Hotel Executive Chef Resume Sample

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THE HOTEL EXECUTIVE CHEF RESUME SAMPLE PROVIDES STYLISTIC IDEAS THAT YOU MAY USE IN YOUR RESUME

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EXECUTIVE CHEF
Focused, hands-on executive with 15+ years of proven success in the restaurant industry with progressively greater degrees of responsibility and accomplishment.
 
AREAS OF EXPERTISE
• Managing effective work teams Maximizing resources for greatest impact
• Meeting or exceeding budget targets Creative design of cuisine and decor
• Networking with suppliers for optimum product Flexible; research-oriented approach
• Innovative approaches to menu design Invested in superior customer service
 
EXPERIENCE
Teaberry Hotel and Conference Center, Cornwall, CT
1995 - Present
Executive Chef
• Direct all aspects of food production for 211 room convention center with 30,000 square feet of banquet space
• Manage staff of 35 including training, supervision, determination of salaries, scheduling; maintain high morale and low turnover rate
• Create and produce all banquet and a la Carte menus, including specialty and gourmet events up to 1200 guests
• Utilize expertise and networking to consistently control costs of $4.5M food and beverage operation; maintain profitability by meeting or exceeding forecasted food and labor cost percentages
• Develop one-on-one menus with clients or event coordinator to fit budgets while maximizing perceived value
• Display expertise in food and wine pairings to delight clients
 
Mayflower Hotel, Hartford, CT
1993 - 1994
Executive Chef
• Coordinated and directed kitchen for 282 room full service hotel
• Designed and implemented elaborate 15-course Connecticut Escoffier Society Year End Event for 100 guests
• Actively participated in grand opening to two additional properties (Washington, DC and Stamford, CT)
• Organized charity events; consulted with clients to determine needs
 
The Blue Pine Inn
1988 - 1991
Executive Chef
• Re-established famous 120 seat fine dining restaurant
• Created and prepared original sauces and extensive combination dinners
• Directed and participated in daily production of menu items and daily specials
• Managed staff to produce exceptional year-round fine dining menu
 
The Inn, Lake Warren
1987 - 1988
Sous Chef
 
EDUCATION
Johnson & Wales Culinary Arts Program
1986

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