General Executive Chef Resume

Frances O ‘Malley

604 Harmony Lane

Pleasantville, CA 94588

(925) 555-1234

PROFESSIONAL PROFILE

A committed food services and culinary arts professional with over 10 years comprehensive experience. Currently seeking the opportunity to incorporate knowledge and skills with a position welcoming challenge and the ability to develop professionally.

CORE STRENGTHS

Budget Management Supervising/Training

Product/Program Development Inventory Control

Sanitation/Safety Adherence Trouble-Shooting

Rapport Building Team Leadership

Goal Setting/Accomplishment Organizational Development

COMPUTER SKILLS

MS Windows

MS Word

MS Excel

Internet Research

AREAS OF ACHIEVEMENT

  • Appointed as one of the three Executive Chefs to the Food and Beverage Task Force Committee within two years of employment with Edward Finch Hotels and Resorts.
  • Specially selected to partake in several Edward Finch Hotel openings.
  • Successfully increased company’s profitability and food quality; and lowered employee turn-over rate.
  • Received an academic scholarship to Johnson and Wales University for two consecutive years.
  • Supervised and evaluated Sophomore Culinary Students throughout the University’s hotels and restaurants for two years.

PROFESSIONAL EXPERIENCE

Edward Finch Hotels and Resorts 2008 to Present

Executive Chef

 

Effectively manage a full service, award winning Ramada Inn with annual gross revenue of $8 million. Daily responsibilities include product purchasing, budget and menu development, sanitation management, training associates, scheduling, and ensuring customer satisfaction. Task Force Committee responsibilities include developing standards and procedures, product development, training and openings for hotels based on knowledge and experience.

Occasional Catering, Fort Collins, Colorado 2007 to 2008

Business Consultant/Executive Chef

 

Assisted in consulting a highly successful local catering company in business expansion. Succeeded through increasing sales by 45% and profitability by 20%.

Sheraton Beach Comber Resort,, St. Croix, U.S 2006 to 2007

Executive Chef

 

Completed all functions necessary to ensure proper management of a Four Diamond resort hotel. Responsibilities included upgrading standards, purchasing and employee recruiting, training for three restaurants, and implementing twenty-four hour room service.

Sheraton Beach Comber Resort, Cayman Islands 2005 to 2006

Executive Sous Chef

 

Successfully developed an award-winning menu for a Four Diamond Hotel rated in the world’s top-ten resort hotels by Travel & Leisure magazine, along with reducing labor costs by 4% through strategic planning. Daily duties consisted of purchasing, inventory control, menu and product development; and opening multiple restaurants in conjunction with the corporate food and beverage team.

EDUCATION

Johnson and Wales University, Providence, Rhode Island

Bachelor of Science, Food Service Management

Johnson and Wales University, Providence, Rhode Island

Associate, Culinary Arts

American Culinary Federation, Saint Augustine, Florida

American Hotel/Motel Association Certification in Sanitation,

Providence, Rhode Island

Certified Food and Beverage Executive, Denver, Colorado

CPR Certification, Fort Collins, Colorado

 

general executive chef resume templates
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