Executive Chef Resume Samples

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D Gaylord

Darrel

Gaylord

421 Tremaine Grove

Houston

+1 (555) 119 6715

421 Tremaine Grove

Houston

Phone

p +1 (555) 119 6715

Experience Experience

New York, NY

Executive Chef

New York, NY

Crooks LLC

New York, NY

Executive Chef

Works with the Production Manager to oversee daily food prep and service activities and staff, and serves as a backup to the Production Manager
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment
Ensure that performance management and colleague training/development occurs in a timely and consistent manger
Work with the Management Team, manage and direct kitchen staff during a la carte and banquet service
Provide, develop, train, and maintain a professional work force
Perform any other duties as requested by F&B Manager and the General Manager

present

Phoenix, AZ

Executive Chef

Phoenix, AZ

Schneider, Conroy and Bogisich

present

Phoenix, AZ

Executive Chef

present

Working in tandem with a team of managers (restaurant managers, banquet manager and catering sales manager) to ensure overall success of the hotel
In partnership with the General Manager, assist employees with career development strategies to improve employee retention and build bench strength
Manage day to day activities of the kitchen plan and assign work and establish performance and goal for the team members
Supervise and coach direct reports in the performance of their duties; complete performance reviews and provides feedback to direct reports
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards
Create a safe and positive environment that encourages ownership and improved performance in a unionized environment

Education Education

Bachelor’s Degree in Culinary Arts

Drexel University

Bachelor’s Degree in Culinary Arts

Skills Skills

Possesses a strong understanding of food safety and HACCP standards and ability to drive employee accountability for sanitation standards
Ability to inspire and develop a strong culinary team to assure food quality, menu, recipe, techniques, menu developing, food & labor cost
Good knowledge of PC software and POS systems (Word, Excel, Outlook )
Strong understanding of high level of customer service and food quality
Strong understanding of financials and strong analyticalthinking skills
Able to maintain good personal hygiene
Considerable knowledge of mathematics to create and interpret reports, budgets, and forecasts
Coaches each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centers
Excellent management skills in the areas of food production, food quality and food safety
Drive, dependability and the ability to handle multiple responsibilities at one time

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Executive Chef Resume Examples & Samples

Oversee Back of the House operation, including quality production, quantity and cost control, appearance and temperature of the finished product, and promptness (timing) of service from the kitchen into the dining room and for deliveries, catered events, etc. Supervises and directs culinary staff associated with the Back of the House Operations
Oversee the implementation of an annual training plan for the Culinary and Stewarding Departments as developed by Executive Sous Chef & Sous Chefs based on need areas to ensure an attitude of continuous improvement in each department
Participate with Direct Reports in training meetings, with 100% staff attendance, following the training programs outlined above. Maintenance of a sign-in sheet for all attendees at meetings along with meeting minutes from meetings
Coordinate with the Food Service & Culinary Management Team with regards to all food displays, presentations, etc. associated with all foodservice outlets, catering and special events
Control food cost by working closely with Direct Reports (Executive Sous Chef & Sous Chefs), vendors, Office Manager, Vice President Food Service / Special Events, Food Services / Events Management Team to ensure that the finest quality product at the best available price with the least amount of waste is purchased on an ongoing basis. Daily attention is necessary to maintaining lowest possible inventory levels to ensure turnover of product
Control labor cost in the Culinary and Steward Departments by monitoring daily time records in accordance with budgeted staffing guidelines. Responsible to flex payrolls in accordance with business fluctuations and Local 11 Union Contract Regulations, to ensure a profitable department on an ongoing basis
Supervise the upkeep of cleanliness in food preparation areas, refrigeration, storage areas, and the
Employee Relations: Overall development of Executive Sous Chef and Sous Chefs. Able to work in harmony with Executive Sous Chef, Sous Chefs, fellow employees and 21st Century Fox Management Team. Maintain cooperation, communication and promptness between Back of the House Employees and all others related / impacted by the Back of the House Staff
Business Contacts: 21st Century Fox Management & Staff, vendors, health department officials, etc
Safety and Security: Compliance with all safety issues and adherence to all proper procedures ensuring that the work is is a safe environment, free of hazards at all times
Education: Graduate from accredited culinary program or equivalent work experience
Experience: 3-5 Years of prior experience in a comparable position or in an operation of equal stature
Knowledge / Skills: Thorough knowledge of food preparation, service, LAHD Regulations, basic food chemistry, raw foods, and equipment use. Requires baking and butchering skills. Should have a working knowledge of basic accounting principles and employer / employee relations, motivation principles and effective training techniques
Computer Experience: Basic computer experience required - Word Processing, Microsoft Office, Microsoft Excel, etc
20th Century Fox Film is one of the world's largest producers and distributors of motion pictures. 20th Century Fox Film produces, acquires and distributes motion pictures throughout the world. These motion pictures are produced or acquired by the following units of 20th Century Fox Film: Twentieth Century Fox, Fox 2000 Pictures, Fox Searchlight Pictures, Fox International Productions, and Twentieth Century Fox Animation

Executive Chef Resume Examples & Samples

Provide leadership and technical oversight, development to the Culinary Team in fast- paced, high- volume, diverse environments
Holistic focus on the Resort Guest experience with the keen ability to leverage innovative ideas and great stories as the foundation for successful experiences driving both Guest satisfaction and business/financial value
Create and deliver on a Culinary strategic direction, including awareness of market trends and ability to create new products and experiences to exceed guest expectations
Menu development for resorts by tier of service
Serve as the Critical interface/liaison between Resort GMs and the Operations Integration / LOB organization to ensure full integration of global initiatives and local business drivers
Talent Succession Planning and Development for all salaried Culinarians in partnership with Resort GMs, and VP`s
Focus on Cost optimization, Cost of Sales, Workload prioritization, Procurement efficiencies. Identify solutions and proactively drive change when necessary
Represent the Disneyland Resort and Culinary teams both internally and externally
Minimum of 10 years of progressive food and beverage leadership experience preferably in a resort environment
Proven track record driving change, innovation and service excellence
Proven experience leading food safety and health partner initiatives. Valid Food Safety Certification
Demonstrated ability to integrate global initiatives and thinking into the daily operation
Demonstrated ability to think conceptually and creatively
Proven experience in managing food, labor and operating expenses to annual operating plan
Demonstrated ability to influence at multiple levels in the organization
Proven communication skills and ability to establish relationships and collaborate with a diverse set of internal and external clients and stakeholders
Demonstrated passion and commitment to diversity and inclusion including inviting diverse perspectives, fostering an inclusive work environment and supporting workforce diversity
Proven ability to benchmark both internally and externally to achieve best practices
Experiences in a wide variety of styles of service
Food and Beverages concept Development experience
Proven computer skills in a variety of different programs(Excel, Word, PowerPoint, SAP, Menu Management systems, etc.)
Associate’s degree in Culinary Arts or formal apprenticeship program or equivalent

Executive Chef Resume Examples & Samples

Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred
Minimum 5 years of high-volume culinary/hospitality experience
Minimum 3 years of high-volume kitchen leadership experience
Extremely strong leadership skills, verbal and written communication skills, listening skills, ability to check for understanding after direction is given (follow up,) basic math skills, strong organization skills, ability to multi task, team builder, proven track record of increasing experience and responsibility
Computer based skills - Windows and Microsoft Office based management reporting. Point of Sale System, Internet/Intranet, and Outlook e-mail
Food/restaurant service skills - all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards

Executive Chef Resume Examples & Samples

Prepare, produce, and present outstanding quality cuisine in a timely manner through effective management of staff and kitchen operations in a safe, professional work environment
Oversee, produce, and serve high quality cuisine at all times including all on-site, off-site, and group events
Participate in Game Creek Club Food Committee meetings and address member feedback on a daily basis. Develop strategies to refine the lunch program following annual member survey results
Design and execute Game Creek Club functions, including annual holiday parties, cooking classes, summer luncheons, and exclusive Signature Club events
Constantly develop, communicate with, and manage staff in accordance with departmental/company policies and procedures. Establish and maintain a successful and positive working environment/kitchen culture of excellence through proper training, discipline and support/respect of all kitchen staff
Coordinate ordering and availability of product, supplies and equipment, including placing orders and setting pars, with warehouse clerks, sous chefs, supervisors and managers
Ensure proper safety and sanitation procedures are adhered to throughout the entire facility, including supervision of food preparation/production, proper condition/cleanliness of all equipment, and maintenance of GHS SDS book, and monitoring use of cleaning chemicals
Ensure meticulous and detailed maintenance of the kitchen areas as well as the entire building, including outside areas
Achieve and maintain proper and budgeted staffing levels through effective hiring and scheduling of staff. Communicate employment needs and concerns to VMD Office Manager
Have an understanding of and ability to achieve AAA dining award standards, DiRona award standards, Mobil star award standards, and any other Brand Standards as applicable
At least 5 years experience as a Chef in professional restaurants – required
Performance management– required

Executive Chef Resume Examples & Samples

Bachelor’s Degree in Culinary Arts, Hospitality, or similar preferred
Computer based skills – Windows and Microsoft Office based management reporting. Point of Sale System, Internet/Intranet, and Outlook e-mail
Food/restaurant service skills – all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards

Executive Chef Resume Examples & Samples

Lead, manage, and develop standardized house recipes for meal services, snacks, sweets, beverages, and specialty products. Ensure high food quality, sourcing and product standards are met, and include nutritious options for every eater
Supervise Sous Chefs and Purchaser in direction of all culinary staff and daily operations. Ensure team performance and accountability through regular conversations, supervision, and support
Produce and post weekly Back-of-House staff schedule
Hands-on help, instruction, and leadership in kitchen prep and service
Identify efficiencies and initiatives geared toward high-volume, low-waste, cost-effective solutions that maintain a high quality of product and service
Monitor food’s path from the source to service, and ensure full-utilization of product
Partner with Purchaser lead to secure accounts with local, sustainable, and high integrity vendors. Establish clear budgets, ordering protocol, and product pars
Establish and supervise systems and tools for full compliance of food safety and sanitation
Meet weekly with events teams to plan and execute internal and external events
Main point of contact on all employee food feedback. Respond to requests and questions, and disseminate feedback and recommendations to team
Monitor kitchen equipment and maintenence needs
Advise and assist with kitchen environment layout and design
Lead meetings, create agendas, and communicate to inform, inspire, and promote accountability and growth

Executive Chef Resume Examples & Samples

Plan and direct food preparation and culinary activities
Create and modify menus that meet culinary and quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Proven working experience as a head chef and clear experience with culinary excellence and commitment to local food movement
Excellent record of kitchen management
Capable of delegating multiple tasks
Keep up with cooking trends and best practices
AS degree in Culinary science or related certificate

Executive Chef Resume Examples & Samples

Hires, trains and supervises all kitchen personnel
Develop menus for all food outlets on the property
Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen at all times
Safeguards all food preparation personnel by implementing training to increase their knowledge about safety and sanitation
Forecasts, budgets and creates action plans pertaining to F&B operation
Maintains cost controls by conducting a monthly inventory
Maintain kitchen equipment by following appropriate operating instructions, troubleshoot breakdowns and perform preventive maintenance (PM)
Develop and taste recipes for food preparation and presentation that provides consistent high quality

Executive Chef Resume Examples & Samples

Maintain financial responsibilities set forth by the Board of Directors
Creatively and passionately producing menus for 4+ key dining areas
Work with the Management Team, manage and direct kitchen staff during a la carte and banquet service
Degree and/or 5 years experience
CCEC certification (or equivalent)
Banquet/A La Carte/Food Pairing/Tasting Menu
Ability to relocate to Columbus, OH

Executive Chef Resume Examples & Samples

Manages all facets of the Food & Beverage operation including expenses, revenues, menu creation, staffing, etc
Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance
Maintains quality of food products and ensures consistency in food delivery, presentation and overall standards
Educational degree from culinary institute preferred
Previous experience as an executive chef preferred

Executive Chef Resume Examples & Samples

Minimum of 10 years kitchen experience, 2 within an Executive Chef role
Proven ability to teach and coach others within the kitchen
Experience as an Executive Chef or Sous Chef within managed dining services highly preferred

Executive Chef Resume Examples & Samples

At least two years of successful prior management of a Country Club or Hotel culinary operations with Multiple Entities
Experience leading ala carte and banquet operations simultaneously
Ability to handle multiple member functions
Has a culinary arts degree
Proven track record of controlling food and labor cost
Has computer skills including Microsoft Outlook, Word, and Excel
Has a successful track record of planning budgets, standardizing recipes, and training culinary associates to properly execute all recipes
Has extensive experience pairing wines with menu items for member wine dinners and wine social events

Executive Chef Resume Examples & Samples

Minimum 8 years of industry & culinary management experience
Understanding of and previous experience with HACCP
Menu writing and development
P&L accountability and/or contract-managed service experience is desirable

Executive Chef Resume Examples & Samples

Ensures food quality in all outlets by overseeing preparation and managing inventory
Manages kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary
Approves product quality by training staff in preparation procedures and presentation standards; observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture and garnishes; verifying portion sizes
Controls costs by estimating purchasing needs; using readily available and seasonal ingredients; purchasing through approved suppliers; setting standards for portion size; minimizing waste using prep sheets, proper recipes and properly trained staff
Controls costs by estimating staffing needs; utilizing labor scheduling tool to adjust hourly schedules following demand patterns, budget and local labor laws
Manages and assists kitchen staff in producing food for all banquets, catered events and member dining areas
Develops menus, pricing and special food offerings by collaborating with Food and Beverage Director
Maintains a clean and safe environment instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen area
Assures smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
Abides by and ensures proper execution of all AGC Back of House Standard Operating Procedures
Collaborates with Food & Beverage Director in the delivery of staff meetings, as well as the resolution of issues regarding product, equipment or personnel
Primary duty is management, however the Executive Chef may be required to prepare food and various line items to expedite orders as needed
May be required to create ice sculptures; demonstrate wine knowledge and address groups of members/guests
Specialty/Technical Training required (4-Year College Degree or Culinary certification) and a minimum of 6 years of experience in culinary arts with at least 1 year of supervisory experience, or equivalent combination of education and experience
1-2 years experience in personnel management, preferably in golf/hospitality/service industry required
Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
Knowledge of applicable safety and sanitation procedures and training required
Knowledge of food cost and inventory management principles required
Ability to forecast inventory and staffing needs required
Proficient in computer software including Microsoft Word and Excel

Executive Chef Resume Examples & Samples

Supervise preparation of catered and concession food items
Evaluates food products to assure that quality standards are consistently achieved
Improve Menu Selection
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
Sporadically visits dining area when it is open to welcome members
Performs clean-up and closing procedures

Executive Chef Resume Examples & Samples

Responsible for managing process of purchasing, receiving, and managing food production activities in compliance with Aramark Healthcare food production systems
Bachelor's Degree or Associates or related culinary degree is required
A minimum of 7-10 years of high end culinary management experience in a multi-unit environment including restaurants, concessions and banquet/catering preferred. Individuals from conference center or large hotel with multiple conference rooms will do well
Previous experience with profit and loss accountability, control of food and labor cost, high banquet volume, menu development and pricing, vendor relations, and development of culinary team is required for this position
P&L accountability and/or contract-managed service experience is required

Executive Chef Resume Examples & Samples

Serves as a role model for employees through teamwork support, attention to detail, quality control, and interactions with guests and team members
Train and lead kitchen staff
Lead and coordinate culinary activities
Make food purchases and process inspection upon delivery
Develop and standardize production recipes to ensure consistent quality
Establish the techniques of food presentation with attention to detail
Estimate food consumption and decide on the food portions to be served
Ensure that all kitchen equipment works and is maintained properly
Ensure the kitchen is always safe and sanitary in accordance with ServeSafe guidelines (HACCP, sanitation, and personal hygiene) and follow the “Clean as you go” philosophy
Possess a High School Diploma/GED or higher
Possess a one (1) year Hotel or Restaurant degree or higher
Minimum five (5) years of experience as an Executive Chef (including overseeing, leading, and/or managing a food production crew)
Possess a Bachelor’s degree in a culinary field
Minimum eight (8) years of work experience in overseeing, leading, and/or a managing food production crew
Computer skills and excellent written and oral communication skills
Self-motivated
Ability to work in a work in a diverse environment with focus on client and customer services
Work well under pressure

Executive Chef Resume Examples & Samples

Bring creativity and flair to the required implementation of plans as required
Supervise the construction, design and setting up phases of Kitchens and provide input on service areas
Conduct snagging process and approve facilities after de-snagging Director of Food & Beverage
Design menus for all outlets
Work with Procurement regarding the available well as required resources
Arrange for showcasing and tasting of menus for all outlets
Arrange for menu classes and product knowledge for the service and other relevant colleagues
Establish smart storage and logistics procedures
Recruit key members of own team as per IHG People tools in collaboration with Director of Human Resources
Oversee recruitment, induction and training of entire team alongside own key team members and Human Resources
Accurately and promptly fulfilling Guests requests
Anticipate Guests needs
Manage all functions of the Food Production operations to achieve optimum departmental profit
Manage all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
Oversee special events and special food promotions
Issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Control and analyzes, on an on-going basis, the level of the following
Costs
Issuing of food
Quality and presentation of food products
Condition and cleanliness of facilities and equipment
Develop with the Director of Food and Beverage popular menus offering guests value for money in accordance with IHG guidelines
Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and oversee them
Attend and participate in other meetings as required by the administrative calendar
Keep an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters
Recipes
Standards
Personnel and Training
Outlets
Promotions
Projects
Material and Equipment
Miscellaneous
Set Food Production and Stewarding goals and develops strategies, procedures and policies
Determine the Director of Finance the minimum and maximum stocks of all food, material and equipment
Set standards of all food and equipment purchases in accordance with IHG guidelines
Completion of a degree or certificate in culinary arts
Minimum 3 years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
High level of written and verbal Business English

Executive Chef Resume Examples & Samples

Ensure that sanitation standards as set by Four Seasons and local regulations are in compliance as well as the cleanliness and organization of the kitchen
Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality
Is also responsible for the development of culinary staff to aid the future growth of the company
Ensures the smooth running of the Kitchen operation, maintaining the Four Seasons quality of product and service to all outlets, including the Employee Restaurant, giving impeccable service at all times and to provide management and leadership of the department

Executive Chef Resume Examples & Samples

Supports proactive Sales & Marketing Department
Develops a good relationship between the Sales and F&B Departments
Ensures the F&B department works in accordance of the Legislative and standard acts, Labor law

Executive Chef Resume Examples & Samples

Recognised qualification in Kitchen Production and Management or equivalent
Multi cuisine exposure is a must. Creative with Italian & Western culinary focus and flare
Comprehensive Kitchen management, menu planning and operational skills
Minimum three to four years work experience as Executive Chef

Executive Chef Resume Examples & Samples

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures
Establish the day’s priorities and assign production and preparation tasks for staff to execute
Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received
Assess equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
Ensure staff report to work as scheduled; document any late or absent employees
Ensure each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
Ensure recipe cards, production schedules, plating guides, photographs are current and posted
Ensure all staff prepares menu items following recipes and yield guides, according to department standards
Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure quality and details are being maintained
Ensure excess items are utilized efficiently
Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary
Interview and hire new personnel according to hotel policies and standards
At least 5 years of progressive experience in a hotel or a related field
2+ years experience as Executive Chef and preferably with similar size property/resort

Executive Chef Resume Examples & Samples

To lead an outstanding culinary team of 40 - 60 persons in a high volume, first class hotel
Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation
Develop and prepare new signature menu items for the Hotel and special functions
Strive to uphold all hygiene and sanitary regulations
Enforce a safe work environment by upholding the safety standards
Seek opportunities to increase revenues
Develop new menus and recipes
Promote departmental teamwork and a good work environment
Direct involvement with employee development; continuously provides and/or encourages employees in opportunities for internal and external training
Ensure high quality food production
Maintain productivity standards
Work within budget guidelines for the kitchen (i.e. labor costs, food costs, expenses, etc.)
Maintain proper staffing levels within all departments in the kitchen
Ensure the department operation budget is strictly adhered to and that all costs are controlled
Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment
Organize monthly staff meetings and develop an appropriate agenda
Generate menus for special functions and food outlets
Attend and participate in kitchen meetings as well as other hotel meetings
Be the Champion and leader in ensuring we maintain an open and positive working relationship with our union representatives and colleagues
Previous leadership experience in the Culinary field required
Ability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects
Long hours sometimes may be required

Executive Chef Resume Examples & Samples

To conduct daily shift briefings to kitchen colleagues
To maintain cleanliness and proper rotation of product in chillers
Fluent in English & Turkish

Executive Chef Resume Examples & Samples

Based on sales figures by menu item, review the profitability and popularity of dishes on the menu and make changes where applicable in conjunction with the Director, Food & Beverage
Participate in drafting of concept ideas and menus for all special events and functions while encouraging all colleagues to put forward their ideas and utilizing them wherever practical
Monitor standards of production to ensure a high level of quality
Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen colleagues using effective staffing levels, ensuring all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
Control of food purchasing levels if applicable liaising with hotel stores person
Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotels annual manning and payroll budgets
Maintain a sound knowledge of purchasing procedures for food stocks. The control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food costs, whilst ensuring adequate food stocks and maintaining standards
Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed
Ensure HACCAP guidelines are achieved and maintained. Check monitoring procedures daily
Actively participate in training and development programs and maximize opportunities for self-development
Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety
With the assistance of the Finance Department, coordinate the preparation of the departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
Control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results
Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements
Previous experience as an Executive Chef in Luxury Hotel (7-10 years previous Experience)
Passion for creating and enhancing culinary style, and exhibiting passion for culinary arts
Experience in large and busy Banquet Operations
Proven creativity and execution of F&B programs in a very dynamic and competitive market
Proven leadership ability that supports an environment of employee growth and development, inter-departmental teamwork and exceptional customer service
Able to develop strong work relationships with both Guests and Colleagues alike
Diploma/Degree in Culinary Arts or related discipline

