Executive Chef Resume

Christopher Roberts
57, Faske Road
Temecula, CA, 2153
888-9827-723

PERSONAL SUMMARY

A culinary arts professional with over 8 years of experience in high volume hotel kitchen. A proven track record of high sanitation and food safety scores, experience with costing and implementing new restaurant and hotel menus. Currently seeking an executive chef position in well established hotel which will utilize my qualifications and experience.

QUALIFICATION HIGHLIGHTS

  • Excellent creative, organizational skills.
  • Outstanding administrative, and leadership skills.
  • Effective written and verbal communication skills.
  • Strong knowledge of all culinary departments.
  • Excellent ability to establish and maintain effective working relationships with staff and guests.
  • Good ability to maintain a high level of professionalism at all times.
  • Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
  • Computer literate and working knowledge of Microsoft Word & Excel.

WORK HISTORY

Starwood Hotels – Monterey, CA, 1998-2001
Worked as Executive Chef
Responsibilities:

  • Planed and managed the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
  • Monitored and controlled the maintenance of kitchen, equipment and related areas to ensure a healthy, safe work environment.
  • Developed, recommended, implemented and managed the department’s budget.
  • Developed and implemented menus and back-up within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Compass Group – Chicago, IL, 1995-1998
Worked as Executive Sous Chef
Responsibilities:

  • Selected, trained and supervised kitchen staff in the proper preparation of menu items, equipment and safety measures.
  • Supported and assisted the Executive Chef by overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality.
  • Scheduled culinary staff so that proper coverage is maintained while keeping payroll costs in line.
  • Monitored to ensure proper receiving, storage and rotation of food products so as to comply with Health Department regulations.
  • Maintained and updated all menu specifications, recipes and pictures, production forecasts, and ensured same are being followed.

Sodexo – San Jose, CA, 1992-1995
Worked as Chef
Responsibilities:

  • Responsible for food production in a foodservice operation.
  • Responsible for food inventory and ordering.
  • Conducted culinary training, managed the kitchen.
  • Reported to GM or Executive Chef.
  • Ensured compliance with all federal, state and local regulations as well as Sodexo policies and procedures for HACCP, quality assurance and safety.

EDUCATION

Bachelor of Science in Culinary Arts (1991)
University of San Francisco, San Francisco, CA

Certified Executive Chef (CEC)