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Gala Nationide Motion Pocture Caterers - Executve Chef Resume Example

Emily Bell
XXXX XX XXX X XX, Palmdale, CA 93550
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Ph: XXXXXXXXXXXX
Professional Summary
Over 20 years experience in the Culinary Arts as Executive Chef,Sous Chef, kitchen manager, union meat cutter and Food and Beverage Director.Extensive experience with every aspect of full banquet and a la carte Catering.Full managerial experience in both front and back of the house operations.Superior strengths lie in detailed organization and a broad range of knowledge as well as hands on experience in all realms of Food and Beverage.

Friendly and enthusiastic  Chef with 20 years of specialization in  restaurants, country clubs and catering companies.Able to learn new tasks quickly and proficient in growing key customer relationships. Represent establishment with friendly, professional demeanor at all times.

Skills
  • Great teacher and trainer.
  • Knows how to keep within the budget without compromising quality.
  • Very creative with menus.
  • As a manager I am firm but fair.
  • Great people skills and patience.
  • Would lead my crew by example and take the time to teach those who want and need it.
  • Treat others with respect.
  • I take total pride in making the customers the priority and following all rules set my the Employer.
  • Active Listening
  • Customer and Personal Service
  • Monitoring
  • Critical Thinking
  • Coordination
  • Mathematics
  • Complex Problem Solving
  • Active Learning
  • Judgment and Decision Making
  • Negotiation
  • Time Management
  • Management of Personnel Resources
  • Instructing
  • Production and Processing
  • Quality Control Analysis
  • Troubleshooting
Experience
Gala Nationide Motion Pocture Caterers Pacoima, Ca Executve Chef Apr 2004Present

Responsible for creating menus  according to the clients wishes.In charge of my crew with helping them with fresh and new ideas.Cooking all foods from scratch including sauces, salsas, cutting meats.Making new menus on a daily to make sure that all the people have and enjoy their meals.Ordering product from numerous vendors while staying on budget.Building a great work environment for my crew and our clients.Flexible with special diets or requests.Taking much pride in what is served and made correctly.Organization is my middle name and the love for food is what I'm driven by.I make sure that it is a safe, clean and enjoyable work place.Cooking for the cast and crew for television and movies has taught me so much.Being positive is the only way to be successful.I have been with Gala Motion Picture Catering since April 2004 with great references from Directors, Producers and Actors.I do a weekly inventory for ordering and check to make sure all equipment is working properly daily.

  • Manage staff, preparing work schedules and assigning specific duties.
  • 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.
  • 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.
  • 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.
  • Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary.
Under the Canape North Hollywood, Ca Executive Chef-kitchen manager Aug 1997Oct 2003 In charge of the creation of an international menu and cost control for full service off premise catering.Reduced food cost by 25% and increased sales by 50% the first year.Planned and placed orders with vendors for only fresh meats, produce and dry goods.Maintained an inventory of all foods and supplies.Oversaw all aspects of kitchen operations to ensure that quality standards and procedures were maintained.Hired and trained new employees.Developed and implanted training procedures for kitchen staff in all aspects of food handling and preparation.Delegated work orders to execute events for 50-150.000 guests at various locations.Exhibition  on site cooking stations.
  • Oversee activities directly related to making products or providing services.
  • 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.
  • Monitor businesses and agencies to ensure that they efficiently and effectively provide needed services while staying within budgetary limits.
  • Perform sales floor work, such as greeting or assisting customers, stocking shelves, or taking inventory.
  • Manage the movement of goods into and out of production facilities.
  • Develop or implement product-marketing strategies, including advertising campaigns or sales promotions.
Education
BMCC Manhatten, NY High School Diploma: Business Management Sep 1983 I was working as a union meat cutter and taking business management classes to learn what it takes to run a business.As far as I could remember being a successful Chef was my goal... Starting off as a butcher it taught me all about where the fine meats came from.I moved to Las Vegas and the Executive Chef took me under his wing and taught me so much which made it clear of what I wanted to do in my future.I was able to work in all the restaurants and also fill in when the meat cutter was not there.My passion is feeding the soul with great food.I observed and each night I would read another recipe book.I had hands on experience which you cannot learn in school.After three years working at the Hilton Hotel and casino I was ready to run my own restaurant.
Additional Information
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Resume Details

This is a real resume for a Executve Chef in Palmdale, California with experience working for such companies as Gala Nationide Motion Pocture Caterers, Under The Canape. This is one of the hundreds of Executve Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Executve Chef resume.

Previous Companies:

  • Gala Nationide Motion Pocture Caterers
  • Under the Canape

Previous Job Positions:

  • Executve Chef
  • Executive Chef kitchen manager

Schools:

  • BMCC

Level of Education:

  • High School Diploma

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