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Table 3 Restaurant Group - Executive Chef Resume Example

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Mason Williams
XXX XXXXXX XXXX, Brimfield,MA 01010
Professional Summary

Accomplished and energetic Executive Chef with a solid history of achievement in managing the day to day operation of a high volume upscale restaurant. Motivated leader with strong organizational and prioritization abilities. Track record of achieving exceptional results in food cost management, while introducing creative new menus. 

  • Speaking
  • Critical Thinking
  • Monitoring
  • Administration and Management
  • Time Management
  • Judgment and Decision Making
  • Operations Analysis
  • Instructing
Executive Chef, Cedar Street Restaurant: Nov 2011Present Table 3 Restaurant Group: Sturbridge , MA
  • Directly responsible for a $1.5 million dollar a year restaurant, including overseeing food cost (<30%), labor="" cost=""><11%), and="" continuing="" to="" promote="" yearly="" growth="" in="" sales.="">
  • Planned seasonal menus that were both cost effective and unique.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Record production or operational data on specified forms.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Sous Chef, Whistling Swan Restaurant: Oct 2010Oct 2011 Table 3 Restaurant Group
  • Assisted Executive Chef in increasing sales from $ 1 million to $1.6 million in a little less than a two year span.
  • Assisted Executive Chef in decreasing labor cost from >14% to <11% by="" helping="" to="" effectively="" recruit="" and="" manage="" a="" self="" motivated="">
  • Helped maintain a food cost of <30% by="" assisting="" the="" executive="" chef="" with="" the="" day="" to="" day="" handling="" of="" diverse="" foods="" meant="" to="" cater="" to="" an="" eclectic="" clientele.="">
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Season and cook food according to recipes or personal judgment and experience.
  • Coordinate and supervise work of kitchen staff.
Director of Catering: Apr 2008Aug 2010 Max Bibo's : Hartford, CT
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • 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.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Order and purchase equipment and supplies.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Liberal Arts UMass Boston, Boston , MA
Liberal Arts Northeastern University, Boston, MA
Liberal Arts Holyoke Community College, Holyoke, MA
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Resume Details

This is a real resume for a Executive Chef in Brimfield, Massachusetts with experience working for such companies as Table 3 Restaurant Group, Max Bibos. 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:

  • Table 3 Restaurant Group
  • Max Bibos

Previous Job Positions:

  • Executive Chef
  • Cedar Street Restaurant
  • Sous Chef
  • Whistling Swan Restaurant
  • Director of Catering


  • UMass Boston
  • Northeastern University
  • Holyoke Community College

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