Executive Chef Resume Examples & Samples

Manage all Kitchen Operations
Maintain Hygienic Standards and Practices
Assist with the Planning and Implementation of Sales & Marketing Strategies
Implement Quality Management Systems
Manage Financial Matters
Manage Purchasing & Stock Control
Manage Work Operations
Manage Industrial Relations
Staff Management
Manage Guest Service
Manage the Sales and Promotion of Products and Services
Manage Safety/ Cleaning/ Maintenance
Maintain a Safe and Secure Working Environment
Cleaning/ Maintenance Programs
Manage Working Relationships
Maintain and Implement Effective Interpersonal Skills
Apply hotel quality assurance principles
Comply with all Hotel and Corporate Guidelines
Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication
Deal effectively with guests and workplace colleagues from a variety of culture
Prepare and maintain files, reports, letters, memorandums and other relevant business documentation
Carry out other tasks as directed by the General Manager
Minimum 10 years of culinary experience in a luxury hotel environment
Culinary tertiary qualification required

Executive Chef Resume Examples & Samples

Work all stations in Kitchen
Operate, clean and maintain all equipment required in job functions
Plan and develop menus and recipes
Expand and condense recipes
Prioritize, organize and delegate work assignments
Ability to motivate kitchen staff and maintain a cohesive team
Direct performance of staff and follow up with corrections when needed
Ability to transport cases of received goods to the workstation stations; pots and pans of food from storage/prep areas to the serving line
Work an 8-12 hour shift, 5-7 days per week
Work with all products and food ingredients involved
Use all senses to ensure quality standards is met
Differentiate dates
Perform job functions without direct supervision
Ability to ensure security of kitchen access, products and hotel
Enforce hotel's standards, policies and procedures with all kitchen personnel
Ability to promote positive work relationships with service personnel and other departments
Ability to work well under pressure of organizing and attaining production schedules and timelines
Creative talent
Creative force in menu development
Research and development of new trends in fine dining, southwestern cuisine and other worldly cuisine
Review the daily activities; check the following
Meet with Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance
Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received
Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up
Ensure that staff report to work as scheduled; document any late or absent employees
Inspect grooming and attire of staff; rectify any deficiencies
Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift
Ensure that all staff prepare menu items following recipes and yield guides, according to department standards
Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained
Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies
Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs
Assist Catering Department with developing special menus for functions; meet with clients as requested
Supervise and direct the organization and preparation of food for the Employee Cafeteria

Executive Chef Resume Examples & Samples

The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance
Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications
Maintain a clean and orderly kitchen to comply with State and local Health Department regulations
Hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures
Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers Corrective Counseling process, training and development, appraisals, payroll accountability. Acts as role model
Plan menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met
Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships
Responsible for operation of the F&B department in the absence of the Director
Associates Degree in Culinary Arts, preferred
Ten years culinary arts experience after graduation from accredited culinary school or equivalent work experience. Previous experience in a management role
Knowledge and experience monitoring food and labor cost, menu development and costing. Experience with ordering and inventory procedures
Extensive knowledge & skills with various computer programs
Experience in high volume multi-unit operations or hospitality environment
Must obtain ACF certification within 3 years of employment
Candidate is required to take a culinary practical
ServSafe Certification, ACF Certification levels CC, CSC, CCC or CEC preferred

Executive Chef Resume Examples & Samples

Staff, schedule, evaluate, train, develop and monitor subordinate personnel. Recommend wage increases, promotions, demotions, discipline and other employment actions for subordinate personnel
Responds promptly and effectively to industry, marketplace and guest requests, changes, trends and demands; works closely with marketing department to assist in achieving property objectives
Oversee cooking operations for all L'Auberge Casino Resort Lake Charles food outlets, including methods of preparation, portion control and garnishing; ensures high quality preparation and attractive presentation of all food
Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils
Plans meals, special dishes and develops menus for multiple outlets; considers marketing objectives, popularity of various dishes, recent menus and religious or other holiday meal traditions
Aligns department objectives, standards, guidelines with company vision and culture to achieve or exceed budgetary goals and effective supervision of all food outlets; writes and oversees schedules and adheres to established budgetary guidelines for labor control, while understanding labor costing formulas
Participates in long range planning including new menus, equipment, budget planning and renovations. Must possess a working knowledge and understanding of budget development process, P&L statements and general ledger
Procures food supplies and kitchen equipment to ensure quality of food and compliance with health department regulations; actively involved with purchasing department to ensure high quality of food products
Monitors and ensures staff adherence to health department regulations regarding food handling, storage, temperature, and sanitation
Maintains food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages; Assists Director of F&B in ensuring accurate inventories and menu item pricing
Organize restaurant operations for effective and efficient service as well as overall coordination and control
Develop and implement policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines; establish and maintain a continuous learning and development environment for all culinary staff to ensure attainment of guest service and operational objectives
Ability to use all tools associated with the position including but not limited to knives, slicers, and choppers
Thorough knowledge of food products, standard recipes and proper food preparation techniques
Demonstrated word processing and spreadsheet computer applications

Executive Chef Resume Examples & Samples

Customer-oriented
Excellent administrative skills
Thorough and organized approach
Ability to train others and pass on knowledge
Ability to perform under pressure
Responsive and proactive
If you are interested in this position, please apply at www.qhire.net/sofitel
5 to 8 years of experience
Acknowledged managerial skills
Computer literate in the Windows environment

Executive Chef Resume Examples & Samples

Provides visionary leadership and management of the culinary research and development process from product creation through implementation
Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes
Develops standards, processes and tools to assist in delivering consistent culinary products at both properties
Guides and supports culinary team in the implementation and adherence of company standards, processes & systems
Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction
Excellent verbal & written communication skills
Ability to multi-task and oversee multiple property Culinary departments

Executive Chef Resume Examples & Samples

Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environmental commitments, overseeing the health, safety and security of our guests and colleagues
Lead and support all departments in the achievement of their financial and operational targets via effective organizational development, policy and procedural development, and appropriate colleague training activities
Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development
Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Fairmont Hotels & Resorts Core Standards at all times
Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests
Ensure all kitchens are compliant with Fairmont Hotels & Resorts Food & Beverage service standards and controls
Ensure that all kitchen operations are compliant with legislated food safety regulations
Responsible for attaining food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery(and quality) of all food items
Assist in the annual planning of the F&B budget as it pertains to the kitchen (food cost, productivities), as well as implementation and regular monitoring of the budget/forecasts
Work with sous chefs to ensure that the weekly productivity forecast is completed accurately and in a timely fashion
Source local ingredients for seasonal food items
Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all FHR service standards
Work together with the F&B Manager on all areas pertaining to menus and food service
Develop menus for all food operations. Ensure all menu items are costed accurately
Play an active role in the F&B operation committee meetings
Ensure that work on the kitchen action plans for Colleague engagement and Guest satisfaction remain the focus for the kitchen team
Liaise with all departments to ensure that there is clear communication and understanding and positive relationships between the departments and the kitchen (Events, Accounting, HR, Engineering, etc)
Ensure heart of house is clean and well maintained-maintain effective preventative maintenance program for all kitchens
Responsible for the running of the Employee Dining Room, including cleanliness, operation and food production
5-6 years experience in multi-outlet kitchens with a strong general operational knowledge and a minimum of 2 - 3 years in a senior Culinary leadership role
International experience and pre-opening experience is preferred
Self-confident, proactive, and able to prioritize and make effective decisions
Exceptional communication skills, passionate, strategic and innovative
Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession
Diploma/Degree in Culinary Arts or related discipline an asset
Advanced certification in safety and sanitation from an accredited institution
Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint

Executive Chef Resume Examples & Samples

Track record of delivering exceptional guest and client experience
Associates degree in Culinary Arts plus a minimum of 5 years of progressive culinary experience at a manager level. Previous hotel culinary experience preferred
Must have excellent verbal communication and leadership skills
Be able to express creativity through food selections, preparation and presentation
Must have the ability to remain calm in high stress situations
Be able to solve problems quickly under pressure
Ability to lead by example. Prepare and conduct disciplinary situations with employees
Ability to communicate clearly with all departments, being proactive to resolve issues
Ability to handle guest requests and satisfy their needs
Demonstrable expertise in analysis and action taking
Proficient in Microsoft Word, Excel and PowerPoint
Must know emergency procedures (including CPR) and work to prevent accidents

Executive Chef Resume Examples & Samples

Lead of the kitchen brigade and ensure ongoing development of Team Members
Create menus that meet and exceed customers’ needs and conform to brand standards
A creative approach to the production of high quality food
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, preferred

Executive Chef Resume Examples & Samples

Plans, coordinates, and directs provision of Medical Center patient feeding, cafeteria and catering services
Ensures food quality and safety by establishing and maintaining effective inventory, order, receiving, storage, and food production control systems that maintain on-going compliance with all applicable requirements of TJC, Title 22, and the appropriate Federal, State, and local regulatory agencies
Recruits, orients, trains, evaluates and, where appropriate, disciplines staff in area of responsibility
Establishes and actively participates in an on-going Quality Management Program or Process that proactively identifies and meets the customer needs of our members, patients and staff
Ensures cost-effective service delivery through active participation in the development and on-going monitoring of the operating and capital budgets for area of responsibility
Ensures accuracy of cafeteria and catering pricing structures
Continuously strives to improve Public Service quality by developing specialty events, restructuring menus, modifying cooking processes, developing new product recipes, and introducing new products and services
Collaborates with the management team to develop short and long-term operational goals that support the Service Area and Medical Center Strategic Plans
Manages and resolves human resource, labor relations, department safety and risk management issues for area of responsibility
Collaborates with the other Service Area managers to plan, integrate and coordinate provision of food products and services to all customer groups as needed
Works closely with administrators, physicians, peers and staff to customize menus and service arrangements in support of special catering and Medical Center events
Interacts directly with customers (staff, physicians, patients) to determine their satisfaction with food services and recommends/implements changes to improve quality
Minimum three (3) years of related food service management/chef experience within the last seven (7) years
Certified Executive Chef or other certified chef designation strongly preferred
ServSafe certification strongly preferred or other food safety certification

Executive Chef Resume Examples & Samples

Applies knowledge of Nutrition, Food Production, Retail Sales and System Management in Health Care Setting
Manages Operational Issues of Food Courts and Staff
Manage Operational Issues of Doctor Lounges and Staff
Manage Operational Issues of Catering
Responsible for HACCP, SERVE SAFE, and Quality Improvement
Responsible for Menu Development
Strives to fulfill the hospital and department I CARE Values, Mission Statement, and Goals
Acts on behalf of Department Director when necessary
Associate Degree in Culinary Arts
AVF Certifies (American Culinary Federation)
Bachelors Degree Preferred but not required
Minimum 3 years experience in Healthcare Foodservice Management
Minimum 3 years experience in Commercial Foodservice Management
Current ServSafe Certification

Executive Chef Resume Examples & Samples

Ordering Food Supplies
The Executive Chef is to support the Director and Production Manager in their absence
The Executive Chef is responsible to provide culinary leadership and ensure the highest quality of food services to all customers; to aid in purchasing, receiving and maintaining all foods and supplies required by Food Services
The Executive Chef is responsible for providing a positive servant leadership to the department & hospital
The Executive Chef must work effectively with the FNS Production Manager, Director, Chief Clinical Dietician, and Clinical Dietician
Must be a self starter and a results oriented problem solver
Responsible for staff training of proper culinary procedures, department orientation, and food preparation
Ensure that all cooks' areas are stocked with the appropriate tools, food, and any other materials that are needed for preparation
Lead and create menu development with the director, production manager and any other leads or employees to stay current with customer preferences
Assist in counseling/ coaching employees with other managers/director when needed
Coordinate with the Director and Production Manager to ensure that catering functions are prepared and delivered on time and meet department quality standards
Maintain the cleanliness and sanitation throughout the department
Provide the back of the house employees with a sanitation schedule and ensure that it is consistently completed and turned in to the FNS director
Complete daily walk through inspections of the kitchen facilities with the director, production manager and any other leads or employees to identify needs/ opportunities that need to be addressed and report them to the FNS director
Areas of focus include but are not limited to all refrigeration/ freezer units, cold prep/ hot prep areas, dry storage, and all prep equipment/ food storage units
Responsible for ensuring a safe working environment throughout the department for all associates; food and equipment safety; building a strong food and equipment safety awareness; and maintaining high quality FNS’ standards and those of regulatory agencies
Monitor associates’ productivity and provide feedback to them to increase quality, and productivity
Works with the Production Manager to oversee daily food prep and service activities and staff, and serves as a backup to the Production Manager
Responsible for working within budgetary guidelines
Oversees daily food prep and service activities and staff
Regularly monitors and insures the maintenance of all quality control, HAACP and Critical Control Point monitors records
High School Diploma of GED is preferred, but not required
Technical or Vocational in food service desirable, but not necessary. Ability to use and operate department equipment, and read and follow department guidelines, protocols, and policies
Must be able to read and write English
Have the ability to learn to address age appropriate considerations and safety needs of the patient populations and customers of the Food Services department

Executive Chef Resume Examples & Samples

Follows and ensures team follows Food Division Standards and Best Practices
Responsible for sales and bottom line profit of kitchen payroll and food cost expenses
Demonstrates a positive role model for MAGIC Selling
Ensure team prepares and presents food products following recipes and Food Division Best Practices
Monitor food quality by completing daily A.M. and P.M. Line Checks
Provide product knowledge on production, purchasing and ensures support of food production training on an on-going basis to associates
Maintain food cost to goal by utilizing forecast and sales goals ensuring accurate purchasing, waste control, storage, product handling, rotation and inventory control
Partner with store Human Resources office to coordinate all kitchen team hiring, recruiting, termination and employee relations resolution
Monitor and document kitchen team performance and deliver all kitchen performance appraisals
Schedule kitchen team to maximize associate productivity, labor cost control and customer satisfaction
Order food, beverage, dry and paper goods based budget and needs of the business
Ensure timely payment of invoices according to vendor contracts and Food Division Best Practices to ensure cost and quality control
Conduct food inventories following Inventory Best Practices to ensure they are taken on a timely and accurate basis to ensure targeted food and liquor costs are maintained
Ensure kitchen team is trained on and follows safe work practices
Preferred College degree or culinary equivalent and previous hospitality/food service supervisory/management experience. Safe food handling certification is required
Basic math functions such as addition, subtraction, multiplication, and division. Understanding of P&L statements, food costs and payroll budgets

Executive Chef Resume Examples & Samples

Provide support of a specialist nature to the Executive Committee, Assistant Director of Food & Beverage and the Food and Beverage Managers. Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel
Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation
Give direction and leadership and responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures
Consult with the Catering/Convention Services, Director of Sales & Marketing and Outlet Managers on a weekly basis as well as with other departments as necessary
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans
Design and implement employee cafeteria rotating menu and oversee cafeteria operations
Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred
For Union properties only
Must possess basic computational ability and basic computer skills
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc
Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA
Must have five years of prior experience as an Executive Chef with knowledge of most international and domestic dishes

Executive Chef Resume Examples & Samples

Develops operation and growth of staff, sales and profit
Shows a strong presence in the local community through involvement of restaurant personnel
Manages overall restaurant operations
Reviews financial transactions, makes financial decisions to ensure efficient operation and expenditures stay within the budget limitations
Makes decisions on new hires, promotions and terminations and takes appropriate action
Coordinates involuntary terminations and disciplinary actions with the Human Resources Director
Prepares and conducts weekly staff meetings
College degree in restaurant operations or hotel management preferred
Ability to motivate staff
Ability to use point of sales computer systems

Executive Chef Resume Examples & Samples

Responsible for efficient daily functioning of the department
Be a leader for all kitchen team
Assisting in kitchen management and reporting
Staffing and training for all kitchen operations
Streamlining and systemizing operations within existing as well as new ventures
Formulating new ideas and evaluating opportunities
Develop, maintain and effect necessary systems, manuals, formats and procedures
Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders
Ensure each dish that goes out of the department kitchen is of highest standard and quality
Create, innovate and introduce new menus
Standardize recipes and initiate and sustain research in the F&B industry
Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets
Develop all necessary manuals in liaison with the operations team
Be responsible for vendor development, equipment sourcing and raw materials finalization
Augment production capacity when required and maintain quality controls consistently
Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list
Prioritize F&B controls, ensure top quality and hygiene ( HACCP) both for products and equipment and maintain food cost at a minimum
Train and develop F&B production staff
Should be able to motivate and lead the team from the fore-front

Executive Chef Resume Examples & Samples

In conjunction with the General Manager, Director of Food & Beverage and outlet Managers, planning of activities, promotions and menu implementations according to the annual marketing plan
Assisting in compiling the annual marketing plans and budgets
Ensuring that all designated action points from daily briefings and operational meetings are being followed by the individuals concerned
Responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils
Finding ways to improve the efficiency of the operations which will benefit all of the hotel’s stakeholders
Constantly finding ways to further improve the food cost through strategic purchasing without negatively affecting pre-determined quality standards
Constantly striving to reduce energy consumption through awareness campaigns within all kitchens
Completing detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
Conducting weekly inspections of kitchens areas with recorded follow-ups
Planning, coordinating and supervision of all menu implementations in a timely manner
Preparing and controlling of daily and weekly market lists
Conducting daily hotel tours to observe operational standards and difficulties and follow them
Conducting regular kitchen rounds with the Stewarding Supervisor
Responsible for the labor budget of the kitchen department
Propose and initiate new services and products for our guests
Supervision of the kitchen team, scheduling of working hours, public holidays, annual vacations, submitting of sick leave forms to the Human Resources department, informing the Human Resources department of the status of the kitchen team through the proper forms and if necessary verbally
Creating innovative and imaginative menus, taking into consideration sales mix analysis, seasonal foods and cost factors
Responsible for preparing and continuously updating the recipe card included of pictures for each dish
Ensuring that all dishes are prepared in a timely manner and to the appropriate standards, including the presentation
Responsible for all purchases of fresh products/dry goods and ensure they are of the highest standard
Inspecting all incoming food products for quality, quantity and cost effectiveness
Educational Requirements : Chefs School Education

Executive Chef Resume Examples & Samples

Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding
Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas
Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials
Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality
Maintain food and beverage standards through the use of standardized food recipes and safe food handling practices
Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived
Use Watson's labor management and other available tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability
Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required
Responsible for maintaining staffing levels through proactive recruiting
Ensure that performance management and colleague training/development occurs in a timely and consistent manger
Active involvement in the development and implementation of kitchen & restaurant capital projects
Participate in the weekly operational meetings, including the Banquet Event review
Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance regularly
Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers
Guide and manage the Stewarding department with the assistance of the Executive Steward
Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments
Participate in media and community opportunities to showcase food and beverage products and promote the hotel as well as Fairmont Hotels & Resorts
Attend Fairmont Culinary conferences and ensure participation in company training programs and initiatives
Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements
Personally respond to food-related feedback and ensure proper processes and reports are produced
Ensure that all kitchen equipment is in good working order and is properly maintained
Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees
Previous experience is required
Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service
Current on all culinary trends and active in the furthering of his/her own culinary development
Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals
Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement
Fully supportive of and cognizant of all Corporate programs, including Fairmont Hotels & Resorts Food & Beverage
Experience and comfort with television and other media promotional venues

Executive Chef Resume Examples & Samples

Culinary degree from an accredited institution or equivalent technical experience
A minimum of 4-6 years' experience as a chef or equivalent, managing teams of 10-15 associates
Excellent interpersonal and communication skills with the ability to interact with a diverse population
Knowledge and experience analyzing financial statements and strategic planning for optimal, effective and efficient cost controls
Required to work nights and weekends
A complete job description will be provided upon request and during the interview process

Executive Chef Resume Examples & Samples

6 years or more of progressive hotel Culinary experience (typically with Hyatt)
Service oriented style with professional presentations skills
At least 4 years experience in a senior role in a culinary environment
Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line
Maintain communications with Corporate Staff
Coach and counsel employees to reflect Hyatt Service Standards and Procedures

Executive Chef Resume Examples & Samples

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures
Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate
Establish the day’s priorities and assign production and preparation tasks for staff to execute
Review daily menu specials and offer feedback to Sous Chef
Review banquet event orders and make note of any changes
Communicate both verbally and in writing to provide clear direction to staff
Take physical inventory of specified food items for daily inventory
Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Director or Ops/Accounting to ensure quality of products received
Ensure that associates report to work as scheduled; document any late or absent associates
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective associates
Observe guest reactions and confer with service staff to ensure guest satisfaction
Conduct frequent walk-throughs of kitchen area and direct respective associates to correct any deficiencies. Ensure that quality and details are being maintained
Develop new menu items, test and write recipes
Assist Convention Services and Catering departments with developing special menus for functions; meet with clients as requested
Review sales and food cost daily; resolve any discrepancies with the Director of Finance
Ensure that excess items are utilized efficiently
Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary
Interview and hire new personnel according to hotel policies and standards
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports
Comply with attendance rules and be available to work on a regular basis
Ensure food costs are maintained through effective control systems, including sales analysis, and menu costing
Conduct daily stand-ups and monthly meetings to communicate company information to associates. Hire, develop and retaining associates, in a manner consistent with the company ethics, goals, policies and procedures. Maintain staffing levels which adhere to staffing budget

Executive Chef Resume Examples & Samples

Develops standard recipes and techniques for food preparation and presentation
Assures consistently high quality
Controls the food costs
In cooperation with the Operations Manger assists in maintaining a high level of service principles in accordance with established standards

Executive Chef Resume Examples & Samples

Oversee the daily operation of all kitchens and banquet culinary events
Utilize the Fairmont's vision, mission and values to lead the culinary team by example
Ensure a balanced leadership approach to our four constituents: colleague, guest, brand and financial by means of action plans for colleague engagement, JD Power guest feedback and efficient culinary operations
Conduct daily walk throughs to promote and ensure health and safety at all times, utilizing the ServSafe and EcoSure programs as a model while upholding all Washington State regulations
Maintain excellence and drive progress through LQA evaluations, training, consulting and reporting
Team with Marketing and Public Relations to promote culinary offerings and brand
Development and preparation of menus suitable to each area of food & beverage, focusing on quality, creativity, presentation, and guest expectations
Ensure the finest quality and value of food product is available and presented to our guests in all areas of the hotel, while keeping current on industry trends
Effectively communicate operational challenges and successes to culinary leadership daily
Controls culinary colleagues' productivity within established criteria based on annual budgeted figures
Controls all food inventories while maintaining food cost targets within budgeted guidelines
Develop training programs for all culinary colleagues with a focus on development
Ensure that all kitchen equipment is in good working order and is properly maintained and utilized
Promotes and maintains a positive team environment and interactions with all departments
Available and interested in media opportunities to showcase food & beverage products
Active participation in the Extended Executive Committee
Comfortable interacting with potential banquet clients in a sales situation
Minimum of 8-10 years of experience within all areas of the culinary field including as an Executive Chef or Executive Sous Chef in a property of significantly greater size or complexity
Experience in both restaurants and banquets preferred
Strong leadership abilities, with specific strengths in quality and innovation
Strong interpersonal skills, with an ability to build relationships
Proven track record as an administrator, trainer and developer, and as a team player with strong communication and organizational skills with all departments
Proven experience in attaining targets in all key areas - Colleague, Guest, Financial, Brand and Health & Safety
Comprehensive understanding and working knowledge of Pacific Northwest food culture
Proven ability to achieve fiscal targets through implementation of inventory control logistics

