Sunmar Corp - Chef Owner Resume Example

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Aubrey James
XXXX XXXXXX XXXX XXXX XXXX XXX XXX, Westbrook, CT 06498
Ph: XXX XXX XXXX
XXXXXXXXXXXXXXXXXXXXXXXXXX
Professional Summary

Accomplished and energetic with a solid history of achievement in Food and Beverage. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include training of staff, implementation of company policies and well versed and experienced in front and back of the house. Tactful Have a vast experience in dealing and negotiating with employees of different cultures and ethnic groups
Memberships include
Full Member of master Chefs Of Great Britain
Fellow of the Royal Cookery And Food Association
craft Guild of chefs and a Master Chef

Skills
  • Administration and Management
  • Monitoring
  • Critical Thinking
  • Production and Processing
  • Management of Personnel Resources
  • Time Management
  • Active Listening
  • Customer and Personal Service
  • Judgment and Decision Making
  • Speaking
  • Food Production
  • Coordination
  • Active Learning
  • Education and Training
  • Service Orientation
  • English Language
  • Complex Problem Solving
  • Instructing
  • Negotiation
  • Persuasion
  • Management of Material Resources
  • Management of Financial Resources
  • Quality Control Analysis
  • Operation Monitoring
  • Public Safety and Security
  • Troubleshooting
Experience
Chef Owner Oct 1986Present Sunmar Corp Westbrook, CT


  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Determine how food should be presented and create decorative food displays.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Record production or operational data on specified forms.
  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as 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.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  • Demonstrate new cooking techniques or equipment to staff.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Arrange for equipment purchases or repairs.
Corp Chef & F&B Director Nov 1984Aug 1986 North East Hotel Group Framgingham, MA
  • Oversee activities directly related to making products or providing services.
  • Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products.
  • Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
  • Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency.
  • Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary.
  • Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.
  • Determine goods and services to be sold, and set prices and credit terms, based on forecasts of customer demand.
  • Monitor businesses and agencies to ensure that they efficiently and effectively provide needed services while staying within budgetary limits.
  • Plan and direct activities such as sales promotions, coordinating with other department heads as required.
  • Develop or implement product-marketing strategies, including advertising campaigns or sales promotions.
  • Recommend locations for new facilities or oversee the remodeling or renovating of current facilities.
  • Plan store layouts or design displays.
  • Direct non-merchandising departments of businesses, such as advertising or purchasing.
Director Food and Beverage Feb 1982Oct 1984 Carnival Cruise Lines Miami, FL
  • Oversee activities directly related to making products or providing services.
  • Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products.
  • Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
  • Manage staff, preparing work schedules and assigning specific duties.
  • Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency.
  • Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary.
  • Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.
  • Monitor businesses and agencies to ensure that they efficiently and effectively provide needed services while staying within budgetary limits.
  • Manage the movement of goods into and out of production facilities.
  • Plan and direct activities such as sales promotions, coordinating with other department heads as required.
  • Develop or implement product-marketing strategies, including advertising campaigns or sales promotions.
  • Recipe Standardization, food cost Crew movement Special events (See letter attached)
Kitchen Director Sep 1980Dec 1981 Movenpick Restaurants and hotels Zurich, SW
  • Oversee activities directly related to making products or providing services.
  • Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products.
  • Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
  • Manage staff, preparing work schedules and assigning specific duties.
  • Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency.
  • Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.
  • Manage the movement of goods into and out of production facilities.
  • Plan and direct activities such as sales promotions, coordinating with other department heads as required.
Chef de Partie May 1978Jan 1979 Taj Intercontinental Bombay, In
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Turn or stir foods to ensure even cooking.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  • Coordinate and supervise work of kitchen staff.
  • Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
  • Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
  • Plan and price menu items.
Jr Sous Chef Dec 1978 IHC Hotels London, GB
  • Oversee activities directly related to making products or providing services.
  • Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products.
  • Manage staff, preparing work schedules and assigning specific duties.
  • & month training programme at Buckingham Palace under Master Chef George Hamilton
Jr Sous chef Aug 1979 Paul Bocuse lyons, FR 3 months working in lyons France with Master Chef Paul Bocuse and Franz Keller 
Education
3 weeks seminar : Food & Beverage May 1979 Cornell University Ithica, NY
Bachelor of Science : All aspects of the hotel industry and culinary Feb 1978 Institute Of Hotel Mgt Catering and Nutrition Pusa, ND
High School Diploma : Physics, Chemistry & Mathmatics Mar 1975 Central School Vasco D gama, GO

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About this resume

Chef Owner FROM Westbrook , Connecticut RESUME

This is a resume for a Chef Owner in Westbrook, Connecticut with experience working for such companies as Sunmar Corp and North East Hotel Group. The grade for this resume is 0 and is one of hundreds of Chef Owner resumes available on our site for free. Use these resumes as templates to get help creating the best Chef Owner resume.

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School Attended
Cornell University