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Watermans Restaurant - Executive Chef Resume Example

Ishntpeae Adleo

Dynamic and accomplished food service manager with extensive culinary experience managing the daily operations of an academic college residential dining facility.  Core competencies include developing a team to implement a cycle menu, using standardized recipes, creating food production efficiency, while managing food cost and labor to achieve target financial operational goals.

  • Detailed Oriented
  • Complex Problem Solving
  • Time Management
  • Adaptability
  • Team-building
  • Delegation
  • Active Listening
  • Planning
Assistant Director of Dining Services 08/2016 to Current
  • Plan menus and food utilization with culinary team based on anticipated number of guests, nutritional value, palatability, cycle rotation, and costs.
  • Recruit, hire, train, and manage staff.
  • Maintain excellent relationships with the students and clients.
  • Collaborate with culinary team to implement and create specialty dishes and develop recipes to be used in dining facilities for monthly academic & marketing promotions.
  • Monitor food preparation methods, portion sizes, garnishing, and overall presentation of food to ensure that food is prepared and presented in accordance with company standards.
  • Keep records required by government agencies to ensure proper sanitation, food handling, food preparation, and food holding, as designated by company quality assurance program.
  • Investigate and resolve complaints regarding food quality, service, or facility accommodations or equipment.
  • Schedule weekly staff hours and assign duties based off provided budget numbers from senior leadership.
  • Purchasing and managing inventory of accounts to include dry goods, cooler/freezer, produce, dairy, paper goods, beverages, & chemicals.
  • Close out daily register by ensuring accurate daily close out reports, count money, and make bank deposits.
Executive Chef 09/2015 to 08/2016
  • Supervise and train cooks engaged in all food preparation.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Installed MenuMax software which is a fully-automated web-based recipe and menu management system for food purchasing optimization.
  • Recruit and hire staff.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
  • Meet with sales representatives to negotiate prices.
  • Arrange for equipment purchases or repairs.
  • Purchasing and receiving of all products received to ensure correct quantity ordered and overall quality. 
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Create order guides with seasonal pars.
  • Meet with management team to create projected sales goals to achieve financial objectives on total annual sales of 1.8 million
Corporate Chef 05/2013 to 09/2015
  • Managed, trained, and developed staff with all food preparation, cooking, garnishing, and final presentation of food.
  • Created standardized recipes to maintain consistency.
  • Developed and implemented standard operational procedures
  • Reviewed work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Monitored kitchen for cleanliness, sanitation, and safety.
  • Investigated and resolved complaints regarding food quality, service, or accommodations.
  • Oversee P&L and budgeting as it pertains to each restaurant with total book of business of 8.7 million
  • Negotiated pricing with vendors on high volume purchased items.
  • Developed order guides with par sheets.
  • Created menus for banquets.
  • Installed QSR Online for 2 concepts, back-office restaurant management software that integrates with your POS, accounting, and payroll systems.
Culinary Supervisor 08/2011 to 04/2013
  • Forecasted staff, equipment, and supply requirements based on a master menu.
  • Monitored sanitation practices to ensure that employees follow standards and regulations.
  • Supervised or coordinated activities of cooks or workers engaged in food preparation.
  • Determined food presentation and created decorative food displays.
  • Prepared dishes of all types, either on a regular basis or for special guests or functions.
FOH Dining Room Supervisor 07/2008 to 12/2009
  • Scheduled staff hours and assign duties.
  • Ran nightly reports, counted money, and made bank deposits.
  • Monitored employee and patron activities to ensure compliance with state liquor regulations.
  • Ordered and purchased equipment and supplies.
  • Provided excellent customer service to ensure 100% customer satisfaction.
  • Performed payroll functions, such as maintaining timekeeping information and processing and submitting payroll.
  • Maintained scheduling and event calendars.
Associate of Science: Culinary Management Aug 2012 Florida State College Jacksonville - Jacksonville, FL
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Resume Details

This is a real resume for a Executive Chef in McKinney, Texas with experience working for such companies as Compass Group, Watermans Restaurant, Galveston Restaurant Group. 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:


Previous Job Positions:

  • Executive chef
  • Culinary Supervisor


  • Florida State College Jacksonville

Level of Education:

  • Associate of Science

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