Executive Chef Resume Examples & Samples

Culinary School Degree
Able to express ideas clearly in both written and verbal form
Basic allergen understanding
Menu planning and food costing experience
Desire to learn and expand knowledge base
Desire to impart knowledge to other cooks
Mentorship experience
ACF certification

Executive Chef Resume Examples & Samples

Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee satisfaction results and implement remedial action plans as required
Lead and manage the day-to-day culinary operations to ensure the highest level of service and guest satisfaction is achieved
Ensure the finest quality and value of food products is available and presented to guests in all areas of the hotel
Develop and prepare menus suitable to food & beverage outlets focusing on quality, creativity, presentation and satisfaction of high guest expectations
Oversee and direct menu planning and healthy dietary preparation of quality foods to be served in our colleague cafeteria
Keep abreast of industry trends via all modalities (tradeshows, publications, industry electronic research tools) and implement appropriate changes to Fairmont’s food offerings in a timely manner
Resolve guest concerns in a prompt and efficient manner, follow correct documentation procedures and ensure managers and relevant departments are notified in a timely manner
Ensure adequate cost control by utilising proper scheduling techniques, minimisation of waste, proper allocation of food products and inventory control
Contribute to the profitability of the Food & Beverage division through strategic and innovative promotional initiatives and regular assessment of the food product vs. value perceived
Assist in annual budget preparation and monthly forecasting as required
Ensure food safety and hygiene practices are consistently utilized by all culinary and stewarding colleagues engaged in food preparation and kitchen cleanliness
Ensure that all colleagues are trained in and consistently practice safe equipment / tool handling techniques
Work with the Director of Facility Operations to ensure that all kitchen equipment is in good working order and that an ongoing preventative maintenance program implemented
In conjunction with the Director of Learning, develop training programs for all kitchen colleagues, including implementation and maintenance of corporate Apprenticeship program
Develop and maintain close and effective working relationship with all supporting departments
Follow and ensure compliance with all corporate, hotel, departmental and safety policies and procedures
Performs other related duties and projects as assigned
Red Seal, Certified Chef de Cuisine designation or Culinary Arts Diploma is required; active member of Les Chefs D’Or is an asset
At least 4 years experience as an executive chef in a high volume, fine dining restaurant or in a luxury hotel environment is required
Knowledge of contemporary food presentation and cooking methods is required
Current HACCP certification is required and demonstrated ability to ensure that proper food safety and hygiene standards are consistently practiced by all culinary and stewarding colleagues is required
Proven leadership and managerial skills supporting an environment of exceptional customer service
Demonstrated ability to energise a team of culinary professionals with a diverse range of skills and to provide support to ensure colleague growth and development is required
Proven financial planning skills with the ability to analyse data and trends and implement strategies for improvement
Proven ability to work effectively in a demanding and fast paced environment remaining calm and courteous at all times
Demonstrated excellent written and oral communication skills are essential
Computer literacy with MS Office Suite of programmes is essential
Current First Aid/CPR certification training is an asset

Executive Chef Resume Examples & Samples

Oversee the daily operations of all Culinary and Stewarding departments including food ordering, scheduling, payroll, performance management, colleague training/development working within budget and forecasted guidelines for the kitchen (i.e. labor costs, food costs, expenses, etc.)
Be guided by Fairmont core values; respect, integrity, teamwork and empowerment, championing an open and positive working relationship with our union representatives and colleagues driving CES results
Develop and prepare menus suitable to each Food & Beverage area, driving creativity while delivering on guest expectations, positioning at the forefront of the Culinary scene
Drive innovation, quality, presentation and taste of all offerings
Ensure effective cost control by utilizing proper scheduling, minimization of waste, food allocation techniques, controlling all food inventories and contribute to Food & Beverage profitability through strategic and innovative initiatives and ongoing assessment of product offering vs value perceived
Ensure highest level of sanitation is maintained in all Kitchen areas and ensure safe food handling guidelines are adhered to by all colleagues in food preparation
Ensure all staff are properly trained in safety, sanitation and equipment handling
Promote teamwork within the Kitchen, Stewarding and F&B Service departments
Oversee and direct menu planning and quality of product served in the employee cafeteria
Ensure that all kitchen equipment is in good working order and that preventative maintenance checks are completed in a timely fashion (weekly)
Actively participates in Food & Beverage and Department Head meetings, holds regular monthly department meetings and daily line-ups
Supports culinary colleague participation in the various hotel committees and competitions
Develops and supports training programs for all culinary colleagues, including the Apprenticeship program
Develops and oversees an action plan based on results of the Annual Employee Opinion Survey
Work closely with both the receiving and the food storage areas of the hotel
Take an active role in all F&B operation including front of the house operations
Oversee the Hotel Bee Program
3-5 years experience as an Executive Chef or Executive Sous Chef
Certification from a recognized culinary institute, journeyperson’s papers or equivalent
Creative culinary knowledge and skills of cooking and presentation methods
Knowledge and experience in dealing with Kosher food functions
Proven leadership and managerial skills supporting an environment of colleague growth and development
Ability to lead, teach and inspire a culturally diverse team to achieve results
Financial planning skills with the ability to analyze data and trends to implement strategies for improvement
Excellent interpersonal communication skills
Demonstrated ability to be a spokesperson for the hotel with media and clients
Experience with Microsoft computer programs including Excel, would be an asset

Executive Chef Resume Examples & Samples

Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Use market research to develop new products
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
Responsible for the selection, training and development of the personnel within the department
Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures

Executive Chef Resume Examples & Samples

Scheduling and payroll
Budget, Expenses & Profit
Ensure that all food items and supplies are ordered via purchase order system, stocked, and properly stored
Monthly inventory and month end cost reports
Responsible for ensuring that labor, food cost, and other food-related expenses all meet budgetary guidelines and revenue achievement
Preparing and delivering excellent food in the restaurant outlets, banquets and wedding tastings
Menu design for restaurants and banquets
Hiring, training, and ongoing development of employees
Ensuring quality control of all food through recipe cards, prep sheets, etc
Accountable for customer satisfaction scores related to food quality
Working in tandem with a team of managers (restaurant managers, banquet manager and catering sales manager) to ensure overall success of the hotel
Positions Supervised: All exempt and non-exempt culinary and stewarding personnel, Sous Chef
The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service
The Executive Chef will achieve desired outcomes by planning, implementing and controlling effective departmental strategies that drive results and through the creation, development and maintenance of a competent, motivated and empowered culinary staff
The Executive Chef will effectively lead, train, coach, motivate, engage and provide feedback to the culinary staff, supervisors and managers on a daily basis, in a highly seasonal environment
The Executive Chef will always maintain a hands-on approach to all culinary operations

Executive Chef Resume Examples & Samples

Previous experience as an Executive Chef in a large scale hotel operation similar to Hilton Malta
Excellent level of written and spoken English
Excellent planning and organisational skills
An EU passport or right to work and reside in Malta

Executive Chef Resume Examples & Samples

Responsibly manage and supervise all Culinary Service staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy
Meet regularly with residents and family members to confirm that high satisfaction levels are maintained
Work with the wait staff to ensure that they have a clear understanding of how to provide high levels of customer service
Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guets' expectation
Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen ans/or dining room if needed
Work with the Executive Director and front line staff to obtain and maintatin department customer satisfaction and department of health survey levels at or above designated scores
Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times
Ensure that all food is prepared, stored, and servec according to Serve Safe Standards and with provincial and/or local health code requirements
Maintain employee satisfaction scores at or above designated scores
Interview and hire staff for the Culinary Services department
Understand and maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor
Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets
Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs
Maintain the appropriate inventory of kitchen supplies, small wares and table ware
Responsible for ensureing that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors
Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals
Work closely with the Community Sales Lead and community staff to market the community
Ensure that the kitchen and restaurant staff understands Company expectations and first impression requirements
May perform other duties as needed and/or assigned
Communicate effectively in English, verbally and in writing, with residents, staff, and vendors
Five or more years Culinary Experience in the hospitality industry
Demonstrated experience in supervising staff and working in a team setting
Strong organization, detail orientation, and time management skills
Basic Computer skills - Microsoft word, Outlook, and Excel
Able to work in a demanding environment and juggle multiple competing tasks and demands
Share job knowledge or resident information with others as needed
Self-motivated and self-directed
Able to delegate and hold staff accountable efficiently and respectfully

Executive Chef Resume Examples & Samples

Generates ideas to open the multiple outlets & continually research opportunities to increase member satisfaction
Manages all major Food and Beverage Kitchen operating expenses, set margins and manages against
3+ years of experience in equivalent position
Experience in a Team Atmosphere

Executive Chef Resume Examples & Samples

Responsible for all facets of the F&B Kitchen department including staffing, menu planning, ordering, vendor monitoring, food production, inventory, catering and budgeting
Directs and maintains ordering amounts, inventory levels, timing of orders, quality of food products and ensures consistency in food delivery and standards
Manages department members, assures effective orientation and training are given to each associate on an ongoing
5+ years of experience in equivalent position
Country Club experience is a plus
Experience managing Union staff is preferred

Executive Chef Resume Examples & Samples

Responsible for attaining food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery (and quality) of all food items
Work together with the Director, F&B on all areas pertaining to menus and food service
Asia experience and pre-opening experience is preferred

Executive Chef Resume Examples & Samples

Lead and drive the F&B Kitchens and Stewarding department
Ensure that the Food Operations run smoothly and up to international as Pullman standards
Follow Food Safety and Hygiene to international standards and ensure compliance with all local regulations
Assist in developing and administrating F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses
Motivate, train staff with outstanding management skills to build a strong and dynamic team
Has good training skills in order to introduce new cooking techniques and new menu items to our guests
Perform related duties to overall hotel operations and projects assigned, report to Food & Beverage Director / General Manager

Executive Chef Resume Examples & Samples

Develop culinary experience on monthly basis and special events in order to stimulate sales and profit while controlling operating expenses
Ensure all food related items are of the highest standard and in accordance to Pullman expectations
Communicate positively with guests, the management team and colleagues to obtain feedback
Ensure that sanitation standards HACCP are in compliance with local inspection guidelines as well as adhere to all requirements. Promote sustainable development
Establish effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees
Have an equal passion for high quality with budget vision

Executive Chef Resume Examples & Samples

Directing food preparation in accordance with corporate and hotel standards, while maintaining a four star dining experience and at the same time ensuring a productive and efficient division
Selection, orientation, training and development of Culinary and Stewarding Associates
Conducting associate performance reviews and handling performance management for all levels of the department
Financial obligations including, but not limited to: monthly food inventories, daily food cost tracking, payroll management and productivity, food purchases, non-food purchase orders, menu costing, input, up keep and responsibility for menu engineering protocols
Adherence to financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage GOP targets and takes all necessary actions required to produce food cost and labor cost results that meet or exceed budgeted expectations
Provides ongoing property level operational assistance, review/analysis of these areas along with providing best practice tools to improve operating performance
Immediate follow up on all guest related issues as they relate to food quality and food service
Fosters an environment of team work and understanding to ensure success of the hotel by building strong collaborative engagement with sales and catering, outlets, banquets and culinary
Works closely with food stores and the purchasing manager to ensure proper rotation and par stocks of all foods are maintained
Weekly leadership meetings and one on ones with all of the culinary and stewarding associates
Constantly evaluates the success/innovation of our food and beverage program and proactively takes action to capitalize on opportunities for growth in volume, profit and quality
Ensures the hotels product offering allows Delta the ability to differentiate ourselves from our competitors and makes an above average statement regarding food quality and innovation
Ensures that Ecosure audits meet a minimum 90% standard in all kitchens
Must be highly Health & Safety conscious, and highly accountable for maintaining the safest working environment. Food Safety and adherence to ECO-sure program
Minimum 5 Years’ experience as an Executive Chef or strong Executive Sous Chef with Red Seal or equivalent certification
Multi-portfolio experience a plus
Proven culinary leader with a reputation for creative excellence
Knowledge of Cost Guard and My Micros software an asset
High level of guest orientation
Understands the importance of community involvement
Extensive experience within Banquet and high end restaurant execution required
Product and quality obsessed with excellent knowledge in menu engineering and design
Experience with sharing events and careers through social media as well as a strong following and favourable self-image through social media

Executive Chef Resume Examples & Samples

Lead and drive kitchen operations, offering 24-hour options across 2 outlets, in-room dining and conferencing
Controls procedures in accordance with the Hotel policy and controls all costs including food, labour and operating expenses in line with budget
Management of purchasing including ordering stock, liaising with suppliers
Trains and mentors kitchen team and ensures that standards and quality are complied with
Develop and design menus for the Restaurant, Bar, Conferencing and special events
Establishes effective team relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients and head of departments
Follows Workplace Health & Safety, Food Safety and Hygiene procedures and ensure compliance with Food Safety Plan
The kitchen brigade will require a strong leader who leads by example, someone who has the ability to empower his/her team and create the best experience for the guest. - - - You will have conference and event kitchen management experience along with a strong desire to deliver outstanding cuisine

Executive Chef Resume Examples & Samples

Plans, directs, and evaluates all culinary operations at the hotel
To meet and exceed business goals and quality standards, comply with regulatory requirements, increase customer satisfaction and expand market share
Responsible for the performance of all departments of Culinary in terms of planning, preparation, storage, service and clean up
Promote a positive image through the provision of superior service and presence of effective and well- trained ambassadors

Executive Chef Resume Examples & Samples

Oversee the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu
Review menus, analyzes recipes, determines food, labour overhead costs and assigns prices to menu items
Directs food apportionment policy to control costs
Introduces and tests the market with new products which are market-oriented in terms of price and product
Maintain profitable food production level according to forecast
Frequently verify that only fresh products are used in food and beverage preparation
Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept
Supervises outlet chefs and commissary kitchen personnel and coordinates their assignments to ensure economical and timely food production
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared is prescribed manner
Frequently taste food and beverage in all outlets and be demanding and critical when it comes to quality
Estimate food consumption and purchases or requisitions foodstuffs and kitchen supplies
Devises special dishes and develops innovative recipes
Establishes and enforces nutrition and sanitation standards for all restaurants
Encourage creativity among the outlet teams
Responsible for the total food production in all kitchens
To assist the outlet management teams in the preparation and implementation of their annual outlet marketing plans
Checks incoming food items, ensures that all food merchandise is accordance with order sheet and receiving records, transfer them to the appropriate section of the kitchen control waste and losses and keeps them to a minimum
To ensure that all restaurants kitchen produce consistently high quality food and items according to current menu and cards and set standard
Establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service
Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations. Interact with Guest if necessary to ensure that the food is meeting the guests’ expectations
Responsible for preparing the annual food and beverage business plan ensuring divisional objectives fully address business objectives of the hotel and needs of employees
Prepares and regularly updates food and beverage departmental budget, in close cooperation with Food and Beverage Manager ensuring targets are met and costs are effectively controlled
Ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications
To assist in monitoring and analyzing the activities and trends of competitive restaurants, bars and other hotel banqueting departments
Monitor & organize monthly basis F&B lost & breakage report from Chief Steward. And take necessary action to reduce any losing of equipment
Coordinate and implement all HACCP standards and is fully responsible for the standard of hygiene and sanitation among all area of production. Organise needed training and food handling process

Executive Chef Resume Examples & Samples

Ensure compliance with SOP’s in all outlets
Coordinate, supervise and direct the Stewarding Department
Compute daily food cost
Understand daily forecasts and customer counts
Coordinate all par stock levels
Create menus for prospective clients
Review and approve weekly payroll
Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report
Communicate to Engineering any physical maintenance problems
Assist catering sales on all special menus and price structures
Participate in required M.O.D. program as scheduled
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests

Executive Chef Resume Examples & Samples

Must hold current State of Idaho Food Handlers Permit
Must have six (6) years of more of experience in healthcare food preparation or restaurant environment
Graduation from a Culinary School program preferred

Executive Chef Resume Examples & Samples

Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. - Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
Seven to ten years previous experience in multiple culinary/food & beverage department head positions. Background in Luxury Hospitality is a plus

Executive Chef Resume Examples & Samples

Four year culinary degree from an accredited culinary program or CEC is the minimum requirement. Four year degree, Hotel and Restaurant Management or Culinary Arts is preferred
5+ years or more of progressive experience in upscale banquet catering and dining, preferably in a college dining services environment or a full service quality hotel or restaurant. 6 -8 years, minimum, of progressive culinary cooking experience in a multi unit operation in the hospitality industry, preferably college and university dining programs. 5-7 years of responsibility and accountability at the administrative level including: human resource development, training, human resource management
Demonstrate knowledge and ability to prepare wholesome foods in great volumes, quickly and efficiently. SERV-SAFE Certification and PA Food Employee Certification. Food service equipment operation. Industry Best Practices

Executive Chef Resume Examples & Samples

The Executive Chef is responsible for the operations of all Culinary and Stewarding operations
Confers with the Food and Beverage director on present and proposed practices and procedures
Attend food and beverage meetings, department head meetings, coordinates kitchen department activities with other departments and hotel policies
Create all hotel menus in a creative and trendsetting manner, respecting the Fairmont core values of authentically local, Unrivalled presence and engaging service
Conducts departmental meetings for training and discussion
Must have expert knowledge in large volume catering in all markets particularly corporate, convention and social markets
To determine all food specifications and coordinate all ordering of food and kitchen supplies. To work closely with purchasing in buying all food product
Co-ordinates with Chief Steward all purchasing of China, Glass and Silverware
Coordinate with the Catering Manager on banquet menu specifications
Take the lead role in customizing the culinary experience for all our guests
To perform interviews for prospecting applicants for job vacancies in conjunction with the Human Resources department on employment and other employee relation matters
Proactively communicates with colleagues and mangers
Must lead, train, coach and inspire a culinary brigade
Is active in the local community and promotes the hotel as the premier place for culinarians to work in the city
Develops positive relationships with suppliers and local partners
Takes the lead role in developing and executing local media and philanthropic initiatives/further entrenching our brand into the community
Hires, recruits and maintains sufficient staffing levels
Responsible for the overall payroll and scheduling of staff to meet business fluctuations
Responsible for the financial performance of the culinary operation must have a sound knowledge of budget creation and implementation
Responsible for the Fairmont Culinary Apprenticeship program, and must ensure that any Apprenticeships receives the best possible training to fulfill the goals of the employee as well as the hotel
Ideal candidate will have 8-12 years progressive, diversified experience with previous tenure as Executive Sous Chef in a 4 Diamond Hotel property
Computer literate with excellent written and verbal communication skills
An energetic team player able to multi task successfully

Executive Chef Resume Examples & Samples

Education: Minimum requirements-High school graduate,Preferred – Completed Technical education in Hospitality or Culinary school
Experience: At least has 5 years kitchen experience in 5 Star Hotel at supervisory level, with a minimum of 3 years as Executive chef
Additional Skill required: Training skills and leadership. With a very Proactive and positive attitude to work, and demonstrate flexibility

Executive Chef Resume Examples & Samples

Maintain Budgeted Food and Labor costs
Assists with menu development and design as well as new food ideas
Demonstrate a commitment to freshly prepared foods and superior food quality
Assists with the proper storage and rotation of all food items
Assists with the training and development of Sous Chefs and culinary staff
Assists with maintaining proper sanitation levels throughout all food and beverage areas
Maintain high levels of safety awareness and ongoing safety training
Ensure that all kitchen equipment is in working order
Assists with the development of recipes, cooking procedures and food presentation
Interview, select, and train new team members
Assign and apportion work to be done among team members
Supervise and manage the work processes or procedures of team members
Conduct individual or group pre-shift meetings with team members and provide daily positive feedback
Understand and adhere to disciplinary policies including but not limited to counseling team members and the use of progressive discipline to modify poor performance
Review the performance, productivity and efficiency of team members including but not limited to periodic evaluations
Recommend or oppose the change in status of team members including but not limited to changes from full time to part time, promotions, and transfers
Understand and adhere to all bargaining unit agreements
Meet attendance guidelines
Comply with all reasonable requests made by management
Associate's degree (A. A.) or equivalent from two-year college or technical school; or a minimum of two years related experience and/or training; or equivalent combination of education and experience
Ability to prepare, read and interpret documents. Ability to write reports and correspondence. Ability to speak and communicate effectively with individuals and before groups of people
Ability to apply common sense understanding to carry out instructions
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms. The employee frequently is required to talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl
The employee may occasionally lift and/or move 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

Executive Chef Resume Examples & Samples

A strong artistic culinary flair – can you impress the President of a university, stay current on healthful menus, sustainability?
Be a food-focused, with attention to taste, presentation, plating – flex culinary muscles!
The ability to inspire a kitchen staff – in this hands on role -can you help others become trend-setting, innovators?
Previous experience in High volume dining in large corporate, campus or healthcare environments, experience in banquet catering.Want to make the jump into University Dining?
Experience with food and labor management systems, on line ordering and inventory controls
Commitment to providing stellar customer service – even at “peak rush” times, attention to detail, ability to delegate
Flexibility and ability to deal with last minute changes in daily operations, roll with the changes – find solutions
This is a great opportunity for a food focused Executive Chef to join the Sodexo University Team! Do you have experience? APPLY TODAY!
The ideal candidate will have previous Sodexo culinary background in a university setting or large volume sectors of Universities, Healthcare, Sports and Leisure, or large corporate settings; will be responsible for managing 50 employees and have the ability to train cooks and other kitchen personnel on the latest culinary trends and HACCP regulations; have complete financial responsibility for the kitchen – including use of online Food Management Systems of menu/recipe planning, ordering and inventory

