Executive Chef Resume


Taylor Anderson

604 Harmony Lane

Pleasantville, CA 94588

Home (925) 555-1234


Focused, hands-on executive with 15+ years of proven success in the restaurant industry with progressively greater degrees of responsibility and


  • Managing effective work teams Maximizing resources for greatest impact
  • Meeting or exceeding budget targets Creative design of cuisine and decor
  • Networking with suppliers for optimum product Flexible; research-oriented approach
  • Innovative approaches to menu design Invested in superior customer service


Executive Chef

Teaberry Hotel and Conference Center, Cornwall, CT 1995 to Present

  • Direct all aspects of food production for 211 room convention center with 30,000 square feet of banquet space
  • Manage staff of 35 including training, supervision, determination of salaries, scheduling; maintain high morale and low turnover rate
  • Create and produce all banquet and a la Carte menus, including specialty and gourmet events up to 1200 guests
  • Utilize expertise and networking to consistently control costs of $4.5M food and beverage operation; maintain profitability by meeting or
    exceeding forecasted food and labor cost percentages
  • Develop one-on-one menus with clients or event coordinator to fit budgets while maximizing perceived value
  • Display expertise in food and wine pairings to delight clients

Executive Chef

Mayflower Hotel, Hartford, CT 1993 to 1994

  • Coordinated and directed kitchen for 282 room full service hotel
  • Designed and implemented elaborate 15-course Connecticut Escoffier Society Year End Event for 100 guests
  • Actively participated in grand opening to two additional properties (Washington, DC and Stamford, CT]
  • Organized charity events; consulted with clients to determine needs

Executive Chef

The Blue Pine Inn 1988 to 1993

  • Re-established famous 120 seat fine dining restaurant
  • Created and prepared original sauces and extensive combination dinners
  • Directed and participated in daily production of menu items and daily specials
  • Managed staff to produce exceptional year-round fine dining menu

Sous Chef

The Inn, Lake Warren 1987 to 1988


Johnson & Wales Culinary Arts Program 1986


executive chef resume templates
You can find more free resume templates for other more specific restaurant jobs below:

Restaurant Resumes
Executive Chef Resume Sample
General Executive Chef Resume Sample
Line Cook Resume Sample
Restaurant Manager Resume Sample

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