Executive Chef Resume Sample

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A committed food services and culinary arts professional with over 10 years comprehensive experience. Currently seeking the opportunity to incorporate knowledge and skills with a position welcoming challenge and the ability to develop professionally.
• Budget Management
• Product/Program Development
• Sanitation/Safety Adherence
• Rapport Building
• Goal Setting/Accomplishment
• Supervising/Training
• Inventory Control
• Trouble-Shooting
• Team Leadership
• Organizational Development
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• Appointed as one of the three Executive Chefs to the Food and Beverage Task Force Committee within two years of employment with Edward Finch Hotels and Resorts.
• Specially selected to partake in several Edward Finch Hotel openings.
• Successfully increased company's profitability and food quality; and lowered employee turn-over rate.
• Received an academic scholarship to Johnson and Wales University for two consecutive years.
• Supervised and evaluated Sophomore Culinary Students throughout the University's hotels and restaurants for two years.
Edward Finch Hotels and Resorts, Fort Collins, Colorado
1998 - Present
Executive Chef
Effectively manage a full service, award winning Ramada Inn with annual gross revenue of $8 million. Daily responsibilities include product purchasing, budget and menu development, sanitation management, training associates, scheduling, and ensuring customer satisfaction. Task Force Committee responsibilities include developing standards and procedures, product development, training and openings for hotels based on knowledge and experience.
Occasional Catering, Fort Collins, Colorado
1997 - 1998
Business Consultant/Executive Chef
Assisted in consulting a highly successful local catering company in business expansion. Succeeded through increasing sales by 45% and profitability by 20%.
Sheraton Sea Breeze Beach Resort, St. Croix, U.S
1996 - 1997
Executive Chef
Completed all functions necessary to ensure proper management of a Four Diamond resort hotel. Responsibilities included upgrading standards, purchasing and employee recruiting, training for three restaurants, and implementing twenty-four hour room service.
Sheraton Beach Comber Resort, Cayman Islands
1995 - 1996
Executive Sous Chef
Successfully developed an award-winning menu for a Four Diamond Hotel rated in the world's top-ten resort hotels by Travel & Leisure magazine, along with reducing labor costs by 4% through strategic planning. Daily duties consisted of purchasing, inventory control, menu and product development; and opening multiple restaurants in conjunction with the corporate food and beverage team.
Johnson and Wales University, Providence, Rhode Island
Bachelor of Science, Food Service Management
Johnson and Wales University, Providence, Rhode Island
Associate, Culinary Arts
American Culinary Federation, Saint Augustine, Florida
American Hotel/Motel Association Certification in Sanitation, Providence, Rhode Island
Certified Food and Beverage Executive, Denver, Colorado
CPR Certification, Fort Collins, Colorado

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