Executive Chef Resume Examples & Samples

Culinary management experience in a country club, fine dining or catering environment
Catering experience with VIP events
Experience training and leading a kitchen staff
Experience with online ordering/food and labor management
High-energy and passion for culinary excellence
Innovative and creative flair
A culinary degree is preferred, but not mandatory

Executive Chef Resume Examples & Samples

Menu development and inventory management
Sanitation and H.A.A.C.P. compliance
Cooking Classes for Community and Staff

Executive Chef Resume Examples & Samples

Be a food-focused, with attention to taste, presentation, plating
Customer service professional with great communications skills and drive – creating welcoming dining experience for students, faculty and community
Strong culinary knowledge and experience w/Batch Cooking, recipe and menu development including gluten free, vegan/vegetarian and specialty diet options

Executive Chef Resume Examples & Samples

Experience in a culinary leadership capacity in a high volume, quality-focused operation, preferably within a campus environment
Experience in managing and developing successful teams
Proven track record of maintaining high standards with regard to sanitation, quality and guest satisfaction
Proven track record of leading and driving systems and processes within a high volume food environment
Be a food-focused, customer service professional with great communications skills and drive
Creativity with food; the ability to think out of the box to “wow” our clients and students with new recipes and catering offerings
Experience with international fare and vegan offerings

Executive Chef Resume Examples & Samples

Manages 17 employees at this high profile, fast paced account
Supervises food service production planning and controls for Stanford Hospital
Manages the Food Management System (FMS) and all Sodexo gold check standards
Provides training and coaching to the culinary team
Responsible for growing relationships with key client contacts as well as collaborating and with the client and Sodexo management team on achieving annual operational projects and goals
Assists with food cost management at the unit
Ensures compliance to food safety, sanitation, and overall workplace safety standards at all levels
Comprehensive knowledge of current wellness and culinary trends
A strong production culinary background, ideally in the healthcare setting
Demonstrated experience supervising a culinary team and exceptional human resource and supervisory/management skillset, preferably in a union environment
Ability to effectively communicate to multiple audiences
Ability to multitask and proven effectiveness in a high volume, fast paced healthcare environment
Ability to successfully lead and develop a team
Proficient computer skills as well as exceptional organizational and customer services skills
Must be ServSafe certified and experience working in a union environment is desirable

Executive Chef Resume Examples & Samples

Multi unit experience with large volume cafes- open 365 days per year
Commissary kitchen that supplies 4 locations - with retail menu - grill, cuisines, salads, and Subway Brand prep, and scratch soups
Food focus- menu, training, production and quality
Able to supervised 15 FTE's- Union contract, quality driven, organizational skills, food cost

Executive Chef Resume Examples & Samples

Focus on teaching/training/mentoring Back of House staff in furthering their culinary skills, maintain Sodexo standards, HACCP and food safety
Manage the daily food production including production planning and controls, ordering and inventory, food costing, controls and compliance
Develop menus using changing cycle menus based on student interests, tastes, including seasonal/healthful options
Have high expectations for customer service and quality of food; enjoy interacting with Students, Faculty and Client
Have a passion for food and innovation; be creative in daily and Catering menu development
A strong culinary background, 3 – 5 years overseeing High Volume production from large hotel, restaurant or higher education – familiar with systems and processes
The demonstrated ability to stay current with new culinary trends
Strong management skills - Client and Student engagement. Lead/mentor/train BOH staff

Executive Chef Resume Examples & Samples

Local artisan account, high volume catering exp
Knowledgeable in Asian and Indian cuisine
Able to supervise up to 13 FTE's

Executive Chef Resume Examples & Samples

5-8 yrs of exp as an executive Chef
Able to supervise up to 35 FTE's
Will require strong team building skills
Strong culinarian
Strong leadership
Customer services
Personable, Front of the house exp

Executive Chef Resume Examples & Samples

3+ years of experience in a culinary leadership role within a large volume environment, preferably within campus dining
Catering or fine dining background
Proven track record with cost controls, culinary processes, quality controls
Strong working knowledge of food safety/sanitation
Culinary degree (preferred).To learn more about Emporia State University, please visit http://www.emporia.edu/.To learn more about Sodexo Campus Dining, please visit http://www.sodexousa.com/usen/quality-life-services/on-site-services/education/Campus.aspx

Executive Chef Resume Examples & Samples

Has culinary production experience in Campus/University, Hotel, or Banquet setting
Is committed to providing the highest level of culinary services
Is a leader and focuses on team building, training, and mentoring of staff
Focuses on food quality, presentation, creativity, safety, cleanliness, and facility maintenance
Is technically competent in unit financial management with proven experience ordering, maintaining food and labor cost, and controlling inventory
Takes responsibility for training and development of hourly culinary employees
Possesses a strong understanding of food safety and HACCP standards and ability to drive employee accountability for sanitation standards
Demonstrates culinary creativity and is experienced creating menu’s that incorporate promotions and interactive student presentations
Is an organized professional with effective leadership, communication, time management, interpersonal skills
This position isn't for the inexperienced chef. Strong culinary background is required
Culinary degree required
RELOCATION ASSISTANCE IS AVAILABLE WITH POSITION! **

Executive Chef Resume Examples & Samples

Managing the daily food production (including production planning and controls)
Ensuring Sodexo Culinary Standards (including recipe compliance and food quality)
Food cost management and inventory management
Training and Development for the culinary teamQualifications for the Executive Chef include prior culinary management experience in a food service environment, strong food production planning and food cost management experience. Full HACCP knowledge, computer literacy, and ServSafe certification is ideal

Executive Chef Resume Examples & Samples

Strong management and computer skills
Strong customer service experience – will be very Hands On Chef – interacting with the students and faculty
Seeking Bilingual candidates - the ability to communicate in Spanish would assist in managing the workforce at this location
How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee
At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. See more Culinary jobs here
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Executive Chef Resume Examples & Samples

Develop menus and manage inventory and
Ensure high expectations for customer service and quality of food
A strong culinary background with a demonstrated ability to stay current with new culinary trends and sustainability initiatives
The ability and willingness to develop and train frontline employees
A passion for food and innovation
Knowledge of special diets and allergens; and

Executive Chef Resume Examples & Samples

Oversee the culinary operations and activities of the facility including off site management at Hammond Stadium during spring training
Have the opportunity to create your own menus in collaboration with the Sports Dietitian using locally grown and sourced products with a focus on healthy, nutrient dense foods and beverages for professional athletes
Partner with the Sports Dietitian in education events and food demos for players and staff
Be challenged to grow a culinary program, bring new concepts to the table, from outdoor grilling events to implementation of vegetable and herb gardens
Have knowledge of special diets and food allergens
B.S. Degree in Food Services Technology/Management or A.A. Degree in Culinary Arts
Three to five years of culinary management experience, four-star hotel experience preferred
Inventory and purchasing experience
Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Knowledge of P&L accountability and contract-managed service experience is desirable
Have a great interest for providing healthy food for pro athletes

Executive Chef Resume Examples & Samples

Experience with multiple concessions and/or outlets
Knowledge of HACCP, purchasing & inventory controls
Hiring, training & managing culinary team
Knowledge of sustainable cooking practices & local product sourcing
Experienced creating & costing menus including specialty menus for catered events

Executive Chef Resume Examples & Samples

College/University culinary experience
Strong culinary background with experience in cateringand banquets
Experience managing food and labor cost controls to meet targets
RELOCATION ASSISTANCE IS AVAILABLE FOR THIS POSITION! **

Executive Chef Resume Examples & Samples

Oversees food service production for residential dining, as well as high end catering production for this quality driven environment
Oversees food service operations including menu design, purchasing, labor control, waste control, and culinary training, safety and sanitation
Ensures effective and efficient process management
Responsible for menu development and design for the resident dining as well as for the bistro dining retail outlet
Manages the Food Management System (FMS) and all Sodexo goal check standards
Provides daily training and coaching to the culinary team, and directly manages 20-25 employees
Accountable for positively impacting resident satisfaction with associated with food service
Responsible for growing relationships with key client contacts as well as residents
Participates in special events at the community such as exhibition cooking, monthly upscale dinner/wine paring events, and high end catering
Assists with food cost management and labor cost at the unit
Ensures compliance to Sodexo operating policies and procedures and works to maintain those standards
Experience in a high end dining environment and a passion for culinary arts
A strong production culinary background, ideally in an up-scale restaurant/retail environment
Demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset
Menu planning experience and a strong understanding of current culinary trends
Ability to effectively communicate to multiple audiences and develop strong relationships with customers
Ability to multitask and proven effectiveness in a high-standards driven environment
Ability to creatively and effectively problem-solve and manage projects

Executive Chef Resume Examples & Samples

Previous success managing high volume food production and creating innovative menus in a high end setting while demonstrating best practices for increasing customer loyalty and experience
Restaurant, Food Service or Catering Experience of $2 - $5 Million in managed volume
Innovative menu development for high end and high volume catering
Proven Culinary knowledge: purchasing, inventory, production schedules and Food/Beverage Cost controls as well as HACCP and safety standards
Ability to use Food Management systems for food and labor costs, and menu development and costing
Enjoy interacting with clients and being the face of the Sodexo Culinary Team onsite
Demonstrate culinary finesse sharing passion for food, cooking, sustainability with our coworkers and peers
Hands-on management approach, comfortable communication style and strong team building skills as the successful candidate will interact with clients both internal and external as well as other Sodexo managers and client hourly employees
Excellent communication and presentation skills at the executive level
Change management skill set and experiences

Executive Chef Resume Examples & Samples

Prior food service experience in a management/supervisory role in a high volume food production environment with a strong focus on catering, seated meals and buffet style service
Ability to use systems such as Market Connection, UFS, FMS or similar systems for ordering and inventory, maintain an accurate food transfer journal
Must have a strong financial understanding regarding food and labor costs and the ability to recognize staff strengths for optimum utilization of available labor
Strong focus on creating a welcoming dining experience through excellent customer service skills, attention to detail and quality food presentation
Ability to work independently and in concert with co-managers to manage the daily operations of the catering department through direct supervision of non-exempt/hourly employees, including hiring, orientating, scheduling, training, and developing employees
Innovative menu development experience for high end and high volume catering
A strong culinary background and have approximately 4-6 years of experience as a Chef in a food contract management setting

Executive Chef Resume Examples & Samples

Manages and directs 20 employees at this unit
Oversees all aspects of the culinary function for the retail and patient food service including purchasing, operations, waste control, and cost analysis
Provides training, coaching and leadership to the culinary team
Accountable for positively impacting patient satisfaction scores associated with food service

Executive Chef Resume Examples & Samples

College/University high volume culinary experience
The ability to inspire a kitchen staff
Emphasis on food presentation, quality, diversity cuisines, menu design & implementation
Experience with exhibition cooking
Strong analytical thinking skills

Executive Chef Resume Examples & Samples

Provides hands on leadership and direction for 20 hourly employees, and two chefs
Oversees food service production for inpatient, long-term care residents, retail locations and catering catering for this quality driven environment
Oversees all aspects of the culinary function for the production environment including menu development, inventory, purchasing, waste control, and cost analysis
Manages the Sodexo Food Management System (FMS), and all Sodexo goal check standards
Accountable for positively impacting patient satisfaction with associated with food service
Provides ongoing training and coaching to the culinary team, including Sodexo required training
Actively becomes involved in the account through exhibition cooking, educational presentations, and cooking presentations
Assists with food cost management and overall cost controls for the unit
Accountable for the execution of service quality and ensures customer and client satisfaction
Energetic, polished culinary professional with a passion for the culinary arts
Demonstrated experience supervising a culinary team and exceptional human resource and supervisory/management skillset
Strong understanding of healthcare regulations
Menu planning experience
Background in menu planning, food production, and food presentation
Ability to effectively communicate to multiple audiences and develop strong relationships with customers at all levels
Ability to successfully engage, lead and develop a team
Excellent computer skills as well as exceptional organizational and customer services skills
In addition to offering a great opportunity, this position also provides a competitive salary, great benefits…and so much more!!

Executive Chef Resume Examples & Samples

Manages all facets of the Culinary operation including safety & sanitation, expenses, menu creation, staffing, etc
Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, equipment maintenance & cleaning
Maintains high quality product and ensures member satisfaction in food delivery, presentation and overall standards
Previous experience as a private club Executive Chef, preferred

Executive Chef Resume Examples & Samples

Successfully planned, compiled and implemented menus that complement the hotel and customer's requirement in keeping with the latest trends in culinary techniques
Maintained Hight Standards of HACCP in Food Safety, Hygiene, Cleanliness and Personal grooming in the Kitchen
Composed Kitchen Training manual and Coordinated Staff Development Training
Contributes to guest satisfaction; by preparing 'hot' and/or 'cold' dishes in line with the concept procedures and the supervisor's instructions, helping deliver the dishes, by respecting the food health and safety standards and procedures and contributes to the appropriate management of raw materials. Self started, capable of handling multi-faceted tasks and of working under pressure and be demanding, critical when it comes to service standards
Action oriented demonstrated enthusiasm, drive and determination to get ahead and pursue goals energetically
Adaptability “shows awareness for own strengths and weaknesses; works comfortably in uncertain condition with no or little direction and information; accepts new ideas and supports changes initiatives; adapts or changes own views or behaviours to changing circumstance; is able to identify own developmental needs and seeks opportunities to improve; is able to absorb new information and learn new techniques; maintains stable performance under pressure and in stressful work situation
Communication encourages throughout the organization
Customer focus/quality focuses on identifying and meeting customers needs by taking their interests and complaints seriously
Integrity acts consistently in accordance with clear ethics and values and models high standards of behaviour for others through own actions; maintains confidentiality and upholds agreements made with others
Generates activity and seeks new challenges to improve work performance; demonstrate and optimistic outlook and recovers quickly from failure
Makes sound decisions quickly under pressure; takes calculated risks based on adequate information and analysis; makes a rational detailed judgment on the basis of all available information
To record guest’s complaints and solutions, together with all problems regarding personnel and equipment, and report them to the Hotel Manager or General Manager
Develops and maintains a detailed department operations manual that reflects policies and procedures, work processes and standards of performance within the division. Ensures annual review to accurately reflect any changes
Responsible for preparing the annual food and beverage business plan ensuring divisional objectives fully address business objectives of the hotel and needs of employees. Monitors & organizes monthly basis F&B lost & breakage report from Chief Steward. And take necessary action to reduce any losing of equipment

Executive Chef Resume Examples & Samples

Responsible for attaining food cost of sales goals by overseeing ordering, inventory and food controls for the entire division. Will work with purchasing to ensure proper delivery (and quality) of all food items
Assist in the annual planning of the Food & Beverage budget as it pertains to the kitchen (food cost, productivity), as well as implementation and regular monitoring of the budget/forecasts
Work with culinary leadership team to ensure that the weekly productivity forecast is completed accurately and in a timely fashion
Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all Fairmont Hotels & Resorts service standards
Work together with the Director, Food & Beverage on all areas pertaining to menus and food service
Develop menus and pricing for all food operations
Responsible for overseeing the recruitment and training of culinary team
Responsible for the running of the Colleague Dining Room, including cleanliness, operation and food production
5 years of experience in multi-outlet kitchens with a strong general operational knowledge and a minimum of 3 years of experience in a senior Culinary leadership role
Highly creative and a strong ability to communicate vision to stakeholders
Pre-opening experience is an asset
Ability to prioritize and make effective decisions
Able to develop strong working relationships with both Guests and Colleagues alike
Strong working knowledge of Microsoft Office, including Word, Excel, Outlook and PowerPoint

Executive Chef Resume Examples & Samples

The planning, testing and costing of new menus and menu items
Ordering, distribution and stock cost control of all food supplies
Cleaning and maintenance of the kitchen and dining area
Maintenance of the highest possible food and nutritional standards set by the company
Maintenance of appropriate sanitation standards in accordance with the Federal, State and local regulations
Functions as the lead worker over cooks and other food service personnel engaged in the preparation, cooking and serving of food items
Hires, trains and instructs employees on food preparation, cooking and serving of food items to insure that all items are presented properly
Experience and/or knowledge of special diets and meal preparation for large groups
Ability to lead or supervise other employees, perform detail work involving math calculations, problem solve, handle emergency situations, read and understand menus
Ability to interact with residents who are highly susceptible to common illness without posing additional health risks and must maintain good personal hygiene and wear a uniform
Culinary Arts degree from recognized school as well as four years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation

100

Executive Chef Resume Examples & Samples

Prepare estimates on food requirements and labor costs
Develop recipes and portion specifications to meet consumer tastes, nutritional needs, ease of preparation while following budgetary constraints
Supervise kitchen staff duties
Make regular inspections of areas to observe the quality of food preparation, service, appearance, cleanliness and sanitation of production and service areas, equipment and employees

101

Executive Chef Resume Examples & Samples

Responsible for all facets of the F&B Kitchen department including staffing, menu planning, ordering, etc
Maintains the highest of standards when selecting and inspecting produce, meats, fish and other food products
Manages dept. members that may include, but is not limited to: Chefs, Cooks, Stewards
Responsible for implementing and maintaining excellent service to achieve member and guest satisfaction
Associate's degree (AA); or 3 to 5 years related experience and/or training; or equivalent combination of education and experience
Previous experience in hiring, training, planning, disciplining, evaluating performance and resolving issues
Ideal candidate will possess strong interpersonal skills

102

Executive Chef Resume Examples & Samples

College/University culinary Resident Dining Management experience
Experience training and leading a kitchen staff (union experience helpful)
Experience with purchasing, food/labor costs and managing budgets
Experience with food and physical safety programs
Experience with service standards and customer satisfaction

103

Executive Chef Resume Examples & Samples

Extensive culinary experience with very high end retail and catering; facility reported 5.2MM in revenue
Creative menu development with focus on variety and new food trends
Experience with food and labor management systems
A solid background with training and leading a culinary staff, focusing on food safety
Flexibility to work varied shifts as dictated by business needs

104

Executive Chef Resume Examples & Samples

Food ordering
Management
Ability to increase employee satisfaction
Culinary creativity
Food costs etc.

105

Executive Chef Resume Examples & Samples

Skills to help elevate our dining program to the next level
Knowledge of sustainability, have experience with purchasing, menu planning and development to include cycle menus
Experience with On-line systems of food management preferred (Sodexo systems of SMG and UFS)
Strong culinary and BOH leadership – manage and mentor kitchen staff: Food Safety focus a must with Training in HACCP

106

Executive Chef Resume Examples & Samples

Ensuring the finest quality and value of food products is available and presented to guests in all areas of the hotel
Development and Preparation of menus suitable to each area of food & beverage, focusing on quality, creativity, presentation and guest expectations
Ensures standards for both casual and contemporary cuisine styles; keeps current on industry trends
Controls culinary employees' productivity within established criteria based on annual budgeted figures
Controls all food inventories while maintaining food cost targets within the budgeted guidelines
Development and application of Menu engineering principles in all outlets
Ensures all aspects of health and safety are maintained, utilizing the ServSafe program as a model for health and safety within the kitchen
Develop training programs will all kitchen employees
Maintain and Develop Fairmont Culinary Apprenticeship program
Ensures that all kitchen equipment is in good working order and is properly maintained and utilized
Develop & oversee Comprehensive Action Plan based on results from the Annual Employee Opinion Survey
Promotes and maintains a positive team role with all departments
Promotes and emphasizes all health & safety programs
Administration of the collective agreement for the Culinary department
Previous experience as an Executive Chef is an asset
Minimum 8-10 years experience within all areas of culinary field including tenure as an Executive Chef or Executive Sous Chef in a similar sized property
Previous experience within the California Region a definite asset
Proven track record as an administrator, trainer and developer, and a team player with strong communication and organizational skills with all departments
Proven abilities in attaining targets in all key measurements (EOS, H&S,GOP and JDP)
Demonstrated ability to build a strong Kitchen team through recruitment, training and organization
Comprehensive understanding and working knowledge of wines and viticulture
Strong leadership ability with specific strengths in quality production and innovative style
Working knowledge of Microsoft Word and Excel applications

107

Executive Chef Resume Examples & Samples

Thorough knowledge of food handling and preparation techniques
Maintain communications with Corporate Office
Coach and counsel associates to reflect Hyatt Service Standards and Procedures

108

Executive Chef Resume Examples & Samples

Develops and oversees an action plan based on results of the Annual Employee Opinion Survey (ONEVoice)
Work closely with the receiving clerk of the hotel
Take an active role in all F&B operations including front of the house operations
Assist with overseeing the Hotel Herb Garden Program
Journeymen’s papers or Red Seal or equivalents
Exceptional organizational skills, including prioritization, attention to detail, strong time management and the ability to meet deadlines in a fast paced high pressure environment
A strong capacity to work with and motivate a diverse work force
Excellent communication, written and verbal, and interpersonal skills
Sound working knowledge of Windows based computer programs

109

Executive Chef Resume Examples & Samples

Commitment to providing customer service that makes both internal and external customers feel welcome, important, and appreciated
Ensure that staff adheres to all Food Safety, HACCP, and Sanitation procedures
Responsible for being professional, displaying a positive attitude, and speaking highly of the company in the presence of customers
Ensure all customer inquiries are resolved promptly and effectively in a positive and professional manner
Prepare, season and cook meat, vegetables, fruits and other food stuff
Ability to use kitchen equipment, stove, computerized scale, fryer, steamer, robot coupe etc
Knowledge of products sold within the department and throughout the store
Monitor expense control
Maintain records of inventory, quality assurance, invoices, etc. according to company policy
Adhere to all company, local, state, and federal laws and guidelines
Adhere to all Food Safety regulations and guidelines
Reinforce safety programs by complying with safety procedures and identify or correcting unsafe conditions
Promptly report all customer or employee accidents to management
Comply with the provisions and agreements set forth in company policies and the union contract(s)
Work collaboratively with team members to promote teamwork and align the goals of the organization
Oversee and train deli personnel on product preparation and presentation
Assist in job sharing with deli functions when needed, while always keeping the Customer First Strategy in mind
Knowledge of basic math calculations
Knowledge of HACCP logs
Become Food Certified once employed
1 years Minimum Culinary Experience
Pastry Chef
Food Service

