Box Office - Chef Resume Example

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PELHAM, NY 10803
Harper Bailey
Professional Summary
  • Time Management
  • Instructing
  • Judgment and Decision Making
  • Food Production
  • Service Orientation
Chef Feb 2013Present Box Office Geelong, VIC
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Check the quantity and quality of received products.
Florist Sep 2012Feb 2013 Pearl and Boston Torquay, VIC
  • Confer with clients regarding price and type of arrangement desired and the date, time, and place of delivery.
  • Plan arrangement according to client's requirements, utilizing knowledge of design and properties of materials, or select appropriate standard design pattern.
  • Water plants, and cut, condition, and clean flowers and foliage for storage.
  • Select flora and foliage for arrangements, working with numerous combinations to synthesize and develop new creations.
Chef Nov 2006Jul 2012 Pasquinis Point Lonsdale, VIC
Food Service Managers Jan 1995Jul 2005 Beachnik Cafe Barwon Heads, VIC
  • Monitor employee and patron activities to ensure liquor regulations are obeyed.
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Count money and make bank deposits.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule staff hours and assign duties.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Order and purchase equipment and supplies.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
  • Take dining reservations.
Hospitality Jul 1975 William Angliss Institute Melbourne, VIC
High School Diploma: Hospitality Dec 1970 Queenscliff High School Queenscliff, VIC

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About this resume


This is a resume for a Chef in PELHAM, New York with experience working for such companies as Box Office and Pearl and Boston. The grade for this resume is 0 and is one of hundreds of Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Chef resume.

School Attended
William Angliss Institute