Chef Resume

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Ammy Scott
23, East Street
Kauai, HI, 2153
(881)-822-283

Personal Profile

A highly talented and creative chef with 10 years of experience in making luscious healthy dishes in leading hotels. Have Excellent knowledge of food and industry trends with a focus on quality, production, sanitation, food cost controls, and presentation. Exceptional supervisory, leadership, training, management and coaching skills. Ability to make dishes of good taste and health for large volume in predetermined time efficiently.

Objective

To obtain a challenging position of chef on leading hotel and restaurant that utilize my skill and wide experience of managing a team making special variety dishes of different countries.

Summary of Qualifications

  • Superb communication skills both written and verbal.
  • Ability to set up and distribute production sheets.
  • Strong knowledge of safe and sanitary food handling principles.
  • Good working knowledge of hot and cold food preparation.
  • Proficient computer skills to include various computer programs, Microsoft Office package, e-mail and the Internet.
  • Ability to multi-task as well as stay on task and concentrate with constant interruptions.

Education

Northwestern State University of Louisiana, LA
Bachelor of Arts in Culinary Arts, 1983

Work Experience

1996-Present
Head Chef
Omni Hotels, Lake Charles, LA

  • Ensure that all menus are constantly updated, paying special attention to seasonal availability of certain produce and market trends.
  • Work hands on in the outlet cooking the food, monitoring service and flow.
  • Ensure that all menus are calculated correctly to obtain maximum gross profit.
  • Maintain constant communication with suppliers and continuously researching the market-place for better quality products that are in line with food costs.

1991-1995
Executive Chef
Lotus Garden, New Orleans, LA

  • Planed and managed the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
  • Developed, recommended, implemented and managed the department’s budget.
  • Continually analyzed, monitored and controlled the labor and food costs through various methods to meet/exceed management/budget objectives.
  • Developed and implemented menus and back-up within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
  • Executed and promoted the Accident Prevention Program to minimize liabilities and related expenses.

1987-1990
Sous Chef
Hilton Hotels Corp. – New Orleans, LA

  • Assigned duties to all employees for efficient operation of the kitchen.
  • Inspected, selected and used only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
  • Selected, trained and supervised kitchen staff in the proper preparation of menu items.
  • Scheduled culinary staff so that proper coverage is maintained while keeping payroll costs in line.
  • Ensured proper receiving, storage and rotation of food products so as to comply with health department regulations.

1983-1986
Banquet Chef
Starwood Hotels – Kauai, HI

  • Coordinated, planed and supervised the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet customer expectations.
  • Assisted in the creation and recommended menu changes.
  • Controlled food and labor costs, ensured preparation, plating and presentation standards are maintained.
  • Interviewed, trained, supervised, counseled, scheduled, and evaluated staff.