110

Executive Chef Resume Examples & Samples

Skilled in proper customer service
Sets up and maintains stock conditions and appearance of hot presentation and cases
Available to work flexible schedules that include weekends, evenings, and holidays
Maintains work flow and production efficiencies
Engage customers at peak hours forming relationships, soliciting feedback and ensuring customer satisfaction, to solidify customer loyalty
Track shrink on a daily basis
Participate in Community events, Fundraisers, Cook-Offs and other Media events
Ensure all Kroger policies and procedures are followed on a regular basis
Assist in job sharing with Deli functions when needed, while always keeping the Customer First Strategy in mind
Two Year Culinary Degree
Certificate or ACF Credentials
Supervisory responsibilities
Culinary/Retail experience
Financial responsibility including budget preparation and management
Bachelor's degree

111

Executive Chef Resume Examples & Samples

AA in Culinary Arts or related field and/or equivalent
2-4 years experience in a healthcare food service setting or other large volume food service setting
ServSafe or equivalent required within 90 days of hire
Critical thinking, service excellence and good interpersonal communication skills, ability to read/comprehend written instructions, ability to follow verbal instructions, PC skills

112

Executive Chef Resume Examples & Samples

Responsible for the direction and coordination of all food preparation and presentation functions carried out in all the kitchens
Confers with F&B Manager to design daily restaurant menus based on available food, cost, season and estimated business
Introduces new cooking methods and recipes in conjunction with the F&B Manager
Ensures that all food preparation, presentation and kitchen sanitation practices follow the HACCP standards
Monitor the HACCP certification in place
Participates and monitors actively in the training and development of the kitchen team in collaboration with departmental trainers and the support from the Training manager
Coaches each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centers
Carries out departmental activities such as employee selection, evaluation, counselling and discipline
Controls the food cost to budgeted standards, effective menu planning, portion control and minimization of wastage
Assists the Purchasing Manager in the cost-effective selection of raw products
Controls payroll costs to budgeted standard
Identifies market needs for both, hotel guests and the local market
Monitors and analyzes the activities and trends of competitive restaurants, bars and other hotel's banqueting departments
Introduces new creative ideas for buffet operation and Banquet
Encourages his Team to be innovative and creative
Closely monitors food standards and production in each outlet and banquet and ensures product consistency in quality, appearance and taste
Oversees and coordinates the Stewarding requirements of the Kitchens

113

Executive Chef Resume Examples & Samples

Ensures compliance with all food and beverage policies, standards and policies
Recognizes exceptional quality products, presentations and flavors
Maintains and documents all recipes which are utilized on the property in the ChefTec software
Estimates daily/weekly needs of kitchen production and communicates this information to the kitchen staff
Maintains kitchen procedures to minimize waste
Supervises activity of both kitchen and restaurant operations
Maintains food quality in the associate dining room
Communicates with the engineering department and manages an effective kitchen equipment repair and maintenance program
Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs
Food Production and Presentation – Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards
Cooking – Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes)
Management of Financial Resources – Determining how money will be spent to get the work done, and accounting for these expenditures
Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences
Reading Comprehension – Understanding written sentences and paragraphs in work related documents
Writing – Communicating effectively in writing as appropriate for the needs of the audience
Mathematics – Using mathematics to solve problems
Management of Material Resources – Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work

114

Executive Chef Resume Examples & Samples

Lead of the kitchen team and ensure on-going development of Team Members
Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities
Analyse feedback from clients (Trip advisor, SALT) and team members, make judgments and take action to implement suggestions for improvement
Maintain working rapport with all hotel staff for efficient operation and service to the customer as well as organize and conduct meetings with the culinary team
Observe the latest trends in food presentation/pricing in local as well as competitor hotels and restaurants
Monitor outlets during peak periods to oversee production flow and presentation
Maintain Duty Rosters, vacation schedules and etc. for proper staffing
Report any equipment in need of repair or replacement to Property Operations
Perform other duties as requested, such as VIP parties and staff meetings
Make sure to meet QA, HACCP and local food hygiene standards
Previous, relevant experience as an Executive Chef or a high-performing Executive Sous Chef in a first class property, required
Considerable knowledge of mathematics to create and interpret reports, budgets, and forecasts
Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy
Ability to collect accurate information from these customers to resolve conflicts

115

Executive Chef Resume Examples & Samples

Responsible for ensuring that the weekly/monthly working schedules are made and maintained in accordance with local legislation
Regular review of all menus with Food and Beverage Manager to confirm offerings are in line with market trends
Ensure full compliance to quality assurance requirements
Manage all aspects of the kitchen including operational, quality and administrative
Create menus that meet and exceed customers' needs with smart approach to costing and revenue management
High volume banqueting experience is required
Knowledge of various cooking styles and techniques
Excellent coaching skills and willingness to challenge and grow the team
Collaboration and team work are key to success
Knowledge of Italian kitchen is preferred
Excellent communication and leadership skills
Proficiency with computers and computer programs

116

Executive Chef Resume Examples & Samples

Accountable for maintenance of all kitchen equipment and facilities
Support management and gallery team and kitchen team members with daily tasks to ensure readiness for service
Ability to accept direction and constructive criticism
Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer
Exemplary interpersonal communication skills

117

Executive Chef Resume Examples & Samples

Implement and monitor FoodPro menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc
Develop and maintain positive and professional relationships with students. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met
Develop and maintain positive and professional working relationships with House Masters and other House personnel, students and other internal and external stakeholders
In collaboration with Management team, implement and manage Unit-specific sustainability goals and programs
Assist with developing and managing the annual operational budget which includes, but is not limited to management of MORS, estimation and management of food and labor cost goals, etc
Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement
Assist with the development and implementation of new policies and procedures
HS Diploma or equivalent and specialized training in Culinary Arts
Minimum of five years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment
Associates or Bachelor’s Degree in Culinary Arts
Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency
Skilled at addressing a variety situations and negotiating successful outcomes with a diverse group of stakeholders
Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations
Knowledge of Kronos timekeeping software or similar system

118

Executive Chef Resume Examples & Samples

Manages all major Food and Beverage Kitchen operating expenses, sets margins and manages against projections
Creates theme menus, ideas for ice sculptures, decorations, banquets and special events
Maintains quality of food products and ensures consistency in food delivery and standards
Creates recipes and support materials, such as recipe cards, descriptions, and/or pictures
Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations
Manages department members that may include, but is not limited to: Chefs, Cooks, Stewards
Associate’s degree (AA) or equivalent from two-year college or technical school; or two to three years’ experience and/or training; or equivalent combination of education and experience

119

Executive Chef Resume Examples & Samples

Is a strong and passionate leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to Pine Canyon Club. Previous private club experience is highly desirable
Has successfully led dynamic culinary operations – both a la carte and banquet
Has the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with the demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation
Takes tremendous pride in making members happy and exceeding their expectations
Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills
Is a confident, proactive team builder with a history of attracting, developing and retaining high performing staff
Must possess strong written and oral communications skills
Is organized as well as flexible. He or she can proactively lead a la carte and banquet operations simultaneously and is also able to execute pop-up member events successfully
Must have computer skills including but not limited to Google, Word, and Excel. This position also requires technical skills to effectively manage multiple restaurants in multiple locations. Experience with Jonas POS software is a plus
Is devoted to work as necessary to get the job and its responsibilities effectively executed. This likely requires significant commitment to long hours during season, including weekends and holidays
Has a Culinary Arts degree from an accredited school or equivalent experience
Has a minimum of four years’ prior management experience as an executive chef and at least eight years of diversified kitchen and hospitality industry experience including a la carte and banquet operations. An executive sous chef at a larger club who is ready for their first executive chef opportunity will also be considered
Certification by the American Culinary Federation is preferred
Must be certified in food safety

120

Executive Chef Resume Examples & Samples

Operations, services and activities of comprehensive regional operations program; general business practices, strategic planning and organizational development; broad knowledge of the gaming/casino industry and related operational activities, including products and services offered in various environments; understanding of the assigned geographic markets; principles of supervision, training, and performance evaluation; principles and procedures of proper record keeping; principles of writing and basic report preparation; principles and procedures of proper record keeping; principles of writing and basic report preparation; quantitative and qualitative analysis; methods
Research, analyze, comprehend and act upon information; be aware of the business environment in order to effectively manage areas of responsibility; delegate responsibility and motivate and mange a diverse group of executives to achieve common goals and objectives; develops and administers goals, objectives and procedures; select, supervise, train, and evaluate team members; prepare clear and concise administrative reports; interpret,
Comprehend and explain financial data, reports, policies and procedures; prepare and manage various sizes of project budgets; achieve results on several large projects; operate various types of office equipment; communicate clearly and concisely, both orally and in writing; and establish and maintain effective working relationships with those contacted in the course of work; prepare clear and concise administrative reports; interpret and explain policies and procedures; interpret and apply federal, state and local policies, laws and regulations
Must be twenty-one (21) years of age
Demonstrate organizational skills, budgeting experience and full understanding of financials for multi-unit operations
10-key calculator skills, and money handling skills
Supervisory and training skills

121

Executive Chef Resume Examples & Samples

A strong artistic culinary flair – can you impress the President of a university?
Flexibility and ability to deal with last minute changes in daily operations and catering, roll with the changes – find solutions
Relocation assistance IS available with this position! **

122

Executive Chef Resume Examples & Samples

Experience in a college environment is a plus
A culinary degree preferred, but not mandatory
Experience training and leading a culinary staff
VIP catering experience a plus!

123

Executive Chef Resume Examples & Samples

Experience with multiple concepts, multiple cuisines and High volume Catering
Creativity and innovation in menu development, growing revenue through that innovation – staying on trend and in tune with student preferences/tastes
Great people skills – easy interactions with client, faculty, staff, students
Knowledgeable and passion about sustainable practices including farm to fork and sourcing local productsSolid training, mentoring and delegating skills – managing staff and production for multiple locations
A "Can Do" attitude - positive approach to a hectic schedule - Breakfast or Dinner - Catering on evenings and weekends

124

Executive Chef Resume Examples & Samples

Has a strong career background in Catering Culinary management with high-volume ($2+M) upscale catering management experience – high volume and high profile events
Attention to detail and developing creative and on trend menu options to fit our client's needs and budget
Possesses a culinary arts degree or certificate/diploma and commensurate experience
Is committed to providing high level of culinary service with demonstrated success in team development
Will have exceptional client & interpersonal relationship skills, exceeding expectations for a high profile and demanding clientele base
Drives corporate standards focusing on food quality, presentation, and menu creativity
Proven experience maintaining costs using food and labor management systems and utilizing online systems to order and control inventory
Takes responsibility for training and development of all culinary employees including salaried chefs
Thrives in a highly visible role interacting with clients and students at VIP functions, corporate promotions, and interactive presentations
Is an organized professional with effective leadership, communication, time management, and interpersonal skills
Seeking bilingual candidates; the ability to speak Spanish will assist in managing this workforce
Position will report to the Catering Director and work with Sous Chef, Catering Managers, Supervisors and a strong team of seasoned catering culinary professionals
Experience with wine paring, Catertrax or similar catering program knowledge a plus
Valid Driver’s License required as position will regularly drive a company vehicle

125

Executive Chef Resume Examples & Samples

Provides hands on leadership and direction for around 14 employees in the back of the house operations
Oversees food service production and service for resident dining and catering for this quality driven environment
Oversees all aspects of the inventory, purchasing, cost analysis, cost controls, safety and sanitation
Responsible for scheduling and meeting the labor cost goals for this account
Leads, directs and trains employees to continually improve performance and customer satisfaction
Manages all dining events with enthusiasm while providing hands-on guidance during resident and client functions in order to produce outstanding dining experiences
Provides ongoing training and coaching to the dining team, including Sodexo required training
Responsible for growing relationships with key client contacts as well as collaborating with the client and Sodexo management team on achieving annual operational projects and goals
Ensures compliance with Sodexo quality standards
Drives resident satisfaction through offering superior food quality
Strong culinary experience desired
Experience with food service operations in restaurant, hotel or senior living environment is desired
Demonstrated experience supervising a food service team and exceptional human resource and supervisory/management/training skillset
Menu planning and design experience and an understanding of fine dining, special diets and allergens
Ability to effectively communicate to multiple audiences and develop strong relationships with customers at all levels. This position will have direct resident and client contact
A Focus on food consistency and quality and ability to positively impact resident satisfaction through food presentation and quality
Ability to multitask and proven effectiveness in a fast paced environment
Ability to creatively and effectively problem solve and manage projects as well as take on additional duties as needed
Experience in resort, retirement community, country clubs or restaurants is ideal
This management role will typically work a schedule of Tuesday through Saturday, daytime to early evening shifts

126

Executive Chef Resume Examples & Samples

Provides hands on leadership and direction for around 15 employees in the back of the house operations and has oversight of front-of-the-house employees as well
Oversees food service production and service for resident dining, a bistro and catering for this quality driven environment
Experience in resort, retirement community, country clubs or restaurant environment is ideal

127

Executive Chef Resume Examples & Samples

Oversees food service production for residential dining, as well as high end catering production for quality driven environments
Responsible for menu development and design for resident dining as well as for additional retail outlets and high end restaurant
Provides daily training and coaching to the culinary team, and directly manages various team sizes
Participates in special events at the community such as exhibition cooking, upscale dinners and wine paring events, and high end catering
This position will require 60-70% travel primarily throughout California, as well as other west coast states
This is a temporary position that will last up to 12 months, and will provide great exposure to the opportunities that exist at Sodexo!

128

Executive Chef Resume Examples & Samples

Manages 15-30 employees at this high profile, fast paced account
Supervises food service production, menu planning and food cost controls for Nebraska Medicine and the Cancer Center reail outlets
Manages the operations with Sodexo's Food Management System (FMS)
Provides training and coaching to the culinary team to sustain compliance with Gold Check Standards
Responsible for growing relationships with key client contacts as well as collaborating and with the client to achieve their goals
Ensures compliance with Sodexo Culinary standards

129

Executive Chef Resume Examples & Samples

Manage the daily food production including production labor to budget
Manage and implement retail promotions
Participates in patient satisfaction initiatives
High expectations for customer service and quality of food for patients, retail customers and physicians
Experience managing union employees

130

Executive Chef Resume Examples & Samples

Best qualified candidate possesses
Excellent leadership and communication skills, Customer Engaged, hands on management style
Previous or current Sodexo kitchen management experience or in other high volume environments: college, hospital or corporate business segments, banquet/hotel
Strong "culinary chops" and ability to ensure high volume, high quality food production, presentation
Solid understanding of production systems: Food Mgt, Labor Mgt, The Market Connection as well as HAACP food and physical safety
The ability to provide strong kitchen management; hire, train and mentor a diverse kitchen staff

131

Executive Chef Resume Examples & Samples

Exhibit Sodexo’s “CARES” behaviors (Compassion, Accountability, Respect, and Service)
Have the experience and drive to improve Patient, Employee and Customer Satisfaction
Experience with At Your Request Room Service Dining and be able to implement and adhere to the Sodexo operating standards for this program
Ability to inspire employees to excel in Patient and Customer interactions

132

Executive Chef Resume Examples & Samples

A strongartistic culinary flair – can you impress the top executives in a corporate headquarters environment?
Knowledge of current culinary trends – can you compete with big city food trends and top chefs?
The ability to conduct continuous research –Can you consistently provide sustainableand creativemenu options based on national and global food trends?
Very high-end tastes and a sophisticated palette – can you translate that into your food?
The ability to inspire a kitchen staff – can you help others become trend-setting, innovators?
Previous experience in high-end restaurants, country clubs, hotels and/or high-end concessions accounts –Want to make the jump into Corporate Services?
A strong work ethic –Do you always striving for the best and never cut corners?

133

Executive Chef Resume Examples & Samples

Serves as a teacher and trainer to Sous Chefs and cooks across the portfolio
Have the ability to manage multiple priorities
Previous experience working across multiple accounts

134

Executive Chef Resume Examples & Samples

Large scale College/University culinary experience
Strong culinary background with experience in catering and banquets
Strong understanding of financials as well as strong analytical skills

135

Executive Chef Resume Examples & Samples

Inspects supplies, equipment, and work area to ensure conformance to established standards
Fills in for the dietary director when necessary
Proficient in Word and Excel
Current food handler card
Associate Graduate of a culinary program (Bachelor preferred)

136

Executive Chef Resume Examples & Samples

Ensure superior food quality and presentation consistent with AAA Four Diamond/Forbes Four Star standards and take corrective action to resolve any areas of concern
Creates a culture of excellence that promotes high-quality, fiscally responsible and efficient operations
Develops and implements strategic plan consistent with the Company’s strategic vision
Provides leadership in the development and monitoring of budgets and Profit & Loss statements to produce both short-term and long-term profitability
Oversee the design, creation, testing and execution of menu items and presentation
Maintain exceptional menu knowledge and attention to detail and perform periodic reviews of all menus
Assist Catering Department with developing special menus for functions and meet with clients
Conducts staff meetings on a regular basis to review department progress on projects and assignments
Conducts frequent walk-throughs of kitchen areas and direct personnel to correct any areas of concern
Manages food costs and utilize analytics to identify potential efficiencies; ensure proper usage and rotation of all perishable food items
Establishes guidelines for proper staffing to maximize efficiency and minimize labor costs, while supporting VDARA’s commitment to service excellence
Ensures that all outlets maintain cleanliness, sanitation and organization of assigned work areas
Ensures all outlets maintain proper storage procedures as specified by Health department and division requirements
Instruct staff in the correct usage and care of all machinery in the kitchen operation, emphasizing safety
Maintain operational control of purchasing, receiving, product and purveyor lists
Ensures positive guest relations at all times
Portray Vdara with a professional, charismatic image when interacting with all media
Participates in the research, development, evaluation and implementation of new products, services, technology, and processes to ensure a competitive position
Conducts market research on latest trends, products and technology and remain actively involved with corporate programs and vendors
Maintain complete knowledge of all policies, procedures and standards to ensure employee compliance, including employee Food Handler cards
Ensures employees meet both state, departmental and company standard requirements concerning sanitation and personal hygiene
Oversee programs that provide staff with proper training and developmental opportunities to aid in career aspirations
Ensure that all hiring practices, employee disciplinary actions are in accordance with all laws and the culinary bargaining agreement
Provide performance feedback, coordinate disciplinary actions and counsel employees
Develops solid relationships with external partners and ensure their products and services align with Vdara’s standards
Drives Corporate Social Responsibility (CSR) initiatives to ensure successful outcomes
At least 5 years of experience as an Executive Chef within a AAA Four Diamond or Forbes Four Star property or equivalent culinary environment
At least 5 years of supervisory experience
Ability to display excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
Ability to work in a high pressure environment while remaining calm and resolving problems using good judgment
Ability to show effective listening abilities and to make strong judgment calls
Ability to meet established deadlines and handle multiple priorities
Working knowledge of health department and safety regulations
Advanced working knowledge of menu development, recipes, all food products, and planning
Demonstrated expertise in budgeting, forecasting, capital expenditures, labor, and food cost control
Strong working knowledge of AAA Four Diamond/Forbes Four Star standards
Excellent communication, service, organizational, leadership, coaching and supervisory skills

137

Executive Chef Resume Examples & Samples

Ensure staff is maintaining Food Safety standards as it relates to preparing food, storing products and general kitchen cleanliness at all times
Requisition the day’s supplies and ensure that they are received and stored correctly. Ensure quality of products received
Conduct frequent walk throughs of kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained
Assist Sales department with developing special menus for functions; meet with clients as requested
Excellent cost controls relating to payroll and food costs
1+ years experience as Executive Chef/Sous Chef

138

Executive Chef Resume Examples & Samples

2+ years of culinary management or supervisory experience in campus dining, catering, or fine dining
Strong hands on culinary skills and creativity in menu development and plate design/presentation
Proven leadership ability
Passion for food; self-starter attitude; desire to learn and grow
Culinary degree (preferred)

139

Executive Chef Resume Examples & Samples

Leadership and/or management experience of a busy food venue
Culinary leadership experience, preferably on a college/university campus
Degree from culinary institution preferred
Excellent client relations skills and professionalism
Commitment to sustainable practices in purchasing, preparation and labeling products
Proactive hands-on approach that is able to set standards and follow through on meeting those expectations

140

Executive Chef Resume Examples & Samples

Ensure proper weekly & annual vacation scheduling of all kitchen colleagues, monitor and manage overtime in all kitchens
Ensure proper hygiene standards as per Local Municipality, promoting Health and Safety at all times, ensuring proper turn around and use of product
Responsible for all food products to be fresh and accordance to local municipality regulations and free of expired items
Ensure required assured safe catering requirements are met
Strive to improve all food preparations, presentations & menu selections
Attend CES committee meetings with Sous Chefs and colleagues to address colleague CES issues and create action plans to improve results
Create, approve and update all food menus, including Children’s Menu, the Fairmont Lifestyle cuisine and the Fairmont Lifestyle
Cuisine Plus, implement new trends in the market place
Minimum 5 years experience as an Executive Chef in a 5 star luxury hotel environment
Red Seal Certified
Fine Dining and Banqueting experience in a 5 star luxury property a definite asset
Proven track record of cost control including food, equipments, labour and wastage to meet the goals and the hotel’s financial goals

141

Executive Chef Resume Examples & Samples

Ensure safe and sanitary food preparation and storage through supervision and assistance in the work flow and sanitary food handling techniques of staff throughout meal preparation and service
Assist in the planning and implementing of menus
Process diet changes as received from clinical partners
Supervise and prepare high quality meals
Plan and provide catering services on property
Visit patients in the dining room
Manage and lead dietary team to include scheduling and training
Purchase food supplies
Create and maintain a positive work environment as reflected in staff satisfaction

142

Executive Chef Resume Examples & Samples

Manages and directs 25 employees at this unit
Oversees all aspects of the culinary function for patient services, the retail cafeteria, and catering
Works to develop and grow an innovative menu while managing and controlling food cost issues and offering solutions and a selection of items for the client
Ability to successfully lead and develop and train a team

143

Executive Chef Resume Examples & Samples

College/university culinary and culinary management experience
Culinary degree preferred, but not mandatory
Excellent management skills
Experience with on line ordering
Culinary experience with catering

