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Executive Chef Resume |
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Randy Martinez
3027 Locust Court
Los Angeles, CA 90017
(444)-893-9039
r.martinez@tmail.com
Objective
To secure a position in world class restaurant as an Executive Chef whereby knowledge and expertise in culinary can be maximized and provide world class service to the establishment.
Summary of Qualifications
Proven leadership skills
Progressive combined experience in hotel food and beverage department and in free-standing restaurants
Knowledge of sanitary department rules and regulations, liquor laws and regulations
Ability to analyze business levels and scheduling
Professional Experience
Executive Chef, January 2007- Present
Canyon Ranch Miami Beach, Miami Beach, FL
Responsibilities
Managed the culinary research and development processes from product creation through implementation.
Devised and developed innovative product offerings for a variety of venues.
Formulated and implemented procedural guidelines, policies, and standards pertaining to overall food and beverage operations.
Formulated and implemented menu design, product specifications, cleanliness, and sanitation and cost control.
Monitored industry trends and collaborated with internal and external partners in culinary research and development.
Chef, May 2004- December 2006
Stowe Mountain Lodge, Stowe, VT
Responsibilities
Supervised cooks and oversaw the preparation, portioning, garnishing and food storage.
Estimated and calculated food consumption and purchase from the company-specified food program.
Planned, supervised, and executed all banquet functions from preparation, refreshment to clean up.
Ensured the product quality, freshness, and presentation always meet the company standards.
Ensured the kitchen and production areas have proper working equipment.
Education
Master’s Degree in Culinary Arts, 2004
Yale University
Bachelor’s Degree in Culinary Arts, 2002
Yale University
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