Executive Chef Resume

When applying for an executive chef job, your resume must be as delightful to read as the food presentations that you prepare for guests. It must be so well written that the restaurant or hotel manager must easily be able to comprehend your culinary skills and knowledge of different cuisines. When drafting it, your goal should be to compel the readers to entrust the kitchen responsibilities to you.

To achieve it, your executive chef resume highlights skills, experience, and awards in a professional way. However, the conveyed information must match with the needs of the employer. Just like any wrong ingredients spoil the taste of a meal, the same way irrelevant information can ruin away from the purpose of the posting or emailing the resume.

So avoid anything that is not required to save the precious time of readers. A thoughtfully drafted executive chef resume highlights job duties like planning menus, developing recipes and creative ways of food presentations as well as determining menu prices.

Further, it also emphasizes the candidate's skills for enforcing food safety standards, managing stock inventory, vendor relationships, training of junior staff, and overseeing entire kitchen operations. Their skills and experience may also be utilized for setting up kitchen design by new restaurants, hotels, and resorts.

Executive Chef Resume Sample

Valerie C. Melo
2107 Lodgeville Road
Minneapolis, MN 55402
Phone: 612-xxx-xxx0
Email: vcmelo@anymail.com

Career Summary

Skilled, enthusiastic, and creative Executive Chef with strong knowledge of intercontinental cuisine and creating a pleasing environment for customized dining experience. Holds 9+ years of experience in supervising, directing, and coordinating kitchen operations for hotels, restaurants, and resorts. Demonstrated abilities in developing impressive menus, preparing lip smacking culinary dishes, refining the art of cooking, and incorporating the flavor and essence of diverse culture in food preparation. Adept in identifying quality of ingredients with a mere look, touch, and smell. Highly committed to delivering a memorable dining experience for guests.

Summary of Skills

Experienced in overseeing and managing all kitchen operations
Excellent knowledge of food safety and HACCP standards
Skilled in motivating and inspiring the kitchen staff for providing unique dining experience for customers
Ability to maintain warm and friendly relationships with staff and guests
Skilled in communicating effectively in oral and written forms with employees of all level and guests from all social background
Adept at ensuring cleanliness and hygiene of food production and serving areas
Ability to manage catering orders for corporate, public, and individual clients
Superior abilities for determining food portion size, menu price, and temperature of items served
Ability to lift 40 pounds and work standing for long hours

Work Experience

Executive Chef
Milton Resorts, Minneapolis, MN
March 2019 - Present

Overseeing entire food production activities, inventory and ordering, food preparation, storage and rotation, and plate presentation
Inspecting quality of raw ingredients and guiding the kitchen staff for food preparation
Conducting food reviews, recipe checks, and daily line checks
Briefing the kitchen staff about the day's work, volume of orders, and how to cope with the load
Collecting feedback from guests and sharing it with the kitchen team and management
Maintaining hygiene of the kitchen and serving areas as well as the food quality standards
Conducting weekly reviews on sanitation, food safety, and kitchen standards
Ensuring the all the kitchen activities are in adherence to food safety and sanitation practices

Executive Chef
Fine Garden Hotel, Minneapolis, MN
July 2015 - February 2019

Developed impressive menus and determined their prices that contributed 45% percent monthly to the overall profit
Planned and applied creativity for attractive food presentations that won accolades of guests
Listened to, understood, and clarified concerns of employees and guests
Reviewed most-ordered dishes and cut down purchasing of non-running items thereby saving 30% percent in monthly vendor bills
Monitored quality of all kitchen products and food presentation
Responded to guest complaints in a timely manner and ascertain their satisfaction for continuous business
Compute daily food cost, and developed proper inventory management system
Coordinated, supervised, and directed the kitchen team for delivering authentic taste in all types of foods and outstanding customer service

Executive Chef
Pyramid Restaurant, Minneapolis, MN
October 2012 - June 2015

Assisted food and beverages manager for smooth operation of the restaurant
Supported in improving quality of food products and presentation by researching competitors' menus
Oversaw daily cleanliness and hygiene of the kitchen areas
Recruited, trained, and developed a strong kitchen team comprising 15 members
Managed food control systems and financial performance of the kitchen department
Implemented food wastage program complying with the margins set by the management
Checked purchases of food items and ensured proper ordering, quality and price structure

Education

High School Diploma
St. Patrick High School, Minneapolis, MN
2010
Diploma in Culinary Arts
ABC Technical School, Minneapolis, MN
2012

Awards

Best Chef of the Year
Rotary Club, Minneapolis, MN
2016-17

Reference

On request.

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