144

Executive Chef Resume Examples & Samples

Have a successful track record as a highly qualified Executive Chef in high volume dining and High end Catering – from Campus, Hotel, Resort or Hospital environment
Take the culinary program at University of Jamestown to the next level with a focus on teaching/training/mentoring Back of House staff in furthering their culinary skills, maintain Sodexo standards, HACCP and food safety
Have a passion for food and innovation; be creative in daily student menus and Catering menu development

145

Executive Chef Resume Examples & Samples

Should have approx. 8 plus years of experience in an Executive chef role. High level catering experience
Fine Dining exp is a plus
Serve Safe certified is a plus. Strong Culinary skills
Back of the house knowledge; prefer in a food contract management setting and high end catering background exp
Must be organized, hands on, food production exp, knowledgeable with food and labor cost
Experience working with other chef’s to assure food quality, menu, recipe, techniques, menu developing, food & labor cost
Culinary degree is preferred

146

Executive Chef Resume Examples & Samples

Oversees food service production for residential dining, a retail bistro location, as well as high end catering production for this quality driven environment
Responsible for menu development and design for all levels of resident dining as well as for the bistro retail outlet and high end catering
Provides daily training and coaching to the culinary team, and directly manages 15 employees
Accountable for positively impacting resident satisfaction associated with food service
Responsible for growing relationships with key client contacts as well as residents, this position will be very involved with the community
Participates in special events at the community such as exhibition cooking, upscale dinner events, and high end catering
Experience in a high end dining environment and a passion for culinary arts and hands on cooking
A strong understanding of Southern California cuisine trends, including fresh food and fine dining

147

Executive Chef Resume Examples & Samples

Handles and prepares food in accordance with sanitary regulations
Follows menus and special diet instructions
Puts Customer Service First: Ensures that customers and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals' needs and rights

148

Executive Chef Resume Examples & Samples

High end culinary program experience
Culinary degree, preferred, not mandatory
Experience with high volume / upscale catering

149

Executive Chef Resume Examples & Samples

Hands on management
Oversight of quality food production
Leadership support to a team of 28+ employees at two locations
Daily interaction with patients, their families and clinical team to ensure patient satisfaction
Online purchasing skills
Direct client and customer interaction
HACCP, regulatory and standards compliance

150

Executive Chef Resume Examples & Samples

Responsible for the overall culinary operation of the hotel
Assures a consistent high quality standard
Follows the budget food costs and operating income for each outlet
Strives to maintain health department guidelines at all times

151

Executive Chef Resume Examples & Samples

Delivery of high standards and the consistent quality of all food items served in the hotel
Ongoing recruitment, training and development of culinary team members
Well being of guests and team members through stringent compliance with food safety and hygiene programs
Efficient kitchen operations that are resourced to meet different business demands
Meeting performance targets applicable to kitchen operations
Fostering team culture through regular team meetings, recognition and individual feedback sessions
Encouraging high levels of engagement and trust through superior interpersonal and communication skills
Leading by example and mentoring senior team members to be their best
Displaying leadership in guest hospitality, exemplifying excellent customer service and creating a positive atmosphere for guest relations
Empowering team members to provide excellent customer service
Reviewing all guest feedback and other information o identify areas for improvement
Being an effective and pro-active problem solver
Championing hotel goals for reducing environmental impact

152

Executive Chef Resume Examples & Samples

Prior culinary management experience in a campus or university food service environment
Experience with resident dining and retail food operations
Is proficient in with computer skills and all facets of culinary programs

153

Executive Chef Resume Examples & Samples

Manages culinary aspects of patient and retail operations
Computer Skills are a must
Daily client interaction
Passionate about high quality food and presentation
Must be able to customize menus with creativity and implement current trends
Maintaining and ensuring HACCP standard
Inventory management
Maintains the Food Management System

154

Executive Chef Resume Examples & Samples

Leadership: Ability to effectively manage and communicate with Culinary Staff, Key Personnel, Catering Staff and Management Teams along with a passion and dedication to be continue with our award winning program. Candidate must be highly engaged and extremely hands-on in day to day operations
Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, is able to translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Candidate must have the ability to completely translate “authentic” international cuisine to the customer
Training: Must be able to articulate and demonstrate a wide ranging variety of cooking techniques and skills for the staff (garnishment, presentation, quality, HACCP safety, culinary techniques)
Financial: Ability to manage and demonstrate proven results with food costs and controllable expenses
Focus on food and physical safety
*RELOCATION ASSISTANCE IS AVAILABLE WITH THIS POSITION!***

155

Executive Chef Resume Examples & Samples

Manages and directs around 20 back-of-the-house employees
Oversees all aspects of the culinary function for the retail, catering, and patient food service including purchasing, operations, waste control, and cost analysis for both locations
Provides training, coaching and leadership to the culinary teams at each location
A passion for culinary arts and a strong production culinary background ideally in a healthcare/hospital setting
Demonstrated experience supervising a culinary team and exceptional human resource and leadership/management skillset. Multi-location management experience is beneficial
Ability to successfully lead and develop as well as create a positive work environment to build and sustain the culinary teams
Experience with Sodexo’s Food Management System, The Market Connections, Gold Check, Inventory & Purchasing preferred
Experience with the Press Ganey patient satisfaction tool and proven success with positively impacting patient satisfaction results
Strong understanding of high level of customer service and food quality
Exceptional computer skills as well as exceptional organizational and customer services skills
Prior Sodexo culinary experience would be beneficial for this role

156

Executive Chef Resume Examples & Samples

Have a strong knowledge of kosherdining
Have strong computer skills
A strong culinary background, ideally in country clubs, high end hotel restaurants or retirement community, with the demonstrated ability to stay current with new culinary trends
Will have previouse experience working in a kosher kitchen with a strong understanding of kosher dining
A Culinary Arts degree is desired

157

Executive Chef Resume Examples & Samples

Culinary management experience, preferably on a college/university campus
Passion for food and keeping abreast of culinary trends
Knowledge of local and sustainable purchasing
Previous high-end catering experience
Excellent client relations skills, professionalism and a proactive hands-on approach that is able to set standards and follow-through on meeting those expectations campus-wide
Strong comfort using computers
Proven ability and desire to develop and manage frontline hourly staff
Proven track record with creating and enforcing food safety/sanitation programs

158

Executive Chef Resume Examples & Samples

Design and implement menus and oversee full production system operation
A strong culinary background, ideally in restaurant and healthcare, with the demonstrated ability to stay current with new culinary trends
A culinary degree and / or American Culinary Federation Certification recommended

159

Executive Chef Resume Examples & Samples

Establishes all food product specs and verifying accuracy of all periodic food inventories
Develops, costs and reviews all am and pm S&H restaurant ala carte, buffet, lounge, pool, room service and banquet menus
Monitors administrative work of direct reports for accuracy, timeliness, and compliance with all safety and sanitation policies and procedures
Initiates and maintains strong trust, respect and confidence with peers, co-workers, and direct reports
Maintains product and service quality standards by conducting ongoing evaluations
Coordinates the activities of all kitchen personnel and stations as they pertain to daily cuisine preparation, production, presentation and storage of all products and supplies
Initiates and oversees all ordering of food and kitchen supplies
Executes, supervises and coordinates the production of all food according to menu specifications
Interviews, recruits, recommends, hires, writes and issues performance evaluations, appraisals, resolves problems, provides open communication, and recommends corrective action when appropriate
Conducts regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly; ensures that team members also receive training through Training and Development
Responsible for preparation of accurately forecasted and appropriately costed weekly work schedules
Ensures work schedules are followed. Arranges for additional help as needed
Ensures accuracy of payroll on all scheduled
Checks physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques
Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department
May perform any duties in the kitchen as needed
Maintains appropriate staffing levels for all venues on all shifts
Schedules staff to ensure an adequate number are available to serve guests; monitors all other outlets and assists outlet chefs in making adjustments according to business levels and conditions
Ensures implementation, enforcement, and adherence to all department and property policies and procedures
Supervises and develops direct reports by leading, motivating, mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning
Able to project Dollywood’s image by being genuinely friendly and caring and by taking pride in their work
Must be self-motivated and disciplined
Must be able to prioritize and complete work assignments on a timely basis
Must maintain strict confidentiality and judgment regarding privileged information
Must display and live out our Lead With Love principles by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated
Must be willing to constantly improve
Must have professional appearance with good personal hygiene
Must promote and support a “team” work environment by cooperating and helping co-workers
Must adapt to changes easily
Must tolerate a fast-paced, hectic environment
Must show appreciation to others
Must be sensitive to the needs of our Guests and feel empowered to take action to meet their needs within company guidelines
Able to display and live out our Lead with Love qualities strongly rooted in The Dollywood Company culture by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated
Able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees
Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays
Able to tolerate a fast-paced, hectic environment
Able to work outdoors
Able to tolerate temperatures from 0 – 110 degrees
Able to lift at least 50 pounds
Must have at least five (5) years of successful employment experience working as Executive Chef or Executive Sous Chef in a medium to high volume high end resort property
Must have two (2) or more years of successful employment experience working as Banquet Chef in medium to high volume high end resort property
Bachelors or Associates Culinary degree or ACF certification preferred
A minimum of (6) years of high volume culinary supervisory experience of more than 40 Back of House staff
Must have computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Diverse F&B inventory management software knowledge a strong plus
Must have a valid manager Serve Safe certification

160

Executive Chef Resume Examples & Samples

Associate degree in culinary arts or equivalent apprenticeship or experience
Minimum five (5) years experience in a first class hotel/resort or restaurant; preferred
Ability to communicate effectively, read, analyze, and interpret general business periodicals, professional journals, technical procedures, or health regulations
Ability to effectively present information and respond to questions from groups of managers, suppliers, guest and employees
Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Plans menus for all food outlets at the property
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy
Approves the requisition of products and other necessary food supplies
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
Attends and conducts food and beverage staff and management meetings
Consults with the Food & Beverage Director about food production aspects of special events being planned
Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
Ensures that representatives from the kitchen attend service lineups and meetings
Periodically visits dining area when it is open to welcome guest
Support safe work habits and a safe working environment at all times
Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering
Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned
Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met
Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized
Ensure that plates issued to servers are garnished properly and have good eye appeal
Ensure that excess productions is recovered and properly stored
Ensure that upon completion of function all related equipment is cleaned and maintained
Constantly coordinate with supervisors regarding service and production
Remain alert, courteous and helpful to the guests at all times
Interview, select, train, supervise, counsel and discipline all employees in the department
Provide, develop, train, and maintain a professional work force
Ensure all services to members are conducted in a highly professional and efficient manner

161

Executive Chef Resume Examples & Samples

Provide training for all staff and meet corporate quality standards, establish and enforce food specifications, portion controls, recipes and sanitation
Oversee all aspects of the daily operation of the kitchen and food preparation areas including preparation for all food items, receiving daily inventories, and food cost report
Control food and labor costs while maximizing guest satisfaction
Work with F&B Director and keep them informed of F&B issues as they arise
Develop proper training and direction of departmental staff in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc
Coordinate all par stock levels; monitor and assess food portion size, visual appeal, taste and temperature of items served
Prepare and submit required reports in a timely manner including but not limited to Wages, Payroll, Revenue, Schedules and Quarterly Action Plans
Conduct staff performance reviews in a timely manner
Coordinate and monitor all Loss Prevention in the kitchen area
Maintain regular attendance in compliance with standards and scheduling which will vary according to needs of the hotel
Must be consistently on time
Perform any other duties as requested by F&B Manager and the General Manager
Takes ownership of all work performed and communicated
A 2 year, 3 year, or 4 year culinary degree and at least 5 years of progressive experience in a hotel or a related field
Ability to read, analyze, and interpret general business and hotel reports
Ability to use various computer programs such as Word, Excel and Outlook
Position has supervisory responsibilities over culinary staff
Stand more 80% of the time

162

Executive Chef Resume Examples & Samples

Develops and tests recipes, techniques for food preparation and presentation
Oversees menu development, food quality through purchasing organic products, multi-cultural cuisine, kosher foods, etc
Possess ability to supervise and or assign training for kitchen staff
Possess ability to plan a variety of menus on a daily basis
Possess the knowledge of food supplies, equipment and services, ordering and inventory control
4-5 years’ experience as an Executive Chef
Bachelor’s Degree preferred
Previous management preferred

163

Executive Chef Resume Examples & Samples

Assists the Director in the planning, developing, organizing, implementing, evaluating and directing the Dining Service Department, its programs and its activities and coordinates with other departments
Supervises cooking staff and provides training and follow up in-services to cooks in basic culinary skills and specialty skills as appropriate. Produces “Chef Specials” and trains staff on production on a regular basis. Develops and maintains a file for tested standardized recipes
Assist in developing, implementing and maintaining an ongoing quality assurance program for the Dining Services Department. Assist in developing methods for determining quality and quantity of food served
Visits with residents routinely to evaluate the quality of meals served, likes and dislikes and other preferences. Demonstrates the philosophy of person-centered care as it relates to dining preferences for residents
Responsible for ensuring the proper levels of food are purchased and maintained in stock and that we are ordering from approved LSS vendors
Inspects food preparation, storage areas, utility/janitorial closets and other areas for cleanliness, organization and supply control. Participates in inspections made by authorized government agencies
Makes recommendations regarding operations, equipment and supply needs of the department. Make rounds to check equipment and to assure that necessary equipment is available and working properly. Maintain an adequate level of stock of staple/non-staple food, supplies, equipment, etc
Assists the Director in developing safety standards and models high level of safety to department. Trains employees on safe work practices and use of cooking utensils and equipment. Ensure only trained and authorized staff operate the department’s equipment. Ensures that staff participates in fire safety drills and disaster preparedness drills
Ensures that dining services staff follows established infection control procedures. Maintains temperature logs on food and refrigeration. Conducts weekly sanitation and follow through. Ensures that kitchens and other dining service work areas are maintained in a clean, safe and sanitary manner
Determines departmental staffing requirements and schedules department work hours (including vacation and holiday schedules), staff and work assignments
Responsible for the recruitment, interviewing and selection of staff. Provides training and coaching and completes and conducts performance appraisals
Coordinates special functions with Director and delegates to staff as appropriate. Assures quality and timeliness
Maintains CONFIDENTIALITY of all pertinent resident and employee information to assure their privacy is protected. Support and uphold all federal, state and local regulatory laws and standards and LSS policies and procedures
Graduate of accredited courses in food production or service management preferred
Two years experience in supervisory capacity in a restaurant, or a related health care/ retirement facility preferred. Training in cost control, food management preferred
A minimum three years quantity cooking or restaurant cooking
Must be certified in food service sanitation
Knowledge of dietary practices and procedures, as well as the laws, regulations and guidelines governing dietary functions in a Health Care Facility preferred
This position requires the ability to make sound, independent decisions and possess leadership skills such as planning, organizing and directing staff. The position also requires patience, tact and a cheerful disposition as well as being willing to handle residents concerns in a respectful manner

164

Executive Chef Resume Examples & Samples

Give direction and be responsible for the implementation of plans and goals. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures for front and back of the house
Rewarding and recognizing employees for following control measures, SOP’s and meeting/exceeding standard targets
Modify menus or create new ones that meet quality standards
Supervise Kitchen staff and rectify arising problems or complaints
Demonstrate individuality in your menu conceptions and be willing to implement new cooking techniques. Take pride in your dishes and maintain consistency in taste and quality
Check the quantity and quality of received products for both front and back of the house and ensure consistency in food and beverage delivery and standards
Instruct culinary team or other workers in the preparation, cooking, garnishing, or presentation of food
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as the Westin Brand Standards, seasonal availability of ingredients or the likely number of customers
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
Demonstrate and educate new cooking techniques or equipment to staff
Arrange for equipment purchases or repairs
Record production or operational data on specified forms
Plan, direct, or supervise the food preparation or cooking activities of multiple food and beverage outlets within the hotel
Minimum of 5 years Executive Chef or Executive Sous Chef experience in high quality, full-service operation
Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency preferred
Must be a strong “self-starter” able to handle a fast-paced, high pressure environment, can manage time, and prioritize duties and multi task
Keep up with cooking trends and knowledge
Ability to create recipes and support material, i.e., recipe cards, descriptions, prep lists and pictures, and to read and visualize the same
Ability to conduct meetings, menu briefings and maintain communication lines between line staff, F&B managers and supervisors, and the Executive Committee
Flexibility is a key trait. This position will require working weekends, holidays and shift work
Creative thought process - looks for new ways to accomplish goals
Should enjoy assisting others in the completion of their duties. Must have a very positive and supportive attitude when working with others inside and outside of the company (team play)
Exacting attention to detail with all aspects of the property
Possess strong “people” skills. Friendly, compassionate, articulate, and composed

165

Executive Chef Resume Examples & Samples

Bachelor/Associates Degree in Culinary Arts preferred
Two- three years’ prior supervisory experience in a Food Service setting
Ability to speak English
Culinary Arts Degree or Certificate from an Accredited Program preferred
Food Manager’s Certificate
Food Handlers certificate

166

Executive Chef Resume Examples & Samples

Oversee Back of the House operation, including quality production, quantity and cost control, appearance and temperature of the finished product, and promptness of service from the kitchen into the dining room and for deliveries, catered events, etc
Supervise and direct culinary staff associated with the Back of the House Operations
Safety and Security: Compliance with all safety issues and adherence to all proper procedures ensuring that the work is a safe environment, free of hazards at all times
Degree from accredited culinary program or equivalent work experience
5 to 7 years minimum experience in a comparable position or in an operation of equal stature
Thorough knowledge of food preparation, service, LAHD Regulations, basic food chemistry, raw foods, and equipment use
Requires baking and butchering skills
Should have a working knowledge of basic accounting principles and employer / employee relations, motivation principles and effective training techniques
Basic computer experience in Microsoft Word, Excel and Outlook

167

Executive Chef Resume Examples & Samples

Participate or lead the hiring and development of new employees, in partnership with the management team. Includes but not limited to hiring, training, supervision, scheduling of hours, breaks, meal periods, performance management, discipline, and termination
Supervise the Dining & Hospitality staff to ensure food preparation, serving, table setting, dishwashing, and kitchen clean-up are completed satisfactorily
Evaluate employees’ efficiency and productivity. In the event of a deficiency, take responsibility for proper and effective follow-up and consultation with the management team
Operate the Dining & Hospitality department within the food and labor budget through careful planning, purchase of food supplies, inventory control, maintenance of daily log and food costs computation forms
Plan all food preparation following Holiday’s guidelines as detailed in the menus and recipes. Exercise judgment in monitoring weekly and extended menus as well as food-production worksheets
Control quality of food; prepare nutritious, appetizing, and attractive meals
Employ skills and imagination in making mealtime enjoyable for residents; address plate presentation and garnishing at each meal; use leftovers in a time-safe and creative manner
Instruct and coach associates in sanitary food-handling procedures and safe work methods, and ensure that these procedures are followed. Educate staff in ServSafe Hazard Analysis Critical Control Point (HACCP)
Monitor and schedule cleaning and maintenance routines for all food services areas and kitchen equipment to maintain high sanitation/safety standards
Maintain timely and accurate documentation and submission of reports and invoices regarding budget, and other food services responsibilities required by the Home Office Dining & Hospitality department
Responsible for scheduling and providing work schedules for all full-time and part-time kitchen staff, including meal and rest periods, and apportioning work flow to ensure Kitchen timelines are met. Prepare contingency plan for unexpected employee absences to ensure timely preparation, serving, clean-up, and presentation of all meals
Participate in the weekly management team meetings to communicate Dining & Hospitality items such as special events, food-related activities, staffing, training modules, safety, etc
Culinary Arts Degree or Chef Certification
5+ years of hands-on food prep/presentation experience
Excellent time management, organizational and communication skills
HACCP Certification
SafeServe Certification

168

Executive Chef Resume Examples & Samples

Select, train, supervise, develop, discipline and counsel associates in the Kitchen
Coordinate activities and direct training of Chefs, Cooks and service personnel engaged in preparing, cooking, and serving foods to ensure efficient and profitable food service
Confer with Director of Food and Beverage and Restaurant Manager to coordinates policies and procedures between the kitchen and dining areas
Formal Culinary Art Training

169

Executive Chef Resume Examples & Samples

High school diplome
Three (3) Years experience in Food Service required
Current Serve Safe Certification or ability to obtain within 90 days. Certified Dietary Manager within first year
Ability to interpret recipes and use fractions to modify proportions and mix, measure and prepare ingredients. Ability to create and develop a wide variety of menus for various occasions. Requires excellent interpersonal, communication and organizational skills. Must have strong analytical and problem solving skills
Preferred Bachelor’s degree in Hotel and Restaurant Management

170

Executive Chef Resume Examples & Samples

Apprenticeship or Certification course from culinary school preferred
Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred
Financial understanding
Good knowledge of Microsoft Office and Windows-based computer applications

171

Executive Chef Resume Examples & Samples

Overseeing and leading the food production and food presentation operations
Supervising, hiring, coaching dining services team members
Financial management
Certification and/or College Degree in Culinary Arts
Minimum three (3) years experience as a Chef or Kitchen Manager
Two (2) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling
Current Food Services Sanitation certificate
Written and verbal skills for effective communication and the ability to facilitate small group presentations
Proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) with the ability to learn new applications

172

Executive Chef Resume Examples & Samples

High volume production experience
Understanding of kitchen sanitation and food handling
Associate’s Degree from an accredited school of culinary training
At least 5 years experience as an Executive Chef or equivalent in a large volume operation

173

Executive Chef Resume Examples & Samples

3+ years experience managing high volume kitchen production including student feeding, large catering events and retail driven operations, preferably within a campus setting
Proven leader of a culinary team that plans, produces and presents items for catering, resident dining and retail locations
Strong menu planning, costing, and production control skills along with the ability to oversee multiple areas of production
Fluent with Microsoft Office Suite and Cor-Tec as well as automated ordering systems
Culinary or hospitality-related degree is strongly preferred; equivalent work experience will be considered

174

Executive Chef Resume Examples & Samples

At least 2-3 years high volume, quality-focused management experience in an executive chef or executive sous chef role, preferably within a corporate dining, catering or country club setting
Proven ability to manage a staff including production, scheduling and training, along with the ability to oversee multiple areas of production
Catering experience is very helpful
Culinary degree or equivalent experience

