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The sample below is for a Executive Chef Resume. This resume was written by a ResumeMyCareer professional resume writer, and demonstrates how a resume for a 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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EXECUTIVE CHEF

Highly experienced and knowledgeable Executive Chef with more than 30 years in the culinary industry, and who demonstrates results-focused, fine dining restaurant operations, and food and cost reduction initiatives. Progressive leadership with Executive Chef expertise, and quality-driven food service initiatives have created a passion for surpassing financial and service objectives via combination of world-class service delivery, lean operating methods, and award winning culinary creations. Derive satisfaction from transforming high-performance staff into tomorrow’s culinary leaders with demonstrative ability to exceed all customer-centric service initiatives. Dedicated to maintaining a reputation for providing a customer dining experience.

Core Competencies
Food & Beverage Operations • Staff Training/Development • Cost Containment • Purchasing
Inventory Management • Quality Service/Support • Negotiation • Menu Development • Team Leadership
Communications • Food/Labor Cost Controls • Serve Safe Food Handling • Vendor Relations• Procurement

PROFESSIONAL EXPERIENCE
Philadelphia Park Race Track, Bensalem • PA 2003 – Present
Executive Chef
Manage all aspects of food and beverage operations focused on providing the dining patrons with a unique and memorable “customer dining experience”. Oversee all daily operations management for Company restaurants, banquet, concessions, and special events. Foster strong vendor relations to receive advanced notice on pricing specials for inventory, product quality, stock purchases and oversee all menu pricing and workforce scheduling. Ensure strict compliance regarding sanitation of all food preparation and beverage operations and oversee all food temperatures are maintained to proper degree levels. Recruit and train all staff and perform all disciplinary actions as needed. Focus on portion control, and all other cost containment strategies that increase overall profits.
Sands Hotel and Casino, Atlantic City • NJ 1992 – 2003
Assistant Executive Chef
Performed oversight of chefs and stewarding supervisors in daily operations of hotel casino focused on culinary initiatives. Monitored all subordinate performance and enforced company regulations, developed staff scheduling, applied cost containment strategies and developed a palette-pleasing menu. Managed sanitary and food safety standards and met with OSHA and health department to ensure all rules were adhered and food safety standards were followed. Managed more than 200 employees and performed all hiring, counseling, disciplinary functions, and performed all evaluations for all Hotel and Casino staff. Developed vendor relations to implement cost reduction initiatives, took advantage of all new product demonstrations and procurement focused on quality standards.
Pre 1992:
Chef Garde Manager – Trump’s Castle Hotel and Casino, Atlantic City, NJ
Executive Chef – Memorial Hospital of Burlington County, Mount Holly, NJ
Chef Garde Manager – Trump’s Hotel and Casino, Atlantic City, NJ
Relief Cook/Garde Manager – Harrah’s at Trump Plaza Hotel and Casino, Atlantic City, NJ
Garde Manager / Main & Banquet Kitchen / Camelot and Le Palais Restaurants
Resorts International Hotel and Casino, Atlantic City, NJ

EDUCATION AND CREDENTIALS
Associate of Science, Culinary – Johnson and Wales College, Providence • RI – 1980
Sexual Harassment Awareness – Atlantic Cape Community College – 2001
Total Time Management – American Management Association – 1999
Steward and Supervisor Training – Federal Mediation and Conciliation – 1999
Americans with Disabilities Act Training – Sands Hotel and Casino – 1999

CERTIFICATIONS

Certified Executive Chef – American Culinary Federation – 2001
Certified Chef De Cuisine – American Culinary Federation – 1998
Serve Safe Certification – Current

HONORS

Excellences in Leadership Award – Sands Hotel and Casino – 2000
Sands Safety Award – Sands Hotel and Casino – 1999
Chef of the Year – South Jersey Professional Chefs Association – 1994
Member of the Year – South Jersey Professional Chefs Association – 1991

AFFILIATIONS

Member – American Culinary Federation 1983 – Present
Member – Professional Chefs Association of South Jersey 1983 – Present
Chef Rotisseur – Confrerie D la Chaine Des Rotisseurs – 2002

Positions Held in Professional Chefs Association:

Sergeant at Arms 1988 – 1996
Chairmen Chef and Child 1990 -200
Second Vice President 1998 – 2002
Treasurer 2002 – 2006
Corresponding Secretary 1994 – 1998

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