Executive chef

Executive chef
Resume examples

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Executive chef
Executive chef
Resume examples

3Executive chef resume examples found

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Chef resume examples
Experience level

Executive chef

Entry level

Developed recipes and determined how to present dishes for two Asian-cuisine restaurant establishments. Inspected, ingredients, supplies, equipment, and work areas for cleanliness and functionality. Hired, trained, and supervised cooks and other food preparation workers.           

  • Checked the freshness of food and ingredients and made adjustments to daily menus according to availability.
  • Worked with external clients and vendors to manage and cater special events from planning to executing stages.
  • Followed all established safety policies and procedures and ensured the accuracy of incident reports and documents.
  • Created and implemented professional culinary development training practices in food preparation, operation of equipment, food safety, and sanitation.
  • Participated in and attended departmental meetings, staff development, and professional programs as appropriate.

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Executive chef

Senior

Motivated kitchen staff and developed cooperative and constructive working relationships to create a positive environment. Monitored sanitation practices and ensured kitchen staff followed all local, state, and federal safety standards and regulations, and adhered to the company’s policies and procedures.

  • Planned, supervised, and coordinated activities of prep cooks, head cooks, and other food preparation workers.
  • Followed the restaurant’s standardized recipes, portioning, and presentation standards, creating new meal options according to customer preferences.
  • Complied with local, state, and federal health and sanitation ordinances and restaurant sanitation policies and procedures.
  • Maintained inventory of food and non-food supplies and equipment to ensure the restaurant stayed within guidelines and products were available at all times.
  • Ensured the thorough training of culinary leaders and sous-chefs, and kept detailed evaluation reports of their work progress.

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Executive chef

Experienced

Coordinate overall success of food service delivery impacting the bottom line by collaborating with business leadership on menu items and partnerships. Manage daily kitchen activities, plan and assign work to crew, and report data and trends to management teams.

  • Developed modern strategy incorporating team and vendor cooperation that reduced overall event planning and execution time.
  • Converted the general restaurant atmosphere to an inclusive environment that brought in greater diversity and quality customers.

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