations; from first guest interaction, planning, and executing of party.
  • Ensured proper food and liquor cost.
  • Created new dishes, specials, and tasting menus.
  • Butchered and aged all meats

executive chef

  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.Managed staff of 54, oversaw all kitchen and food operations for the main restaurant and catering onsite totaling over $1.2 million annually.
  • Responsible for the new hire training and retraining of existing staff on food presentation techniques and wine decanting.
  • Featured in numerous local and state newspapers for recognition on seasonal menus, restaurant charity events and catering. 
  • Collaborate with other departments to integrate logistics with business systems or processes such as customer sales, order management and accounting.
  • Coordinate planning, budgeting, and purchasing for all the food operations within the hotel.

executive chef

  • Consistently maintain food and labor cost 
  •  Implementation of OH&S and HACCP Procedures
  • Training and mentoring of staff 
  • Menu design 
  • Implementation of new concept and refurb  
  • Interview, select, train, supervise, counsel and discipline all employees in the department. 
  •  Provide, develop, train, and maintain a professional work force.

executive chef

  • Order all food and non-food for food and beverage department’s use.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance for a staff of 65, with 4 direct reports, including stewarding, cooks, lounge, restaurant.
  • Incorporated a roof top herb garden to utilize fresh herbs for seasonal salads and cocktails in the lounge. 
  • Reduced food cost by 7% by streamlining menus, ingredient cross utilization, menu engineering adjusting pricing vs. comp set, and weekly analyzing of vendor pricing.
  • Doubled Banquet revenues by menu engineering bqt menus, and cross utilizing restaurant prep to mirror restaurant products/services.
  • Increased lounge food revenues by 100% y/y and beverage revenues by 30%, by incorporating new hours within department, and re-concept the outlet with fresh marketing and updated menus.
  • Won food cooking competitions locally to drive business into the outlets and produce increase awareness of food and beverage program.

executive chef

  • Supervise and coordinate activities of cooks or workers engaged in food preparation.
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Instruct cooks in the preparation, cooking, garnishing, or presentation of food.
  •  Ensure all services to members are conducted in a highly professional and efficient manner. 

executive chef

  • Check the quantity and quality of received products. 
  •  Ensure a safe working environment and attitude on the part of all employees in areas of responsibility 
  • Prepared the full budget for the food and beverage department
  • Was responsible for updating forecast and weekly commentary for the department.

executive chef

  • Reporting to the Head Food Facility 
  • A 450 bedded 5-star hospital in Delhi taking care of overall Patients food & client meals. 
  • Handling of multiple food courts such as RKHS, Cafe Coffee Day, Bikano, Cafe Express, Sub Way, Kool cafe and staff cafeteria services. 
  • Checking of overall hygiene & sanitation in the kitchen and services area, tasting of food, portion control, timely services, CME” S & functions staff and patients. Satisfaction Survey Audits, ISO Formats, NABH Formats, 
  • Following of Daily, weekly & Monthly schedules of the hospital procedures. Finalizing of menus & rates with all vendors, 
  • Coordinating with the chief dietitians of the hospital related to the patient food & there menu, giving 
  • Training to staff related to food knowledge, hygiene, grooming etc.

executive chef

  • Plan budgets and arrange for purchase 
  • Serve prepared foods, such as muffins, biscotti, or bagels. supplies.
  • Budget and costing control
  • Counseling to patients.