175

Executive Chef Resume Examples & Samples

3+ years of experience managing high volume kitchen production including large catering events and retail driven operations, preferably within a campus setting
Strong menu planning, costing and production controls
The ability to oversee multiple areas of production

176

Executive Chef Resume Examples & Samples

2-3 years high volume, quality-focused management experience in an executive chef or executive sous chef role, preferably within a corporate dining, catering or country club setting
Proven ability to manage a staff including production, scheduling and training is required
The ability to oversee multiple areas of production is required
Culinary degree or equivalent experience is required

177

Executive Chef Resume Examples & Samples

Have completed a Degree, Diploma or equivalent from an accredited culinary or hospitality school
Minimum of 5 years’ experience in similar positions preferably in Europe, Gulf & Middle East
The Executive Chef must have thorough knowledge of food products, standard recipes and proper preparation
Excellent planning and organizing skills, along with strong interpersonal communication skills in English
Passionate, creative and hands on
Strong leadership capabilities

178

Executive Chef Resume Examples & Samples

Restaurant style dining
Scratch cooking
Intimate dining venues
Increased daily menu options
In-the-moment ordering (cook-to-order)
Chef-inspired culinary creations
Supervises organization and sanitation of kitchen, storage areas and loading dock. Responsible for routine internal sanitation audit
Ensures proper scheduling of daily kitchen culinary and food prep for on-time service
Ensures that food and supplies are inventoried, ordered, received and stored properly
Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control using the production sheets
Ensures proper presentation of all food items to provide maximum appeal and freshness
Develop, implement and maintain service menus and recipe management system and BOH computer system
Has knowledge of and complies with all federal and state regulations pertaining to food handling/production (Health Department/HACCP)
Partner with Unit Managers to ensure issues with food production, preparation and presentation are resolved
Implement and monitor standards for training of culinary staff development
Participate in BOH standardization process through active participation on Executive Chef Peer Team
Ensures they and all staff works safely, consistently using designated safety equipment (personal protective equipment- PPE)
Manages the food service operation within budgetary perimeters, minimizing waste through proper inventory management and portion control
Leadership, business management and culinary skills
Ability to function in a team oriented environment
Creative skills in food preparation and presentation
Excellent time management and organizational skills
Excellent verbal and written communication skills, listening skills with detailed follow up as appropriate
Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point)
Ability to analyze product and work flow in kitchens and recommend improvements
Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation
Ability to lift objects weighing up to 50 pounds
Ability to provide direction for multiple locations

179

Executive Chef Resume Examples & Samples

Supervise daily operation of all food preparation and production procedures
Maintain proper purchasing/receiving procedures
Ensure optimum food quality/presentation
Supervise, implement and maintain core menus and recipe management system and BOH computer system
Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit (Operation Pride)
Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP)
Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved
Train and develop culinary staff
Develop and maintain relationships with residents through dining room visits and meetings
Communicate effectively with managers, staff and residents
Certification from a culinary training program or equivalent
Minimum 3 years proven track record as Executive Chef
ServSafe certified preferred
Ability to lead and develop a team
Possess creative skills in food preparation and presentation
Proven time management and organizational skills
Good knowledge of PC software and POS systems (Word, Excel, Outlook )

180

Executive Chef Resume Examples & Samples

Oversee daily operations of the Kitchen department, including the following culinary areas: Banquet Operations, Restaurants Services, and Stewarding
Responsible for the execution of the Convention Center Strategic Plan as it relates to all culinary areas
Responsible for monitoring staffing levels and productivity targets with the goal of ensuring a balance between service and profitability
Ensure full compliance to Convention Center operating controls and seek innovative ways to improve performance regularly
Actively participates in the convention center Department Head and Operational meetings, holds regular departmental communication meetings
Actively participates in communication with Executive Chef from the Boston Convention & Exhibition Center making sure operational goals are aligned
Bachelor’s degree or equivalent combination of education and experience; Culinary degree preferred
Must have 3-5 years’ experience in an Executive Chef kitchen capacity and excellent knowledge of current culinary trends
Must have experience in a high volume banquet operation, experience in a high volume convention center environment preferred
Must be competent in culinary creativity as demonstrated by a cooking test
Must be computer literate with good working knowledge Microsoft Word & Excel
Must have a good understanding of cost control, specifically with strong knowledge of food cost and inventories
Must be a leader and a mentor and have previous experience with managing associates on both training and work visas
Must be able to work a flexible schedule including nights, weekends and holidays
Prior work experience in a union work environment highly desirable

181

Executive Chef Resume Examples & Samples

Manage Kitchen Staff; recruiting, scheduling, training, biannual job performance reviews, ensuring employee development and safety in the kitchen. Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens
Menu & Recipe development: develop & update menus for all business units on Resort. Meet with clients to discuss & create custom menus for banquets
Safety and Sanitation; Responsible for Food Safety across the Resort. Work closely with Resort Food Safety Auditor & Local Health Inspectors to ensure safety standards are met
Food Purchasing: Coordinate planning and purchasing of food supplies with the Resort purchasing team
Executive Chef Company Projects; be available to assist or preform entirely any in house or off premise projects. Be sure to recognize and meet all deadlines and expectations of assignments
Staff Morale; maintain a positive & professional approach to coworkers, actively encouraging a positive environment for continuous improvement
Prepare & implement departmental budgets with regard to payroll, expenses & capital expenditure
Red Seal certification
A minimum of 10 years culinary experience with at least 5 years in a Sous-Chef capacity
Strong knowledge and understanding of all aspects of the kitchen
Must be an effective leader, manager, trainer, coach, and administrator with excellent organizational abilities and excellent interpersonal and communication skills

182

Executive Chef Resume Examples & Samples

Directly responsible for all culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel
Constantly research, develop and maintain the hotels cuisine concepts and standards for food preparation and presentation
Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas
Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc
Enforce Marriott’s 39 point Sanitation Checklist by having all Kitchens inspected on a monthly basis
To be responsible for the monthly department Profit & Loss Statement

183

Executive Chef Resume Examples & Samples

Oversees the presentation and service of meals in various dining locations and meal times. Coordinates demonstration cooking and point-of -service made to order foods
Adheres to all sanitary and food safety regulations governing handling and serving food. Monitors food and equipment temperatures and acts on temperatures that fall outside of appropriate ranges. Operates equipment in a safe manner
Adheres to Food and Nutrition Services and Center policies and procedures
Maintains accurate records and reports including financial, payroll, quality, sanitation, safety and all other required documents
Actively utilizes problem solving and critical thinking skills to assist Food Service Director in improving the food service program

184

Executive Chef Resume Examples & Samples

Directs F & B culinary team to ensure departmental strategic goals and intent are being met and exceeding expectations
Oversees overall food prep and presentation and ensure to maintain quality and proper presentation of all food products
Responsible for obtaining maximum results in the utilization and appearance of the food, the quality levels, and standards
Develops new techniques of food production towards maximum guest satisfaction at minimum operating costs
Develops and establishes effective relationships, ensuring positive communications between all operating departments
Reviews monthly P&L’s. Analyzes and addresses areas concern and defines needs for improvement. Finds ways to improve P&L results and communicate with culinary managers accordingly to implement changes and plans of action
Responsible for approval of all menu development, recipes, and flavor profiles
Establishes plans of character, integrity, and of quality which result in the long-range continued growth and profitability of the Food & Beverage Division
Develops the selection, purchasing, storage, and inventory of all Food supplies and equipment
Works closely with local, state and governmental organizations in maintaining highest standards or health, sanitation and cleanliness in food and beverage area
Suggests the employment and termination of all culinary employees (with approval of VP) and is responsible for coordination of on the job training & development programs through department Chefs on a regular basis
Evaluates weekly FTE reports and volume indicators; guides culinary managers to ensure they are operating the most effective, highly productive, financially efficient operations
Act as a liaison to all kitchen management for various labor relations issues. Collaborates with HR and Legal in the investigation of such issues. Develop recommendations to GM’s on appropriate counseling, suspension, and termination outcomes
Manage Human Resources responsibilities for assigned department(s) and subordinates to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements
Acts as a coach & mentor to all culinary management guiding them on a daily basis. Ensuring each of them is leading by example and adhering to all policy & procedures of the company, property, and department
Observe the various F & B venues and ensure a safe working environment for all employees and guests
A four-year degree in Culinary Arts or equivalent culinary training
Minimum eight (8) years’ culinary experience that includes both casual and fine dining venues, full service banquet convention facility, and quick-service outlets with at least five (5) experience in the management/supervision of employees, possess extensive skill, knowledge, and experience in all aspects of culinary operations
Effectively communicate in English, both in written and oral forms

185

Executive Chef Resume Examples & Samples

Experienced Executive Chef (minimum 3 years in similar role) within an international luxury hotel environment
Flexibility, problem solving and decision making skills
Ensure all food related items are of the highest standard and in accordance to Sofitel expectations
Communicate positively with guests, the management team and ambassadors to obtain feedback

186

Executive Chef Resume Examples & Samples

Responsible for the smooth daily operation of the department
Able to develop food and service philosophy based around international and asian cuisine
Able to develop creative standard and customised menus
Lead and manage the kitchen employees, facilities, food costs and contribute to the maximisation of the overall food and beverage department profit
Oversee food preparation, production and to develop new and innovative food products as well as good quality food to meet market and customers expectations
Ensure high food quality standards, preparation, presentation and cooking techniques are consistent
Management of food costs within budget guidelines
Strict compliance to Health and Safety regulation requirements

187

Executive Chef Resume Examples & Samples

Contribute to guest satisfaction by preparing all dishes in line with the procedures and standards
Respect the food health and safety standards and procedures
Contribute to the appropriate management of raw materials
Create and present the dishes in line with high technical guidelines
Adapt work volume of guests, to special events and particular guests
Help receive deliveries and ensure food distribution according to the storage guidelines
Manage inventories and order for food products
Manage kitchen appliances
In charge of calculating cooking ratios

188

Executive Chef Resume Examples & Samples

Customer oriented
Creative leadership
Ensure optimum compliance with
Manages the kitchen operations to

189

Executive Chef Resume Examples & Samples

Provide team leadership by ensuring cohesiveness in the FANS departments and with administration
Drive innovative strategies for patient satisfaction
Promote and support workplace diversity initiatives as well as create a positive work environment

190

Executive Chef Resume Examples & Samples

A strong artistic culinary flair – can you impress all customers at the university?
Knowledge of current culinary trends – do you follow food trends and top chefs?
Very high-end taste and a sophisticated palette – can you translate that into your food?
The ability to inspire and lead a kitchen staff – can you help others become trend-setting, innovators?
Culinary management experience within a large volume, quality-focused setting
High expectations for customer service and quality of food
Understanding of financials as they apply to cost controls of food and labor
Ability and willingness to develop and train front-line employees
Ability to think outside of the box
HACCP and production records
Maintain on site wellness and sustainability initiatives
Ability to work flex shifts

191

Executive Chef Resume Examples & Samples

Achieving operational budgets
Oversees all aspects of the culinary function for the retail, catering, and patient food service including purchasing, operations, waste control, and cost analysis
Responsible for growing relationships with key client contacts

192

Executive Chef Resume Examples & Samples

Execute quality service by maintaining the highest level of delivery
Develop and maintain client relationships and client satisfaction for all aspects of food production to include catering, a retail cafeteria and "At Your Request" room service program
Focus on labor productivity & patient satisfaction
Contribute to account revenue and the operating profit contribution

193

Executive Chef Resume Examples & Samples

Have oversight of day-to-day operations of food production
Deliver high quality food service and exceptional customer focus
Ensure Sodexo operating standards are consistently met
Has a work history demonstrating strong leadership skills, as well as previous culinary supervisory experience and
Strong background in food safety and sanitation compliance

194

Executive Chef Resume Examples & Samples

An Associate’s Degree in Pastry Arts
Ability to oversee a talented, diverse and creative team of bakers
Ability to prepare pastry items from scratch such as breads, rolls, muffins, biscuits, pies, cakes, cookies pastries, and other desserts
Ability to prepare and serve items in accordance with established portion and presentation standards
Ability to oversee production of all baked goods to maintain an inventory of fresh baked goods at all times
Understanding and knowledge of safety, sanitation and food-handling procedures
Relocation assistance IS available with this position. **

195

Executive Chef Resume Examples & Samples

College/University culinary and culinary management experience
3 – 5 years Chef experience preferred
Experience with on-line ordering systems
Experience with inventory controls
Experience with HACCP and food/physical safety practices
Experience with catering food production

196

Executive Chef Resume Examples & Samples

Manages and directs around 40 back-of-the-house employees but will have oversight of up to 70 employees
Oversees all aspects of the culinary function for the retail, VIP catering, and patient food service including; purchasing, operations, waste control, and cost analysis for all locations
Responsible for growing relationships with key client contacts as well as collaborating and with the client; and Sodexo management team on achieving annual operational projects and goals
Ensures compliance to food safety, sanitation, and overall workplace safety standards at all levels; and
Experience working with patient satisfaction tools and proven success with positively impacting patient satisfaction results

197

Executive Chef Resume Examples & Samples

College/University/Stadium/Arena culinary experience
Culinary degree or dietary manager certification
Experience serving the diverse needs of athletes for optimal sports performance
Strong culinary background with experience in catering and high volume venues
Great client relations and a desire to be invested in the local campus/community
This position offers RELOCATION ASSISTANCE **

198

Executive Chef Resume Examples & Samples

Oversee culinary operations for both retail & catered events – events ranging from a VIP corporate luncheon for 20 executives to a strolling reception for 5,000 event planners
Planning and executing over 100 external events annually as well as a robust internal catering program for MSI staff
Working alongside the Senior Executive Chef, the successful chef will be in charge of directing the kitchen’s operations in the absence of the Executive Chef and assist them in resolving any problems that may arise on the job
Ability to manage multiple priorities and execute large events is a must
Exemplary communication skills with the ability to lead a large team
Proven leadership skills and have “on trend” menu writing skills
Managing the culinary operations of a full service restaurant or hotel highly preferred
Very high level catering in a venue of at least $6 million annual F&B revenues
Experience in successfully controlling food and labor costs
Knowledge & experience creating & costing menus including specialty menus for catered events
Experience with safety and sanitation controls, HACCP, food ordering & inventory as well as hiring, training & managing staff

199

Executive Chef Resume Examples & Samples

Oversees food service production for residential dining, a retail restaurant location, as well as high end catering production for this quality driven environment
Responsible for menu development and design for all levels of resident dining as well as for the retail outlet and high end catering
Provides daily training and coaching to the culinary team, and directly manages up to 25 employees
A strong understanding of innovative cuisine trends, including fresh food and fine dining
Menu planning experience is a must, as well as project management experience

200

Executive Chef Resume Examples & Samples

Lead and direct the culinary team in a high volume healthcare organization
Develop menus and culinary offerings
A collaborative approach to managing
A sense of urgency
Experience working in a healthcare account preferred, but not required

201

Executive Chef Resume Examples & Samples

Have a passion for food and innovation; and
A strong culinary background, ideally in healthcare / campus / business dining environment, with the demonstrated ability to stay current with new culinary trends
Strong catering experience
A culinary degree and / or American Culinary Federation Certification preferred

202

Executive Chef Resume Examples & Samples

Responsible for menu development and design for the resident dining in all dining outlets
Manages the Sodexo Food Management System (FMS) and all Sodexo goal check standards
Provides daily training and coaching to the culinary team, and directly manages around 20 employees between two kitchens and three dining rooms
Energetic, polished culinary professional with high end dining experience and a passion for culinary arts
Experience with authentic global cuisine is highly desirable

203

Executive Chef Resume Examples & Samples

High volume culinary experience with a strong back of the house knowledge, prefer in a food contract management setting and high end catering experience
Must be organized, hands on, food production experience, knowledgeable with food and labor cost, with a proven record for managing food and labor cost controls to meet targets
High emphasis on food presentation, quality, diverse cuisines, menu design & implementation with fresh ideas utilizing market trends
Ability to inspire and develop a strong culinary team to assure food quality, menu, recipe, techniques, menu developing, food & labor cost
Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team
Fine dining experience is a plus!

204

Executive Chef Resume Examples & Samples

Support/Coach/Lead & Motivate kitchen colleagues & managers
Ensure all kitchen colleagues & managers are aware of standards & expectations
Ensure proper weekly & annual vacation scheduling of all kitchen colleagues
Ensure proper hygiene as per Municipality, promoting Health and Safety at all times
Conduct daily walk through of hotel kitchens and accompanying areas to ensure proper cleanliness
Attend EES committee meetings with Sous Chefs and colleagues to address colleague EES issues and create action plans to improve results
Approve all food menus, Banquet, IRD, and Outlet
Actively walk the hotel to ensure all Outlets, Banquet, Meeting Rooms food quality & set – ups exceed Fairmont standards
Interact closely with Catering Department to assist in function food co ordination while meeting with clients
Ensure all VIP & Royal visits are handled and prioritized properly
Continually expand on our current food product to lead our colleagues to the next level
Strives to increase all hotel JDP results. Attends J.D.P. communication meetings for food quality, menu content, & timeliness of service
Keep current on new trends in the market place
Ensure that the Culinary Managers utilize progressive corrective actions to correct, supervise and coach colleagues that need improved performance
Strive to achieve monthly labor and food cost budget
Minimize wastage/spoilage in all kitchen areas
Strive to ensure that projects are completed by assigned deadlines
Conduct spot checks of hotel suppliers and other companies that would like to supply the hotel
Conduct meeting with food suppliers, review products, prices, quality, delivery, etc
Maintains staffing guidelines, as to yearly budgets/business, hires, disciplines, terminates if required
Attends hotel/division/leader meetings
Strives to gain “A” rating by the municipality
Maintains storeroom par level and realize the importance of food turnovers
In conjunction with the Chief Steward, maintain the china, glassware and silver inventories
Hold performance/reach reviews with the Executive Members of the culinary department
Previous experience in a 5 star luxury hotel environment is essential
International Exposure is mandatory
Strong understanding of HACCP
Mandatory accreditation from a recognized Culinary School
Have a strong working knowledge of International Cuisine
Proven track record of cost control including food, equipment's, labour and wastage to meet the food quality goals and the hotel’s financial goals
Enthusiastic and with an outgoing personality who is very guest driven

205

Executive Chef Resume Examples & Samples

Be able to multitask
Mentor the staff
Have a good work ethic
Be highly organized
Have time strong production skills
Feel good being part of team

206

Executive Chef Resume Examples & Samples

Provides supervision and direction for 15-20 employees
Oversees food service production for inpatient services, a high volume retail location and catering for this quality driven environment
Accountable for positively impacting patient satisfaction associated with food service
Demonstrated experience in developing, engaging and leading a culinary team and exceptional human resource and supervisory/management skillset
Comprehensive knowledge of current wellness and culinary trends to include sustainability

207

Executive Chef Resume Examples & Samples

. Strong artistic culinary flair – can you impress the President of a university?
Knowledge of current culinary trends – can you compete with food trends and top chefs?
. Experience with exhibition cooking – can you “throw down”?
. Very high-end taste and a sophisticated palette – can you translate that into your food?
. The ability to inspire a kitchen staff – can you help others become trend-setting, innovators? Are you a HANDS ON Chef?
. Previous experience in high-end restaurants, corporate accounts and/or concessions accounts – Want to make the jump into Campus Services? Seeking 3-5 years experience in high volume production

208

Executive Chef Resume Examples & Samples

Responsible for menu development and design for the resident dining as well as for other dining retail outlets on site
Provides daily training and coaching to the culinary team, and directly manages 15-20 employees
Demonstrated experience leading and engaging a culinary team and exceptional human resource and mentoring/training/management skillset

209

Executive Chef Resume Examples & Samples

College/university catering culinary management experience
Experience with upscale, elegant (high-end) catering/banquet menu design
Development and catering food production experience
Experience with on line ordering systems
Experience training and leading a talented culinary staff

210

Executive Chef Resume Examples & Samples

Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders
Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves!
Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink
Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events
Responsible for the total operation and financial results of the restaurant, kitchen, Grab `n Go case, banquet facility
Set budget, profitability and earnings targets using appropriate forecasting methods
Estimate food consumption and requisition or purchase food
Select and develop recipes for café specials and specialty events as needed
Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards
Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus
Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline
Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas
Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner
Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams
Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams
Mentor others and create an environment that supports and encourages individual ownership of development
Develop successors and talent pools to establish greater ¿bench strength¿ linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization¿s strategic talent pools
Address career development, work environment, and life balance issues to ensure that the organization retains talented people
Able to work a flexible schedule, including opening, closing, holidays and weekend shifts
Responsible for budget development, expense control and/or revenue generation for multiple departments or divisions. Amount of Budgetary Responsibility: \mm - \mm
Responsible for direct and indirect supervision of team members in one or more departments
Innovation Management
Presentation & Verbal Communic

211

Executive Chef Resume Examples & Samples

A strong artistic culinary flair
Experience managing culinary operations for multiple outlets & catering
Very high-end taste and a sophisticated palette
The ability to inspire & train a culinary team
Creativity at menu development & offerings
Previous experience in high-end restaurants, on-site & off-site catering, and/or concessions accounts

212

Executive Chef Resume Examples & Samples

Ensure consistency and highest quality in food taste, temperature and presentation
Ensure the quality and cleanliness of all food displays with maximum creativity
Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other colleagues under his/her supervision
Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
Check stores and refrigerators and oversee proper storage and recycling of leftovers
Ensure effective communication among the kitchens and with other departments
Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
Supervise food tasting sessions and guide chefs for new menu implementation
Attend meetings with Director of F&B or relevant senior leadership personnel in Hotel to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
Update menu recipe cards and menu planning for promotions
Conduct staff training and on-the-job training on kitchen skills and new menu items
Guide employee orientation for new hires
Ensure colleagues adhere to hotel regulations re: fire, safety and emergency procedures
Maintain proper controls over purchase orders and requisitions
Monitor monthly food inventory turnover and slow moving items
Ensure purchasing, receiving and all storage are efficiently handled
Review food cost analysis on a daily basis to in line with budget and forecast
Follow HACCP guidelines and ensure that colleagues comply with HACCP guidelines
Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule
Recommend promotions, transfers of colleagues from various outlets for General Manager’s approval
Monitor colleagues schedules for the assigned outlets
Conduct section / departmental meetings and colleagues daily briefings
Manage colleagues appraisal process
Responsible for proper efficiency and profitable functioning of F&B outlets

