Aramark Dining at Thomas More College - Executive Chef Resume Example

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Ava Rogers
XXX XXXXXXX XXX, Batesville, IN 47006
H: XXXXXXXXXXXX
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Summary
Accomplished and energetic Chef with a solid history of achievement in the Food Service Industry. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include catering, food production and customer service.
Skills
  • Administration and Management
  • Customer and Personal Service
  • Judgment and Decision Making
  • Time Management
  • Food Production
  • Education and Training
  • Service Orientation
  • Management of Financial Resources
Education
Serve Safe Certification: Food Safety and Sanitation 11/2011 National Restaurant Association
Pro Chef Training Program: Culinary 08/2008 Culinary Institute Of America Hyde Park, NY
Diploma 06/1996 Madison Consolidated High School Madison, IN
Experience
Executive Chef 10/2013 to 03/2015 Aramark Dining at Thomas More College Crestview Hills, KY
  • Managed  operations for the dining hall, catering and Café
  • Responsible for all menu development including costing and forecasting
  • Train all staff in food production, portioning and presentation
  • Proficient in inventory, processing invoices and budgeting
  • Responsible for all financials, including P/L, food cost and labor
  • Proficient in Microsoft word, excel , power point and outlook
  • Proficient with Kronos, Micros and ADP.
Chef/ General Manager 07/2010 to 10/2013 AVI Food Systems Indianapolis, IN
  • Managed all aspects of the Café and catering functions for Hill Rom Batesville, In
  • Responsible for all financials, including P/L, food cost and labor
  • Train all staff in essentials of the kitchen and dining area.
  • Also in my last year I was Catering chef for the Indianapolis and surrounding areas.
Sous Chef Multi Outlet 06/2009 to 07/2010 Indiana Live Casino Shelbyville, IN
  • Assist with food production and preparation for multiple outlets
  • Train cooks in basic and intermediate aspects of the kitchen
  • Promote team work and a positive work environment
  • Assists in overseeing of the buffet and other outlets such as Steakhouse, Banquets, Food inventory and Ordering.
Sous Chef Multi Outlet 08/2000 to 06/2009 Belterra Casino Resort & Spa Florence, IN
  • Responsible for all areas of the kitchen, including food cost, labor, training, sanitation of the kitchen, schedules, new menu implements, setting standards, and make sure the standards are followed
  • Responsible for Buffet, Employee Dining Room, And Aquarium Cafe
  • Responsible for training and supervising Cooks
  • Managed over 40 employees in  high volume restaurants
  • Monitor and evaluate performances, interviewing, hiring, issue disciplinary actions, training, and evaluations.
  • Opening and closing functions.
  • Promote a 4 diamond customer service experience
  • Daily and weekly Payroll
  • Attend regular leadership meetings.
  • Placed food orders through  the Stratton Warren system.
  • Developed recipes and 30 day rotating menus
  • Managed Banquet functions from 25 to 5000 guests.
Cook/Line Attendant 11/1994 to 05/2000 The Pines Restaurant Madison, IN
  • Responsible for keeping the buffet line looking fresh
  • Carved meats
  • Set up salad bar and did cold prep
  •  Breaded and fried fresh fish , and chicken
  • Assisted the other cooks in the kitchen with prep and washing dishes.

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About this resume

Executive Chef FROM Batesville , Indiana RESUME

This is a resume for a Executive Chef in Batesville, Indiana with experience working for such companies as Aramark Dining at Thomas More College and AVI Food Systems. The grade for this resume is 0 and is one of hundreds of Executive Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Executive Chef resume.

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School Attended
National Restaurant Association