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The sample below is for a Account Management — Executive Chef Resume. This resume was written by a ResumeMyCareer professional resume writer, and demonstrates how a resume for a Account Management — Executive Chef Candidate should be properly created. Our Certified Professional Resume Writers can assist you in creating a professional document for the job or industry of your choice.

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Experienced and knowledgeable Account Management and Executive Chef with experience in innovative Business Development strategies and providing superior Account Management oversight. Proven track record in innovative and compelling business development, public relations and account oversight in the hospitality and food services industries. Experienced leader recognized for building strong staff and client relations while leveraging superior customer service to provide a unique and unforgettable customer dining experience. Respected business professional demonstrating a tireless work ethic and uncompromising integrity.

Core Competencies
Business Development • Sales & Marketing • Culinary Menu Development • Negotiations • Territory Expansion Communications • Staff Training / Development • Account Management • Client Acquisition/Retention
Food Service Cost Containment • Profit & Volume Growth • Company & Community Liaison

Phillips Foods, Inc., Baltimore • MD 1997 – Present
Account Executive / Corporate Executive Chef
Began tenure assigned to the Mid-Western sales territory and quickly moved into the larger Mid-Atlantic territory providing expert account consultancy and recommendations based on years of success as a Corporate Executive Chef and dramatically increased average monthly revenue gains of $1MM each month. Transitioned into the marketing department as “the” corporate spokesperson with appearances at all the national trade shows and venues
Key Highlights:
• Host of ABC’s TV show “Entertaining Seafood” that demonstrated the preparation of seafood in a 30-minute segment.
• Spearheaded insightful new production development strategies and successfully brining those products to market.

The Garden Gourmet Restaurant, Rehoboth Beach • DE 1993 – 1997
Recruited to return and develop a compelling and palette-pleasing menu and to oversee all Operations oversight for high volume 130-seat 3-star restaurant. Implemented key executive and management decisions focused on workforce requirements, scheduling, Inventory management and procurement, menu designs, recipe development, butchering and pastry choices. Performed administrative oversight that included payroll functions, equipment maintenance and providing critical safety and food handling practices for all kitchen personnel.
Key Highlights:
• Ensured all cost containment strategies were utilized, food portion control, quality of food preparations and restaurant cleanliness while providing a gourmet cuisine that tempted the palette.

Tidewater Grille, Havre de Grace • MD 1992 – 1993
Provided key assistance on daily kitchen food preparation and ensured understanding of all station job requirements. Served in a supervisory capacity when needed and provided best in class menu preparations that facilitated repeat business and continued patron loyalty.

Pier 500 Restaurant, Baltimore • MD 1990 – 1992
Sous Chef
Provided banquet and promotional function oversight for up to 300 individuals and provided assistance to Head Chef in restaurant operations, scheduling all workforce personnel, ensuring proper food handling practices were adhered and that all equipment areas were clean to pass Health inspections.

(Details available upon request)

Kitchen Manager – Middletown Tavern, Annapolis, MD
Dinner Cook/Working Sous Chef – Sheraton Waikiki Hotel, Honolulu, HI
Chef – The Garden Gourmet Restaurant, Rehoboth Beach, DE
First Cook – The Garden Restaurant, Ocean City, MD

Traveled throughout Europe including Iceland, Germany, France, Scotland, and Denmark,
studying food and wine.


Hotel / Restaurant Management
Essex Community College, City • ST

Member – American Culinary Federation as a Certified Executive Chef
Member – Research Chefs Association

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