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EXECUTIVE CHEF

Accomplished and dynamic professional with extensive culinary and restaurant management experiences with in depth knowledge in creative food preparations and presentations and expert in productivity while controlling food and labor costs. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Highly motivated and efficient with a valuable track record in achieving organizational goals and delivering world-class customer service with proven ability to thrive in busy environment with positive results. Analytical and strategic thinker able to diagnose simple and complex issues while executing practical solutions that foster customer satisfaction and recognized ability to plan, organize and coordinate priorities in an expedient manner. Excellent analytical skills with keen attention to detail, ability to analyze situations, and research information to develop sound and ethical business solutions. Proactive with excellent interpersonal and communication skills, experienced in working with different personalities including clients and vendors as well as working on own initiative.

Core Competencies

Organizational Leadership • Business Development • Staff Training & Development • Sales • Team Management
Menu Analysis/Planning • Product Development • Revenue Generation • Food Quality Assurance • Restaurant Management • Process Improvement • Inventory Management

PROFESSIONAL EXPERIENCE
Stefani Restaurants at Harborside International Golf Center, Chicago • IL 4/2006 – Present
General Manager/Executive Chef
Managed workers and resources for efficient, well-prepared, and profitable service of food and beverages. Oversaw restaurant operations including development and growth of people, sales and profits. Managed restaurant in accordance with established company standards, policies and procedures. Increased profits by controlling food, beverage and labor costs. Increased sales by ensuring guest satisfaction and prompt problem resolution. Trained restaurant managers and hourly employees through orientations, ongoing feedback, established performance expectations and conducted performance reviews. Offered strong presence in local community through active community involvement by restaurant and personnel. Developed management job descriptions and job specifications. Managed Harborside – Pier 37 that was named 2011 Best Golf Course for Meetings and Events according to Illinois Meetings & Events Magazine.
Key Highlight:
• Successfully created FOH and BOH systems including recipe book with photo journal, sanitation standards, SOP manual, recipe and Event Costing Model.
• Increased sales and guests satisfaction, despite of reduced staffing from 53 to 35.
• Certified by the State of IL Food Service Sanitation, Food Service Manager (City of Chicago), BASSET and trained in CPR.
• Awarded by American Culinary Federation for National Achievement in Excellence for 2011.

Sodexho Campus Service, Bourbonnais • IL 10/1999 – 4/2006
Executive Chef
Served as Roving Regional Chef for four months including Chicago State University, Woodland Academy, University of Minnesota-Moorhead State and Olivet Nazarene University. Prepared meals for 3000 students and 1400 elementary education personnel daily. Certified ServSafe and by the State of IL Food Service Sanitation. Catered up to 2500 people including exclusive gourmet catering. Managed overall preparation and presentation of food, while maintaining quality standards. Maintained strong leadership, fostered development, and mentoring of culinary staff. Monitored inventory and food costs. Handled Culinary Training, B.O.H. hiring, and procurement.
Key Highlight:
• Awarded as Sodexho’s TOP 20 Account & Outstanding Regional Account Winner for 2003.
• Organized Chicago Bear Training Camp from 2002 to 2005.

Blue Door Enterprises-Oldenberg Brewing Company, Louisville • KY 9/1998 – 12/1998
Corporate Chef
Developed standard operating procedures in KY, FL and GA via setting sanitation guidelines, recipe standards, new menu development and hiring initiatives. Executed training course for FL unit and organized opening operations in FL and GA. Performed vendor interviews and inspections.

Connie’s Food Products, Chicago • IL 7/1997 – 9/1998
Corporate Chef
Established operations standards and imposed guidelines. Improved standard operating procedures, recipe book and sanitation guidelines. Studied and developed recipes, products and equipment’s. Managed operation in areas including five full service properties, three quick service properties, multiple seasonal outlets, Frozen Division, promotional work and photo shoots.

Flossmoor Country Club, Flossmoor • IL 5/1996 – 7/1997
Executive Chef
Managed a private club composed of 500 members. Maintained usage of Micros P.O.S. on the establishment. Handled All B.O.H. issues including staffing, budget, sanitation, menu development and scheduling. Performed additional operations management to other establishments in the country club including Fine Dining Restaurant, Half-Way House, two Snack Shops, Banquets, Catering and Golf Outings.
Key Higlight:
• Dropped food cost from 55% to 32%
• Saved club finance by $15,000 through labor reduction
• Increased Snack Shop revenue in May 1997 by $3000

Empress River Casino, Joliet • IL 3/1994 – 5/1995
Chef Garde Manager
Supervised cold food production including all banquet, catering, restaurants and food court operations. Administered hiring process, payroll audit, menu and recipe design and costing. Performed computer tasks including Stratten Warren, WP6, and Postrak.

Gypsy Restaurant, Chicago • IL 5/1993 – 3/1994
Executive Chef
Managed a 175 seat Fine Dining Restaurant with Mediterranean/American influence; chosen as Restaurant for the 1993 Beaujolais Nouveau Celebration. Held responsibility for all B.O.H operations. Performed promotional work in trade publications such as R&I, Bon Appetit, Chicago Magazine and the Chicago Tribune.

Hotel Nikko-Chicago, Chicago • IL 5/1988 – 3/1993
Chef Garde Manager/Sous Chef-Banquet/First Cook
Supervised all cold food preparations and presentations, including sanitation, training, menu writing and costing, buffet design and butchering operations. Provided quality and cost control for Banquets, Le Celebrite Café and Hanna Lounge Classical Charcuterie establishments.

ADDITIONAL WORK EXPERIENCES

Foley’s Grand Ohio Position Held 5/1986 – 5/1988
Glenwood Oaks Restaurant Position Held 5/1984 – 5/1986
Guv’ner’s Position Held 5/1982 – 5/1984
Abe’s Log Cabin Position Held 4/1981 – 5/1982

EDUCATION AND CREDENTIALS

Associate of Applied Science, Culinary Arts
Joliet Junior College
Dean’s List, 3 quarters

Business Management and Marketing, in progress
Illinois State University

Business Management and Marketing, in progress
Prairie State College

AWARDS AND RECOGNITION

ACF awards; One Silver medal, Two Bronze medals and one competition Diploma
Chicago Chef Ambassador to the 2009 Taste and Music Fest in Belfast, Northern Ireland, 2010
ACF Windy City Professionals, Inc. President’s award; Member of the Year.

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