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Sodexo At Methodist Hospital - Executive Chef Resume Example

Ncsihirta Lvelilla
XXXX XXXXX XXXXXXXX XXXX, Shadow hills, CA 91040
XXXXXXXXXXXXXX
Ph: XXXXXXXXXX
Professional Summary

Seasoned, hardworking,passionate, and motivated Executive Chef with more than 25 years of experience in fast-paced Culinary Industry.

Skills
  • Food Production in high volume kitchens
  • Cooking and Knife skills
  • Scheduling and payroll
  • Team building 
  • Instructing
  • Quality Control Analysis
  • Food Management System (FMS)
  • Ordering and Inventory control
  • HACCP
Experience
Executive Chef Oct 2017Current Sodexo at Methodist Hospital Arcadia, CA
  • Supervise or coordinate activities of cooks or workers engaged in food preparation, patient tray line, and retail cafeteria
  • 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.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • 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.
  • Demonstrate new cooking techniques or equipment to staff.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Arrange for equipment purchases or repairs.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Check the quantity and quality of received products.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quality of raw or cooked food products to ensure that standards are met.
Executive Chef Apr 2016Oct 2017 Sodexo at Loyola Marymount University Marina del Rey, CA
  • Oversaw operation of 9 station food court, food truck, and east campus food service for students of university
  • Worked 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, food management program, and overhead costs.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Demonstrate new cooking techniques or equipment to staff.
  • Arrange for equipment purchases or repairs.
  • Participated in Global Chef training with Chefs from Sodexo Poland and Finland
  • Collaborated with others chefs from various Sodexo units in Southern California
  • Participated in Graduation commencement ceremonies for 10,000 people
Executive Chef Oct 2011Apr 2016 Sodexo at Department of Water and Power Los Angeles, CA
  • Oversaw 5 station commissary for employees of Department of Water and Power
  • Collaborated with employees on catering events and programs
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • 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.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Instruct cooks 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 seasonal availability of ingredients or the likely number of customers.
Sous Chef Apr 2011Oct 2011 Sodexo at Southern California Edison Rosemead, CA

Assisted Executive Chef  with training staff, food production for cafe and catering,ordering of necessary menu items, inventory, and daily business needs for cafe.

  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  • Keep records and accounts.
  • Coordinate and supervise work of kitchen staff.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
  • Plan and price menu items.
Chef Manager Jan 2008Apr 2011 Sodexo at Disneyland Anaheim, CA

Assisted Executive Chef in overseeing 6 different commissaries on the property for the employees of the Disneyland park.

  • Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
  • Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.
  • Created weekly menus for different cafes based on location, food budget,park celebrations,calendar events, and seasons
  • Conducted weekly menu meetings with all Culinary staff based on different needs of individual cafes.
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • 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, inventory,and procure food from storage.
  • Plan and price menu items.
Chef Manager Oct 2005Jan 2008 Sodexo at Toyota National Headquarters Torrance, CA
Food and Retail Supervisor Mar 2002Oct 2005 Sodexo at Northrop Grumman Century City, ca
Line cook and Purchasing Agent Sep 1996Mar 2002 Sodexo at Disney Studios Burbank, CA
Education
Associate of Arts: Culinary Arts May 1994 Los Angeles Trade-Tech College - LATTC Los Angeles, CA
  • Dean's List Honoree, 2 semesters.
  • Member Sodexo Chefs Association
  • Serve Safe certified
  • Volunteer, Childrens Hospital of Los Angeles and Chefs Association for Gingerbread project
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Resume Details

This is a real resume for a Executive chef in Shadow hills, California with experience working for such companies as Sodexo At Methodist Hospital, Sodexo At Loyola Marymount University, Sodexo At Department Of Water And Power. This is one of the 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.

Previous Companies:

  • Sodexo at Methodist Hospital
  • Sodexo at Loyola Marymount University
  • Sodexo at Department of Water and Power

Previous Job Positions:

  • Executive chef
  • Sous chef
  • Chef Manager

Schools:

  • Los Angeles Trade-Tech College - LATTC

Level of Education:

  • Associate of Arts

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