4165 Fourchette Place, Reno, NV 89120 | H: (702) 222-7777 | firstname.lastname@example.org
Talented, innovative chef with 8 years of experience in the food service industry interested in expanding scope to high-volume kitchen, catering, and events areas. Expertise in planning menus, standardizing recipes, preparing multi-cultural dishes, and managing purchasing. Committed to controlling costs by reducing or eliminating waste, and effectively forecasting consumption rates. Exceptional leader skilled at training and supervising kitchen staff. Currently pursuing education in Culinary Arts and Business Management. Outstanding communicator fluent in English and Spanish. Multicultural Culinary Expert Menu Development Strategic Planning Cultural Sensitivity Safety Compliance Special Events Catering Kitchen Staff Supervision Food Handlers Card Cost Control Resource Planning
Food Service Management Expertise in all areas of kitchen management including staff supervision, inventory control, and menu planning. Promoted to Team Leader after only 10 months of employment by demonstrating exceptional initiative and leadership skills. Contributed to performance awards and demonstrated outstanding strategic planning ability as a chef on various sea vessels. Event Catering Oversaw special catering events as a private household chef, planning menus according to family preference. Created meal plans for holiday events as a chef who has sailed over 40,000 nautical miles throughout multiple oceans and 5 continents. Cost Control Decreased expenses by 15% within 10 months’ time by reducing product waste and appropriately controlling inventory levels. Carefully monitored kitchen equipment and supplies to eliminate downtime and improve food service quality and efficiency.
03/2014 to 08/2014 Private Chef Margaret Whelan New York, NY Managed multiple priorities including menu planning, kitchen supervision, and safety compliance as a private household chef. Created customized seasonal dishes according to diner preference and health requirements for special occasions and holiday events. Oversaw daily preparation of breakfast, lunch, dinner, desserts, and snacks while ensuring quality standards for service and presentation were continually met or exceeded. Controlled costs by carefully managing food inventory, kitchen supplies, and various provision purchases. Maintained optimal condition of the kitchen by adhering to food safety and sanitation standards. Line Cook Hafenhalle Biergarten- Restaurant Collaborated within a multi-level, dynamic restaurant team to prepare and deliver gourmet meals to guests according to the chef’s instructions. Created and presented items from a 7-course tasting and wine pairing menu and ”A la carte” service.
11/2013 to 12/2013