213

Executive Chef Resume Examples & Samples

Maintains the food and labor costs as budgeted and the overall responsibility for the efficient and effective running of the kitchen and food production, ensuring operating costs are minimized
Develops all Ala Carte and Banquet menus with standard recipes and cooking techniques for food preparation and presentation. Rotates menu items on quarterly seasonal basis
Meet budgetary guidelines for food cost, labor cost, and miscellaneous costs
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted cost goals
Responsible for directing, training and mentoring of the culinary staff
Ensures the highest standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas and with equipment at all times
Procures all food, supplies and kitchen equipment. Evaluates food products, inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest quality standards in the preparation of menu items
Monitor to ensure proper receiving, storage and rotation of food, including coverage, labeling, dating, and organized placing of items. Organize inventory of all food items including current pricing for each inventory
Interviews, hires, trains, mentors and develops team members and conducts regular scheduled meetings to ensure lines of communication are open between management and team members
Attend all appropriate Club, Department Head, Food & Beverage and corporate meetings necessary for the position
Effectively utilize point of sale system reports for Product Mix Report and Sales by Revenue Center Report to analyze business

214

Executive Chef Resume Examples & Samples

Plans menus for all food outlets in the club
Ensures that representatives from the kitchen attend service line-ups and meetings
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behaviour

215

Executive Chef Resume Examples & Samples

Ensure health & safety regulations are followed
Chef papers (Red Seal is an asset) and very strong cooking capabilities required
Good computer knowledge (ms word and excel)
Servsafe training an asset

216

Executive Chef Resume Examples & Samples

Manage the daily food production (high volume) for patient meal service, cafeteria and catering
Have high emphasis on food presentation, quality, diverse cuisines, menu design & implementation with fresh ideas utilizing market trends
Have the ability to inspire and develop a strong culinary team to assure food quality, menu, recipe, techniques, menu developing, food & labor cost, knowledge of P&L
A strong culinary background, ideally in healthcare environment, fine dining and/or prior food contract management experience with the ability to handle high volume production
Strong catering experience/ high end catering experience
Strong organizational skills; hands-on food production experience,
A proven record for managing food and labor cost controls to meet targets

217

Executive Chef Resume Examples & Samples

Supporting Culinary Department in the daily operations of the department
Preparing requisitions as required
Ordering and maintaining supplies for kitchen/department
Assist in Retail and Culinary Inventory. Assure accurate systems documentation

218

Executive Chef Resume Examples & Samples

Most possess a recognized food degree or be certified as an Executive Chef
Most have a minimum of ten years supervisory experience
Must have functioned as an Executive Chef for at least three years in a comparable high volume operation with international resort experience
Must recognize and participate in continuous upgrading and management skills
Strong writter and verbal communications skills
Highly motivated with ability to lead by example
Extremely creative with strong service skills and demonstrated ability to energize a diverse team of professionals

219

Executive Chef Resume Examples & Samples

To co-ordinate, in detail on the Restaurant/Banquet/food production, and all specific duties to all Chef de Cuisines/Sous Chefs and colleagues under his/her supervision
To check all set-ups for restaurant and banquet functions. Responsible for the accurate timing during service and to ensure that food served is always of the highest standards
To constantly check the quality of food prepared with regard to taste and temperature
To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
To monitor and fully implement the portion control established with the recipe cards and the butcher test
To minimise waste and spoilage
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
To ensure smooth and effective communication among the kitchens and with other departments
To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications
To constantly be alert on freshness, presentations and temperature of food served
To supervise food tasting sessions and guide Chef de Cuisines/Sous Chef for new menu implementation
To check with Chef de Cuisines/Sous Chefs on set-up prior to operations
To conduct daily line-up in the department
To attend meetings with the F&B director to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
To update menu recipe cards and menu planning for promotions
Minimum 2 years of experience in the culinary field depending on position
1 – 8 years of experience in a Luxury Hotel preferred

220

Executive Chef Resume Examples & Samples

Oversee and lead project delivery and planning for the Food and Kitchen standards in line with new build specifications, you will liaise with key Sofitel and Qantas stakeholders daily
Liaise with local suppliers to sources best price and quality of all Food and Beverage supplies
Develop and Create Food Service standards within the Lounges in conjunction with the project delivery team
Ensure Qantas Lounge and Rockpool standards in relation to Food offering and Workplace Health & Safety are maintained
Assist in the Operational aspects of the Lounge, including bump in period as required
Manage Local compliance and Food Safety standards to legislative requirements, security and customs regulations within the terminal precinct
Assist with preparation of reports as required

221

Executive Chef Resume Examples & Samples

Responsible to gain and maintain “A” rating by the municipality health and hygiene bureau
Cuisine Plus on ongoing basis, ensuring promoting of organic farm vegetable and products, implement new trends in the market place
Ensure that buffets are fresh and promote the ‘Organic Market’ concept ‘from farm to table’, including daily organic specials in all outlets and assist in marketing the organic farm in the local communityResponsible for planning and organizing annual ‘Mooncake’ vendor choice and promotion of program
Interact closely with Catering Department to assist in function food coordination while meeting with clients, create new menus for groups as requested in timely manner
Ensure all VIP & Government visits are handled and prioritized properly
Strives to increase all hotel JDP results. Attends JDP communication meetings for food quality, menu content, & timeliness of service
All projects are must be completed by assigned deadlines
Conduct meeting with food suppliers, review products, prices, quality, delivery, etc on regular basis
Maintains staffing guidelines, as to yearly budgets/business level, hires, disciplines, terminates if required
Hold performance/reach reviews with the culinary department
Previous experience is an asset Minimum 2 years experience as an Executive Chef in a 5 star luxury hotel environment
Accreditation from a recognized Culinary School
Possess a strong working knowledge of International Cuisine
Working experience in China or Asia an asset
Proven track record of cost control including food, equipments, labour and wastage to meet the food quality goals and the hotel’s financial goals
Experiences in organic farming and products an asset
Work experiences in China

222

Executive Chef Resume Examples & Samples

Create menus and meal plans while ensuring quality and hygiene standards are met
Manage cost effectiveness
Manage entire kitchen staff; recruiting, training, as well as mobilizing his/her employees
Develop and maintain good relationships with suppliers
Ensure constant Customer satisfaction
Purchase goods and manage hours of operation: weekdays
Implement proper controls in order to minimize waste, maximize productivity and ensure safety in function
Post secondary diploma, in advanced or contemporary culinary arts, food management or restaurant management
5-8 years of experience as a chef in a well-known food service establishment
Creative, open-minded, always looking for new trends, products or meal ideas
Make sure to respect quality standards when it comes to the food served to customers
Diligent and possess proven leadership and organization skills
Proficient in both French and in English
Must be a skilled communicator
Able to use Excel, Word and Outlook

223

Executive Chef Resume Examples & Samples

Directly responsible for b/t kitchen colleagues and stewarding colleagues (including managers and supervisors)
Directly responsible for the operation of all kitchen areas (Main kitchen, Kittocks kitchen, La Cucina Kitchen, and Club house kitchen) in regards to guest satisfaction, employee engagement, shareholder return and Health and Safety
Ensure all kitchens are compliant with Fairmont Hotels & Resorts Food & Beverage service standards
Source local ingredients and suppliers for seasonal food items to ensure that Fairmont St Andrews maintains our authentically local offering on all menus
Ensure that all menus through the resort are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all FHR service standards
Ensure all menu items are costed accurately
Be an active member of the F&B operation committee meetings; be an active member in the hotel leadership group meetings
Ensure that all menus are updated seasonally and according to Fairmont Hotels & Resorts standards
Ensuring heart of the house is clean and well maintained - maintain effective preventative maintenance program for all kitchens
Is responsible for the running of the colleague restaurant – including cleanliness, operation and food production
Is responsible for the Stewarding department and its operation – including all results as it pertains to Health & Safety, Employee engagement and shareholder return
Is responsible for all recruiting and retention initiatives in the kitchen and stewarding
Ensure development action plans are in place for the kitchen brigade including the stewarding team
Will be an active member on the hotel committees as required to help support hotel goals
Diploma in Culinary Management (or comparable) required
Minimum 2 years as an Executive Sous Chef at a 5 star resort
Direct experience in banqueting production, goal setting and performance management required
Energetic, enthusiastic and self-motivated
Must possess excellent interpersonal and communication skills

224

Executive Chef Resume Examples & Samples

Plan and direct food preparation activities
Modify menus or create new ones that meet standards set within contract
Supervise Kitchen staff’s activities
Arrange for equipment purchases and repair
Keep time and payroll records
Bachelor’s Degree in culinary science or equivalent
Proven work experience as a head chef
Ability to work in a fast-pace environment that requires handling multiple tasks at a given time and rapidly adapting to changing priorities and schedules
Excellent organizational and time management skills
Expert computer skills, specifically Microsoft Office Suite

225

Executive Chef Resume Examples & Samples

Develops and follows internal controls that adhere to regulatory standards impacting foodservices
Associate's degree in Culinary Arts
5 plus years of experience in quantity food preparation in restaurant or institutional settings
3 years of experience in a management role
3 plus years of experience in a lead or supervisory role in quantity meal production
Food Service Manager's Certification

226

Executive Chef Resume Examples & Samples

Culinary Arts Degree and/or Chef Certification preferred
Minimum 5 years’ experience in fine dining or high volume cooking
Must possess strong on the job management skills
Ability to troubleshoot and analyze problem areas
Must possess strong knife skills
Dynamic interpersonal communication skills
Computer literacy (Microsoft Office suites)
HACCP certification

227

Executive Chef Resume Examples & Samples

Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety
Analyze Business Volume and Product Usage Daily
Participate in the Development and Implementation of Business Strategies
Minimum of 10 years in a culinary leadership position with increasing levels of responsibility
Minimum of 5 years leading a culinary operation with at least 5 revenue centers
Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm
AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification

228

Executive Chef Resume Examples & Samples

Monitors the food budget for the Culinary Service or Spartan Hospitality Group operations and makes necessary adjustments consistent with attaining unit goals
Contributes directly to the complex departmental financial goals through effective use of forecast data, proper scheduling, and responding to business fluctuations
Assists in the processes associated with hiring, training, scheduling and development of staff
Manages the menu, food preparation, and service delivery in order to provide the highest quality food service for all guests, by providing assistance, instruction and supervision to the food production staff
Exhibits a hands-on approach to training, development and working alongside employees while demonstrating a commitment to their individual growth

229

Executive Chef Resume Examples & Samples

High volume bakery production management experience
Culinary background in high end bakery: hand crafted pastries, baking and catering
Prefer 2+ years’ prior supervisory skills and hotel/resort culinary/or volume bakery operations experience
Will have a functional knowledge and competence regarding sustainability practices in a food service operations

230

Executive Chef Resume Examples & Samples

4+ years of experience in a fast paced retail restaurant/catering environment
Proven track record with cost controls, quality controls & team management
Excellent communication & customer service skills
Strong working knowledge of culinary processes & food safety/sanitation
Culinary degree (preferred), or comparable related field experience
Seeking bilingual candidates; the ability to speak Spanish will assist in managing the diverse team #LI

231

Executive Chef Resume Examples & Samples

Manages 24 culinary employees at this high profile, fast paced account
Supervises food service production, menu planning and food cost controls for the patient services
Responsible for growing relationships with Nursing Leadership as well as collaborating and with nursing to achieve their goals
Responsible assisting Patient/Nurse Rounding while soliciting feedback to improve quality and increase expectations

232

Executive Chef Resume Examples & Samples

Artisan cooking
High volume high end catering
Assist other chefs in develop menus and manage inventory

233

Executive Chef Resume Examples & Samples

Manage the daily food production including menu development, inventory, purchasing, waste control, cost analysis, production planning and controls
Accountable for positively impacting patient satisfaction
Have knowledge of special diets and allergens, current wellness trends
Knowledge of Sodexo Food Management System (FMS) and Sodexo Gold Check standards are preferred
A strong culinary background with 3-5 years experience in a hospital, medical center or retirement community background
Strong management and customer service skills
Understanding of healthcare regulations such as The Joint Commission, CMS, and Title 22. #ACF2017 #LI

234

Executive Chef Resume Examples & Samples

Manage the daily food service production for resident, retail locations and catered events
Be actively involved in the account through exhibition cooking, educational presentations, and cooking presentations
Knowledge of Sodexo Food Management System (FMS) and all Sodexo gold check standards preferred
A strong culinary background, ideally in country club / retirement community / business dining environment, with the demonstrated ability to stay current with new culinary trends

235

Executive Chef Resume Examples & Samples

Primarily manages culinary aspects for patient, retail, residential dining and catering in a union setting
Completes food service ordering using Sodexo systems
Develop and grow the menu for the dining area as well as catering while managing and controlling food costs and offering high quality service to the residents and guests
Supports cash handling policies and procedures as needed
Ensures compliance to food safety, sanitation, and overall workplace safety standards at all levels and participates in the audit process. #ACF2017

236

Executive Chef Resume Examples & Samples

The ability to identify, on-board, train and develop staff members
Stress tolerance
Self-directed
Reporting to our Operations Manager, you will lead the food production team members in managing our culinary operations in daily production for the café, patient dining and onsite catering services. Our Executive Chef will be responsible for ensuring purchasing and inventory compliance as well as managing food cost and production planning. Duties include

237

Executive Chef Resume Examples & Samples

Culinary leadership experience working in a large arena/convention center food service environment
Experience supervising culinary operations
Experience with food & labor management systems
Experience building, leading and training a dynamic and diverse culinary staff
Financial management skills/cash handling experience
Ability to manage multiple and often conflicting priorities
Great client relations and a desire to be invested in the surrounding community
Relocation assistance IS available for this position! **

238

Executive Chef Resume Examples & Samples

Strong culinary background with experience in health and nutrition
Focus on customer service excellence as well as university wellness and sustainability initiatives
Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team of staff and student employees
Focus on food and physical safety and sanitation, HACCP and production records
High level of computer literacy skill-set and strong analytical skills

239

Executive Chef Resume Examples & Samples

Culinary Management Experience within similar venues
High Expectation for customer service
Understanding of financials, cost controls of food and labor
Ability and willingness to train front-line employees
Knowledge of Sodexo Systems (FMS, Market Connection, Labor), etc
Leadership: ability to effectively manage and communicate with culinary staff, catering staff, retail staff, management team and clients. Must have a passion and dedication to be one of the best. Candidate must be highly engaged and hands-on in day to day operations
Training: Must be able to articulate and demonstrate a wide range of culinary techniques and skills for the culinary-retail and catering staff
Safety-HACCP: Ability to train and hold staff accountable for unit safety-HACCP practices. Conduct all unit employee training in these areas

240

Executive Chef Resume Examples & Samples

Has high-volume culinary management experience, preferably within a college/university setting
Extremely strong culinary experience ( with at least 5 years as chef) - including high profile and High End catering – attention to detail and developing creative and on trend menu options to fit our client's needs and budget
Is technically competent with proven experience maintaining costs using food and labor management systems and utilizing on-line systems to order and control inventory
Takes responsibility for training and development of all culinary employees

241

Executive Chef Resume Examples & Samples

Daily food production of entrees, theme stations, soup, catering and special function specialty menu items
HACCP and production records, to include monthly safety audits
Manage a staff of 25 on site nonunion hourly associates
Oversees the preparation, food quality, portioning, garnishing, ordering and storage of all food
Training the culinary staff in recipe adherence, overall quality and menu prep methods.Am I qualified? The successful candidate will have a Culinary Degree/Trade School certificate and/or 5+ years’ work equivalent, a strong working knowledge of food safety & sanitation guidelines, prior experience managing an hourly production staff as well as excellent organizational, communication, computer and customer service skills would be a plus for this role. Prior contract food service experience and/or culinary management experience in campus dining would be a plus for this roll!
Seeking bi-lingual candidates. The ability to communicate in Spanish would assist in managing the workforce, but not mandatory
10 great reasons to live in Jonesboro: Education - Enjoy a top notch school system, Friends & Neighbors, Safety, Healthcare, Cost of Living, Arts & Entertainment, Shopping & Dining & Diverse Geography and Rich Heritage: Click Here for more information: Why Jonesboro, AR?

242

Executive Chef Resume Examples & Samples

Drive and strengthen the Indiana Memorial Union brand image helping to ensure every guest has a positive memorable experience that would bring them back
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
Effectively plan and develop customized catering menus for both University and community clients based on effective special theme requests and utilization of seasonal and local ingredients
Ensure exceptional quality of all ingredients, preparation, and plating of food and beverage items
Ensure that the highest sanitation standards are maintained and trained as well as the cleanliness and organization of the kitchen
Set controls and standards ensuring quality and consistency? This includes the ability to follow proper purchasing specifications as well as monitor and review operating criteria and display an awareness of the importance of food preparation and quality
Be able to effectively engage all employees and encourage individual competency growth
Coordinate the selection, training, coaching, ongoing development, motivation, and evaluation of employees, and culinary managers to ensure ever guest has a positive memorable experience
Provide corrective counseling, progressive discipline, including termination, of underperforming staff
Be visible to guests and staff, promoting positive public relations, handle concerns, and special requests
At leastfive years prior kitchen management experience as an executive chef or equivalent in a full service restaurant, conference center, resort, and/or university. Have successfully managed a culinary team in excess of twenty people with a comprehensive understanding of Kitchen finances, organization, and be driven to achieve positive results

243

Executive Chef Resume Examples & Samples

Be innovative every day
An eye for high end restaurant quality food
A strong focus in customer service

244

Executive Chef Resume Examples & Samples

7 years of progressive food preparation/management experience
7 years upscale senior living experience or country club experience as an executive chef
Knowledge of Kashrut foods is a plus, even though this is not a kosher community
Successful track record of cost management along with the ability to manage a multi-cultural kitchen
Working knowledge of computerized production systems, cost analysis and recipes
Completion of a high school education required

245

Executive Chef Resume Examples & Samples

Promote an inspiring positive, professional and disciplined work environment
Communicates and ensures all kitchen colleagues & managers are aware of high standards & expectations
Ensures proper weekly working and vacation schedules
Ensures proper hygiene standards as per Local Municipality, promoting Health and Safety at all times, ensuring proper turn around and use of product
Responsible for all food products to be fresh and in accordance with local municipality regulations
Responsible to achieve “pass ratings” by the municipality health and hygiene bureau
Conducts daily walk through of hotel kitchens and accompanying areas to ensure proper cleanliness and hygiene of all work stations
Strives to improve all food preparations, presentations & menu selections
Create, approve and update all food menus of all restaurants and lounges to the highest level possible
Ensuring and promoting of organic farm vegetable and products, implementing new trends in the market place
Ensures that buffets are fresh and promotes Fairmont’s commitment to “Fairmont Nourish” healthy eating
Actively walks the hotel to ensure all Outlets, Banquet, Meeting Rooms food quality & set – ups exceed Fairmont standards
Continually expands on the current food product to lead culinary talent to the next level
Ensures that the Culinary Managers utilize progressive corrective actions to correct, supervise and coach colleagues that need improved performance
Conducts spot checks of hotel suppliers and other companies that would like to supply the hotel
Conducts meeting with food suppliers, reviews products, prices, quality, delivery, etc. on a regular basis
Previous experience in large scale high quality operations as an Executive Chef within a 5 star luxury hotel environment
Fine Dining and Banqueting experience in a 5 star luxury property
Possesses a strong working knowledge of International Cuisine
Working experience in the Middle East and Asia an asset
Proven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and the hotel’s financial goals
Demonstrates real passion for menu planning, developing employees and experimenting with new trends

246

Executive Chef Resume Examples & Samples

Manage day to day activities of the kitchen plan and assign work and establish performance and goal for the team members
Ensure that all menus and items are prepared an presented as per the established recipies and standards
Assist Food & Beverage Manager in Menu planning food & Beverage coordination, table arrangements and decoration option
Participate in the preparation of Hotel Annual Budget and setting up of departmental goals
Develop menu design and concept for all food and bar outlets and catering events. Monitor competitor and industry trend
Assist with addressing customer questions and issue relating to kitchen services
Educate and train team members in compliance with brand standards and service behaviours and government regulations
Maintain procedures to ensure the security and proper storage of food & beverage product inventory and equipement.Replenish supplies in timely manner and minimize
7 year’s related experience or formal training or an equivalent combination of education and experience. Diploma or Vocational Certificate in Culinary Skills or related field. Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Food service permit or valid health/food handler card as required by local government agency. Ability to read and write English. Knowledge of local language and culture is preferred

247

Executive Chef Resume Examples & Samples

Developing culinary activities and the Food Programs / Menus for the entire hotel
Establishing effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, head of department and employees
Creating recipes and for all kitchens sanitation (HACCP)
Being patient, determined, hard worker, have excellent leadership and communication skills to adapt to a multi-cultural environment
Gathering information regarding client satisfaction and activities of competition
Assisting in developing and administrating F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses
Reporting directly to the General Manager

248

Executive Chef Resume Examples & Samples

The ability to prepare a daily payroll report
The ability to hire, train, discipline, supervise and organize all kitchen personnel on a regular basis
The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings
The ability to develop and ensure a safe working environment for people to work
The ability to communicate with the Director of Food and Beverage on a regular basis the activities and result of the kitchen

249

Executive Chef Resume Examples & Samples

Responsible for ensuring the efficiency and quality of food purchasing, receiving, storage and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Directly responsible for the training of culinary staff (and utility staff where applicable)
Supervises, schedules, evaluates, trains, and disciplines all culinary staff and all BOH staff
Culinary creativity including awareness of ever changing culinary trends in the local, regional, national and international markets
Maintains effective communication with residents, families, management, subordinates, all other coworkers
Certification from a culinary institute or bachelor’s degree with a minimum of 5 years Executive Chef experience
In lieu of certification/degree, a minimum 15 years proven track record as Executive Chef
Fine dining experience a plus
ServSafe certification is required within one year of employment
Weekend and holiday work is required

250

Executive Chef Resume Examples & Samples

Culinary degree preferred; or five years experience and/or training; or equivalent combination of education and experience
Prior club experience preferred
Must be creative in developing themed and special event menus

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Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

Executive Chef Resume Examples & Samples

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